How to cook caviar from mushrooms for the winter: recipes for mushroom snacks

Ginger - wonderful in taste and aroma fruit bodies. They can be salted with cold and hot methods, pickled, frozen and dried. However, in winter you really want something unusual, fragrant and nutritious.

In this case, recipes for preparing mushroom caviar from mushrooms may come to the rescue. It is used as an independent snack, a filling for pies, an additional ingredient in the first courses or for the preparation of sauces.

How to cook mushroom caviar from mushrooms in order to use it later for stuffing potatoes, zraz, pancakes, as well as for sandwiches and tartlets, will tell you a step-by-step description of the proposed recipes. A delicious and healthy mushroom snack will decorate any feast - festive and everyday.

Tasty homemade saffron caviar

If you have mushrooms, onions and salt, then a simple recipe for making caviar from mushrooms for the winter is a great snack option.

Even a novice hostess will be able to cope with this process.

• 2 kg of mushrooms;
• 1 kg of onions;
• 1.5 tbsp. l salts;
• 1 tsp ground black pepper;
• Vegetable oil.

Delicious saffron mushrooms, cooked at home, is done in stages, according to the description below.

1. Mushrooms are cleaned, washed and boiled for 20 minutes in boiling water.
2. We take it out, lay it on a kitchen towel and press down with oppression for 3 hours.
3. Grind with a meat grinder or blender and fry in vegetable oil for 15 minutes.
4. We clean the onions, wash them under the tap and grind them into cubes.
5. Fry in oil until golden brown, combine with mushrooms and continue to fry for 15 minutes.
6. Salt, pepper, stir and fry for 10 minutes under a closed lid.
7. We lay out in sterilized jars, pour hot oil on top and close with tight nylon covers.
8. After complete cooling, we take out to a dark and cool cellar.

Caviar of saffron mushrooms with tomato paste: a step-by-step description

Caviar from saffron milk can be cooked with tomato paste, which will simplify the process.

Mushroom caviar prepared according to this recipe will become a source of fiber and high-quality protein for the human body, which can satisfy hunger.

• 2 kg of mushrooms mushrooms;
• 700 g carrots;
• 500 g of onions;
• Vegetable oil;
• 200 ml of tomato paste;
• 5 cloves of garlic;
• Salt to taste.

How to make caviar from mushrooms for the winter, will show a step-by-step description of the recipe.

Mushroom caviar cooked with carrots and onions

Caviar made of mushrooms, cooked with carrots and onions, can be used as a side dish for boiled or fried potatoes.

Even having smeared a snack on a piece of bread, you get a great and tasty sandwich.

• 3 kg of mushrooms;
• 500 g of onions and carrots;
• 4 tbsp. l tomato paste;
• Salt to taste;
• Vegetable oil;
• 1 tsp ground black pepper.

A recipe for caviar prepared for winter from mushrooms with carrots and onions makes it possible to process a large number of mushrooms.

1. After preliminary cleaning, transfer the mushrooms to the pan and boil for 20 minutes over medium heat.
2. We take out a slotted spoon in a colander and leave to drain.
3. Grind the peeled carrots, fry until soft, about 15 minutes.
4. We clean the onions, rinse, cut into small cubes and combine with carrots.
5. Mix, salt and pepper, add the tomato paste and simmer for 15 minutes on low heat.
6. Fry saffron mushrooms until golden brown, combine with vegetables and grind with a blender.
7. Spread again in a pan with vegetable oil and fry for 15 minutes.
8. We impose full jars, which must be sterilized in advance, close with tight lids and leave to cool.
9. We leave it in the refrigerator for storage or take it out to the cellar.

 

How to make mushrooms caviar with mushrooms with carrots in a slow cooker

Mushroom caviar has not only a wonderful taste, it is also useful, since the mushrooms themselves are rich in proteins, vitamins and minerals.

All valuable substances are especially preserved if caviar from saffron milk is cooked in a slow cooker.

• 2 kg of mushrooms;
• 4 carrots;
• 7 onions;
• Salt and ground black pepper - to taste;
• 150 ml of vegetable oil.

How to make mushroom caviar from saffron milk in a slow cooker will show a step-by-step description of the recipe.

1. Peel, wash and boil the mushrooms for 10 minutes over high heat.
2. Rinse, finely chop and put in a multicooker bowl, where to pour vegetable oil in advance.
3. Turn on the “Frying” mode for 15 minutes, fry until a sound signal and put in a separate plate.
4. Peel, wash and chop the vegetables in small cubes.
5. Pour vegetable oil into a bowl and lay out all the vegetables.
6. Turn on the “Frying” mode again for 15 minutes and, without closing the lid, fry the vegetables.
7. Add mushrooms, salt, add ground pepper, mix and turn the slow cooker in the "Stew" mode for 30 minutes.
8. Immediately after the sound signal, chop the caviar with a hand blender and transfer it to a sterilized jar with a wooden spoon.
9. Top up with 2 tbsp. l calcined vegetable oil and close the lids.
10. After cooling, remove the cans with the workpiece in a cool room.

 

Recipe for mushroom caviar from salted saffron mushrooms with onions for the winter

It turns out that caviar can be cooked even from salted mushrooms.

The recipe for mushroom caviar from salted saffron mushrooms is a nutritious snack, since fruit bodies are practically inferior to meat in protein content.

• 1 kg of salted saffron mushrooms;
• 4 things. white onion;
• 1 tbsp. vegetable oil;
• ½ tbsp l sea ​​salt;
• 1/3 tsp ground black pepper.

The recipe for salted saffron caviar for the winter is prepared as follows.

1. Before cooking, salted mushrooms must be soaked for 30 minutes. Then they are laid out on a kitchen towel and crushed with a small press to glass all the liquid.
2. Onions are peeled, washed and chopped as finely as possible.
3. Fry in vegetable oil until soft, about 7-10 minutes.
4. Mushrooms are crushed using a meat grinder or blender, combined with fried onions.
5. Salt and pepper, mix again and fry in oil for 20 minutes with constant stirring.
6. Distribute into sterilized jars, close the lids (preferably glass twisting).
7. After cooling, they take it out to the cellar, leave it in the refrigerator or put it on the glazed balcony, covering it with a coverlet.

 

Tasty boiled mushrooms caviar with lemon juice for the winter

Each housewife, when preserving mushrooms, adheres to strict cooking and storage rules.

Caviar from boiled saffron mushrooms will turn out tasty and safe if the dishes in which they are prepared and stored are sterilized in advance.

• 2 kg of boiled mushrooms;
• 500 g of onions;
• 100 ml of olive oil;
• 4 tbsp. l freshly squeezed lemon juice;
• Salt to taste.

Delicious mushroom caviar, made for winter from saffron milk, is prepared in stages.

1. Pre-peeled and boiled mushrooms are passed through a meat grinder 2 times.
2. The peeled onions are crushed, fried in oil until golden brown and combined with crushed mushrooms.
3. Salt, mix and fry over low heat for 20 minutes, stirring constantly so that the mass does not burn.
4. Lemon juice is added, mixed and immediately laid out in sterilized jars with a capacity of 0.5 l.
5. Put in hot water and sterilized over low heat for 30 minutes.
6. Roll up the lids, and after cooling at room temperature put in the cellar.

 

Fresh mushrooms caviar recipe with carrots and onions for the winter

In this recipe, caviar for the winter is prepared from fresh mushrooms, that is, they are not pre-cooked.

Fresh saffron mushrooms fried in vegetable oil have a richer taste.

• 2 kg of mushrooms;
• 5 pcs. carrots and onions;
• Vegetable oil - for frying;
• Salt to taste;
• 3 tbsp. l vinegar 9%;
• 5 peas of allspice;
• 4 things. bay leaf.

The recipe for mushroom caviar from fresh saffron milk is prepared according to the steps described below.

1. Put washed mushrooms on a kitchen towel and dry.
2. Cut into small pieces and fry in vegetable oil until cooked.
3. Peel the carrots and onions, chop and fry until golden.
4. Combine the mushrooms with vegetables and simmer for 15 minutes, stirring constantly with a spoon.
5. Remove from stove, let cool slightly, remove bay leaf and allspice.
6. Grind the whole mass with a blender, add vinegar and mix thoroughly.
7. Pack caviar in clean, dry jars and sterilize in hot water for 20 minutes.
8. Roll up, refrigerate and refrigerate.

 

Caviar from saffron mushroom legs: a step by step recipe

If you still have legs after pickling and pickling mushrooms, do not throw them away: try making caviar from the mushroom legs. Mushroom caviar can turn a fresh slice of white bread into a delicious and healthy sandwich.

In addition, caviar can be stuffed with cabbage rolls, bell pepper, eggplant and tomatoes, as well as added to meat hodgepodge.

• 1 kg of mushroom legs;
• Vegetable oil;
• Salt and ground black pepper to taste.

Use a step-by-step recipe for making caviar from mushrooms mushrooms for the winter.

1. Mushroom legs should be grinded through a meat grinder 2-3 times and put in a hot frying pan, after heating vegetable oil in it.
2. Fry over medium heat for 15 minutes, add salt to taste and pepper.
3. Stir and continue to simmer for another 20 minutes.
4. To prevent burning, mix the mushroom mass from time to time with a wooden spatula.
5. Spread the eggs in clean, dry jars, with a capacity of 0.5 l and immediately close with tight nylon caps.
6. As soon as the workpiece cools down, take the cans out to a cool room or leave them in storage in the refrigerator.

 

Caviar made from mushrooms, saffron mushrooms for winter: a simple recipe

Caviar made from mushrooms with garlic for the winter turns out to be very tasty and piquant.

The aroma and taste of garlic in the workpiece will appeal to all lovers of mushroom dishes.

• 2 kg of mushrooms;
• 5 pieces. onions;
• 7 cloves of garlic;
• Vegetable oil - for frying;
• Salt to taste;
• Vinegar 9%.

The recipe for caviar for winter from saffron mushrooms is quite economical and simple. In addition to mushrooms and garlic, onions, salt and vegetable oil will also enter the caviar.

Such ingredients will always be found in the kitchen of every housewife.

1. After cleaning, the mushrooms are washed in cold water and the ends of the legs are cut off.
2. Boil in boiling and salted water for 10 minutes, take out in a colander and leave to drain.
3. Scroll boiled saffron mushrooms in a meat grinder and spread in a frying pan in hot vegetable oil.
4. Fry until golden brown and spread in a separate plate.
5. Peel onion and garlic, chop into cubes and passer until golden.
6. They introduce mushrooms, add and fry for another 10 minutes all together, constantly stirring the mass so as not to burn.
7. They are laid out in prepared jars and poured on top of 1 tbsp. l warm vinegar.
8. Close tight kapron lids, and after cooling, take out to a cool place.

 

Tomato mushroom caviar with tomatoes

We suggest making mushroom caviar with mushrooms with the addition of tomatoes. The taste of the snack will change significantly and will acquire a kind of tomato-mushroom shade.

• 2 kg of mushrooms mushrooms;
• 1 kg of tomatoes;
• 5 pieces. onions;
• ½ tbsp l Sahara;
• Vegetable oil - for frying;
• Salt and ground black pepper to taste.

The recipe for mushroom caviar made of mushrooms prepared for the winter will diversify your daily diet and decorate the holiday table.

1. The mushrooms are cleaned, washed and boiled for 10 minutes in boiling water with the addition of a pinch of citric acid.
2. Spread in a colander or metal sieve, washed under the tap.
3. Allow the excess fluid to drain completely and cut into slices.
4. Spread in a heated pan with vegetable oil and fry until golden brown.
5. While mushrooms are fried, tomatoes are cooked: scald them with boiling water and immediately remove the skin.
6. Cut into pieces and chopped, passing through a meat grinder.
7. Peel the onion, wash and chop as finely as possible.
8. Combine chopped tomatoes with onions, put on a stove and stew with the addition of 50 ml of vegetable oil for 40 minutes.
9. Mushrooms are also passed through a meat grinder and combined with vegetables.
10. Add sugar, salt to taste and ground black pepper, mix and simmer for 40 minutes over medium heat.
11. The caviar is transferred to a sterile container, closed with plastic lids, and after complete cooling down they are taken out to the basement for long-term storage.

Caviar made from mushrooms with vinegar

Caviar made from mushrooms with vinegar is a classic recipe that every housewife should know. Such a blank will not only decorate the festive table, but can also become a morning breakfast.

• 3 kg of mushrooms;
• 1 kg of onions;
• 2.5 tbsp. l salts;
• Vegetable oil;
• Dill and parsley;
• Vinegar 9%.

How to cook caviar from mushrooms for the winter, you can learn from the following step-by-step description of the recipe.

1. Put prepared mushrooms in an enameled pan, salt.
2. Pour with a small amount of water and boil over low heat for 20 minutes, removing the foam formed in the process.
3. Using a slotted spoon, mushrooms are taken out, laid out in a colander and, after draining, they are passed through a meat grinder 2 times.
4. Onions are peeled, washed in water and chopped into small cubes.
5. Fry until golden and pass through a meat grinder.
6. Combine with chopped mushrooms, salt to taste (if it is not enough) and simmer for 20 minutes.
7. Grind parsley and dill, injected into boiling caviar and mix.
8. They are laid out in sterilized jars, poured on top of 2 tsp. vinegar and cover with lids.
9. They are sterilized in boiling water for 30 minutes, immediately rolled up, insulated and, after cooling down, they are taken out to the basement.

 

Useful raw saffron caviar without vinegar

Caviar from saffron milk can be prepared without vinegar, replacing it with citric acid.Such a preservative will make the snack tasty and healthy.

• 2 kg of mushrooms;
• 500 g of onions;
• Vegetable oil;
• Lemon acid;
• Salt and black pepper - to taste;
• 3 cloves of garlic.

In this option, it is better to cook caviar from raw saffron mushrooms, without boiling them first, but simply conduct blanching.

1. Put prepared mushrooms in a colander and lower for 3-5 minutes in boiling water.
2. Allow to drain and put in a hot dry frying pan so that the liquid evaporates during frying.
3. Pour in a little vegetable oil and fry the mushrooms until golden brown over medium heat.
4. Peel the onion, cut into half rings, add to the mushrooms and continue to fry for 15 minutes.
5. Add the garlic passed through the press, salt, pepper and turn off the heat.
6. After cooling for 20 minutes, grind the mass with a blender.
7. Put in a hot pan and fry a little over medium heat.
8. Place eggs in sterile dry jars and sprinkle with citric acid on top (for a 0.5-liter jar, take 1 pinch of citric acid).
9. Roll up with metal covers, turn upside down and wrap with an old blanket.
10. Leave it in this position until it cools completely and then take it out to the cellar.

 

Caviar with saffron mushrooms and bell pepper

If you know all the intricacies of this delicious snack, you can cook stunningly fragrant caviar from mushrooms with the addition of bell pepper.

• 3 kg of boiled saffron mushrooms;
• 1 kg of bell pepper;
• 500 g of carrots;
• 700 g of onion;
• Vegetable oil;
• Sea salt - to taste.

Use the step-by-step recipe for making mushroom caviar from mushrooms with a photo.

1. We clean all the vegetables, wash under the tap and pass through a meat grinder along with boiled saffron mushrooms.
2. We spread the whole mass in a saucepan, in which vegetable oil has already been heated.
3. Add salt and simmer over low heat for 1 hour, stirring occasionally to prevent burning.
4. We lay the eggs in jars, put in hot water and sterilize over low heat for 30 minutes.
5. We close the capron lids, insulate with an old plaid and wait until the banks have completely cooled.
6. We take out to a cool place and store no more than 6-7 months.

 

Caviar made from mushrooms with mayonnaise

Caviar made from mushrooms with mayonnaise will not allow your household to tear themselves away from such a delicious dish.

This mushroom dish can be closed for the winter, and can be consumed immediately after cooling.

• 1 kg of mushrooms;
• 3 tbsp. l mayonnaise;
• Salt to taste;
• Vegetable oil;
• 4 cloves of garlic.

Watch a video of making a recipe for saffron mushrooms for the winter.

1. After preliminary cleaning, the mushrooms are cut and fried in vegetable oil.
2. Salt, crushed garlic cloves and mayonnaise are added.
3. Everything is mixed and stewed in a saucepan in vegetable oil for 90 minutes over low heat.
4. After complete cooling, the mass is ground through a meat grinder or using a blender.
5. The caviar is laid out in sterile and dry cans and covered with lids.
6. Cans are placed in warm water and sterilized over low heat for 40 minutes.
7. The cans are rolled up with metal lids, insulated with an old blanket and left to cool completely.
8. They are taken out to the basement or stored in the refrigerator for no more than 3 months.