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Fans of mushroom dishes know best about pickled, frozen, salted or fried boletus. But sometimes you want a new taste or something unusual. And there is such a recipe - this is mushroom caviar with the addition of various ingredients, as well as spices.

For example, caviar made from butter with garlic is an ideal option for harvesting mushrooms. You can make a filling for pizza from it, add it to pies, just spread it on bread, using it as sandwiches. It is also perfect for housewives for filling pancakes, stuffing cutlets or tartlets. In addition, mushroom caviar made from butter with garlic is an ideal recipe for harvesting for the winter, because it has a long shelf life.

In order to cook caviar, butter oil must be cleaned of dirt and grass, removing the slippery film from the caps. Boil the mushrooms in water with the addition of salt for 30 minutes. Next, the mushrooms are thrown into a colander and the liquid is allowed to drain completely. The cooled butter oil is ground with a blender, and the rest of the vegetables are fried in sunflower oil. Mushrooms are combined with fried vegetables and spices - the caviar is ready. This blank can be stored in the refrigerator for up to 7 days.

Simple mushroom caviar from butter with garlic

A simple version of caviar with garlic for 1.5 kg of fresh butter:

• 180 ml of vegetable oil;
• 6 cloves of garlic;
• 3 onion heads;
• 1 tbsp. l. Sahara;
• 0.5 tbsp. l. salt;
• 0.5 tsp ground black pepper;
• 2 pcs. bay leaf, cloves and allspice.

To prepare caviar from butter with garlic, it is necessary to clean the mushrooms from dirt, remove the mucous film from each cap and rinse under the tap. Put all the butter in a saucepan with water and add a little salt. Boil the mushrooms over medium heat for 20 minutes.

Throw the ready butter through a sieve so that excess liquid escapes, allow to cool, and then grind in a meat grinder with a fine grid.

Peel the onions, wash, cut into pieces and also mince.

Pour the resulting onion mixture into a pan with heated sunflower oil and simmer to evaporate the liquid.

Pour the butter mixture into the onion in the pan and mix well. Cover the container and simmer for 40 minutes.

Add sugar, black pepper, salt, finely grated garlic to the caviar and simmer for 15 minutes.

Put bay leaves, grains of allspice and cloves in sterilized glass jars on the bottom.

Arrange hot caviar in containers, roll up, allow to cool at room temperature and take to the basement.

Winter caviar from butter with garlic and tomato paste

Many gourmets like the recipe for caviar for the winter made from butter with garlic and tomato paste.

For 1 kg of fresh oil you will need:

• 2 onions;
• 8 cloves of garlic;
• 100 ml of vegetable oil;
• 3 tbsp. l. tomato paste;
• 1 bunch of dill greens;
• 0.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 0.5 tsp black pepper;
• 3 pcs. bell pepper.

Rinse the mushrooms well and peel off the foil. Cover with water, add a little salt and boil for 30 minutes.

Drain the mushrooms using a sieve, cool and pass through a meat grinder with a fine grid.

Peel onions, garlic and bell peppers, chop, also using a meat grinder. Fry the resulting mixture over low heat for 15 minutes.

Combine the mushroom and vegetable mass together, stir and simmer for 30 minutes over low heat.

Add salt, sugar, black pepper and tomato paste to the future caviar, mix well and simmer for 15 minutes.

Pour the chopped dill into the mushroom caviar, cover the pan and simmer for another 10 minutes.

Put caviar in prepared jars, roll up and let cool, wrapped in a warm blanket.

After cooling down, take the jars to the basement or to the balcony.

Butter caviar with garlic and carrots

For caviar from butter with garlic and carrots, you will need:

• 1 kg of boiled butter;
• 4 onions;
• 4 large carrots;
• 500 g fresh tomatoes;
• 1.5 tbsp. l. salt;
• 2 large heads of garlic;
• 100 g cooking oil for frying

Finely chop the peeled onion, grate the carrots with fine division. Fry everything together in a pan for 10 minutes.

Wash fresh tomatoes and cut into small cubes. Add to fried onions and carrots, stir and simmer for 5 minutes.

Grind the cooked boiled mushrooms through a meat grinder, fry in a separate pan in vegetable oil for 20 minutes.

Combine vegetables with mushrooms, simmer for another 20 minutes.

Remove from heat, add salt, crushed garlic and mix thoroughly.

Distribute the caviar from the butter among the jars, roll up the lids, wrap it up, let it cool completely, and then take it out to a cold place.

Garlic butter caviar can be supplemented with any spices and foods that you like. Experiment and create your own recipes, surprise not only your loved ones, but also welcome guests with canned butter.