emmabrewda.com

Ryzhiks are fruit bodies, wonderful in taste and aroma. They can be salted cold and hot, pickled, frozen and dried. However, in winter, you want something unusual, aromatic and nutritious.

In this case, recipes for making mushroom caviar from camelina can come to the rescue. It is used as an independent appetizer, a filling for pies, an additional ingredient in first courses or for making sauces.

How to properly prepare mushroom caviar from saffron milk caps in order to use it later for stuffing potatoes, zraz, pancakes, as well as for sandwiches and tartlets, he 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.

Delicious caviar from saffron milk caps, cooked at home

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

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

• 2 kg of saffron milk caps;
• 1 kg of onions;
• 1.5 tbsp. l. salt;
• 1 tsp ground black pepper;
• Vegetable oil.

Delicious caviar from saffron milk caps, cooked at home, is made in stages, according to the description below.

1. We clean the mushrooms, rinse and boil for 20 minutes in boiling water.
2. We take it out, lay it out on a kitchen towel and press it down for 3 hours.
3. Grind with a meat grinder or blender and fry in vegetable oil for 15 minutes.
4. We peel the onion, wash it under the tap and chop it 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 put it in sterilized jars, fill it with hot oil on top and close it with tight nylon lids.
8. After complete cooling, we take it out into a dark and cool cellar.

Camelina caviar with tomato paste: a step-by-step description

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

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

We clean the mushrooms, rinse with plenty of water so that all the sand comes out.

Fill with new, let it boil and boil for 10 minutes over medium heat.

Throw on a sieve or put in a colander, leave to drain.

We clean the carrots and onions, chop and fry in vegetable oil until tender.

Fry boiled mushrooms in a separate frying pan, combine with vegetables, mix and let cool slightly.

Grind the whole mass, passing it through a meat grinder, add tomato paste.

Simmer over low heat for 30 minutes (if the mass is thick, add 1 cup of hot water).

Add salt to taste, add chopped garlic and continue simmering for 20 minutes.

We distribute in sterile jars, cover with metal lids.

We put in hot water and sterilize over low heat for 30 minutes.

We roll it up, turn it over and cover it with something warm, for example, an old blanket.

As soon as the cans are completely cool, we take them out to a cool place and store them for 8-10 months.

Camelina caviar cooked with carrots and onions

Camelina caviar, cooked with carrots and onions, can be used as a side dish with boiled or fried potatoes.

Even spreading an appetizer on a slice of bread will make an excellent and delicious sandwich.

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

The recipe for caviar, prepared for the winter from camelina with carrots and onions, makes it possible to process a large amount of mushrooms.

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

How to make mushroom caviar with carrots from saffron milk caps in a slow cooker

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

All valuable substances are especially preserved if caviar from camelina is prepared in a multicooker.

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

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

1. Peel the mushrooms, wash and boil for 10 minutes over high heat.
2. Rinse, chop finely and put in a multicooker bowl, where you pour vegetable oil in advance.
3. Turn on the "Fry" mode for 15 minutes, fry until a beep sounds and put in a separate plate.
4. Peel, wash and grind the vegetables into small cubes.
5. Pour vegetable oil into a bowl and place all 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 on the slow cooker in the "Stew" mode for 30 minutes.
8. With an immersion blender, immediately after the sound signal, grind the caviar and transfer with a wooden spoon to sterilized jars.
9. Pour 2 tbsp on top. l. calcined vegetable oil and close the lids.
10. After cooling, take out the jars with the workpiece to a cool room.

Recipe for mushroom caviar from salted camelina with onions for the winter

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

The recipe for mushroom caviar from salted camelina is a nutritious snack, since the fruit bodies are practically not inferior in protein content to meat.

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

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

1. Before cooking caviar, salted mushrooms are soaked for 30 minutes. Then they are laid out on a kitchen towel and pressed with a small press so that all the liquid is glass.
2. The onions are peeled, washed and chopped as small as possible.
3. Fry in vegetable oil until soft, about 7-10 minutes.
4. Mushrooms are chopped 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 in sterilized jars, close with lids (preferably glass twist).
7. After cooling, they are taken out into the cellar, left in the refrigerator or placed on a glassed-in balcony, covered with a blanket.

Delicious boiled mushroom caviar with lemon juice for the winter

When preserving mushrooms, each housewife adheres to strict rules of preparation and storage.

Caviar from boiled mushrooms will turn out to be 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 from camelina for the winter, is prepared in stages.

1. Pre-peeled and boiled mushrooms are passed through a meat grinder 2 times.
2. Peeled onions are chopped, fried in oil until golden brown and combined with chopped mushrooms.
3. Salt, stir 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 liters.
5. Put in hot water and sterilized over low heat for 30 minutes.
6. They are rolled up with lids, and after cooling at room temperature, they are placed in the cellar.

Recipe for mushroom caviar from fresh camelina 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 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 allspice peas;
• 4 things. bay leaf.

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

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

Camelina caviar: a step-by-step recipe

If, after pickling and salting mushrooms, you still have legs, do not throw them away: try to cook caviar from the legs of camelina. 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 peppers, eggplants 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 camelina caviar for the winter.

1. The legs of the mushrooms should be ground through a meat grinder 2-3 times and put in a hot pan, after heating the vegetable oil in it.
2. Fry over medium heat for 15 minutes, add salt to taste and pepper.
3. Stir and continue to fry over low heat for another 20 minutes.
4. Avoid sticking, stir the mushroom mass from time to time with a wooden spatula.
5. Spread the caviar in clean dry jars with a capacity of 0.5 liters and immediately close with tight nylon lids.
6. As soon as the workpiece has cooled, take the cans out to a cool place or leave them in the refrigerator for storage.

Caviar made from mushrooms with garlic for the winter: a simple recipe

Caviar made from saffron milk caps with garlic for the winter turns out to be very tasty and spicy.

The aroma and taste of garlic in the preparation 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 the winter from camelina is quite economical and simple. In addition to mushrooms and garlic, onions, salt and vegetable oil will be included in the caviar.

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

1. After cleaning, the mushrooms are washed in cold water and the tips of the legs are cut off.
2. Cook in boiling and salted water for 10 minutes, remove it in a colander and leave to drain.
3. Scroll boiled mushrooms in a meat grinder and put in a pan in hot vegetable oil.
4. Fry until golden brown and put on a separate plate.
5. Peel onions and garlic, chop into cubes and sauté until golden brown.
6. They introduce mushrooms, add salt and fry for another 10 minutes all together, constantly stirring the mass so that it does not burn.
7. Place in prepared jars and pour 1 tbsp on top. l. warm vinegar.
8. Close with tight nylon lids, and after cooling, take out to a cool place.

Mushroom Camelina Caviar with Tomatoes

We offer to prepare mushroom caviar from saffron milk caps with the addition of tomatoes. The taste of the appetizer will change significantly and acquire a kind of tomato-mushroom shade.

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

The recipe for mushroom caviar from camelina prepared for the winter will interestingly diversify your daily diet and decorate the festive table.

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

Caviar made from saffron milk caps 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 saffron milk caps;
• 1 kg of onions;
• 2.5 tbsp. l. salt;
• Vegetable oil;
• Dill and parsley;
• Vinegar 9%.

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

1. Put the prepared mushrooms in an enamel pan, salt.
2. Pour in a little water and simmer over low heat for 20 minutes, removing the resulting foam in the process.
3. With a slotted spoon, the mushrooms are taken out, laid out in a colander and, after draining, passed through a meat grinder 2 times.
4. The onions are peeled, washed in water and chopped into small cubes.
5. Fry until golden brown and pass through a meat grinder.
6. Combine with chopped mushrooms, salt to taste (if not enough) and fry over low heat for 20 minutes.
7. Chop parsley and dill, add to boiling caviar and mix.
8. They are laid out in sterilized jars, poured on top of 2 tsp. vinegar and cover.
9. Sterilized in boiling water for 30 minutes, immediately rolled up, insulated and, after cooling completely, taken to the basement.

Healthy caviar from raw mushrooms without vinegar

Camelina caviar can be prepared without vinegar, replacing it with citric acid. Such a preservative will make the snack tasty and healthy.

• 2 kg of saffron milk caps;
• 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 camelina without boiling them first, but simply blanching.

1. Put the prepared mushrooms in a colander and put them in boiling water for 3-5 minutes.
2. Drain and place in a hot dry frying pan to evaporate the liquid during frying.
3. Pour in some 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 a press, salt and pepper and turn off the heat.
6. After cooling for 20 minutes, grind the mass with a blender.
7. Place in a hot skillet and fry slightly over medium heat.
8. Arrange the caviar 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 lids, turn upside down and wrap with an old blanket.
10. Leave in this position until it cools completely and then take it to the cellar.

Camelina caviar with bell pepper

If you know all the intricacies of this delicious appetizer, you can cook amazingly aromatic caviar from camelina with the addition of bell pepper.

• 3 kg of boiled saffron milk caps;
• 1 kg of bell pepper;
• 500 g carrots;
• 700 g onions;
• Vegetable oil;
• Sea salt to taste.

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

1. We clean all the vegetables, rinse them under the tap and pass them through a meat grinder along with boiled saffron milk caps.
2. We spread the whole mass in a saucepan, in which the vegetable oil has already been warmed up.
3. Add salt and simmer over low heat for 1 hour, stirring occasionally to prevent burning.
4. We put the caviar in jars, put in hot water and sterilize over low heat for 30 minutes.
5. We close it with nylon lids, warm it with an old blanket and wait until the cans are completely cool.
6. We take it out to a cool place and store it for no more than 6-7 months.

Caviar made from camelina with mayonnaise

Caviar made from mushrooms with mayonnaise will not allow your household to break away from such a delicious meal.

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

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

Watch a video of how to prepare a recipe for caviar from saffron milk caps for the winter.

1. After preliminary cleaning, 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 crushed through a meat grinder or using a blender.
5. Caviar is laid out in sterile and dry jars and covered with lids.
6. Banks are placed in warm water and sterilized over low heat for 40 minutes.
7. Banks 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.