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Aromatic caviar from porcini mushrooms can be easily cooked at home. Mushroom caviar from fresh porcini mushrooms prepared according to the recipe from this page will always turn out dense, tasty and very appetizing. To prepare caviar from porcini mushrooms, you can take both fresh and dried or salted boletus. See how caviar is prepared from porcini mushrooms in a recipe with photos illustrating step-by-step cooking instructions. In the selection of cooking methods, it is allowed to use different mechanisms. For example, you can grind mushroom mass using a meat grinder or blender, food processor or processor. For preparation for the winter, you need to use glass jars with screw or vacuum lids. The principles of sterilization of the finished product are also described in the article.

How to make caviar from porcini mushrooms with onions

Before making caviar from porcini mushrooms, they are washed and finely chopped or passed through a meat grinder along with onions. Season the caviar of porcini mushrooms with onions with vegetable oil and vinegar, mix and decorate with fresh dill.

Composition:

• 3-4 mushrooms
• 2 onions
• dill
• 2 tbsp. tablespoons of vegetable oil
• 0.5 teaspoon vinegar

Cep caviar with garlic

Salted mushrooms are washed in cold water, chopped finely or passed through a meat grinder. For caviar from porcini mushrooms with garlic, onions are finely chopped, sautéed in vegetable oil, prepared mushrooms are added there and stewed for 10-15 minutes.

Season the caviar with crushed garlic, vinegar, pepper, salt. Transfer to a salad bowl and sprinkle with green onions.

Composition:

• salted porcini mushrooms - 70 g
• vegetable oil - 20 g
• onions - 25 g
• green onions - 25 g
• vinegar 3% - 5 g
• garlic - 2 g
• salt and pepper to taste

Prepare mushroom caviar from porcini mushrooms

Composition:

• salted or pickled porcini mushrooms - 250 g
• onion - 1 pc.
• vegetable oil - 1-2 tbsp. spoons
• ground black pepper
• salt

To cook mushroom caviar from porcini mushrooms, they need to be washed, allowed to drain, finely chopped or minced. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper, salt to taste.

Mushroom caviar recipe from fresh porcini mushrooms

Composition:

• porcini mushrooms - 200-300 g
• onions - 1-2 pcs.
• vegetable oil - 3-4 tbsp. spoons
• pepper
• salt

According to the recipe for mushroom caviar from fresh porcini mushrooms, peel them, rinse, cut into slices and cook for about an hour, then drain the water, cool and mince. Add the fried onion in vegetable oil and mix well. Caviar can be used immediately or placed in jars for long-term storage.

Mushroom caviar recipe from dried porcini mushrooms

Dry porcini mushrooms are washed and soaked for two hours, then boiled in the same water. The mushrooms are thrown into a colander, allowed to drain, and then passed through a meat grinder. According to the recipe for mushroom caviar from dried porcini mushrooms, very finely chopped onions are lightly fried, mixed with boletus mushrooms, salt and pepper are added to taste, poured with sunflower oil, mixed thoroughly.

Composition:

• 100 g porcini mushrooms
• 1-3 onions
• salt
• pepper
• butter to taste

Caviar recipe from dry porcini mushrooms

Composition:

• Dried porcini mushrooms - 2 cups
• onions - 1 kg
• vegetable oil
• granulated sugar
• vinegar
• salt

Soak two glasses of dry porcini mushrooms in cold water, and when the mushrooms swell, drain the water. Pour some water over the mushrooms again and put on fire. Pass the boiled and cooled mushrooms through a meat grinder with a fine grid, add the mushroom broth. Then, according to the recipe for caviar from dry porcini mushrooms, fry finely chopped onions in vegetable oil.Combine the onion with the mushroom mass, salt, add granulated sugar, vinegar and mix thoroughly. Serve cold as a separate dish or make sandwiches.

Recipe for cooking caviar from porcini mushrooms through a meat grinder

Composition:

• 400 g porcini mushrooms
• bulb
• mayonnaise
• spices

According to this recipe for cooking caviar from porcini mushrooms through a meat grinder, they must first be boiled in salted water until soft. Pass through a meat grinder. Add finely grated onion or garlic, salt, pepper and 100 g of mayonnaise or sour cream to the resulting puree.

This caviar is tasty both hot and cold.

A simple recipe for caviar from porcini mushrooms

According to this simple recipe for caviar from porcini mushrooms, for cooking you will need:

• 400 g fresh porcini mushrooms
• 1 onion
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. 3% table vinegar
• salt
• pepper to taste

Preparation: Stew fresh mushrooms in their own juice until the juice evaporates. Then finely chop the mushrooms and mix with chopped onions, lightly fried in vegetable oil. Use for making sandwiches.

Caviar from dried and salted porcini mushrooms

Sort the dried mushrooms, wash, boil in unsalted water, drain the broth, and finely chop the mushrooms. Peel onions, finely chop, fry in 50 g of vegetable oil until golden brown, add mushrooms and simmer over low heat for 10-15 minutes, then add finely chopped salted mushrooms, carefully chopped garlic, salt and pepper, mix well and cool. Put the prepared caviar in shallow salad bowls, garnish with finely chopped eggs, green onions and parsley.

Ingredients:

• 300 g dried porcini mushrooms
• 500 g salted porcini mushrooms
• 1 egg, 5-6 onions
• 150 g vegetable oil
• 2 cloves of garlic
• 30 g green onions
• 30 g parsley
• salt and ground pepper to taste

Caviar from boiled porcini mushrooms

Sort the dried mushrooms, wash, boil in unsalted water, strain and grind in a meat grinder (mushroom broth can be used as a broth for the first courses). Finely chop the onion, fry in vegetable oil and cool. Then add mushrooms, salt and pepper, pour in vinegar and mix thoroughly. Put the prepared caviar from boiled porcini mushrooms in small salad bowls and garnish with finely chopped herbs and lemon slices.

Ingredients:

• 500 g dried porcini mushrooms
• 10-12 onions
• 150 ml vegetable oil
• ½ lemon
• 1-2 tbsp. tablespoons of vinegar
• parsley and dill
• salt and red or black ground pepper to taste

How to make mushroom caviar from porcini mushrooms

Before making mushroom caviar from porcini mushrooms, boil them in unsalted water, strain and chop finely. Finely chop the onions, fry in sunflower oil, add mushrooms, salt and simmer over low heat for about 10 minutes. Cool the caviar, season with crushed garlic, vinegar or sour cream, salt again and mix thoroughly. Put the finished dish in small plates or shallow salad bowls and garnish with chopped green onions.

Ingredients:

• 500 g dried porcini mushrooms
• 8-10 onions
• 4-5 cloves of garlic
• 1 tbsp. a spoonful of vinegar or 3-4 tbsp. sour cream spoons
• 150 ml vegetable oil
• salt to taste
• green onions

Recipe for making mushroom caviar from porcini mushrooms for the winter

The composition of products for mushroom caviar from porcini mushrooms for the winter is as follows:

• 1 kg of porcini mushrooms
• 200 g of water
• 10 g salt
• 4 g citric acid

For refueling:

• 100 g vegetable oil
• 20 g mustard
• diluted in 100 g of 5% vinegar
• salt and ground pepper to taste

Before preparing caviar from porcini mushrooms for the winter, sort the freshly picked boletus, peel, separate the legs from the caps, rinse thoroughly. Pour water into an enamel pot, add salt and citric acid, bring to a boil. Add mushrooms and cook over low heat until tender, stirring gently and removing foam, mushrooms are ready if they sink to the bottom. According to the recipe for caviar from porcini mushrooms for the winter, put the boletus in a colander, rinse with cold water and let it drain.Finely chop the mushrooms or mince them, season according to the recipe, mix and pack in clean dry jars, cover and place in a saucepan with water heated to 40 ° C for sterilization (at 100 ° C): half a liter - 45 min , liter - 55 min.

Cep caviar in jars

For caviar from porcini mushrooms in jars, fresh healthy young boletus, sort, remove impurities, leaves, twigs, rinse thoroughly in cold running water.

Put the prepared mushrooms in an enamel pan, add 0.8 liters of water and 200-225 g of table salt to 5 kg of mushrooms, put on fire and cook over moderate heat for about 25-30 minutes.

During cooking, stir several times with a wooden spoon, remove the foam.

As soon as the mushrooms settle to the bottom and the brine becomes transparent (a sign of mushroom readiness), take out the mushrooms with a slotted spoon and pass them hot through a meat grinder or finely chop with a knife.

Peel the onion, rinse, cut into circles and fry in a pan until golden yellow.

Pass through a meat grinder and add to the mushrooms.

Add vegetable oil, 6% vinegar and finely chopped dill, parsley and cilantro there.

Mix the whole mass and place tightly in clean steamed jars.

Cover and sterilize at 100 ° C: 0.5 liter jars - 40 minutes.

Mushroom caviar is served cold as an appetizer.

For 1 can with a capacity of 0.5 liters, you need:

• prepared porcini mushrooms - 250 g
• fried onions - 175 g
• vegetable oil - 70 g
• vinegar 6% - 15 g
• salt - to taste, excluding the salt used in cooking the mushrooms.

Mushroom caviar from the legs of porcini mushrooms

Composition:

• 250 g legs of porcini mushrooms (or 50 g dry)
• 1 onion
• 1-2 tbsp. tablespoons of vegetable oil
• ground black pepper

Mushroom caviar from the legs of porcini mushrooms is prepared from salted or dry boiled boletus. Rinse the salted mushrooms and let the water drain, finely chop (or grind), then chop the onions, lightly fry them in vegetable oil, cool and mix with the mushrooms, pepper a little. Caviar is prepared from boiled dry mushrooms in the same way.

For a spicier taste, you can add lemon juice or vinegar, salt and pepper, and sprinkle with finely chopped green onions.

Mushroom caviar from dried and salted porcini mushrooms.

Ingredients:

• 100 g dried porcini mushrooms
• 650 g salted porcini mushrooms
• 125 g onions
• 100 g vegetable oil
• 25 g 3% spice vinegar

Cook the dried mushrooms until tender, rinse thoroughly, cool, and then finely chop or mince. Rinse and chop the salted mushrooms. Sauté the finely chopped onions with vegetable oil, add the prepared mushrooms and simmer for 15–20 minutes. Season caviar with vinegar, pepper, salt. Sprinkle with green onions when serving.

Mushroom caviar from dried porcini mushrooms with onions.

Ingredients:

• 375 g dried porcini mushrooms
• 400 g onions
• 100 g vegetable oil
• 5 g garlic
• 35 g 3% vinegar

Boil the mushrooms, rinse thoroughly, dry and mince. Saute finely chopped onions until half cooked, mix with mushrooms, add oil, salt, ground pepper and simmer over low heat for 10-15 minutes until thickened, then cool. Season the prepared caviar with vinegar, garlic rubbed with salt and mix.

How to cook caviar from porcini mushrooms

Before preparing caviar from porcini mushrooms, you need to take the following products:

• 650 g salted porcini mushrooms
• 200 g dried porcini mushrooms
• 150 g onions
• 100 g vegetable oil
• 25 g 3% vinegar
• pepper
• salt
• green onions

Cook the prepared dried mushrooms until tender, rinse thoroughly, cool, and then finely chop or mince. Rinse and chop the salted mushrooms. Chop the onion, lightly sauté with vegetable oil, add the prepared mushrooms and fry for 10-15 minutes while stirring.

Season caviar with vinegar, pepper, salt.

Mushroom caviar from porcini mushrooms with tomatoes

Ingredients:

• 1 kg of porcini mushrooms
• 300 g tomatoes
• 200 g onions
• vegetable oil
• salt and pepper to taste

Mushroom caviar from porcini mushrooms with tomatoes is prepared as follows: boil peeled boletus mushrooms in salted boiling water for 20 minutes, discard in a colander, rinse in running water. Then pass through a meat grinder and fry in vegetable oil, stirring, for 30 minutes. Fry chopped onions and chopped tomatoes separately. Add the mushroom mass, add salt and pepper to taste, simmer over high heat for 10-15 minutes. Put the hot caviar in jars and sterilize for 45 minutes. Keep for 2-3 days at room temperature and sterilize again for 1 hour. Roll up the lids.

Sterilized mushroom caviar

Ingredients:

• 1 kg of porcini mushrooms
• 150 g onions
• 100 ml of mushroom broth
• 50 ml vegetable oil
• Carnation
• black peppercorns
• salt

Peel the onion, mince it. Rinse the mushrooms, peel, mince. Pour vegetable oil into a saucepan, fry onion puree. Then pour in the mushroom broth, add the mushroom mass, salt, pepper and cloves, simmer for 5 minutes. Put the mushroom caviar in jars, close with plastic lids and sterilize.

Mushroom caviar (option 1)

Ingredients:

• 1 kg of porcini mushrooms
• 4-5 onions
• 3 cloves of garlic
• vegetable oil
• 2 tbsp. l. 9% vinegar
• 3 tbsp. l. salt
• pepper

Peel the mushrooms, rinse and cook for about 10 minutes. Then put it in a colander, rinse, put it back in the pan. Pour boiling salted water over, cook for 10-15 minutes, drain the water. Pass the boiled mushrooms through a meat grinder. Finely chop the onion, fry in vegetable oil until transparent. Add mushrooms and chopped garlic, simmer for 10 minutes. Season with salt, pepper and vinegar. Put the hot caviar in sterilized jars, roll up the lids and wrap until cool.

Mushroom caviar (option 2)

Ingredients:

• 2 kg of mushrooms
• 3 carrots
• 3 large onions
• 400-500 ml of vegetable oil
• 1 tbsp. l. 9% vinegar
• 3 bay leaves
• cloves, black and allspice, salt to taste

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes. Then fold in a colander and rinse. Pass the boiled mushrooms through a meat grinder or chop with a blender. Finely chop the onion, grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil. Add the mushroom mass, put salt and pepper, simmer for 1.5-2 hours, stirring occasionally. At the end of cooking, add bay leaves, cloves, vinegar, mix well and heat. Remove bay leaves. Spread hot caviar in sterilized jars, roll up lids and wrap until cool.

Store in a cool place.

Mushroom caviar in Pskov style

Ingredients:

• 1 kg of porcini mushrooms
• 200-250 ml of water
• 100 ml vegetable oil
• 100 ml 5% vinegar
• 1 tsp citric acid
• 5 tsp dry mustard
• 2 tsp salt
• ground black pepper to taste

Rinse the mushrooms thoroughly, peel, chop coarsely. Dissolve salt, citric acid in boiling water. Add the mushrooms (they will let the juice in and the liquid will become more), cook at a low boil, constantly stirring and removing the foam. As soon as the mushrooms sink to the bottom, put them in a colander and let the water drain. Pass the boiled mushrooms through a meat grinder or finely chop. Put the mushroom mass in a saucepan with vegetable oil, add mustard diluted with vinegar, salt and pepper to taste, simmer for 15 minutes. Spread hot caviar in dry sterilized jars, cover with parchment, tie with thread. Store in a cool place.

Mushroom caviar with tomatoes (2 way)

Ingredients:

• 1 kg of porcini mushrooms
• 300 g tomatoes
• 200 g onions
• dried dill
• 100-150 ml of vegetable oil
• salt
• Bay leaf
• black and allspice to taste

Peel the mushrooms, wash, boil in salted water for 20 minutes. Throw in a colander, rinse, mince. Fry the mushroom mass in a part of vegetable oil for 30 minutes. Scald the tomatoes, peeled, cut into cubes. Finely chop the onion, fry in oil until soft (do not fry). Add tomatoes, lightly fry. Put the fried mushrooms, add dried dill, salt, spices, simmer for 20 minutes.Put the hot caviar in prepared jars, sterilize for 45 minutes, roll up the lids and wrap until cool.

Mushroom caviar with bell pepper

Ingredients:

• 3 kg porcini mushrooms
• 2 kg bell pepper
• 1.5 kg of carrots
• 1 kg of onion
• 400-500 ml of vegetable oil
• 150 ml 9% vinegar
• 1 tbsp. l. salt
• ground black pepper and thyme to taste

Wash the mushrooms, chop, boil in salted water for 10 minutes. Then fold in a colander and mince. Finely chop bell peppers, carrots and onions. Fry the onions in vegetable oil until soft. Add carrots, bell peppers and mushroom mixture, fry for 10 minutes. Then put salt, pepper, thyme, simmer under the lid until tender. At the end of cooking, pour in vinegar, warm up for 10 minutes. Spread hot caviar in prepared jars, sterilize (0.5 l jars - 30–35 min, 1 l jars - 40–45 min), roll up with lids and wrap until cool.

Watch how caviar is made from porcini mushrooms in the video, which illustrates the entire culinary process.