Mushroom caviar according to recipes made from porcini mushrooms

Fragrant caviar from porcini mushrooms can be easily cooked at home. Mushroom caviar from fresh porcini mushrooms prepared according to the recipe from this page will always turn out to be dense, tasty and very appetizing. For the preparation of caviar from porcini mushrooms, you can take both fresh and dried or salted mushrooms. See how to cook caviar from porcini mushrooms in a recipe with photos that illustrate step-by-step cooking instructions. In the selection of cooking methods, the use of different mechanisms is allowed. For example, you can grind a mushroom mass with a meat grinder or blender, food processor or processor. For harvesting for the winter, you need to use glass jars with twisting or vacuum caps. The principles of sterilization of the finished product are also described in the article.

How to make caviar from porcini mushrooms with onions

Before making caviar from porcini mushrooms, they are washed and finely chopped or passed through a meat grinder along with onions. Caviar is seasoned with porcini mushrooms with onions, vegetable oil and vinegar, mixed and garnished with fresh dill.

Structure:

• 3-4 mushrooms
• 2 onion heads
• dill greens
• 2 tbsp. tablespoons of vegetable oil
• 0.5 teaspoon vinegar

Ceps with garlic

Salted mushrooms are washed in cold water, finely chopped or passed through a meat grinder. For caviar from porcini mushrooms with garlic, onions finely chopped, passaged in vegetable oil, prepared mushrooms are added there and stewed for 10-15 minutes.

Caviar is seasoned with crushed garlic, vinegar, pepper, salt. Transfer to a salad bowl and sprinkle with green onions.

Structure:

• salty porcini mushrooms - 70 g
• vegetable oil - 20 g
• onions - 25 g
• green onion - 25 g
• vinegar 3% - 5 g
• garlic - 2 g
• salt and pepper to taste

Make mushroom caviar from porcini mushrooms

Structure:

• salted or pickled porcini mushrooms - 250 g
• onion - 1 pc.
• vegetable oil - 1-2 tbsp. spoons
• ground black pepper
• salt

To make mushroom caviar from porcini mushrooms, they need to be washed, drained, finely chopped or minced. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper, salt to taste.

Fresh Mushroom Caviar Recipe

Structure:

• porcini mushrooms - 200-300 g
• onions - 1-2 pcs.
• vegetable oil - 3-4 tbsp. spoons
• pepper
• salt

According to the recipe for mushroom caviar from fresh porcini mushrooms, peel, wash, 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.

Dried porcini mushroom caviar recipe

Dry white mushrooms are washed and soaked for two hours, then boiled in the same water. Mushrooms are thrown back into a colander, allowed to drain water, and then passed through a meat grinder. According to the recipe for mushroom caviar from dried porcini mushrooms, very finely chopped onions are slightly fried, mixed with boletus, add salt and pepper to taste, watered with sunflower oil, mix thoroughly.

Structure:

• 100 g porcini mushrooms
• 1-3 onion heads
• salt
• pepper
• oil to taste

Dry Mushroom Caviar Recipe

Structure:

• Dried porcini mushrooms - 2 cups
• onions - 1 kg
• vegetable oil
• granulated sugar
• vinegar
• salt

Soak two glasses of dried porcini mushrooms in cold water, and when the mushrooms swell, drain the water. Again, pour mushrooms with a small amount of water and put on fire. Pass the boiled and cooled mushrooms through a meat grinder with a fine wire rack, add mushroom broth. Then, according to the recipe for caviar from dried porcini mushrooms, fry finely chopped onions in vegetable oil. Combine onions with mushroom mass, salt, add granulated sugar, vinegar and mix thoroughly. Serve as an independent dish in a cold form or prepare sandwiches.

The recipe for caviar from porcini mushrooms through a meat grinder

Structure:

• 400 g porcini mushrooms
• bulb
• mayonnaise
• spice

According to this recipe for preparing caviar from porcini mushrooms through a meat grinder, they must first be boiled in salted water until soft. Skip through the meat grinder. Add the finely grated onion or garlic, salt, pepper and 100 g of mayonnaise or sour cream to the resulting puree.

This caviar is tasty both in hot and in cold form.

A simple recipe for caviar from porcini mushrooms

According to this simple recipe for caviar from porcini mushrooms for cooking you will need:

• 400 g fresh porcini mushrooms
• 1 onion head
• 2 tbsp. l vegetable oil
• 1 tbsp. l 3% table vinegar
• salt
• pepper to taste

Cooking: Stew fresh mushrooms in their own juice until the juice evaporates. Then finely chop the mushrooms and mix with chopped onions, slightly fried in vegetable oil. Use for making sandwiches.

Caviar from dried and salted porcini mushrooms

Sort the dried mushrooms, wash, boil in unsalted water, drain the broth, and finely chop the mushrooms. Peel onions, chop finely, fry in 50 g of vegetable oil until golden brown, add mushrooms and simmer on low heat for 10-15 minutes, then add finely chopped salted mushrooms, finely chopped garlic, salt, pepper, mix well and cool. Put the prepared caviar in shallow salad bowls, garnish with finely chopped egg, green onion and parsley.

Ingredients:

• 300 g dried porcini mushrooms
• 500 g salted porcini mushrooms
• 1 egg, 5-6 bulbs
• 150 g of vegetable oil
• 2 cloves of garlic
• 30 g green onions
• 30 g parsley
• salt and ground pepper to taste

Boiled porcini mushroom caviar

Sort the dried mushrooms, wash, boil in unsalted water, strain and grind in a meat grinder (mushroom broth can be used as a broth for first courses). Finely chop the onion, fry in vegetable oil and cool. Then add the mushrooms, salt, pepper, pour vinegar and mix thoroughly. Put the prepared caviar from boiled porcini mushrooms in small salad bowls and garnish with finely chopped greens and lemon slices.

Ingredients:

• 500 g dried porcini mushrooms
• 10-12 bulbs
• 150 ml of vegetable oil
• ½ lemon
• 1-2 tbsp. tablespoons of vinegar
• parsley and dill
• salt and red or black ground pepper to taste

How to make mushroom caviar from porcini mushrooms

Before making mushroom caviar from porcini mushrooms, boil them in unsalted water, strain and finely chop. Chop the onions finely, fry in sunflower oil, add mushrooms, salt and simmer over low heat for about 10 minutes. Cool caviar, season with crushed garlic, vinegar or sour cream, salt again and mix thoroughly. Put the finished dish in small plates or shallow salad bowls and garnish with chopped green onions.

Ingredients:

• 500 g dried porcini mushrooms
• 8-10 bulbs
• 4–5 cloves of garlic
• 1 tbsp. tablespoon of vinegar or 3-4 tbsp. spoons of sour cream
• 150 ml of vegetable oil
• salt to taste
• green onions

The recipe for mushroom caviar from porcini mushrooms for the winter

The composition of the products for mushroom caviar from porcini mushrooms for the winter is as follows:

• 1 kg of porcini mushrooms
• 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

Before preparing caviar from porcini mushrooms for the winter, freshly picked mushrooms sorted, cleaned, 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. According to the recipe for caviar from porcini mushrooms for the winter, boletus mushrooms are thrown into a colander, rinsed with cold water and allowed to drain. Finely chop the mushrooms or mince, season them according to the recipe, mix and pack in clean, dry jars, cover and place in a saucepan with water heated to 40 ° C for sterilization (at 100 ° C): half liter - 45 min , liter - 55 min.

Porcini caviar in jars

For 1 can with a capacity of 0.5 l it is required:

• prepared porcini mushrooms - 250 g
• fried onions - 175 g
• vegetable oil - 70 g
• vinegar 6% - 15 g
• salt - to taste, excluding salt used in cooking mushrooms.

Mushroom caviar from porcini mushroom legs

Structure:

• 250 g of ceps (or 50 g dry)
• 1 onion
• 1-2 tbsp. tablespoons of vegetable oil
• ground black pepper

Mushroom caviar from the legs of porcini mushrooms is prepared from salted or dried boiled mushrooms. Rinse salted mushrooms and, letting water drain, finely chop (or grind), then chop onions, lightly fry them in vegetable oil, cool and mix with mushrooms, pepper a little. From cooked dried mushrooms, caviar is prepared in the same way.

For a more spicy taste, you can add lemon juice or vinegar, salt and pepper, and sprinkle with finely chopped green onions.

Mushroom caviar from dried and salted porcini mushrooms.

Ingredients:

• 100 g dried porcini mushrooms
• 650 g of salted porcini mushrooms
• 125 g onions
• 100 g of vegetable oil
• 25 g 3% spice vinegar

Cook the dried mushrooms until tender, rinse thoroughly, cool, and then finely chop or mince. Rinse and chop salted mushrooms. Passed finely chopped onions with vegetable oil, add prepared mushrooms and simmer for 15–20 minutes. Season caviar with vinegar, pepper, salt. Sprinkle with green onions when serving.

Mushroom caviar from dried porcini mushrooms with onions.

Ingredients:

• 375 g dried porcini mushrooms
• 400 g onions
• 100 g of vegetable oil
• 5 g garlic
• 35 g 3% vinegar

Boil the mushrooms, rinse thoroughly, dry and pass through a meat grinder.Passion finely chopped onion until half-cooked, mix with mushrooms, add oil, salt, ground pepper and simmer over low heat for 10-15 minutes until thickened, then cool. Season caviar with vinegar, garlic and salt, and mix.

How to cook caviar from porcini mushrooms

Before preparing caviar from porcini mushrooms, you need to take the following products:

• 650 g of salted porcini mushrooms
• 200 g dried porcini mushrooms
• 150 g onions
• 100 g of vegetable oil
• 25 g 3% vinegar
• pepper
• salt
• green onions

Cook the prepared dried mushrooms until cooked, rinse thoroughly, cool, and then finely chop or mince. Rinse and chop salted mushrooms. Chop the onions, lightly sauté with vegetable oil, add the prepared mushrooms and fry for 10-15 minutes with stirring.

Season caviar with vinegar, pepper, salt.

Mushroom caviar from porcini mushrooms with tomatoes

Ingredients:

• 1 kg of porcini mushrooms
• 300 g tomatoes
• 200 g onions
• vegetable oil
• salt and pepper to taste

Mushroom caviar from porcini mushrooms with tomatoes is prepared as follows: boiled peeled washed boletus in salted boiling water for 20 minutes, put in a colander, rinse in running water. Then pass through a meat grinder and fry in vegetable oil, stirring, 30 minutes. Separately, fry chopped onions and chopped tomatoes. Add mushroom mass, put salt and pepper to taste, simmer over high heat for 10-15 minutes. Spread hot caviar in cans and sterilize for 45 minutes. Soak for 2-3 days at room temperature and sterilize again for 1 hour. Roll up the lids.

Sterilized Mushroom Caviar

Ingredients:

• 1 kg of porcini mushrooms
• 150 g onions
• 100 ml mushroom broth
• 50 ml of vegetable oil
• clove
• black pepper peas
• salt

Peel the onions, mince them. Rinse mushrooms, clean, pass through a meat grinder. Pour vegetable oil into the pan, fry mashed onion. Then pour the mushroom broth, add the mushroom mass, salt, pepper and cloves, simmer for 5 minutes. Spread mushroom caviar in jars, close with plastic lids and sterilize.

Mushroom caviar (1 option)

Ingredients:

• 1 kg of porcini mushrooms
• 4–5 bulbs
• 3 cloves of garlic
• vegetable oil
• 2 tbsp. l 9% vinegar
• 3 tbsp. l salt
• pepper

Peel, rinse and cook the mushrooms for about 10 minutes. Then lay in a colander, rinse, put again in a pan. Pour boiling salted water, cook for 10-15 minutes, drain the water. Boil the mushrooms through a meat grinder. Finely chop the onion, fry in vegetable oil until transparent. Add mushrooms and chopped garlic, stew for 10 minutes. Salt, pepper, pour vinegar. Arrange hot caviar in sterilized jars, roll up the lids and wrap until cool.

Mushroom caviar (2 option)

Ingredients:

• 2 kg of mushrooms
• 3 carrots
• 3 large onions
• 400-500 ml of vegetable oil
• 1 tbsp. l 9% vinegar
• 3 bay leaves
• cloves, black and allspice, salt to taste

Wash the mushrooms, cut into slices and boil in salted water for 10-15 minutes. Then lay in a colander and rinse. Pass the boiled mushrooms through a meat grinder or grind with a blender. Finely chop the onion, grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil. Add mushroom mass, put salt and pepper, simmer for 1.5–2 hours, stirring occasionally. At the end of cooking add bay leaf, cloves, vinegar, mix well and warm. Remove bay leaf. Arrange hot caviar in sterilized jars, roll up the lids and wrap until cool.

Store in a cool place.

Pskov-style mushroom caviar

Ingredients:

• 1 kg of porcini mushrooms
• 200–250 ml of water
• 100 ml of vegetable oil
• 100 ml 5% vinegar
• 1 tsp citric acid
• 5 tsp dry mustard
• 2 tsp salt
• ground black pepper to taste

Rinse the mushrooms thoroughly, peel, chop coarsely. Dissolve salt and citric acid in boiling water. Add mushrooms (they will let juice and liquids become larger), cook at a low boil, constantly stirring and removing foam. As soon as the mushrooms sink to the bottom, put them in a colander, let the water drain.Pass the boiled mushrooms through a meat grinder or finely chop. Put the mushroom mass in a pan with vegetable oil, add mustard diluted with vinegar, salt and pepper to taste, simmer for 15 minutes. Spread hot caviar in dry, sterilized jars, cover with parchment, and tie with a thread. Store in a cool place.

Mushroom caviar with tomatoes (2 method)

Ingredients:

• 1 kg of porcini mushrooms
• 300 g tomatoes
• 200 g onion
• dried dill
• 100-150 ml of vegetable oil
• salt
• Bay leaf
• black and allspice to taste

Peel, wash, boil the mushrooms in salted water for 20 minutes. Throw in a colander, rinse, pass through a meat grinder. Fry the mushroom in part of the vegetable oil for 30 minutes. Scald tomatoes, peel, cut into cubes. Finely chop the onion, fry in oil until soft (do not fry). Add tomatoes, lightly fry. Put the fried mushrooms, add the dried dill, salt, spices, simmer for 20 minutes. Spread hot caviar in prepared jars, sterilize for 45 minutes, roll lids and wrap until cool.

Mushroom caviar with bell pepper

Ingredients:

• 3 kg of porcini mushrooms
• 2 kg of bell pepper
• 1.5 kg carrots
• 1 kg of onion
• 400-500 ml of vegetable oil
• 150 ml of 9% vinegar
• 1 tbsp. l salt
• ground black pepper and thyme to taste

Wash, chop, boil the mushrooms in salted water for 10 minutes. Then lay in a colander and pass through a meat grinder. Peppers, carrots and onions finely chop. Fry the onion in vegetable oil until soft. Add carrots, bell pepper and mushroom mass, fry for 10 minutes. Then put salt, pepper, thyme, simmer under the lid until cooked. At the end of cooking pour vinegar, warm for 10 minutes. Place hot caviar in prepared jars, sterilize (jars with a volume of 0.5 l - 30–35 min, with a volume of 1 l - 40–45 min), roll up the lids and wrap until cool.

Watch how caviar is made from porcini mushrooms in the video, which illustrates the entire culinary process.