How to make mushroom caviar from mushroom legs: recipes for preparing blanks for the winter

When the mushroom hunting season is in full swing, each housewife tries to close as many blanks as possible so that in winter they can delight their loved ones. The most popular mushrooms are mushrooms, which delight mushroom pickers with their taste.

Honey mushrooms are great for pickling, salting, drying and freezing. However, there is another way to harvest these mushrooms for the winter - caviar from honey agarics. The appetizer turns out to be tasty, appetizing and healthy. If there is mushroom caviar in the pantry, then you will always have the opportunity to easily prepare a hearty lunch or dinner.

There are many recipes for caviar made from honey mushrooms. They all turn out to be of excellent quality: juicy and tender, and most importantly - delicious. In addition, such a snack is quite simple to prepare, because it does not require expensive products that are difficult to find in the store. With the onset of autumn, every caring housewife tries to prepare as much as possible for the winter just mushroom caviar from the legs of honey agarics.

Honey mushrooms are small fruit bodies, and in order to carry out their primary processing, you will have to try a little. However, "the eyes are afraid, but the hands are doing" - says the Russian proverb. But then, on cold winter evenings, a jar of mushroom caviar will bring a lot of pleasure!

How to make mushroom caviar from mushroom legs with garlic

When preparing mushroom caviar from the legs of honey agarics with garlic, you should not forget about the spices. To add spice to the dish, add cilantro and caraway seeds to the preparation.

honey agaric legs - 1.5 kg;
garlic cloves - 10 pcs.;
onions - 2 pcs.;
salt to taste;
cilantro;
ground black pepper;
caraway;
vegetable oil;
sugar - 1 tbsp. l.

How to cook caviar from mushroom legs to impress your homemade mushroom appetizer with taste? To do this, you just need to adhere to the step-by-step recipe.

The peeled legs are boiled in salted water for 20-25 minutes.
Throw back with a slotted spoon in a colander and drain completely.
Heat vegetable oil in a frying pan and pour the boiled mushroom legs.
Fry until golden brown and put onion and garlic chopped into small cubes.
Continue to fry the mass over medium heat until the onions are soft.
Salted to taste, add cilantro, caraway seeds, black pepper and sugar.
Stir, allow to cool to 30 ° C and scroll the entire mass in a meat grinder with fine holes.
Distribute in dry, sterile jars and put in hot water for sterilization for 30 minutes.
They are closed with plastic lids, allowed to cool completely and taken to the basement.

Such caviar is stored for 8 to 12 months at a constant temperature of + 8 ° C.

How to cook mushroom caviar from mushroom legs and zucchini

Mushroom caviar from honey agaric and zucchini legs has a lot of advantages, which makes it popular among other options. This preparation for the winter is perfect for your family's daily menu.

honey agaric legs - 1 kg;
zucchini - 300 g;
garlic cloves - 3 pcs.;
thyme - 1 sprig;
onions - 2 pcs.;
carrots - 1 pc.;
vegetable oil;
salt;
vinegar - 50 ml;
ground black pepper.

How to make mushroom caviar from mushroom legs and zucchini in order to diversify the everyday menu of your family in winter?

Peeled mushroom legs, as well as broken caps, must be cut into pieces and boiled in water with salt for 20 minutes.
Remove with a slotted spoon and put on a sieve to drain all the liquid.
Peel and core zucchini, cut into small cubes.
Put on hot vegetable oil, fry until the liquid evaporates and select on a plate to cool.
Put the boiled mushroom legs in a pan and fry until golden brown.
Add chopped onion, garlic and grated carrots, continue to fry for 15 minutes.
Allow to cool slightly, mix with zucchini and pass the whole mass through a meat grinder 2 times.
Put caviar in a frying pan, salt and pepper, add thyme leaves and pour in vinegar.
Mix well, pour in 50 ml of vegetable oil and fry over medium heat for 15 minutes.
Pack in sterilized jars and sterilize over low heat for 40 minutes.
Roll up the lids, turn over, wrap and leave to cool.
Take to basement or refrigerate.

Caviar from the legs of mushrooms honey agarics with carrots

The caviar recipe made from the legs of honey agarics for the winter with carrots is a universal preparation. In just 40 minutes, you can close several cans of excellent mushroom preservation. In addition, it is added to almost all dishes: soups, borscht, sauces, pilaf, salads. This blank is used to make fillings for pasties, dumplings and pies. The presence of carrots in caviar makes preservation incredibly tasty and healthy.

honey agaric legs - 2 kg;
carrots - 7 pcs.;
sugar - 2 tsp;
onion -3 pcs.;
salt;
garlic cloves - 3 pcs.;
vegetable oil;
cinnamon - on the tip of a knife.

To know how to cook mushroom caviar from honey agarics, you need to adhere to the rules of a step-by-step recipe.

The honey agaric legs are washed, peeled and cut into small pieces.

Carrots are peeled, washed and rubbed on a coarse grater.

Peel and chop the onion and garlic into cubes.

Mushrooms and all cooked vegetables are transferred to heated oil and fried for 20 minutes over low heat.

Allow the mass to cool and twist in a meat grinder.

Add salt, sugar, cinnamon, a little oil and fry over low heat for 15 minutes.

Transferred to sterile and dry jars of 0.5 liters and put in hot water for 40 minutes for sterilization.

Close with lids, allow to cool completely and take out to the basement.

Believe me, this caviar will be appreciated by all your family members.

Recipe for making caviar from mushroom legs with onions

The recipe for making caviar from mushroom legs with onions will be useful to everyone, including children. The mushroom preparation contains many vitamins and nutrients necessary for the human body.

honey agaric legs - 2 kg;
onions - 1 kg;
sunflower oil;
salt to taste;
sugar - 1 tbsp. l .;
dill and parsley greens - 1 bunch each.

Boil the mushroom legs for 20 minutes and discard in a colander.
Fry in oil until golden brown and let cool slightly.
In another pan, fry the chopped onion until soft and combine with the legs.
Grind in a meat grinder, salt to taste, add sugar, chopped herbs, mix and fry for 20 minutes over low heat. It is better to keep the lid closed so that the caviar is practically stewed.
Arrange in jars, let cool and refrigerate.

Honey mushroom leg caviar with mayonnaise and tomato paste

The dish, thanks to the recipe for mushroom caviar, made from mushroom legs with mayonnaise and tomato paste, turns out to be very tasty.

honey agaric legs - 1 kg;
tomato paste - 2 tbsp l .;
mayonnaise - 150 ml;
vegetable oil;
salt;
sugar - 2 tsp;
onions - 2 pcs.;
garlic cloves - 3 pcs.

Caviar from mushroom legs prepared according to this recipe can be stored for up to 12 months, practically until the next mushroom season.

Boil the legs for 20 minutes in boiling water, discard in a colander.
Fry in oil for 20 minutes, add chopped garlic cloves and onions.
Fry onions until tender, let cool slightly and grind everything in a meat grinder.
Add salt, sugar, mayonnaise and tomato paste, stir and simmer under a closed lid for 25-30 minutes.
Arrange in jars, sterilize in hot water for 30 minutes and roll up.
Allow to cool and take to the basement.

Mushroom caviar from honey agarics with tomatoes

We suggest that you familiarize yourself with a similar recipe showing how to make caviar from mushroom legs with the addition of tomatoes.

honey agaric legs - 1.5 kg;
onions - 3 pcs.;
bulgarian pepper - 2 pcs.;
tomatoes - 8 pcs.;
vegetable oil;
salt;
chili pepper - ½ pod.

Boil the legs for 25 minutes in water, put them in a colander, fry until tender.
Chop onions and peppers, fry with the legs for 15 minutes.
Tomatoes are chopped, fried in oil and added to the mushrooms.
Twisted in a meat grinder, add chopped chili and salt.
The caviar is stewed for 25-30 minutes, stirring constantly, distributed into jars, covered with lids and allowed to cool.
Take it out to the basement or leave it in the refrigerator.

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