Recipes for making caviar from breast

Fragrant caviar from buns can be used as a paste or filling for baking. Each housewife has her own recipe for mushroom caviar from breasts with the addition of those ingredients that her family likes. If you have not gotten this way yet, then read this material.

It contains recipes for the preparation of mushroom caviar from breasts with a wide variety of components. You can not conduct tests, it is enough to choose those products in the layout that the family loves. After that, you need to take a simple recipe for caviar from breasts and try to cook a dish. If the taste is satisfied, then you can engage in harvesting for the winter. Tips on how to make caviar from breasts will help to avoid typical mistakes that lead to spoilage of the product during long-term storage. Be sure to look at the photo recipe for caviar from breasts, where the steps show all the stages of cooking a delicious snack.

Mushroom mushroom caviar recipe through a meat grinder

About the main recipes for caviar from mushrooms of mushrooms suggest grinding of raw materials using a household meat grinder. Let us consider in detail how caviar is prepared from mushrooms according to the recipe through a meat grinder, for this we take the following components:

• Gruzdi - 5 kg
• Onions - 0.5 kg
• Vegetable oil - 1 cup
• Salt - 220 g
• Water - 0.8 L

On a half-liter jar you need:

• Table vinegar - 1 tablespoon
• Finely chopped dill and parsley - 1 tablespoon each

Peel, rinse and boil the mushrooms in a brine of 0.8 liters of water and 220 g of salt until tender. Discard the boiled mushrooms in a colander and let the liquid drain. Peel, chop, and fry the onion in vegetable oil until golden brown. Then pass the mushrooms and onions through a meat grinder, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, add salt to taste and mix. Arrange the prepared mushroom mass in sterile half-liter jars, cover with sterile lids and sterilize in boiling water for 45 minutes. Then roll up the cans, turn upside down and cool under the covers. Store in a dark and cold place.

How to make mushroom caviar from dry breasts (with video)

Before making caviar from dry breasts, soak two glasses of dry raw materials 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.Before making mushroom caviar from breasts, you need to 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.

Structure:

• dried breasts - 2 cups
• onions - 1 kg
• vegetable oil
• granulated sugar
• vinegar
• salt.

See how to make caviar from the mushrooms in the video, where the whole process described above is clearly illustrated.

The recipe for making mushroom caviar from salted breasts

The recipe for mushroom caviar from salted mushrooms is mainly used in the winter, provided that the corresponding product blanks have been made in the fall. Read on how to cook caviar from mushrooms at home - described in detail about what you need to do for this. Rinse the breasts, let them drain, finely chop or mince them. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper, salt to taste.

Structure:

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

Is it possible to make caviar from fresh breasts

Mushroom caviar from fresh breasts is prepared as follows: they need to be cleaned, washed, cut into slices and cooked for about an hour, then drain, 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. Is it possible to make caviar from breasts more diverse in taste? Yes, look for recipes for this on the page.

Structure:

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

Cooking method: we clean the mushrooms, cut, fill with water and bring to a boil. Drain the water. Then again fill them with water and cook for 40 minutes, constantly removing foam. We drain the water, rinse the mushrooms with running water and dry. We clean and chop carrots, onions, parsley. Stew them until cooked in vegetable oil. Add mushrooms to vegetables and simmer another 10 minutes. Add tomato paste.

Loaf of caviar with carrots, tomatoes and onions

Ingredients for breast caviar with carrots and onions are the following products:

• Gruzdy - 2 kg;
• tomato paste - 80 g;
• carrots - 4 pieces of medium size;
• onions - 3 pieces of medium size;
• parsley root - 1 piece;
• salt to taste;
• bay leaf - 3-4 pieces;
• cloves - 6 pieces;
• ground and allspice;
• a bunch of parsley;
• vegetable oil for frying (how much "vegetables" will take);
• sherry vinegar - 70 ml (you can take ordinary or apple, but sherry will add piquancy).

Caviar from buns with tomatoes is prepared as follows: we chop the mass with a blender, add all the spices, vinegar and warm. Add chopped parsley. We lay eggs in sterilized jars. We sterilize 0.5 l cans for 30 minutes.

How to make mushroom caviar from dry breasts

Before you prepare mushroom caviar from breasts, you need to collect all the necessary products. Next, we talk about how to cook caviar from dried mushrooms, but also according to this recipe, you can take fresh or salted mushrooms as the basis.

• 2 kg dry weight
• 250 g ground onions
• salt to taste
• 100 ml mushroom broth
• 200 g of vegetable oil
• black pepper and cloves

1. To prepare caviar, pre-soaked mushrooms are passed through a meat grinder with a diameter of lattice openings from 0.3 to 0.4 mm.
2. To the ground mass, add ground onions, salt, mushroom broth, vegetable oil, black pepper and cloves to taste.
3. Heat the mixture to 90–100 ° C in a large bowl, and then put it into jars of 0.5 liter capacity.
4. Sterilize for 70 minutes.
5. After two days, the eggs can again be sterilized for another 1 hour.
6. After sterilization, the mushroom caviar should be immediately cooled to a temperature of 40 ° C.

A simple way to make black mushroom caviar

There is a very simple way to cook caviar from mushrooms, it does not require preliminary heat treatment of raw materials. Before making mushroom caviar from the mushrooms according to this recipe, we take the following products:

• 400 g fresh black mushrooms
• 1 onion
• 1 - 2 tbsp. tablespoons of vegetable oil
• bunch of green onions
• salt
• pepper
• table vinegar to taste

Stew mushrooms in their own juice until it evaporates. Then finely chop them or pass through a meat grinder, mix with chopped onions, slightly fried in vegetable oil, salt, season with finely chopped green onions, pepper, table vinegar. At this, black mushroom caviar is ready and can be eaten or rolled up in jars for further storage.

Raw Caviar Leg Caviar

Raw Caviar Caviar Ingredients - The following products:

• 1 kg
• 150 g onions
• 100 ml mushroom broth
• 10 ml of vegetable oil
• Clove
• black pepper peas
• salt to taste

Cooking method:

Mushroom caviar can be prepared from fresh, salted and dried breasts. The most delicious is caviar from the legs of breasts: it is more dense in consistency and better stored. Peel, rinse and mince the onion. Rinse mushrooms, peel, mince, add mushroom broth, vegetable oil, onions, black pepper and cloves. Stir the products and transfer to an enameled container, bring to a boil and arrange in banks. Close with plastic caps and sterilize. After 2 days, sterilize again.

Fresh Cheese Caviar Recipe

According to this recipe, caviar from fresh breasts is required for cooking:

• 400 g of fresh bread
• 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.

Salted Caviar with Garlic

• 450 g salty breasts
• 2 heads of garlic
• 1 onion
• 3 tablespoons of vegetable oil
• Greenery
• Pepper
• salt

Pass the salted mushrooms through a meat grinder along with fried onions, finely chopped Chesssack, add pepper, salt, mix thoroughly. Put prepared caviar from salted breasts with garlic in a salad bowl, sprinkle with finely chopped dill. The old method of preparing mushroom caviar dictates a different technology to us: caviar, the most real and only true, if the mushrooms are very finely chopped with a chop in a wooden trough or wooden bowl. Then the tissue of the mushrooms is not crushed, as in a meat grinder, but will be granular, elastic grains, eggs.

Another recipe for mushroom caviar with garlic.

• 1 kg of forest
• 4–5 bulbs
• 3 cloves of garlic
• 1 liter of water
• vegetable oil
• salt and pepper to taste

Forest mushrooms clean, rinse well, add water, cook for 20 minutes, then drain the water. Rinse mushrooms, pass through a meat grinder. Finely chop the onion, fry in oil until transparent. Add mushrooms, chopped garlic, salt and pepper, simmer for 10-15 minutes.

ground pepper to taste.

How to cook mushroom caviar from dry breasts

Above, traditional methods of how to cook caviar from breasts with preliminary preparation of all products were considered. However, there are still ways. Next, we offer recipes for preparing mushroom caviar from dry breasts with the addition of various ingredients.

Dried Caviar Caviar.

• 500 g dried dumplings
• 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

1. 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).
2. Finely chop the onion, fry in vegetable oil and cool.
3. Then add the mushrooms, salt, pepper, pour vinegar and mix thoroughly.
4. Put ready caviar in small salad bowls and garnish with finely chopped greens and lemon slices.

Another recipe for caviar from dried mushrooms.

• 500 g dried dumplings
• 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

Boil the mushrooms 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.

White breast caviar recipe

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

The recipe for caviar from white breasts involves the following actions: boiled cleaned mushrooms in salted boiling water for 20 minutes, recline 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.

Eggplant caviar with breasts.

• Eggplant - 2 pcs.
• Olive Oil - 50 ml
• Gruzdi - 150 g
• Thyme - 2 branches
• White bread - 4 slices
• Tomatoes - 2 pcs.
• Parsley - 1-2 branches
• Basil - 1-2 branches
• Salt pepper

Cut the eggplants in half, drizzle with olive oil and set to bake at 180 ° C for 25-30 minutes. Peel the mushrooms, cut into cubes and fry in olive oil with the addition of thyme. Cook croutons: bake slices of bread in a dry pan or in a toaster. Scrape the flesh from the baked eggplant, cut into cubes, add the tomatoes, chopped the same way, fried mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, put on plates, put croutons of white bread next to it.

Caviar from salted and pickled mushrooms.

• 1 cup salted
• 1 cup pickled mushrooms
• 1 onion
• 3 tbsp. tablespoons of vegetable oil
• dill greens

Rinse salted and pickled mushrooms. Chop the onions and sauté for 5-6 minutes in vegetable oil. Mushrooms with onions, pass through a meat grinder, season with vegetable oil and mix. When serving, sprinkle with chopped dill.

Dried White Caviar

• 80 g black and 20 g white breasts
• 4–5 Art. tablespoons of vegetable oil
• Vinegar
• Salt
• dried dill
• pepper to taste

The best caviar is obtained from black mushrooms - with the addition of white.

Caviar from bacon with tomatoes

• Gruzdi - 2 kg
• Tomatoes - 2 kg
• Vegetable oil - 300 ml
• Thyme, ground black and allspice, salt to taste

Boil mushrooms in salted water for 2-3 minutes, discard in a colander, chop lightly and fry in 150 ml of vegetable oil. Chop the tomatoes, fry in the remaining oil, combine with mushrooms, add thyme, salt (30 g), pepper, stir and simmer for 10 minutes. Then lay in half-liter jars, sterilize for 35 minutes, roll up and put upside down for cooling.

Sweet Caviar

• Gruzdi - 3 kg
• Sweet pepper - 2 kg
• Carrots - 1.5 kg
• Onions - 1 kg
• Vegetable oil - 500 ml
• Salt - 30 g
• 70% acetic acid - 20 ml
• Ground red and black pepper to taste

Cut mushrooms into cubes, onions - rings, sweet pepper - slices, carrots - strips. Sauté the onions in vegetable oil until golden brown, add mushrooms, add carrots in 10 minutes, sweet pepper in 10 minutes, add salt, pepper, cook for 10 minutes, pour in acetic acid, mix and let it boil. Then lay in half-liter jars, sterilize for 35 minutes, roll up and put upside down for cooling.

Loafs of caviar in tomato puree

• Gruzdi - 2 kg
• Mashed Tomato - 400 g
• Sugar - 100 g
• 9% vinegar - 80 ml
• Citric acid - 8 g
• Bay leaf, salt to taste

Boil the mushrooms in water with salt and citric acid, put in a colander and cut into small pieces. Dissolve sugar and salt (40 g) in 200 ml of hot water and combine with tomato puree. Pour mushrooms with dressing, add vinegar, add bay leaf, mix and simmer for 5-10 minutes. Then lay in half-liter jars, sterilize for 35 minutes, roll up and put upside down for cooling.

Parsley Caviar

• Gruzdi - 3 kg
• Onions - 1.5 kg
• Vegetable oil - 250 ml
• 9% vinegar - 160 ml
• Parsley - 50 g
• Dill Greens - 50 g
• Salt to taste

Boil the mushrooms in salted boiling water, recline in a colander, rinse under running water and grind. Chop parsley and dill. Cut the onion into small cubes, sauté in golden oil until golden brown, add the mushrooms and herbs, pour in the vinegar, mix and bring to a boil. Then lay out in half-liter jars, sterilize for 40 minutes, roll up and put upside down for cooling.

Caviar

• Salty Mushrooms - 3 kg
• Fresh zucchini 2 kg
• Onions - 450 g
• Mushroom broth - 300 ml
• Vegetable oil - 30 ml
• Ground black pepper and clove to taste

In order to cook caviar from breasts with zucchini, you need to rinse the mushrooms under a stream of running water and put in a colander. Cut the onions into several parts, pass together with mushrooms and zucchini through a meat grinder, pour in the broth and vegetable oil, add the cloves, pepper, stir and cook over low heat until thickened. Then lay out in half-liter jars, sterilize for 60 minutes, roll up and put upside down for cooling.

Caviar from bread with vinegar

• Gruzdi - 3 kg
• Vegetable oil - 450 ml
• Tomato paste - 200 g
• 9% vinegar - 90 ml
• Citric Acid - 3 g
• Ground black pepper, salt to taste

Boil mushrooms in salted water until half cooked, recline in a colander and pass through a meat grinder. Combine mushroom puree with 220 ml of vegetable oil, add tomato paste, citric acid and simmer for 10-15 minutes. 5 minutes before cooking, pour vinegar, salt (60 g), pepper, mix and bring to a boil. Then put in half-liter jars, pour in the remaining oil, previously red-hot and cooled, sterilized for 20 minutes, roll up and put upside down for cooling.

Apple Cider Vinegar Caviar

• Gruzdi - 4 kg
• Carrots - 500 g
• Onions - 400 g
• Mashed Tomato - 160 g
• Parsley root - 150 g
• Apple cider vinegar - 150 ml
• Vegetable oil - 100 ml
• Parsley, bay leaf, cloves, ground black pepper, salt to taste

Grind mushrooms, carrots, onions and parsley root with a blender. Chop parsley. Heat vegetable oil, add mushroom mass, tomato puree, bay leaf, cloves, herbs and vinegar, salt, pepper, mix and bring to a boil. Then lay out in half-liter jars, sterilize for 30 minutes, roll up and put upside down for cooling.

Pepper caviar with a mixture of peppers

• Gruzdi - 2 kg
• Onions - 300 g
• Carrots - 300 g
• Vegetable oil - 190 ml
• Ground red and black pepper, salt to taste

Boil the mushrooms in salted water, discard in a colander and chop finely. Skip onions and carrots through a meat grinder, fry in vegetable oil, add mushrooms, salt, pepper and keep on low heat for 1 hour.Then lay out in half-liter jars, sterilize for 20 minutes, roll up and put upside down for cooling.

Loafs of caviar with tomato puree

• Gruzdi - 5 kg
• Tomato puree - 500 g
• 70% acetic acid - 20 ml
• Vegetable oil - 50 ml
• Celery greens, salt to taste

Boil the mushrooms in salted water, discard in a colander, transfer to a pan and simmer in a preheated oven for 45 minutes. Cut the celery greens, fry in vegetable oil, add mushrooms and tomato puree, pour in 10 min acetic acid, add salt, stir and bring to a boil. Then lay out in half-liter jars, sterilize for 20 minutes, roll up and put upside down for cooling.