- Recipes for cooking mushroom caviar from honey agarics with tomatoes for the winter at home

Honey mushrooms are tasty and popular mushrooms among the majority of fans of "quiet hunting". These fruiting bodies are in great demand in cooking. You can make stews, canned food, sauces, soups from them. They are dried, frozen, pickled, salted, fried and stewed. However, many consider honey mushroom caviar cooked with tomatoes to be the best recipe.

Mushroom caviar from honey agarics with tomatoes, made for the winter at home, will be an excellent preservation option and diversify the daily menu. In addition, such an appetizer will complement even a festive table, and guests will be satisfied with its taste.

There are many recipes for cooking caviar from mushrooms with tomatoes. We offer several interesting and fairly simple options, from which you can choose the most suitable one for yourself, and then proceed with its implementation.

The advantage of caviar from honey agaric is that it can be used in a variety of ways: make sandwiches, use as a filling for pancakes, pies and pizzas, cook first courses, make salads.

The classic recipe for caviar from honey mushrooms with tomatoes and garlic

One of the simplest is the classic recipe for making caviar from honey agarics with tomatoes. This appetizer can be served immediately, or you can add a little vinegar, close it in glass jars and take it to the basement. Honey mushroom caviar can even be put into food containers and sent to the freezer for storage. Then it makes an excellent mushroom soup or sauce.

  • Honey mushrooms - 1 kg;
  • Tomatoes - 500 g;
  • Garlic - 8 cloves;
  • Vegetable oil;
  • Onions - 5 pcs.;
  • Ground black salt and pepper - to taste.

Caviar from honey mushrooms with tomatoes and garlic will be excellent in taste if you follow the step-by-step preparation. At your discretion, you can change the spices and add something of your own.

  1. Honey mushrooms are cleaned, boiled in salted water for 20 minutes, reclined in a colander to drain excess liquid.
  2. Meanwhile, the onions and garlic are peeled, diced and fried in oil until soft.
  3. Honey mushrooms, together with onions and garlic, are passed through a meat grinder or chopped using a blender.
  4. They are laid out in a pan with hot vegetable oil and fried for 15 minutes.
  5. The tomatoes are diced and added to the mushrooms.
  6. The caviar is salted, peppery to taste, mixed and stewed under a closed lid for 40 minutes over low heat.
  7. If you want to close the caviar for the winter, pour 50 ml of vinegar into it, simmer for another 15 minutes.
  8. The caviar is laid out in jars, rolled up and wrapped in a blanket until completely cooled.
  9. The workpiece is taken to a cool room for long-term storage.

Honey mushroom caviar recipe with tomatoes and carrots

This version of caviar, made from honey agarics with tomatoes and carrots, is the simplest. It will take very little time for this preparation, but the result will be a pleasant surprise: the dish will turn out to be very tasty and appetizing.

  • Honey mushrooms - 1.5 kg;
  • Tomatoes - 500 g;
  • Carrots - 500 g;
  • Vegetable oil;
  • Salt;
  • Parsley greens - 2 bunches;
  • A mixture of ground peppers - 1 tsp.

The ingredients of the recipe for mushroom caviar from honey agarics with tomatoes can be changed to your liking. For example, try adding onions, and substitute olive oil for vegetable oil.

  1. Honey mushrooms are boiled in water for 20 minutes, put in a sieve to glass.
  2. Carrots are grated on a coarse grater, fried until golden brown.
  3. Twist mushrooms and carrots in a meat grinder, put in a pan and fry for 10 minutes.
  4. Tomatoes are minced with a meat grinder or blender and added to the mushroom mass.
  5. Salt to taste, pepper with a mixture of peppers, stir and simmer over low heat for 40 minutes.
  6. Add chopped greens, mix and stew for another 10 minutes.
  7. Such caviar can be eaten immediately after cooling, or it can be placed in jars and sterilized for 30 minutes.
  8. Close with plastic lids, let cool and refrigerate.

Honey mushroom caviar with tomatoes and eggplants

Mushroom caviar from honey agarics with the addition of tomatoes and eggplant will turn out to be original in taste and juicy. Your stay in the kitchen for the preparation of this snack will not be long, but the result of the work will be amazingly nutritious and healthy.

  • Honey mushrooms - 2 kg;
  • Eggplant - 500 g;
  • Tomatoes - 700 g;
  • Onions - 300 g;
  • Scale - 5 slices;
  • Salt;
  • Vegetable oil;
  • Vinegar - 50 ml;
  • Horseradish leaves.

How to cook honey agaric caviar with tomatoes and eggplants can be seen from the step-by-step recipe.

We will clear the mushrooms from forest debris, boil in salted water for 20 minutes.

We put it in a colander and let it drain completely.

Peel the eggplants, cut into pieces and twist in a meat grinder.

Fry in oil for 20 minutes and add the tomatoes scrolled in a meat grinder.

Chop the onion and garlic into cubes and fry until soft.

Twist the cooled mushrooms in a meat grinder, add them to the onion, then add the eggplants and tomatoes.

Salt to taste and simmer under a closed saucepan lid for 40 minutes.

Pour in vinegar, mix, fry over low heat for 15 minutes.

Distribute in glass jars, put a sheet of horseradish on top and roll up.

After cooling, we will take it to the basement or put it in the refrigerator.

Mushroom caviar from boiled honey agarics with tomatoes and sweet pepper

Mushroom caviar from boiled honey agarics with added tomatoes and sweet peppers is an excellent preparation for a long winter. It turns out to be very tasty, tender and aromatic.

  • Honey mushrooms - 1 kg;
  • Pepper - 200 g;
  • Tomatoes - 500 g;
  • Vegetable oil;
  • Salt;
  • Ground black pepper - ½ tsp;
  • Allspice - 4 peas.
  1. Boil mushrooms for 20 minutes, put on a sieve and let drain well.
  2. Twist in a meat grinder and fry for 15 minutes in vegetable oil.
  3. Pepper seeds, cut into cubes and fry for 5 minutes over low heat.
  4. Cut the tomatoes and mince, add to the pepper and simmer together for 10 minutes.
  5. Combine mushrooms, peppers and tomatoes, salt, add ground and allspice.
  6. Cover the saucepan with a lid and simmer for 30 minutes.
  7. Arrange in jars, close with plastic lids, cool and refrigerate.

After a few hours, the snack can be eaten. If you want to close the caviar for a long time, then add 30 ml of vinegar to the mass, simmer for 10 minutes and roll up.

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