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For many Russian families, oyster mushrooms are one of the most favorite mushrooms. And it is not surprising, because the dishes made from them are very tasty, nutritious and healthy.

Of all the variety of dishes that can be prepared from oyster mushrooms, mushroom caviar rightfully occupies the first positions in the culinary world. This appetizer can be used as a filling for pies, tartlets or simply as a "spread" on bread. Cooking oyster mushroom caviar will not take you much time and effort, but the result will not be long in coming. Home people will be delighted, and you will be pleasantly surprised, because such a simple dish is successfully served even for a festive table.

Preparing oyster mushrooms for cooking

Oyster mushroom caviar is a tasty, nutritious and satisfying dish. By the way, it is successfully used as a sauce for potatoes and fish. However, before you learn how to make oyster mushroom caviar, we suggest that you familiarize yourself with some useful recommendations for preparing mushrooms.

Of course, the first step is to pay attention to cleaning the mushrooms. They must be separated one by one and all possible dirt removed. Since, by their nature, these fruit bodies are practically not dirty, it is enough to simply cut off the lower part of the leg. Then the oyster mushrooms should be boiled for about 15-20 minutes, although you can not boil it, but then the time for stewing the caviar increases to 60 minutes.

Oyster mushroom caviar can also be made from pickled mushrooms. Then they need to be soaked in water for 1 hour. You can stew the dish in a deep frying pan, stewpan, slow cooker or in the oven. We bring to your attention the most delicious recipes with photos of oyster mushroom caviar.

A simple recipe for oyster mushroom caviar for the winter "at home"

Ready mushroom caviar is ground in a blender or passed through a meat grinder, here everything will depend on the desired consistency of the dish - delicate mashed potatoes or grainy "gruel". We offer to cook oyster mushroom caviar for the winter according to a simple recipe.

• Fresh oyster mushrooms - 0.6 kg;
• Carrots, onions - 1 pc.;
• Purified water - 150 ml;
• Garlic cloves - 4 pcs.;
• Vegetable oil - 50 ml;
• Vinegar 9% - 5 tsp;
• Salt pepper.

The recipe for oyster mushroom caviar turns out to be home-made, delicious and aromatic, like a grandmother in the village.

Rinse the fruit bodies, lightly blot with a paper towel and cut into small pieces. Place in a deep bowl and pour over 2 tsp. vinegar.

Heat oil in a frying pan, put oyster mushrooms and fry over high heat.

When the liquid from the mushrooms has evaporated, add water and wait for it to boil. Then cover, reduce heat and simmer for 40 minutes. Important: fresh oyster mushrooms can be pre-boiled, and then the stewing time will be reduced to 20 minutes.

After 40 minutes, open the lid and put the mushrooms on a separate plate.

Add small cubes of onions, carrots and garlic to the pan where the oyster mushrooms were stewed. Fry over medium heat until the carrots are soft.

Put the vegetable mass to the oyster mushrooms, salt, pepper, mix. Pass in portions through a blender or meat grinder, add the remaining vinegar and stir again.

Distribute the mass into the jars, which must be pre-sterilized, cover with lids.

Place the containers in a deep pot of water and sterilize for 20 minutes. Remove, roll up, allow to cool and take to a cool room.

How to cook oyster mushroom caviar in a slow cooker

Oyster mushroom caviar recipe in a slow cooker is a great way to diversify your family menu and complement a delicious breakfast, lunch or dinner.

The fragrant fruiting bodies in the dish will look appetizing on a piece of crispy baguette. A slow cooker will help you prepare this appetizer without any hassle.

• Oyster mushrooms - 500 g;
• Carrots and onions - 1 large piece each;
• Butter (softened) - 3.5 tbsp. l .;
• Sunflower oil;
• Salt;
• A mixture of ground peppers.

So, how to cook oyster mushroom caviar in a slow cooker?

For this recipe, we will use fresh fruit bodies, without prior boiling, as the possible heat treatment time will be replaced by prolonged braising in the kitchen machine. However, in this case, it is necessary to thoroughly clean and rinse the oyster mushrooms.

Chop the peeled onions and carrots in any desired way: small cubes, half rings or straws.

We turn on the multicooker, select the "Extinguishing" function and set the required time - 50 minutes.

Pour a couple of tablespoons of vegetable oil into the bowl of the appliance and lay out the vegetables. And after 5-7 minutes we send the peeled mushrooms, separated by the piece.

When the signal of readiness sounds, take out the caviar, let it cool slightly, and pass it through a meat grinder 1-2 times, depending on the desired consistency.

Season with salt, pepper and mix with butter.

We store delicious mushroom caviar in the refrigerator for no more than 2 weeks.

Harvesting oyster mushroom caviar for the winter

This recipe for oyster mushroom caviar for the winter must be prepared, because its taste becomes even softer and more piquant due to the addition of mayonnaise. Simple, convenient, affordable and tasty - words that can be safely attributed to this mushroom preparation. One has only to try, and your household will, whenever possible, demand oyster mushroom caviar to the table.

Put the mushrooms in a pan with a small amount of vegetable oil and begin to fry over medium heat.

At the same time, put another pan on the fire, pour oil into it and fry the carrots grated on a fine grater and chopped onions.

Then we combine vegetables with mushrooms, reduce heat and simmer under a closed lid for about 20 minutes. You can add a little water to the mass so that in the end result the caviar does not turn out too thick.

Then turn off the heat, let it cool slightly and interrupt in a blender.

Put the resulting mass in a saucepan, add mayonnaise, salt, sugar and pepper. When the caviar is brought to your taste, put the pan on the fire and simmer over low heat for 40 minutes. Add vinegar 15 minutes before the end of the process.

We spread the mass into jars, cover with lids and sterilize for 50 minutes.

We wrap it up with a blanket, let it cool, and take out the basement. Oyster mushroom caviar can be stored for about a year.

Oyster mushroom caviar with vegetables

There are many recipes for oyster mushroom caviar for the winter, because these fruiting bodies are perfectly combined with various products. You can experiment with one ingredient, or you can add "just a little bit" to the oyster mushrooms, as is the case with the method below.

• Boiled oyster mushrooms - 1.5 kg;
• Salt and sugar - 1 tbsp each l .;
• Vinegar (9%) - 2 tbsp. l .;
• Lavrushka - 3 pcs;
• Sunflower oil - 180 ml;
• Ground black pepper.

Vegetables:

• Onions, carrots, bell peppers - 500 g each;
• Green tomatoes - 250 g;
• Red tomatoes - 250 g.

How to make oyster mushroom caviar for the winter with vegetables?

Peel the vegetables, rinse them in water, remove the seeds from the bell pepper and cut them into large pieces. It is better to take pepper in different colors for the saturation of the color palette.

We pass all the vegetables through a meat grinder and combine them in one bowl, in which the mixture will then be stewed. To do this, you can use a cauldron or other thick-walled container.

Next, grind the boiled mushrooms, which we keep separate from the vegetables.

We heat the oil in a cauldron and fry all the vegetables for 15 minutes.

Then add oyster mushrooms, salt the mixture, stir and simmer over low heat for about 1 hour. Do not forget to stir periodically so as not to burn.

10 minutes before cooking, add ground pepper, sugar, vinegar and lavrushka.

We distribute the mushroom caviar in sterilized jars, after which we put them back to sterilize, but this time together with the preparation. 0.5 liter containers should be sterilized for half an hour, and liter containers should be sterilized for at least 45 minutes.

Roll it up, wrap it up with a blanket, and after cooling down, take it to the basement.

Oyster mushroom caviar with lemon

The recipe for making oyster mushroom caviar with lemon will ultimately allow you to get a delicious appetizer that you yourself and your family will delight in.

• Oyster mushrooms - 1.5 kg;
• Onions - 3 medium pieces;
• Vegetable oil - 120 ml;
• Fresh parsley - 60 g;
• The juice of one large lemon;
• Salt and pepper to taste.

For this recipe for caviar from oyster mushrooms, you need to boil the fruit bodies in salted water for 20 minutes in advance. However, first they must be divided into separate specimens and the lower part of the leg removed.

In the meantime, you can cook all the other ingredients: peel the onion, chop and fry in vegetable oil.

Rinse the greens well and chop as little as possible.

Cut the lemon in half and drain the juice from each portion into the glass.

Then, when the mushrooms are cooked, they should be cooled slightly and ground in a meat grinder, you can use a blender.

Combine all the ingredients according to the list in a pan with fried onions, put on fire and boil for 20 minutes.

Fold the finished mixture into sterilized jars, close with tight lids and put in a cool place.

How to cook oyster mushroom caviar for the winter without sterilization (with video)

An easy, but at the same time delicious recipe for mushroom preparation. Its advantage lies not only in the availability of the simplest products, but also in the fact that jars with ready-made caviar do not have to be sterilized at all. For clarity, we suggest watching a video on how to cook oyster mushroom caviar for the winter according to this recipe:

• Oyster mushrooms - 2.5 kg;
• Onions and carrots - 500 g each;
• Garlic - 3 cloves;
• Salt, sugar, ground black pepper - to taste;
• Sunflower oil - for frying;
• Vinegar (6%) - 1 tbsp. l.

How to start cooking oyster mushroom caviar without sterilization?

First you need to boil the fruit bodies in water for about 20 minutes, periodically removing the foam.

Then cool them down and mince.

Peel the onions and carrots and grind them in a meat grinder.

Prepare 2 frying pans: in one fry the oyster mushrooms in vegetable oil, and in the other fry the onions and carrots.

Then combine everything together in one saucepan, stir, add salt, sugar, favorite spices, vinegar and crushed garlic.

Send the container with caviar to the oven preheated to 120 ° C for 2 hours.

Then fill sterilized jars with a mass and immediately roll up. Store in a cool place like your refrigerator or basement.

How to make mushroom caviar from oyster mushrooms with mustard: a recipe for the winter

We invite you to get acquainted with another interesting recipe for oyster mushroom caviar for the winter. Here you will need to use mustard, which will add piquancy and pleasant spiciness to the dish.

• Boiled oyster mushrooms - 1 kg;
• Ready mustard 1 tbsp. l .;
• Vegetable oil - 100 ml;
• Vinegar 6-9% - 4 tbsp. l .;
• Salt pepper.

How to cook oyster mushroom caviar for the winter using the above products?

Grind the mushrooms in a meat grinder or in a blender, combine with butter.

Mix mustard with vinegar and add to mushrooms.

Stir and put on low heat so that the mass is slightly extinguished. The extinguishing time is about 15-20 minutes. During this time, we bring the caviar to the desired taste with the help of salt and pepper. Add some granulated sugar if desired.

Stir well and place in sterilized glass jars.

In turn, sterilize jars with ready-made caviar for 40 minutes. And do not forget to leave a little of the preparation in a plate so that you can immediately enjoy the dish and appreciate its taste.

How to cook oyster mushroom caviar with tomato paste

If you want to diversify your daily menu, then you should definitely get acquainted with how to cook oyster mushroom caviar with tomato paste.

• Oyster mushrooms - 1.5 kg;
• Green onion feathers - 10 pcs.;
• Carrots - 1 pc.;
• Purified water - 400 ml;
• Tomato paste - 100 g;
• Apple cider vinegar - 1 tbsp. l .;
• Lean oil - for frying;
• Salt and sugar - 1 tbsp each l.

Finely grate the carrots, chop the onion. Fry everything together in a pan with vegetable oil until soft.

Peel the oyster mushrooms, separate and chop finely. Add to the pan with vegetables and fry until the liquid evaporates.

In water, combine the tomato and all the remaining products on the list, add to the mushrooms and simmer for 30 minutes.

Divide into sterilized jars, then place in a large pot of water for resterilization - 50 min.

Roll up, let cool and take to the basement.

As you can see, making oyster mushroom caviar according to this recipe is very simple. Try it and you will definitely love the taste!