Chanterelle caviar: mushroom snack recipes

Chanterelles are nutritious mushrooms with a brightly defined taste and a peculiar aroma. Salting and pickling of these fruiting bodies are not the only preservation options for the winter. Another way of demanding harvesting is caviar from chanterelles. It is often used as a filling for pies and pizzas. In addition, mushroom caviar perfectly provides quick snacks, because it can simply be spread on a slice of bread.

Simple recipes for preparing mushroom caviar from chanterelles are available to every housewife. For lovers of pure mushroom taste, caviar is prepared from a minimum set of ingredients. Those who like richer flavoring shades prepare this dish with the addition of various vegetables.

In addition, the recipes for mushroom caviar, prepared for the winter from chanterelles, include all kinds of spices and spices: marjoram, pepper, paprika, cloves, bay leaf, etc.

A simple recipe for chanterelle caviar for the winter with a minimum of ingredients

A simple recipe for preparing caviar from chanterelles for the winter includes a minimum of ingredients. However, in winter such a dish will seem like a real delicacy. Even on a slice of black bread caviar from chanterelles will conquer the most capricious gourmets!

• 3 kg of chanterelles;
• Salt to taste;
• 2 tbsp. vegetable oil.

In this embodiment, caviar for winter from chanterelles is twisted in a meat grinder 1 or 2 times, depending on the desired grain size.

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Chanterelle caviar recipe with onions and herbs

The recipe for mushroom caviar, made from chanterelles with the addition of onions and herbs, pleasantly diversifies your daily menu in the winter.

• 2 kg of chanterelles;
• 1 pc. carrots and onions;
• 1 tbsp. vegetable oil;
• 2 tsp 9% vinegar;
• 2 bunches of parsley and dill.
• Salt and ground black pepper to taste.

We offer a step-by-step description of a proven recipe for caviar from chanterelle mushrooms.

1. To clean chanterelles, cut off the ends of the legs, rinse thoroughly.
2. Grind with a blender and put in a deep, thick saucepan.
3. Pour 100 ml of refined sunflower oil, cover and simmer for 40 minutes over low heat.
4. Peel and chop the onion with carrots in any way.
5. In the remaining oil, fry the vegetables until golden brown.
6. Combine onions, carrots and mushrooms in one stewpan, add salt to taste and add black ground pepper.
7. Stir and simmer under a closed lid over low heat for 30 minutes.
8. Pour vinegar, add chopped herbs, mix and continue to simmer for 10 minutes.
9. Put mushroom caviar in sterilized jars and roll up the lids.
10. Turn over and cover the workpieces until completely cooled.

Chanterelle mushroom caviar with ketchup chili

The recipe for mushroom caviar from chanterelles with the addition of hot chili ketchup is easy to implement. In this embodiment, mushrooms with vegetables are not boiled or fried.

• 1.5 kg of chanterelles;
• 300 g of carrots and onions;
• 150 ml of vegetable oil;
• Salt to taste;
• 200 ml of ketchup;
• 1 tsp ground black pepper.

1. We clean the mushrooms, cut off the ends of the legs and rinse in cold water.
2. We grind fruit bodies in a blender or in a meat grinder, spread in a thick-walled saucepan.
3. Simmer over low heat until the liquid evaporates.
4. We peel the carrots and onions, and then chop: onions - in small cubes, carrots - on a fine grater.
5. Add to the mushroom mixture and simmer for 15 minutes.
6. Pour in all the oil, add, pepper and simmer under the lid for 20 minutes.
7. We introduce ketchup, mix and simmer over low heat for 15-20 minutes, constantly stirring with a wooden spatula.
8. We lay out in sterile jars, roll up and leave to cool at room temperature. Then we take it out to the basement or leave it in the refrigerator.

Boiled chanterelles with dry mustard

Caviar made from boiled chanterelles, according to many cooks, is stored for much longer. Therefore, if you want to save the workpiece for a long period - boil the main product.

• 2 kg of mushrooms;
• 200 ml of refined oil;
• 5 tbsp. l tomato paste;
• ½ tsp. ground black pepper and red;
• 50 ml of 9% vinegar;
• Salt to taste;
• 1/2 tbsp. l dry mustard.

Cooking mushroom caviar from chanterelles should be done according to a phased description.

1. Sort out the mushrooms, peel and rinse, then boil in water with the addition of bay leaf 20 minutes.
2. Discard on a sieve, let drain and after draining interrupt in a blender.
3. Put the mushroom mass in a bowl, add oil, add tomato paste, mustard, vinegar, a mixture of peppers and add salt.
4. Simmer over low heat for 30 minutes, stirring constantly with a spoon so that the mass does not burn.
5. Transfer to sterilized jars, roll up and leave to cool.
6. Put the cooled eggs on the shelves of the refrigerator and store for no more than 3 months.

Caviar from frozen boiled chanterelles with carrots and onions

It turns out that caviar can be made from frozen boiled chanterelles. Such a dish will not be different from traditional caviar made from fresh mushrooms.

• 500 g of frozen chanterelles;
• 300 g of carrots and onions;
• 4 cloves of garlic;
• 150 ml of refined oil;
• Salt to taste;
• Ground black pepper - ½ tsp;
• A pinch of ground cloves.

Preparing caviar from chanterelles for the winter is not difficult if you follow the step-by-step description of the recipe.

1. Mushrooms are gradually thawed, leaving them in a container on a refrigerator shelf.
2. Fry in a dry pan for about 20 minutes until the liquid evaporates.
3. Allow to cool and grind with a blender.
4. Separately, fry the chopped carrots and onions in a pan, allow to cool and mashed with a blender.
5. Combine all the crushed products, add, add cloves, ground pepper, crushed garlic.
6. Stir and pour the remaining oil, simmer for 20 minutes.
7. They are laid out in sterile dry jars and closed with plastic lids.
8. Such a workpiece is perfect for boiled potatoes, pasta or just as an independent dish.

Caviar prepared for the winter from chanterelles with garlic

Caviar, prepared for the winter from chanterelles with garlic, is used as a filling for pancakes and toasts. Its taste is especially appreciated by those who like savory foods.

• 1 kg of mushrooms;
• 7 cloves of garlic;
• 2 medium carrots;
• 3 onions;
• 1 tbsp. l 9% vinegar;
• 4 peas of allspice;
• 150 ml of vegetable oil;
• 2 pcs. bay leaf;
• 3 buds of cloves;
• ½ tspground red pepper.

Caviar made of chanterelles with garlic is not only fragrant and tasty, but also beautiful in color. Try to prepare this recipe and make sure that you did not waste time on it.

1. Chanterelles are cleaned, washed and boiled for 20 minutes in salted water with the addition of cloves, bay leaves and allspice.
2. Boiled mushrooms with a small portion of the broth are placed in a blender and chopped.
3. Onions and carrots are peeled, chopped and fried in oil until tender.
4. Allow to cool slightly and using a submersible blender, mashed.
5. Combine with the mushroom mass, add crushed garlic and spread in a pan.
6. Extinguish the whole mass over low heat with a closed lid for 15 minutes.
7. Salt to taste, pepper and pour vinegar, mix and continue to simmer another 15 minutes.
8. Sterilized jars are filled with cooked caviar, rolled up, allowed to cool and taken out to the basement.

Chanterelle caviar with onions, carrots and peppers

Chanterelle caviar cooked with onions and carrots will be a delight for your taste buds.

• 2 kg of chanterelles;
• 3 carrots and onions;
• 5 cloves of garlic;
• Salt to taste;
• 3 pieces each bay leaf and cloves;
• 200 ml of refined oil;
• 1 tsp ground black pepper;
• 2 tsp Paprika
• 1 pinch of marjoram.

Thanks to the recipe with a step-by-step description, caviar from chanterelles for the winter will become a welcome guest on your table.

1. Chanterelles, peeled and washed in a large amount of water, are cut into pieces and placed in boiling water.
2. After boiling, add cloves, bay leaf, marjoram, let it boil for 20 minutes.
3. Immediately take out and transfer to a blender, puree and add 1 tbsp. mushroom broth.
4. Carrots and onions are crushed, fried separately from each other.
5. After cooling, the vegetables are also ground to a puree consistency.
6. The mushroom and vegetable masses are combined, the blender is turned on again and the whole mass is ground.
7. Transfer to a stewpan with a thick bottom, simmer over low heat for 1 hour, constantly stirring with a spoon.
8. Garlic cloves are crushed through a press, injected into caviar, salt, paprika, ground pepper are added and they continue to simmer for 15 minutes.
9. Sterile dry jars are filled with mushroom mass and rolled up.
10. Turn the lids down, cover with a warm blanket and leave to cool.
11. Such caviar can be stored even in the pantry room.

Chanterelle mushroom caviar with zucchini and tomato paste

Caviar made from chanterelles with zucchini will diversify your daily diet and enrich the body with nutrients.

• 1 kg of chanterelles;
• 500 g of zucchini;
• 150 ml of refined oil;
• 300 g of onions and carrots;
• 3 tbsp. l tomato paste;
• 7 peas of allspice;
• 2 tbsp. l vinegar
• 3 bay leaves;
• Salt to taste.

Carefully read the step-by-step recipe for caviar from chanterelle mushrooms to get a tasty and fragrant winter snack.

1. Peel the mushrooms, rinse in cold water and introduce them into boiling water.
2. Add bay leaf and allspice, boil for 20 minutes.
3. Peel the carrots and onions, wash and fry in ½ part of the vegetable oil until golden brown.
4. Introduce tomato paste, mix and simmer for 10 minutes.
5. Peel the zucchini from the peel and seeds, cut into cubes and fry in the second half of the oil.
6. Combine all the fried ingredients and boiled mushrooms, allow to cool and grind the whole mass in mashed potatoes using an immersion blender.
7. Add salt to taste, mix and simmer over low heat for 30 minutes.
8. At the end of the quenching pour 2 tbsp. l vinegar and immediately pour into cans.
9. Roll up, wrap with a blanket, and after cooling completely, take them out to the basement.

How to cook mushroom caviar from chanterelles for the winter with eggplant and tomatoes

You always want to surprise your family and friends on holidays with something. Try to cook mushroom caviar from chanterelles with the addition of eggplant and tomatoes.

• 2 kg of boiled chanterelles;
• 1 kg of eggplant;
• 1 kg of tomatoes;
• 500 g each of onion and bell pepper;
• 300 ml of vegetable oil;
• 200 ml of tomato sauce;
• 10 cloves of garlic;
• Salt to taste;
• Sugar - 2 tbsp. l

Delicious caviar from chanterelle mushrooms, prepared for the winter, will become your "trick" not only during the holidays.

1. Cut and boil the chanterelles to a golden hue.
2. Chop the onion and fry too until soft.
3. Cut the pepper into noodles, add to the fried vegetables and continue to fry for 5 minutes.
4. Cut tomatoes into slices, grind with a meat grinder and add to vegetables.
5. Simmer the whole mass over low heat for 15 minutes, stirring constantly with a spatula.
6. Peel the eggplant, cut into strips, put into vegetables.
7. Simmer for 15 minutes and add the fried mushrooms, mix well.
8. Using a hand blender, make mashed potatoes from the mass.
9. Pour in tomato sauce, add sugar and add salt to taste.
10. Stir thoroughly, simmer over low heat for 50 minutes, stir constantly, not letting the mass burn.
11. Add garlic squeezed through the press to the caviar, simmer for 10 minutes and remove from heat.
12. Put ready caviar in cans, roll up, heat and leave to cool completely.

The caviar from the chanterelles turns out to be tasty and rich, and most importantly - it is stored for a long time.

It is worth saying that mushroom caviar from chanterelles will be an excellent filling for stuffing pancakes, pizzas, as well as for filling profiteroles. This dish is served as a side dish for potatoes, pasta, boiled rice. Caviar from chanterelles can decorate tartlets, baskets and flounces.