Caviar from butter with garlic: recipes for the winter

Fans of mushroom dishes are best known for pickled, frozen, salted or fried butter. But sometimes you want a new taste or something unusual. And such a recipe exists - this is mushroom caviar with the addition of various ingredients, as well as spices.

For example, caviar from butter with garlic is an ideal option for harvesting mushrooms. From it you can make a filling for pizza, add to pies, just spread on bread, using as sandwiches. It is also great for housewives to stuff pancakes, stuffing cutlets or tartlets. In addition, mushroom caviar from butter with garlic is an ideal recipe for harvesting for the winter, because it has a long shelf life.

In order to cook caviar, oil must be cleaned of dirt and grass, removing slippery film from the caps. Boil the mushrooms in water with salt for 30 minutes. Next, the mushrooms are thrown into a colander and allow the liquid to drain completely. The cooled oils are crushed using a blender, and the remaining vegetables are fried in sunflower oil. Mushrooms are combined with fried vegetables and spices - caviar is ready. In the refrigerator, this workpiece can be stored for up to 7 days.

Simple mushroom caviar from garlic butter and garlic

A simple version of caviar with garlic for 1.5 kg of fresh butter:

• 180 ml of vegetable oil;
• 6 cloves of garlic;
• 3 onion heads;
• 1 tbsp. l Sahara;
• 0.5 tbsp. l salts;
• 0.5 tsp ground black pepper;
• 2 pcs. bay leaf, cloves and allspice.

To prepare caviar from butter and garlic, it is necessary to clean the mushrooms from dirt, remove the mucous film from each cap and rinse under the tap. Put all the butter in a pan with water and add a little salt. Boil the mushrooms over medium heat for 20 minutes.

Discard the finished oil through a sieve so that excess fluid escapes, allow to cool, and then grind in a meat grinder with a fine wire rack.

Peel, wash, chop the onions and also pass through the meat grinder.

Sprinkle the resulting onion mixture into a pan with warmed sunflower oil and simmer so that the liquid evaporates.

Pour the mixture from the oil onto the pan into the pan and mix well. Cover the lid and simmer for 40 minutes.

Add sugar, black pepper, salt, grated garlic on a fine grater to the caviar and simmer for 15 minutes.

In sterilized glass jars at the bottom put a bay leaf, grains of allspice and cloves.

Arrange hot caviar in containers, roll up, let cool at room temperature and take to the basement.

Caviar for the winter from butter with garlic and tomato paste

Many gourmets like the recipe for caviar for the winter from butter with garlic and tomato paste.

For 1 kg of fresh butter you will need:

• 2 onions;
• 8 cloves of garlic;
• 100 ml of vegetable oil;
• 3 tbsp. l tomato paste;
• 1 bunch of green dill;
• 0.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 0.5 tsp black pepper;
• 3 pcs. Bulgarian pepper.

Rinse and peel the mushrooms well from the film. Pour with water, add a little salt and boil for 30 minutes.

Drain the water from the mushrooms using a sieve, cool and pass through a meat grinder with a fine wire rack.

Peel onion, garlic and bell pepper, chop, also using a meat grinder. Fry the resulting mixture over low heat for 15 minutes.

Combine the mushroom and vegetable masses together, mix and simmer for 30 minutes over low heat.

Add salt, sugar, black pepper and tomato paste to the future caviar, mix well and simmer for 15 minutes.

Pour the chopped dill greens into the mushroom caviar, cover the pan and simmer for another 10 minutes.

Put caviar in prepared jars, roll them up and let cool, wrapping them in a warm blanket.

After cooling, take out the cans in the basement or on the balcony.

Caviar from butter with garlic and carrots

For caviar from butter with garlic and carrots you will need:

• 1 kg of boiled butter;
• 4 onions;
• 4 large carrots;
• 500 g of fresh tomatoes;
• 1.5 tbsp. l salts;
• 2 large heads of garlic;
• 100 g of cooking oil for frying

Finely chop the peeled onion, grate the carrots with a fine division. Fry all together in a pan for 10 minutes.

Wash fresh tomatoes and cut into small cubes. Add to fried onions and carrots, mix and simmer for 5 minutes.

Grind cooked boiled mushrooms through a meat grinder, fry in a separate pan in vegetable oil for 20 minutes.

Combine vegetables with mushrooms, stew for another 20 minutes.

Remove from the stove, add salt, crushed garlic and mix thoroughly.

Distribute the caviar from the butter into the cans, roll up the lids, wrap it up, let it cool completely, and then take it out in a cold place.

Caviar from butter with garlic can be supplemented with any spices and products that you like. Experiment and create your recipes, surprise by preserving from butter not only your loved ones, but also welcome guests.