Mushroom caviar: home-made recipes

As a rule, substandard fruit bodies (broken or too large, which are difficult to put in a jar) are used for recipes for preparing caviar from mushrooms. Also for such homemade snacks, you can use hard mushroom legs. After passing the components through the meat grinder, the mass becomes soft and uniform, so there is no need to take beautiful small mushrooms - they are better to put on pickling or canning.

In this collection you will learn how to cook homemade mushroom caviar from fresh mushrooms and fruit bodies, previously salted or dried.

Step by step recipes for mushroom caviar from salted and dried mushrooms

Caviar with egg and herbs.

Ingredients:

• 300 g of salted mushrooms,
• 50 g of dried mushrooms,
• 2 — 3 onions,
• 2-3 cloves of garlic,
• 1-2 boiled eggs,
• 3-4 tbsp. tablespoons of vegetable oil,
• 1 tbsp. spoon of 5% vinegar or 1-2 hours. tablespoons of lemon juice
• dill and parsley,
• ground pepper to taste.

Cooking method:

Salted caviar with onions.

Ingredients:

• 0.5 kg of salted mushrooms,
• 3-4 bulbs,
• 1 teaspoon of 9% vinegar,
• 3-4 tbsp. tablespoons of vegetable oil,
• 3-4 cloves of garlic,
• 1 bunch of dill
• ground pepper to taste
• salt if necessary.

Cooking method:

To cook mushroom caviar according to this recipe, salted mushrooms need to be washed, chopped in a meat grinder. Cut onions into rings, fry in a piece of vegetable oil until transparent. Then put the mushrooms and simmer together with stirring for 10 minutes. Then add chopped herbs, grated garlic, pepper, try on salt and salt if necessary. Add vinegar, mix, pack into prepared jars, cork. Store in the cold.

Caviar from dried mushrooms.

Ingredients:

• 50 g dried mushrooms,
• 1 onion,
• 2 tbsp. tablespoons of vegetable oil,
• 1 teaspoon of 9% vinegar or lemon juice
• ground black pepper
• salt to taste.

Cooking method:

1. Soak dry mushrooms until soft, boil in the same water.
2. Then rinse with clean water, and let the broth settle and gently drain it from the precipitate.
3. Mushrooms skip through a meat grinder.
4. Cut the onion, fry in vegetable oil, then add the mushrooms, pour a little broth and stew with the addition of salt and ground pepper.
5. Cool and add vinegar or lemon juice. Pack, cork.
6. Store mushroom caviar from dried mushrooms, prepared according to this recipe, in the cold.

Croutons with caviar from dry mushrooms.

Ingredients:

• Bread,
• 3 onions,
• 100 g of dried mushrooms,
• 1 boiled carrot,
• vegetable and butter,
• dill greens to taste.

Cooking method:

Before cooking mushroom caviar, dry mushrooms need to be soaked and boiled until soft. Then drain, dry slightly and fry in vegetable oil. Then pass through a meat grinder along with boiled carrots and fry in butter.

Cool, put on croutons, sprinkle with chopped herbs.

Here you can see a selection of photos for step-by-step recipes for caviar from dried and salted mushrooms:

Simple recipes for homemade caviar from fresh mushrooms

Caviar from different mushrooms with onions and carrots.

Ingredients:

• 2 kg of a mixture of mushrooms (boletus, boletus, white boletus, oily, mushrooms, honey agarics, chanterelles),
• 3-4 onions,
• 3-4 carrots,
• 2 cups vegetable oil
• 3 bay leaves,
• 2 tbsp. tablespoons of salt
• 1 teaspoon ground black pepper
• 1 tbsp. spoon of 9% vinegar.

Cooking method:

To cook caviar according to this recipe, mushrooms need to be peeled, chopped, boiled in salted water for 15 minutes. After that, recline in a colander, pass through a meat grinder.

Finely chop the onion, grate the carrots, fry together in half the vegetable oil. Add mushrooms, salt, pepper, pour the rest of the oil, put the bay leaf and simmer the caviar with stirring for 1.5-2 hours. Pour vinegar shortly before cooking.

Put ready caviar in sterilized jars, roll up.

Caviar with olive oil and lemon juice.

Ingredients:

• 500 g of mushrooms
• 1 bunch of parsley,
• 1 onion,
• 3-5 tbsp. tablespoons of olive oil,
• 2 teaspoons freshly squeezed lemon juice
• ground black pepper
• salt to taste.

Cooking method:

1. Before preparing caviar, mushrooms must be prepared: requiring soaking, pour cold water for 2 days, changing the water 3-4 times, tubular cleaned of debris.
2. Cut mushrooms and simmer until liquid evaporates. Fry chopped onions in olive oil.
3. Mushrooms and onions mince through a meat grinder.
4. Pepper, salt, add lemon juice, mix, put in a prepared jar, sterilize for 20 minutes. Cork and refrigerate.

Caviar from agaric mushrooms with vegetables.

Ingredients:

• 2 kg of agaric mushrooms,
• 0.5-0.7 kg of onions,
• 0.5 kg of carrots,
• 0.5 kg of tomatoes
• 0.5 kg of bell pepper
• 1 head garlic
• 1 glass of vegetable oil
• 2.5 tbsp. tablespoons of salt
• 0.5 tbsp. tablespoons of 70% vinegar essence.

Cooking method:

1. To prepare mushroom caviar, lamellar mushrooms need to be soaked for 1-2 days to remove milky juice, then boil for 30 minutes, strain.
2. Ready mushrooms, peeled Bulgarian pepper and tomatoes, scroll through a meat grinder or grind with a blender.
3. Cut onions, grate carrots, fry together at half the rate of vegetable oil.
4. Pour the remaining oil into the pan, heat, put the mushroom mass and sauteed vegetables, add salt and sugar, mix and simmer for 1 hour after boiling. Stir frequently to prevent burning.
5. 10 minutes before the end of cooking, add the garlic passed through the press. Pour acetic acid 2 minutes before cooking. Pre-packaged caviar in sterilized jars, roll up.

Caviar with vegetables and spicy tomato sauce.

Ingredients:

• 3 kg of mushrooms,
• 1 kg of bell pepper
• 1 kg of carrots,
• 1 kg of onion,
• 0.5 l of vegetable oil,
• 0.5 l of hot tomato sauce
• 1 tbsp. a spoonful of 70% vinegar essence
• 3-4 bay leaves
• 1 teaspoon ground black pepper
• 5 tbsp. tablespoons of salt.

Cooking method:

1. To cook caviar from fresh mushrooms according to this recipe, chop the onions finely, grate the carrots, fry together with the addition of vegetable oil.
2. Boil the mushrooms until cooked in salted water, drain and, together with peppers, peeled from seeds, pass through a meat grinder.
3. Add the fried carrots with onions to the mushroom mass, pour in the remaining vegetable oil, mix and put on fire.
4. Bring to a boil and simmer for 20 minutes, stirring occasionally to prevent burning.
5. Put bay leaf, ground pepper, salt to taste, mix and simmer another 10 minutes.
6. After that add tomato sauce, simmer for another 20 minutes, then pour in the vinegar, mix and remove from heat.
7. Arrange hot caviar in sterilized jars, seal with boiled lids, turn over and wrap until cool.

Caviar with herbs.

Ingredients:

• 1 kg of mushrooms
• 3-4 onions,
• 70 ml of vegetable oil,
• 1 tbsp. spoon of 9% vinegar,
• 2 bunches of herbs (cilantro, dill, parsley, basil),
• 1 tbsp. a spoonful of salt.

Cooking method:

For this simple recipe for caviar, mushrooms need to be cleaned, boiled in salted water for 30 minutes, removing the foam. Then strain and pass through a meat grinder with onion fried in oil. Pour finely chopped greens into the caviar, pour in the vinegar, mix. Pack up in 0.5-liter cans, cover with tin lids and put on sterilization for 40 minutes. Then roll up.

Caviar with onion and tomato.

Ingredients:

• 2 kg of mushrooms,
• 1 kg of tomatoes
• 500 g onions,
• salt, black pepper peas,
• vegetable oil to taste.

Cooking method:

Boil the mushrooms for 30 minutes, put in a colander, then pass through a meat grinder. Stew with vegetable oil for 10 minutes and add the minced tomatoes. Stew with stirring for 20 minutes. Then put chopped onions into very small cubes and cook for 10 minutes. Then add salt, black pepper, mix, cook for another 1 minute.

Put boiling mushroom caviar, prepared from fresh mushrooms according to this recipe, into sterile jars, roll up. Store in the cellar.

Cowberry roe with onion and carrot in tomato.

Ingredients:

• 1 kg of boletus boletus, boletus, boletus or other thirtieth mushrooms,
• 2 onions,
• 1 carrot
• 3-4 tomatoes
• 1 tbsp. spoon of 9% vinegar,
• vegetable oil,
• ground pepper,
• salt to taste.

Cooking method:

Mushrooms cleaned of debris, cut large and cook in salted water until tender. Drain the broth, leaving 0.5 cups in case the caviar burns when stewed. Mushrooms skip through a meat grinder.

Cut onions, grate carrots, fry together in vegetable oil. Then add mushrooms, chopped tomatoes to the pan and, salt and pepper, simmer for 20 minutes.

If necessary, pour the mushroom broth, then add the vinegar, mix and pack the caviar in sterilized jars.

Store in a cool place.