Those who like to pick mushrooms in the forest in the summer and collect a lot of them will need several recipes for caviar from mushrooms. Tasty and tender mushroom caviar is good for snacks and sandwiches. Moreover, this is a good alternative for those who are tired of pickled or salted mushrooms.
Mushroom caviar from mushrooms with tomato
Honey mushrooms grow on stumps in families, so you can pick up their large basket. And in order to have variety on the table, it is better to cook caviar from them. This recipe is suitable if you have large mushrooms.
Components:
- sugar - 15 g;
- tomato paste - 50 g;
- fresh mushrooms - 1.5 kg;
- fresh tomatoes - 600 g;
- sunflower oil 175 ml;
- salt and pepper.
Honey mushrooms need to be cleaned and washed several times with water. Then we move the mushrooms into a colander and let the water drain. When the water is glass, put the mushrooms to boil. To do this, put the pan on gas and pour our mushrooms. Then fill them with water so that the liquid covers, and salt. Turn on the gas and set to medium level, cook for 30 minutes. After the mushrooms have boiled, drain the water and let them cool.
While honey mushrooms are boiling, let's do tomatoes. Tomatoes need to be washed and skin removed from them. To do this, they need to be put in boiling water for a minute, and then in cold water. Remove the skin and remove the white core. Now cut the tomatoes into small cubes.
We also clean the onion and cut into slices. Grind tomatoes, onions and mushrooms with a meat grinder. Now add sugar, salt and tomato paste. Mix everything well.
We put a cauldron on a stove and pour vegetable oil. Then add the blank from honey mushrooms and tomato and cover with a lid. Stew caviar from mushrooms for about an hour, while not forgetting to stir so that nothing burns.
We sterilize the jars and put pepper in the bottom with peas (3 pieces are enough). Fill our cans and close the lid. Wrap the most delicious caviar from mushrooms in a towel and leave for a day at room temperature. The next day, we clean the cans in a place for long storage.
Dry Mushroom Caviar
If you wanted caviar, and at home only dry mushrooms, do not worry! Caviar from dried mushrooms can also be prepared, and it will not be any different from a similar dish of fresh mushrooms. To cook according to this recipe, you can buy any mushrooms, in our case it is chanterelles.
Components:
- onions - 250 g;
- dried chanterelles - 500 g;
- dry mustard - 1 tsp;
- vinegar 8% - 1 spoon;
- vegetable oil - 80 ml;
- sugar - 1 tsp;
- Lavrushka - 2 leaves.
Cooking steps
First you need to thoroughly rinse the mushrooms and pour warm water. Leave in water for 2 hours, while sometimes you need to change the water. When the mushrooms are softened, rinse them again and set to boil in salt water for 30 minutes. It is important that when the mushrooms boil, a white foam may form on their surface, it must be removed. Drain and rinse the product again, leave to cool.
Chop the onion and fry in a pan, after it is a little fried, add the chanterelles to it and fry everything. We turn it off and let it cool for a couple of minutes, at this moment we put the lavrushka and cover everything with a lid. Then remove the lid and remove the leaves of spices, mix everything. Lavrushka will give the mushrooms a pleasant and spicy aroma.
Now grind the mixture with a meat grinder or blender. We move the mushroom caviar and prepare the dressing. In a bowl, mix olive oil, mustard, 9% vinegar, sugar and salt. In the end, you should get a mass of homogeneous consistency. Now mix the mushrooms and dressing and taste. If the dish seemed not salty, then add some salt to it.
Mushroom caviar prepared according to this recipe can be served right on the table.
Mushroom caviar from frozen mushrooms
You can always find a lot of things in the freezer. For those who have mushrooms stored there, and they don’t know what to make from them, there is a simple recipe for mushroom caviar. To prepare it, a mixture of various types is suitable.
For cooking, we need:
- bow - 2 heads;
- vegetable oil - 4 tbsp. l .;
- frozen mushrooms - 500 g;
- salt.
First you need to defrost the mushrooms to room temperature. If you are in a hurry, then just fill them with water, they will thaw faster. After which the mixture needs to be thoroughly washed and drained.
While the mushrooms are freed from excess moisture, let's do the onion. We cut it into large half rings and thoroughly fry. Reduce the heat to a minimum and gently pull the onion out of the pan. Add mushrooms to the remaining oil in a pan and fry them until tender, do not forget to salt.
Ready mushrooms are passed along with onions through a meat grinder and taste. If necessary, add salt.
Such caviar can be served immediately on the table in tartlets. It can be used as a pasta dressing. If desired, mushroom caviar can be frozen or canned. In order to preserve caviar, you just need to add a spoonful of vinegar and mix well. And then put the hot product in sterilized jars and wrap it in a towel for a day.
Salted Mushroom Caviar
Almost every housewife has a jar of salted mushrooms, which can be simply served with potatoes, or you can make a tasty snack out of them. This caviar will go not only for sandwiches, but it will be possible to make various dishes from it, and it will perfectly complement any table.
Components:
- wine vinegar - 3 tablespoons;
- garlic - 3 teeth .;
- leaf parsley - 3-4 pcs.;
- salted mushrooms - 350-400 g;
- carrots - 1 pc.;
- chili pepper - 1 pod;
- large onion - 1-2 pcs.;
- unrefined vegetable oil.
So, in order to cook this appetizer, we’ll wash a pretty salted mushrooms, in our case it’s a breast. Mushrooms need to be washed thoroughly to get rid of excess salt and acid. Let the water drain and grind the product with a blender. Then set everything aside.
Finely chop the onion and fry it, add finely grated carrots there and simmer everything over medium heat. While vegetables are cooked, put mushroom caviar in a deep pan and simmer it for 10 minutes. Then add vegetables to the mushrooms and mix them. Finely chop the chilli and garlic and add to the total mass, mix again and put the bay leaf. Allow to cool completely.
When the caviar has cooled, add wine vinegar to it, mix and serve. You can put caviar in cans and put in the refrigerator.
Caviar with vegetables
Regular mushroom caviar is a great addition to pasta and potatoes, but to make it even tastier, you can cook with the addition of vegetables. Such caviar is not only tasty, but also healthy.
Components:
- carrots - 700 g;
- boiled mushrooms - 1.7 kg;
- onions - 400 g;
- vegetable oil - 5 tbsp. l .;
- tomatoes - 560 g;
- bell pepper - 2-3 pcs.;
- spice.
Cooking caviar
First, all vegetables need to be peeled. Pepper free from seeds. Tomatoes also need to get rid of the skin with hot water. We make cross sections on a tomato and lower it into boiling water, then pull it out and lower it into cold water. Thanks to this procedure, the skin is easily removed.
We cut all vegetables into small cubes or slices and pass through a meat grinder. It is important that if tomatoes have a white core, cut it out.
Ready boiled mushrooms are also passed through a meat grinder and mix them, adding spices to taste, and then pour oil. If you do not have boiled mushrooms, take fresh ones, rinse them and boil in salted water for 30 minutes.
We transfer the mass to a large pot or cauldron and simmer over low heat for 2 hours, while not forgetting to stir.
While our appetizer is being stewed, we sterilize the jars, put the hot mixture on the jars and tightly close the lid. We wrap the finished caviar in a blanket and let it brew for a day.
Tasty and healthy caviar for the winter is ready.
Spiced caviar
Fragrant and tasty caviar will delight everyone who loves mushrooms. The recipe for the most delicious mushroom caviar from mushrooms is very simple to perform. For this appetizer, it is best to use noble porcini mushrooms.
We will need:
- apple cider vinegar 6% - 80 ml;
- onions - 600 g;
- porcini mushrooms - 1 kg;
- cilantro and parsley - 50 g each;
- salt with spices.
We clean and wash the mushrooms as necessary, then cut into small pieces. We put the chopped product into a pan and fill it with water, put on fire and wait for boiling. When the mushrooms began to boil, remove the foam and salt, reduce the heat and cook for another twenty minutes.
Drain the porcini mushrooms into a colander and let cool slightly, then scroll the product in a meat grinder and set aside. We put a pan with vegetable oil and a pinch of salt with spices, then add finely chopped onions. When the onion gets a slightly golden hue, turn off the gas and also scroll through the meat grinder.
Rinse and dry the greens with a paper towel. Then chop very finely. Mix mushrooms with herbs, add apple cider vinegar. Extinguish the resulting caviar for 30 minutes in a saucepan and place in sterilized jars. Close the lid and let it brew during the day. The next day, you can serve caviar, spread on small slices of bread or in a cup. You can decorate it with a sprig of any greens: parsley or dill.
Useful Tips
You can’t cook caviar in an aluminum pan, otherwise your dish will be spoiled due to the oxidation process.
Before cooking, the mushrooms can be soaked for some time in water, which will remove excess toxins.
Use fresh food. No need to cook caviar from mushrooms that have been lying in the refrigerator or on the table for several days, there is a chance of poisoning.
If you plan to make caviar for the winter, be sure to sterilize the jars.
When cooking salted mushrooms, use less salt, otherwise the dish will be spoiled.