How to make homemade caviar from champignons
Content
Mushroom caviar made from fresh mushrooms cooked in a slow cooker
Ingredients
- champignons - 1 kg
- onions - 2 pcs.
- sunflower oil - 5 tbsp. l
- dry wine - 50 ml
- dried thyme - 1 tsp.
- salt, pepper - to taste
To prepare mushroom caviar from champignons in a slow cooker, mushrooms must be thoroughly washed under cold running water, peeled, finely chopped.
Rinse, peel and chop the onion.
Pour vegetable oil into the multicooker bowl, put the “frying” option, heat it up.
Stir in the onion in hot oil, add mushrooms to the onion and fry for 15 minutes, then salt, pepper and add thyme.
Pour dry red or white wine (white will be most suitable). Turn on the stewing program, cook eggs for another 30 or more minutes, so that as much liquid as possible evaporates.
Cool the prepared caviar from fresh champignons. You can leave it cooked (with small lumps), or bring to a uniform consistency in a blender.
Dried and salted champignon caviar
Mushroom caviar from champignons.
Ingredients
- dried champignons - 2 cups
- onions - 1 kg
- vegetable oil
- granulated sugar
- vinegar, salt
- Soak dried champignons in cold water until they swell. When the mushrooms swell, drain the remaining water.
- Pour mushrooms with fresh water, put cook on medium heat.
- Cool the prepared mushrooms, pass through a meat grinder, put them in a pan with mushroom broth.
- Chop onions, fry until golden brown in vegetable oil, toss in the broth with mushrooms.
- Add granulated sugar, vinegar and mix thoroughly.
Mushroom caviar from champignons, prepared according to this recipe, can be served as an independent dish in cold form or to prepare sandwiches.
Caviar from salted champignons.
Ingredients
- pickled or salted champignons - 250 g
- onion - 1 pc.
- vegetable oil - 1-2 tbsp. spoons
- ground black pepper
- salt
For this recipe for preparing mushroom caviar from mushrooms, pickled or salted mushrooms must be washed, put in a colander to make water glass, then finely chopped or minced. Rinse onions, chop, fry in vegetable oil, then cool and mix with mushrooms. Add salt and pepper to taste to the resulting mass.
Dried champignon caviar.
Ingredients
- 300 g dried champignons
- 3-4 onions
- 12 cups vegetable oil
- salt, sugar, garlic, vinegar
To make caviar from dried champignons, mushrooms need to be soaked for 3-4 hours, put to boil in a small amount of water.Remove the mushrooms from the broth, grind them in a meat grinder, put in the broth and simmer until the moisture evaporates.
Fry finely chopped onions, add to the mushrooms along with sugar, vinegar. Cool, season with chopped garlic.
Mushroom caviar from salted champignons.
Ingredients
- 450 g salted champignons
- 1 onion
- 3 tbsp. tablespoons of vegetable oil
- greens, pepper, salt
To prepare caviar from champignons according to this recipe, salted mushrooms must be passed through a meat grinder along with fried onions, add pepper, salt, mix thoroughly. Put prepared caviar in a salad bowl, sprinkle with finely chopped dill.
The old method of preparing mushroom caviar offers us a different technology: chop the mushrooms very finely with a chop in a wooden trough or a wooden bowl. Then the tissue of the mushrooms is not crushed, as in a meat grinder, but will be granular, elastic grains, eggs.
Mushroom caviar from salted and dried champignons.
Ingredients
- salted mushrooms - 70 g
- dried - 20 g
- vegetable oil - 15 g
- onions - 10 g
- green onion - 20 g
- vinegar 3 percent - 5 g
- garlic
- salt and pepper to taste
- This caviar is prepared from dried or salted mushrooms, as well as from a mixture thereof.
- Wash and cook dried mushrooms until tender, cool, chop finely or mince.
- Salted mushrooms should be washed in cold water and chopped as well.
- Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
- Three minutes before the end of the stew add crushed garlic, vinegar, pepper, salt.
- Put caviar on a plate on a plate and sprinkle with green onions.
Mushroom caviar from champignons and salted mushrooms.
Ingredients
- dry champignons 100 g
- salted mushrooms 940 g
- green onion 60 g
- onions 250 g
- vegetable oil 100 g
- vinegar 3% 15 g
- sugar 10 g
Soaked dried mushrooms are boiled and finely chopped together with salted mushrooms, then fried together with chopped onions in vegetable oil for 20 minutes. Season with vinegar, salt, pepper and cool. Before serving, sprinkle with green onions.
Here you can see a photo of champignon caviar prepared according to home recipes:
Mushroom caviar from champignons: recipes for winter preparations
Mushroom caviar from champignons.
Ingredients
- 250 g of boiled and minced champignons
- 200 g fried onions
- 70 g of vegetable oil
- 15 ml of 6% vinegar
- salt to taste, dill and parsley
- For this home-made harvest, fresh mushrooms must be sorted, cleaned and washed in cold running water.
- Put the prepared mushrooms in an enamel pan, add 800 ml of water and 200 g of salt to 5 kg of mushrooms and cook over medium heat for about 30 minutes.
- During cooking several times with a wooden spoon, gently mix the mushrooms and remove the foam.
- As soon as the mushrooms settle to the bottom and the broth becomes transparent (a sign of mushroom readiness), remove the mushrooms with a slotted spoon and pass through the meat grinder hot.
- Cut the onions into circles and fry in a pan until golden yellow, and then also pass through a meat grinder and add to the mushrooms.
- Pour in vegetable oil, 6% vinegar and finely chopped dill and parsley.
- Mix the entire mass and lay tightly in sterilized 0.5-liter jars.
- Cover the jars with champignon caviar prepared for the winter with lids and sterilize at 100 ° C for 40 minutes.
Caviar made from fresh mushrooms.
Ingredients
- mushrooms - 200-300 g
- onions - 1-2 pcs.
- vegetable oil - 3-4 tbsp. spoons
- pepper, salt
Rinse fresh mushrooms, peel, cut into thin plates, add water and boil for 1 hour. After that, drain the remaining water, cool the mushrooms and pass through a meat grinder. To the resulting mushroom mass add the fried onions, mix.
The caviar prepared from this recipe from champignons for the winter should be decomposed in sterilized jars.
Mushroom caviar with mustard.
Ingredients
- For 1 kg of champignons - 200 g of water
- 10 g of salt
- 4 g of citric acid
For refueling
- 100 g of vegetable oil
- 20 g mustard
- diluted in 100 g of 5% vinegar
- salt and ground pepper to taste
Mushrooms are best suited for caviar. Sort freshly picked mushrooms, peel, separate the legs from the hats, rinse thoroughly. Pour water into an enameled pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until cooked, gently stirring and removing the foam, the mushrooms are ready if they sink to the bottom. Discard in a colander, rinse with cold water and let it drain.
Finely chop the mushrooms or mince them, season them according to the recipe, mix and pack in clean, dry jars, cover and place in a pan with water heated to 40 ° C for sterilization (at 100 ° C): half liter - 45 min , liter - 55 min.
After this, the jars with mushroom caviar from champignons, prepared for the winter, are tightly closed with boiled lids.
Sterilized mushroom caviar for the winter from champignons.
Ingredients
- 1 kg of champignons
- 150 g onions
- 100 ml mushroom broth
- 10 ml of vegetable oil
- clove
- black pepper, salt
Mushroom caviar can be prepared both from fresh and from salted or dried mushrooms.
Wash the mushrooms thoroughly, peel, pass through a meat grinder, add mushroom broth, vegetable oil, onions, black pepper and cloves passed through a meat grinder. Mix everything well, put in an enameled pan, bring to a boil, put in prepared jars and close with sterilized lids. Cans with caviar set in a pot of water and sterilized for 60–70 minutes (from the moment of boiling water). After two days, repeat the procedure, then cool the eggs and put in a cool place.
Mushroom caviar for the winter from champignons.
Ingredients
- mushrooms - 1 kg
- water - 150-200 ml
- salt - 40–45 g
- onions - 700 g
- vegetable oil - 250 g
- table vinegar - 60 ml
- dill or parsley to taste
To prepare mushroom caviar from champignons for the winter according to this recipe, clean and washed mushrooms in salted water over moderate heat for 25-30 minutes, stirring with a wooden spoon and removing the foam. When the mushrooms settle to the bottom of the pan and the brine becomes transparent, remove them with a slotted spoon and, without cooling, pass through a meat grinder or finely chop with a knife. Cut the onions into circles and fry until golden yellow, then pass through a meat grinder and mix with mushrooms. Then add vegetable oil and table vinegar, chopped dill or parsley to the mixture. Mix everything, put in small jars and heat-cook twice: the first time the jars must be sterilized for 45 minutes, then left to stand for 2-3 days at room temperature and again sterilized for 60 minutes.
Caviar from fresh champignon mushrooms.
Ingredients
- fresh champignons - 200-300 g
- onions - 1-2 pcs.
- vegetable oil - 3-4 tbsp. spoons
- pepper, salt
Peel the mushrooms for homemade work, rinse, cut into slices and cook for about an hour, then drain the water, cool and pass through a meat grinder. Add onions fried in vegetable oil and mix well. Caviar can be used immediately or put in banks for long-term storage.
See a selection of photos for recipes for home-made mushroom caviar from champignons:
