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The aromatic caviar from milk mushrooms can be used as a pate or filling for baked goods. Each housewife has her own recipe for mushroom caviar from milk mushrooms with the addition of those ingredients that her family likes. If you have not yet acquired a similar method, then read this material.

It contains recipes for making mushroom caviar from milk mushrooms with a variety of components. You do not have to carry out tests, it is enough to select those products in the layout that the family loves. After that, you need to take a simple recipe for caviar from milk mushrooms and try to cook a dish. If you are satisfied with the taste, then you can start harvesting for the winter. Advice on how to prepare caviar from milk mushrooms will help avoid common mistakes that lead to product spoilage during long-term storage. Be sure to see the photo recipe for caviar from milk mushrooms, where all the stages of preparing a delicious snack are shown step by step.

Recipe for caviar from mushrooms through a meat grinder

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

• Milk mushrooms - 5 kg
• Onions - 0.5 kg
• Vegetable oil - 1 glass
• Salt - 220 g
• Water - 0.8 l

For a half-liter jar you need:

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

Peel the milk mushrooms, rinse and boil until tender in a brine of 0.8 liters of water and 220 g of salt. Throw the boiled mushrooms in a colander and drain the liquid. Peel the onion, chop and fry in vegetable oil until golden brown. Then mince the mushrooms and onions, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, salt to taste and mix. Put 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 them upside down and cool under a blanket. Store in a dark and cool place.

How to make mushroom caviar from dry milk mushrooms (with video)

Before making caviar from dry milk mushrooms, soak two glasses of dry raw materials in cold water, and when the mushrooms swell, drain the water. Pour some water over the mushrooms again and put on fire. Pass the boiled and cooled mushrooms through a meat grinder with a fine grid, add the mushroom broth. Before making mushroom caviar from milk mushrooms, you need to fry finely chopped onions in vegetable oil. Combine the onion with the mushroom mass, salt, add granulated sugar, vinegar and mix thoroughly. Serve cold as a separate dish or make sandwiches.

Composition:

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

See how to make caviar from milk mushrooms in the video, which clearly illustrates the entire process described above.

Recipe on how to cook mushroom caviar from salted milk mushrooms

The recipe for mushroom caviar from salted milk mushrooms is mainly used in the winter, provided that the corresponding product preparations were made in the fall. Read on to read how to cook caviar from milk mushrooms at home - it is described in detail what needs to be done for this. Rinse the milk mushrooms, drain the water, chop finely or pass through a meat grinder. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper, salt to taste.

Composition:

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

Is it possible to make caviar from fresh milk mushrooms

Mushroom caviar from fresh milk mushrooms is prepared as follows: they need to be peeled, washed, cut into slices and cooked for about an hour, then drained, cooled and minced. Add the fried onion in vegetable oil and mix well. Caviar can be used immediately or placed in jars for long-term storage. Is it possible to make caviar from milk mushrooms more varied in taste? Yes, look for recipes for this further on the page.

Composition:

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

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

Milk mushroom caviar with carrots, tomatoes and onions

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

• milk mushrooms - 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 black 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 cider vinegar, but sherry will add piquancy).

Caviar from milk mushrooms with tomatoes is prepared as follows: grind the mass with a blender, add all the spices, vinegar and heat. Add chopped parsley. We spread the caviar in sterilized jars. We sterilize 0.5 liter jars for 30 minutes.

How to cook mushroom caviar from dry milk mushrooms

Before preparing mushroom caviar from milk mushrooms, you need to collect all the necessary products. Next, we'll talk about how to cook caviar from dry mushrooms, but also, according to this recipe, you can take fresh or salted mushrooms as a base.

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

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

A simple way to make mushroom caviar from black milk mushrooms

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

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

Stew the mushrooms in their own juice until it evaporates. Then finely chop them or mince them, mix with chopped onions, lightly fried in vegetable oil, salt, season with finely chopped green onions, pepper, table vinegar. At this point, the black mushroom caviar is ready and can be eaten or rolled into jars for further storage.

Caviar from the legs of raw milk

Ingredients for making caviar from raw milk mushrooms are the following products:

• 1 kg of mushrooms
• 150 g onions
• 100 ml of mushroom broth
• 10 ml vegetable oil
• Carnation
• black peppercorns
• salt to taste

Cooking method:

Mushroom caviar can be prepared from fresh, salted and dried milk mushrooms. The most delicious caviar is obtained from the legs of milk mushrooms: it is denser in consistency and better stored.Peel the onion, rinse and mince. Rinse the mushrooms, peel, mince, add mushroom broth, vegetable oil, onions, black pepper and cloves. Stir the food and transfer to an enamel container, bring to a boil and place in jars. Close with plastic caps and sterilize. Sterilize again after 2 days.

Fresh milk mushrooms caviar recipe

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

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

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

Caviar from salted milk mushrooms with garlic

• 450 g salted milk mushrooms
• 2 heads of garlic
• 1 onion
• 3 tablespoons vegetable oil
• Greens
• Pepper
• salt

Pass the salted mushrooms through a meat grinder along with fried onions, finely chopped chechnook, add pepper, salt, mix thoroughly. Put the prepared caviar from salted milk mushrooms with garlic into a salad bowl, sprinkle with finely chopped dill. The ancient method of cooking mushroom caviar dictates a different technology to us: caviar, the real and the only true one, if the mushrooms are very finely chopped with a cut in a wooden trough or wooden bowl. Then the mushroom tissue 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 mushrooms
• 4-5 onions
• 3 cloves of garlic
• 1 liter of water
• vegetable oil
• salt and pepper to taste

Peel the forest mushrooms, rinse well, add water, cook for 20 minutes, then drain the water. Rinse the mushrooms, mince. 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 milk mushrooms

Above, we considered the traditional ways of how to cook caviar from milk mushrooms with the preliminary preparation of all products. However, there are still ways. Further, we offer recipes according to which mushroom caviar is prepared from dry milk mushrooms with the addition of various ingredients.

Caviar from dried milk mushrooms.

• 500 g dried milk mushrooms
• 10-12 onions
• 150 ml 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 the first courses).
2. Finely chop the onion, fry in vegetable oil and cool.
3. Then add mushrooms, salt and pepper, pour in vinegar and mix thoroughly.
4. Put the prepared caviar in small salad bowls and garnish with finely chopped herbs and lemon slices.

Another recipe for caviar from dried milk mushrooms.

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

Boil the mushrooms in unsalted water, strain and chop finely. Finely chop the onions, fry in sunflower oil, add mushrooms, salt and simmer over low heat for about 10 minutes. Cool the 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 milk mushroom caviar recipe

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

The recipe for caviar from white milk mushrooms involves the following actions: Boil peeled, washed mushrooms in salted boiling water for 20 minutes, discard in a colander, rinse in running water. Then pass through a meat grinder and fry in vegetable oil, stirring, for 30 minutes. Fry chopped onions and chopped tomatoes separately.Add the mushroom mass, add salt and pepper to taste, simmer over high heat for 10-15 minutes. Put the hot caviar in jars and sterilize for 45 minutes. Keep for 2-3 days at room temperature and sterilize again for 1 hour. Roll up the lids.

Eggplant caviar with milk mushrooms.

• Eggplant - 2 pcs.
• Olive oil - 50 ml
• Milk mushrooms - 150 g
• Thyme - 2 sprigs
• 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 bake at 180 ° C for 25-30 minutes. Peel the milk mushrooms, cut into cubes and fry in olive oil with the addition of thyme. To make croutons: Bake bread slices in a dry skillet or toaster. Scrape the flesh out of the baked eggplant, cut into cubes, add the tomatoes, chopped in the same way, fried milk mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, put on plates, put white bread croutons next to it.

Caviar from salted and pickled milk mushrooms.

• 1 glass of salted
• 1 glass of pickled milk mushrooms
• 1 onion
• 3 tbsp. tablespoons of vegetable oil
• dill

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

Caviar from dried white milk mushrooms

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

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

Soak the mushrooms for 2-3 hours in warm water, then carefully drain the water from the sediment and cook the mushrooms in it until soft for 40-60 minutes.

Finely chop the boiled mushrooms.

Separately fry the finely chopped onion until golden brown and add to the mushrooms.

Pass them through a meat grinder or chopper (ideally, chop them with a wooden hoe).

Fry the resulting caviar in vegetable oil for 10 minutes.

Season with salt, vinegar, black pepper, dried dill.

This caviar is stored in the refrigerator for several days. It is good to serve rye bread croutons with her.

Milk mushroom caviar with tomatoes

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

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

Milk mushroom caviar with sweet pepper

• Milk mushrooms - 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 into rings, bell peppers into pieces, carrots into strips. Saute the onions in vegetable oil until golden brown, add the mushrooms, add carrots after 10 minutes, add sweet peppers after another 10 minutes, season with salt and pepper, cook for 10 minutes, add acetic acid, stir and let it boil. Then spread out in half-liter jars, sterilize for 35 minutes, roll up and put upside down to cool.

Caviar from milk mushrooms in tomato puree

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

Boil 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 the dressing over the mushrooms, add the vinegar, add the bay leaf, stir and simmer for 5-10 minutes. Then spread out in half-liter jars, sterilize for 35 minutes, roll up and put upside down to cool.

Milk mushroom caviar with parsley

• Milk mushrooms - 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, put in a colander, rinse under running water and chop. Chop parsley and dill. Cut the onion into small cubes, sauté in vegetable oil until golden brown, add mushrooms and herbs, pour in vinegar, stir and bring to a boil. Then spread out in half-liter jars, sterilize for 40 minutes, roll up and put upside down to cool.

Milk roe with zucchini

• Salted milk mushrooms - 3 kg
• Fresh zucchini 2 kg
• Onions - 450 g
• Mushroom broth - 300 ml
• Vegetable oil - 30 ml
• Ground black pepper and cloves to taste

In order to prepare caviar from milk mushrooms with zucchini, you need to rinse the mushrooms under running water and discard them in a colander. Cut the onions into several parts, mince together with mushrooms and zucchini, pour in broth and vegetable oil, add cloves, pepper, mix and cook over low heat until thickened. Then spread out in half-liter jars, sterilize for 60 minutes, roll up and put upside down to cool.

Milk mushroom caviar with vinegar

• Milk mushrooms - 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, put in a colander and mince. Combine mushroom puree with 220 ml of vegetable oil, add tomato paste, citric acid and simmer for 10-15 minutes. 5 minutes until ready, pour in vinegar, salt (60 g), pepper, stir and bring to a boil. Then spread out in half-liter jars, pour in the remaining oil, previously heated and cooled, sterilize for 20 minutes, roll up and put upside down to cool.

Milk mushroom caviar with apple cider vinegar

• Milk mushrooms - 4 kg
• Carrots - 500 g
• Onions - 400 g
• Tomato puree - 160 g
• Parsley root - 150 g
• Apple cider vinegar - 150 ml
• Vegetable oil - 100 ml
• Parsley, bay leaves, 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 and pepper, stir and bring to a boil. Then spread out in half-liter jars, sterilize for 30 minutes, roll up and put upside down to cool.

Milk mushroom caviar with a mixture of peppers

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

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

Milk mushroom caviar with tomato puree

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

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