Mushroom caviar from chanterelles for the winter: simple recipes for cooking mushrooms, chopped with a meat grinder or blender

Chanterelles are nutritious mushrooms with a distinct taste and peculiar aroma. Salting and pickling these fruit bodies are not the only preservation options for the winter. Another way of popular harvesting is chanterelle caviar. It is often used as a filling for pies and pizzas. In addition, mushroom caviar is great for quick bites, because it can simply be spread on a slice of bread.

Simple recipes for making chanterelle mushroom caviar are available to every housewife. For lovers of pure mushroom flavor, caviar is prepared from a minimal set of ingredients. Those who like richer flavors prepare this dish with the addition of various vegetables.

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

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

A simple recipe for making chanterelle caviar 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, chanterelle caviar will conquer the most capricious gourmets!

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

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

Peel the chanterelles, cut off the legs (to the middle) and rinse well with plenty of water. Distribute on a wire rack to slide, and if the mushrooms are large, then cut into pieces.

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Pour 100 ml of oil into a preheated deep frying pan, put the drained chanterelles and fry over medium heat until all the liquid has evaporated. As already mentioned, twist the mass in a meat grinder and put it back in the pan. Add the rest of the oil and fry over low heat 20-25 min, add salt and stir constantly to avoid burning.

Distribute in sterile dry jars and close with tight lids. After complete cooling, take the workpiece to the basement.

Chanterelle caviar with onions and herbs

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

Peel the chanterelles, cut off the tips of the legs, rinse thoroughly.
Grind with a blender and place in a deep, thick saucepan.
Pour in 100 ml of refined sunflower oil, cover and simmer for 40 minutes over low heat.
Peel and chop onions with carrots in any way.
In the remaining oil, fry the vegetables until golden brown.
Combine onions, carrots and mushrooms in one saucepan, salt to taste and add black pepper.
Stir and simmer under a closed lid over low heat for 30 minutes.
Pour in vinegar, add chopped greens, stir and continue simmering for 10 minutes.
Put mushroom caviar in sterilized jars and roll up the lids.
Turn over and cover the workpieces until they cool completely.

Chanterelle caviar with chili ketchup

The recipe for making mushroom caviar from chanterelles with the addition of hot chili ketchup is quite simple to implement. In this version, 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 ketchup;
1 tsp ground black pepper.

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

Boiled chanterelles with dry mustard

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

2 kg of mushrooms;
200 ml of refined oil;
5 tbsp. l. tomato paste;
For 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 the step-by-step description.

Sort the mushrooms, peel and rinse, then boil in water with the addition of bay leaves for 20 minutes.
Throw on a sieve, drain and, after draining, beat in a blender.
Put the mushroom mass in a cauldron, pour in oil, add tomato paste, mustard, vinegar, pepper mixture and salt.
Simmer over low heat for 30 minutes, stirring constantly with a spoon so that the mass does not burn.
Transfer to sterilized jars, roll up and leave to cool.
Put the cooled caviar 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. This dish will be no different from traditional caviar made from fresh mushrooms.

500 g 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 chanterelle caviar for the winter will not be difficult if you follow the step-by-step description of the recipe.

The mushrooms are gradually thawed, leaving them in a container on the refrigerator shelf.
Fry in a dry skillet for about 20 minutes until the liquid evaporates.
Allow to cool and grind with a blender.
Separately, chopped carrots and onions are fried in a pan, allowed to cool and mashed in the same way using a blender.
Combine all the crushed products, add salt, add cloves, ground pepper, crushed garlic.
Stir and pour in the remaining oil, simmer over low heat for 20 minutes.
Placed in sterile dry jars and closed with plastic lids.
Such a blank is perfect for boiled potatoes, pasta, or just as an independent dish.

Caviar harvested for the winter from chanterelles with garlic

Caviar harvested from chanterelles with garlic for the winter is used as a filling for pancakes and toasts. Its taste is especially appreciated by those who love spicy snacks.

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

Caviar made from chanterelles with garlic turns out not only fragrant and tasty, but also beautiful in color. Try this recipe and make sure you don't waste your time on it.

The chanterelles are cleaned, washed and boiled for 20 minutes in salted water with the addition of cloves, bay leaves and allspice.
Boiled mushrooms with a small part of the broth are placed in a blender and chopped.
Onions and carrots are peeled, chopped and fried in oil until tender.
Allow to cool slightly and puree with a hand blender.
Combine with mushroom mass, add crushed garlic and spread in a pan.
Stew the whole mass over low heat under a closed lid for 15 minutes.
Salt to taste, pepper and pour in vinegar, stir and continue to simmer for another 15 minutes.
Sterilized jars are filled with cooked caviar, rolled up, allowed to cool and taken to the basement.

Chanterelle caviar with onions, carrots and peppers

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

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

Thanks to a recipe with step-by-step descriptions, chanterelle caviar for the winter will become a welcome "guest" on your table.

Chanterelles, peeled and washed in a large amount of water, are cut into pieces and placed in boiling water.
After boiling, add cloves, bay leaves, marjoram, let it boil for 20 minutes.
Immediately take out and transfer to a blender, puree and add 1 tbsp. mushroom broth.
Chop carrots and onions, fry separately from each other.
After cooling, the vegetables are also ground to a puree consistency.
Combine the mushroom and vegetable masses, turn on the blender again and grind the whole mass.
Transfer to a stewpan with a thick bottom, simmer over low heat for 1 hour, stirring constantly with a spoon.
Garlic cloves are chopped through a press, introduced into caviar, salted, paprika, ground pepper are added and simmer continues for 15 minutes.
Fill sterile dry jars with mushroom mass and roll up.
Turn the lids down, cover with a warm blanket and leave to cool.
Such caviar can even be stored in the pantry room.

Mushroom chanterelle caviar with zucchini and tomato paste

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

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

Take a close look at our step-by-step recipe for chanterelle mushroom caviar for a delicious and aromatic winter snack.

Peel the mushrooms, rinse in cold water and add to boiling water.
Add bay leaves and allspice, boil for 20 minutes.
Peel carrots and onions, wash and fry in ½ part vegetable oil until golden brown.
Add tomato paste, stir and simmer for 10 minutes.
Peel the zucchini from the peel and seeds, cut into cubes and fry in the second half of the oil.
Combine all fried ingredients and boiled mushrooms, let cool and mash the whole mass using a submersible blender.
Add salt to taste, stir and simmer over low heat for 30 minutes.
At the end of stewing, pour in 2 tbsp. l. vinegar and immediately pour into jars.
Roll them up, wrap them up with a blanket, and after they have cooled completely, take them to the basement.

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

You always want to surprise your family and friends with something on holidays. Try chanterelle mushroom caviar with eggplants and tomatoes.

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

Delicious caviar from chanterelle mushrooms, cooked for the winter, will become your specialty not only during the holidays.

Cut the boiled chanterelles and fry until golden brown.
Chop the onion and also fry until soft.
Cut the pepper into noodles, add to the fried vegetables and continue to fry for 5 minutes.
Cut the tomatoes into slices, grind with a meat grinder and add to the vegetables.
Simmer the whole mass over low heat for 15 minutes, stirring constantly with a spatula.
Peel eggplants, cut into strips, add to vegetables.
Simmer for 15 minutes and add the fried mushrooms, mix well.
Using a submersible blender, make mashed potatoes from the mass.
Pour in tomato sauce, add sugar and salt to taste.
Mix thoroughly, simmer over low heat for 50 minutes, stir constantly, preventing the mass from burning.
Add garlic crushed through a press to the caviar, simmer for 10 minutes and remove from heat.
Spread the ready-made caviar in jars, roll up, insulate and leave to cool completely.

Chanterelle caviar turns out to be tasty and rich, and most importantly, it is stored for a long time.

It is worth saying that chanterelle mushroom caviar will be an excellent filling for stuffing pancakes, pizzas, as well as for filling profiteroles. This dish is served as a side dish with potatoes, pasta, boiled rice. Chanterelle caviar can be used to decorate tartlets, baskets and oxen.

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