Mushroom caviar from delicious boletus mushrooms for the winter

Mushroom caviar, the recipe for which is simple, will be an excellent addition to winter preparations. For cooking, champignons, chanterelles, boletus, boletus and other types of “gifts” of the forest are used, which are combined with carrots, juicy tomatoes, spicy garlic and other ingredients.

Mushroom caviar can be eaten as a stand-alone snack, used as a filling for baked goods, or stored for the winter, opening as needed and delighting the household.
On this topic:

An idea for a profitable business is growing truffles in...

Aug 25, 2020

Everything you need to know about how to grow champignons in...

Aug 7, 2020

Note to mushroom pickers - the moss mushroom is such a multifaceted...

Jul 28, 2020

It turns out that they are not only orange - mushrooms...

Jun 19, 2020

BACK FORWARD 1 of 27

Mushroom caviar, recipe from boletus with onions

Mushroom caviar from boletus is a delicious snack with an interesting taste and bright notes of autumn.

For this recipe, fresh boletus mushrooms are used; if desired, they can be replaced with other mushrooms that are on hand:

fresh boletus – 3.6 kg;
vinegar 70% (essence) – 20 ml;
bulbs – 7-9 pcs;
olive or sunflower oil – 400 ml;
granulated sugar – 20 g;
salt – 40-50 g;
ground pepper – 1 tbsp. l.

To prepare delicious mushroom caviar, carefully sort out the boletus mushrooms, rinse them under running water and clean them.

On this topic:

How to clean milk mushrooms for pickling - processing features...

Nov 24, 2019

How to cook frozen mushrooms tasty and healthy

Nov 24, 2019

BACK FORWARD 1 of 50

Pour the prepared mushrooms into a saucepan with water and boil for 23-24 minutes. Afterwards, let the boiled boletus dry and grind it using a meat grinder.

Peel the onions and cut into small cubes, pour into a frying pan with vegetable oil and sugar, fry for 4-6 minutes. When the onion is slightly browned, add boiled mushrooms to it and simmer over low heat for up to 50-55 minutes.

A few minutes before the end of cooking, pour vinegar into the mushroom caviar, add salt and pepper. Pour the finished snack into glass jars and close the lids.

Snack of honey mushrooms with green onions

Many recipes for preparing mushroom caviar use honey mushroom, which has a delicate and delicate taste. The honey mushroom appetizer is good as an independent dish, a side dish for meat or an addition to sandwiches.

Ingredients:

honey mushrooms – 800 g;
bulbs – 2 pcs;
“feathers” of green onions – 10-15 pcs;
sunflower oil – 8-10 tbsp. l;
table vinegar – 40 ml;
ground pepper and salt - at your discretion.

Rinse fresh honey mushrooms under running water, dry with a paper towel and clean. Then boil for 45-55 minutes until tender, then drain in a colander to drain the remaining liquid.

Pour the boiled honey mushrooms into a frying pan with 3-4 tablespoons of sunflower oil and fry them for 18-20 minutes. This will help remove excess moisture that honey mushrooms produce. After this, grind the mushrooms using a meat grinder.

Chop the onions into small cubes and add them to the frying pan with the oil in which the mushrooms were cooked. Salt, pepper and fry for 5-6 minutes, then sprinkle with chopped green onions and simmer for another 1 minute.

Add the mushrooms to the onions, simmer for 3-4 minutes, then put them in jars. Pour the caviar with the remaining and preheated vegetable oil with the addition of vinegar, close the lids.

How to cook mushroom caviar at home

The mushroom season has begun, and every housewife strives to cook as many of them as possible. But summer will soon end, and in winter only frozen mushrooms at a fairly high price will remain on store shelves. Therefore, as in ancient times, winter preparations come to the rescue. And some people just like the taste of mushroom caviar, and you don’t need any justification to cook it. And in fact, housewives will benefit from mushroom caviar recipes.

Ingredients for cooking:

any fresh mushrooms – 1 kg
salt – 1.5 tbsp. spoons
pepper – 1 teaspoon
onions – 2 pcs.

Instructions for preparing mushroom caviar: Cooking time : 180 minutes

Any mushrooms are suitable for preparing caviar. There are many recipes for its preparation on the Internet, but one of the simplest is to prepare caviar from several types of fresh mushrooms. The recipe is suitable for both beginners and experienced housewives.

Fresh mushroom caviar is prepared as follows:

Step 1. Mushrooms need to be washed and put on fire. Boil for 20 minutes after boiling. Step 2. While the mushrooms are cooking, chop the onion and mix it with salt and pepper. Step 3. After the mushrooms are boiled, you need to drain the water, cool the mushrooms with cold boiled water, and strain. Step 4. Finely chop the mushrooms and add a mixture of onions, salt and pepper to them. Step 5. Place the resulting mass in an enamel bowl (you can prepare it immediately), cover with a clean cloth, press down with a clamp and place in a cool and dark place for 15 days.

The resulting dish has a sharp and spicy taste, but it is high in salt, so it should not be consumed by people suffering from kidney disease, high blood pressure and heart disease. Caviar can be eaten as a separate dish, spread on bread, or used to add a special flavor to other dishes.

Video recipe: Delicious mushroom caviar. Great snack.

Read the latest, most interesting and delicious “Mushroom Recipes”.

Chanterelle caviar with onions and carrots

Chanterelle caviar attracts the attention of mushroom lovers not only with its pleasant, rich taste, but also with its unusually bright, appetizing appearance. This appetizer perfectly diversifies the daily menu and can become a worthy decoration for a festive feast.

Ingredients:

fresh chanterelles – 2.5-3 kg;
carrots – 4 pcs;
bulbs – 4 pcs;
garlic cloves – 5-7 pcs;
sunflower or olive oil – 220 ml;
clove buds – 8 pcs;
bay leaves – 4-5 pcs;
allspice peas – 8-10 pcs;
red pepper – 2 tsp;
salt – 4 tsp.

Thoroughly clean the chanterelles from pine needles and forest debris, rinse under water and clean. Cut large mushrooms in half.

After this, pour the chanterelles into a saucepan, cover with chilled water, add pepper, clove buds, bay leaves and salt.

Place the mushrooms over low heat and cook until boiling, simmer for another 13-15 minutes, remembering to periodically remove any foam that appears on the surface of the liquid. Remove the finished chanterelles using a slotted spoon and grind with a blender until smooth.

Prepare the vegetables separately - cut the onions and carrots into small cubes, finely chop the garlic cloves. Place the vegetables in a frying pan with vegetable oil and fry for a few minutes until golden brown.

Pour the prepared chanterelles into a deep saucepan along with the fried vegetables, pour in a glass of sunflower oil and mix thoroughly. Simmer the mixture over low heat for about 35-40 minutes. Place the finished mushroom caviar into sterilized jars and roll up the lids.

Salted mushroom caviar

salted mushrooms – 1 kg;
onions – 0.2 kg;
vegetable oil – 100 ml.

Cooking method:

Rinse the mushrooms well.
Cut into cubes and fry the onion.
Pass the onions and mushrooms through a meat grinder, mix with the remaining oil.

This caviar can be eaten immediately or stored for the winter. In the latter case, it needs to be placed in sterilized jars, pour another spoonful of oil (in addition to what is indicated in the recipe) on top of each jar, and cover with plastic lids. This caviar can only be stored in the refrigerator.

No matter what recipe the caviar is prepared according to, it will be a delicious appetizer that can be eaten with spoons, spread on bread, or added to various dishes.

Mushroom caviar is a popular appetizer and hearty preparation for the winter. It can be prepared from any edible mushrooms that can be cooked, even frozen ones. This is a very economical and tasty dish. It is advisable to roll up a large portion of caviar for the winter using the sterilization method (in a water bath). First, all the ingredients of mushroom caviar, including the mushrooms themselves, are passed through a meat grinder. This is exactly how our grandmothers prepared mushroom caviar for the winter without modern devices, but through a meat grinder. And they cooked in kilograms!

For a Lenten or vegetarian menu, mushroom preparation will serve as a significant help and a tasty find. There is no more impressive spread on bread, and it’s also satisfying, aromatic, quick and healthy! This preparation can complement the serving of pasta, rice, buckwheat, potatoes or stewed cabbage, prepare baked goods with caviar, or decorate canapés and toasts. And if you additionally heat mushroom caviar in sour cream or tomato sauce, you will get an excellent dressing for meat without much hassle or expense.

Mushroom caviar: recipe for porcini mushroom appetizer

Delicious, appetizing caviar made from porcini mushrooms will be an excellent side dish for potatoes and meat dishes; it can be used for spreading croutons or sandwiches, stuffing tomatoes or eggs. The aromatic appetizer is prepared by first boiling porcini mushrooms and stewing them together with vegetables.

Ingredients:

porcini mushrooms – 1.8-2 kg;
carrots – 6 pcs;
onions – 7 pcs;
tomatoes – 8 pcs;
garlic cloves – 7-8 pcs;
olive or sunflower oil – 400-450 ml;
salt, black or white ground pepper - at your discretion.

First of all, prepare the porcini mushrooms - clean them of any remaining debris, rinse them under running water.

If they are large, cut them in half, then pour them into a saucepan with water and place on low heat.

Bring the porcini mushrooms to a boil, then simmer for another 4-6 minutes.

Peel the carrots and onions and pass through a meat grinder along with garlic, tomato slices and boiled mushrooms.

Instead of a meat grinder, you can use a blender - this will make the consistency of mushroom caviar lighter and more delicate.

Pour the resulting mixture into a saucepan, add vegetable oil, salt and spices.
Simmer the caviar for 35-38 minutes over low heat, stirring occasionally, then transfer to sterilized containers. Add 1-2 tablespoons of heated oil to each jar and roll up the lids.

Russian mushroom caviar

Russian Mushroom Caviar : A delicious, easy and healthy vegan appetizer that's ready in just 30 minutes. Serve with rye bread, crackers or Russian pancakes. The name implies that this appetizer has the consistency of caviar and makes a great bread spread. You can also serve it with crackers or Russian pancakes.

For mushroom roe, all you have to do is sauté mushrooms (any type will do) with garlic and onion, add mustard, butter, thyme and white wine vinegar and grind it all into a nice bread paste.

Ingredients for 10 servings:

300 grams of mushrooms
1 medium sized onion
4 cloves garlic
1 tablespoon Dijon mustard
5 tablespoons olive oil
1 tablespoon white wine vinegar
salt
black pepper
3 sprigs fresh thyme or 1 teaspoon dried thyme
2 tablespoons minced garlic (optional)
rye bread crackers or Russian pancakes on the table

Instructions for preparing Russian mushroom caviar: Cooking time 20 minutes

Preheat oven to 200ºC or 390ºF.
Cut the mushrooms into quarters, onions and, leaving the garlic cloves in the shell, lightly crush them with the back of a glass of water.
Mix mustard, 3 tablespoons olive oil and white wine vinegar. Add a pinch of salt and black pepper.
Place mushrooms, onion slices and garlic cloves on a baking sheet. Pour over the sauce and bake for 20 minutes.
Remove the garlic cloves from the shells, add the remaining olive oil and puree everything together using a blender. The mixture should have the grainy consistency of caviar. Add salt and pepper to taste.
Serve with rye bread, crackers or Russian pancakes. Optional: Sprinkle with chopped garlic. Enjoy!

Note: Store in an airtight jar in the refrigerator for up to 1 week.

Champignon caviar with tomatoes and herbs

Mushroom caviar from champignons with juicy tomatoes and fresh parsley is very easy to prepare; it can be eaten fresh or stored for future use. It can be served separately, combined with croutons, pita bread, savory pastries, or used as a tasty and appetizing side dish for any dish.

List of ingredients:

fresh champignons – 900-950 g;
tomatoes – 2 pcs;
bulbs – 3-5 pcs;
garlic cloves – 4-5 pcs;
parsley sprigs - a bunch;
vegetable oil – 7-9 tbsp. l;
spices, sugar - at your discretion;
table vinegar 9% - 2 tsp.

Rinse the champignons, cut large mushrooms in half. Fill them with cool water, boil for 45-48 minutes and drain in a colander.

Cut the garlic cloves into thin slices or pass through a garlic press. Cut tomatoes and onions into small cubes.

On this topic:

You need to see this with your own eyes - mushrooms in...

How to grow mushroom mycelium at home

Volushka mushrooms - photos and descriptions of real and false...

Shiitake mushrooms - the benefits and harms of the “elixir...

BACK FORWARD 1 of 26

Add chopped garlic to a frying pan with boiling vegetable oil and fry for 10-20 seconds. Add the onion cubes, and when they are browned, add the tomato slices. Simmer the vegetables for a few minutes.

Mix the frying with the boiled champignons, cook for another 8-9 minutes. Pass the resulting vegetable and mushroom mixture through a meat grinder and pour back into the frying pan.

Fry over low heat for 20-23 minutes, adding salt, spices, chopped parsley, sugar and vinegar. Place the finished mushroom caviar into separate jars.

With vegetables

Mushroom caviar with vegetables
This recipe involves using a cast iron cauldron instead of a frying pan.

Required:

Boletus mushrooms – 2.5 kg.
Onions – 400 gr.
Carrots – 400 gr.
Bell pepper – 400 gr.
Tomatoes – 400 gr.
Vegetable oil – 200 ml.
Salt – 2 tbsp. spoons.
Vinegar 9% – 2 tbsp. spoons.
Bay leaf – 3 pcs.
Ground pepper and garlic juice - to taste.

Cooking:

Grind mushrooms, peeled carrots, tomatoes and bell peppers separately through a meat grinder and place in separate containers.
Chop the onion and fry in a cauldron in oil until golden brown.
Add carrots to the cauldron and fry over medium heat for another 10 minutes.
Next, add the ingredients to the cauldron in the following sequence - bell peppers, tomatoes, boletus mushrooms. When the mixture boils, close the cauldron with a lid and simmer for an hour, constantly stirring the contents.
After an hour, put the rest of the spices in the cauldron and simmer everything for 10 minutes. Remove the bay leaf, add spices and chopped garlic to taste, mix everything thoroughly and simmer for another 5 minutes.
Place the product in sterilized jars and close the lids, following the rules for safe home canning. Store the finished product in the refrigerator.

Mushroom caviar: recipe for an appetizer of boletus with tomato sauce and wine

A recipe for mushroom caviar from boletus and tomato sauce and white wine will help you prepare an exquisite appetizer with an interesting, spicy taste, which can be served to guests at a festive feast or to diversify a warm family dinner.

Ingredients:

fresh boletus – 1.4-1.6 kg;
dry white wine – 6 tbsp. l;
white onions – 3 pcs;
carrots – 3 pcs;
garlic cloves – 8-10 pcs;
olive oil – 7-8 tbsp. l;
tomato juice or paste – 80-120 ml.

Cut the washed and peeled boletus into small slices.

Fill with cool water and boil for 22-25 minutes.

Peel the white onion, chop into small cubes, place in a frying pan with boiling oil and cook for 3-4 minutes until golden brown.

After this, chop the carrots, boletus, fried onion cubes and garlic cloves using a meat grinder.

Pour the prepared mixture into a frying pan, pour in tomato sauce or paste diluted with water, and pour in wine. Simmer the mushroom caviar under the lid for about an hour, stirring occasionally.

Place the finished snack in a glass jar and store in the refrigerator.

How to cook caviar from frozen mushrooms

Thaw boiled frozen mushrooms in advance. Drain some of the mushroom broth from them. It is enough to leave half a glass of liquid in the mushrooms.
Prepare carrots and onions. It is advisable to take blue and white onions in equal quantities.
Peel the onion and chop finely.
Wash and peel the carrots thoroughly. Grate the vegetable using a borage grater.
Fry the chopped onion in a few tablespoons of vegetable oil until transparent and lightly browned. It is better not to fry the sauteed meat.
Simmer the carrots in the same way as the onions over medium heat until the color changes and there is a pleasant aroma.
Grind the mushrooms in a meat grinder. The mass should not be very liquid.
Now add onions and carrots to the mushrooms, which you also first twist through a meat grinder.
Gradually heating the caviar over low heat with constant stirring, bring it to a boil. Salt the workpiece. Add herbs, spices and tomato sauce or paste to it. The taste of caviar should be rich, but not over-salted, especially considering the degree of saltiness of the mushrooms before freezing. Simmer the ingredients over low heat, covering the pan with a lid and stirring the mixture occasionally for about 40 minutes. Cool the finished caviar and serve.

If the preparation is intended for storage for the winter, do not forget to sterilize half-liter jars of caviar before sealing in a water bath for 15-20 minutes. To do this, jars of caviar, covered with lids, are placed on fire in a pan of hot water (the water reaches the shoulders of the jars). Immediately remove the prepared preserves to a cold, dark storage facility.

In autumn there are so many mushrooms that it is almost impossible to eat them all at once. Mushrooms are salted, pickled, dried, but sometimes you want something different, more unusual. And in such a case, delicious mushroom caviar will come to the rescue, which is good immediately after cooking - as an appetizer, sauce, filling for pies, salad, addition to main dishes or in cold winter preparations.

The main ingredient of this caviar is mushrooms. These can be: champignons, porcini mushrooms, honey mushrooms, boletuses, butter mushrooms, boletus mushrooms, moss mushrooms and russula. They can be used either in one form or in assortment.

Camelina caviar with soy sauce and walnuts

The recipe for mushroom caviar, made from saffron milk caps with the addition of soy sauce and walnut kernels, will appeal to lovers of unusual and original flavor combinations.

The sauce gives the appetizer a rich, spicy aroma with Asian notes.

Ingredients:

fresh saffron milk caps – 800-900 g;
carrots – 3 pcs;
bulbs – 3 pcs;
crushed walnut kernels – 100-120 g;
soy sauce – 5-7 tbsp. l;
olive or sunflower oil – 7-8 tbsp. l.

Pour cleaned and thoroughly washed saffron milk caps with cold water.

Simmer over low heat for 40-43 minutes. Place the mushrooms in a colander, allowing them to cool completely.

Peel the carrots and onions, then cut into small cubes or thin strips. Fry the prepared vegetables in a frying pan with butter until browned - approximately 20-23 minutes.

Mix boiled saffron milk caps with fried vegetables and chopped walnut kernels, beat the resulting mixture with a blender. Fry it in the same frying pan where the mushrooms were cooked for 10-12 minutes. Pour in the soy sauce, mix well and simmer for a few more minutes.

Champignon caviar with bell pepper and zucchini

Champignons go harmoniously with sweet bell peppers and zucchini. This mushroom caviar has a very bright, rich taste and can be a hearty and healthy snack for the whole family.

Ingredients:

fresh champignons – 1.6-1.8 kg;
carrots – 2 pcs;
young zucchini – 5-6 pcs;
tomatoes – 7-8 pcs;
sweet pepper – 2 pcs;
onions – 5-6 pcs;
garlic cloves – 6-7 pcs;
sunflower oil – 280-300 ml;
salt, aromatic spices.

Prepare all the vegetables and - wash the zucchini, bell peppers, onions and carrots, dry and cut into small cubes. Champignons - in halves.

Pass the garlic cloves through a garlic press or chop finely.

Place the tomatoes in boiling water for a few seconds, then quickly remove the skin and grind the pulp with a blender or mince.

Pour half the oil into the pan, add the carrots and fry until golden brown. Then add the cubes of sweet pepper and zucchini, simmer for 7-9 minutes and add the tomatoes. Cook for 7-9 minutes, sprinkle with chopped garlic, salt and season with spices.

In another frying pan, fry the onion cubes for 4-6 minutes, then mix with the mushrooms and cook for another 15-18 minutes.

Mix the mushroom mixture with the remaining ingredients, simmer for another 8-12 minutes and pack into small glass jars. Store mushroom caviar in the refrigerator.

Classic caviar

Classic boletus caviar recipe

Required:

Boletus mushrooms – 2 kg.
Salt – 2 teaspoons.
Onion – 0.5 kg.
Vegetable oil – 150 ml.
Table vinegar – 1 teaspoon.
Bay leaf – 2 pcs.
Allspice - to taste.

Cooking:

Grind the mushrooms by passing through a meat grinder.
Cut the onion into small slices and fry in a deep frying pan until tender. Add mushrooms and simmer, covered, for 40 minutes, constantly stirring the contents.
Add the remaining ingredients to the pan, spices to taste and simmer for 10 minutes, covered.
Place the product in sterilized jars, removing the bay leaf and following the rules for home canning. The product will be ready for use within a day, after cooling.

Mushroom caviar: recipe from honey mushrooms and boletus

To prepare delicious caviar, you can combine several types of mushrooms. Thanks to this, the taste of the dish becomes more rich, with bright, pronounced shades.

Ingredients:

boletus – 2 kg;
honey mushrooms – 2 kg;
carrots – 4 pcs;
onions – 2-3 pcs;
sunflower oil – 4 tbsp. l;
salt, mixture of ground pepper.

Boil the washed mushrooms in salted water for 50-55 minutes until tender, then cool and grind through a meat grinder.

Grate the carrots, cut the onions into small cubes and fry the vegetables in oil until golden brown.

Pour the mushrooms along with the vegetables into a saucepan, add salt and pepper and simmer over low heat for 20-23 minutes, remembering to stir the caviar. Pack the finished snack into separate jars, pour 1-2 tablespoons of oil into each and roll up the lids.

Mushroom caviar is a hearty and healthy dish that is valued by mushroom lovers for its rich, pleasant taste and ease of preparation. It can be served as an appetizer, a side dish, used as a filling for tartlets and various pastries, prepared for future use and delight your household with delicious mushroom caviar all year round.

Mushroom caviar from boiled mushrooms for the winter

In addition to the standard set of products, mushroom caviar may also include additional components. Carrots and tomatoes are popular due to their availability and bright taste. In addition, they visually make the dish more appetizing and attractive.

Availability of products:

1000-800 grams of mushrooms;
500 grams of onion;
400 grams of tomato;
300 grams of carrots;
4 tablespoons of spices;
greenery.

Mushroom caviar for the winter recipe through a meat grinder:

The mushrooms are prepared for the subsequent cooking procedure.
Boil the product in salted water, you can add some spices and a branch of herbs to the broth.
The boiling process continues for half an hour. Then the plant is strained and dried.
When the boiled mushrooms have cooled, they should be finely chopped or minced.
Fry chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
Finely chopped onions, carrots and tomatoes are fried separately from the mushrooms. You can additionally stew the vegetable stew.
While hot, mushrooms and stewed vegetables are mixed, spices are added and sautéed together for about 15 minutes.
Before the mushroom caviar has had time to cool, it needs to be packaged in jars. Containers must be sterilized, otherwise the product will spoil.
The greens can be finely chopped or divided into small sprigs. You can add it at any stage.
The mixture should be consumed within 1-2 weeks. You can also preserve it, but to do this, you need to carefully sterilize glass containers and lids, which must be plastic.