emmabrewda.com

Homemade champignon caviar can be prepared both for long-term storage and for daily use. In the first case, the jars must be sterilized, and in the second, it is enough just to keep the dish in the refrigerator. For such recipes, they take fresh, and dried, and pickled, and even salted mushrooms - the result is always excellent! To prepare mushroom caviar, you can use a slow cooker at home, or simply fry all the ingredients in a pan.

Mushroom caviar from fresh champignons, cooked in a slow cooker

Ingredients

• champignons - 1 kg
• onions - 2 pcs.
• sunflower oil - 5 tbsp. l.
• dry wine - 50 ml
• dried thyme - 1 tsp
• salt, pepper - to taste

To prepare mushroom caviar from champignons in a slow cooker, the mushrooms must be thoroughly rinsed under cold running water, peeled, and finely chopped.

Rinse, peel, and chop the onion.

Pour vegetable oil into the multicooker bowl, set the "frying" option, heat up.

Saute the onion in hot oil, add mushrooms to the onion and fry for 15 minutes, then salt, pepper and add thyme.

Pour dry red or white wine (white is most suitable). Turn on the "stew" program, cook the caviar for another 30 minutes or more to evaporate as much liquid as possible.

Cool the prepared caviar from fresh mushrooms. You can leave it cooked (with small lumps), or bring it to a smooth consistency in a blender.

Dried and salted champignon caviar

Mushroom champignon caviar.

Ingredients

• dried champignons - 2 cups
• onions - 1 kg
• vegetable oil
• granulated sugar
• vinegar, salt

1. Soak dried mushrooms in cold water until they swell. When the mushrooms swell, drain the remaining water.
2. Pour mushrooms with fresh water, cook over medium heat.
3. Cool the ready-made mushrooms, mince them, put them in a saucepan with mushroom broth.
4. Chop the onions, fry until golden brown in vegetable oil, throw into the broth with mushrooms.
5. Add granulated sugar, vinegar and mix thoroughly.

Mushroom champignon caviar, prepared according to this recipe, can be served as an independent dish cold, or you can make sandwiches.

Salted champignon caviar.

Ingredients

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

For this recipe for making mushroom caviar from champignons, pickled or salted mushrooms must be washed, thrown in a colander so that the water is glass, then finely chopped or minced. Rinse onions, chop, fry in vegetable oil, then cool and mix with mushrooms. Add salt and pepper to the resulting mass to taste.

Dried champignon caviar.

Ingredients

• 300 g dried mushrooms
• 3-4 onions
• 12 cups vegetable oil
• salt, sugar, garlic, vinegar

To make caviar from dried champignons, you need to soak the mushrooms for 3-4 hours, cook in a little water. Remove the mushrooms from the broth, grind them in a meat grinder, put in the broth and simmer until the moisture evaporates.

Fry finely chopped onions, add to the mushrooms along with sugar, vinegar. Cool, season with chopped garlic.

Mushroom caviar from salted champignons.

Ingredients

• 450 g salted champignons
• 1 onion
• 3 tbsp. tablespoons of vegetable oil
• greens, pepper, salt

To prepare caviar from champignons according to this recipe, pickled mushrooms through a meat grinder along with fried onions, add pepper, salt, mix thoroughly. Put the prepared caviar in a slide in a salad bowl, sprinkle with finely chopped dill.

The ancient method of preparing mushroom caviar offers us a different technology: chop the mushrooms very finely with a chop in a wooden trough or wooden bowl. Then the mushroom tissue is not crushed, as in a meat grinder, but will be granular, elastic grains, eggs.

Mushroom caviar from salted and dried champignons.

Ingredients

• salted mushrooms - 70 g
• dried - 20 g
• vegetable oil - 15 g
• onions - 10 g
• green onions - 20 g
• vinegar 3 percent - 5 g
• garlic
• salt and pepper to taste

1. This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
2. Wash and cook the dried mushrooms until tender, chill, finely chop or mince.
3. Salted mushrooms should be rinsed in cold water and chopped as well.
4. Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
5. Add crushed garlic, vinegar, pepper, salt three minutes before the end of stewing.
6. Put the prepared caviar on a plate with a slide and sprinkle with green onions.

Mushroom caviar from champignons and salted mushrooms.

Ingredients

• dry mushrooms 100 g
• salted mushrooms 940 g
• green onion 60 g
• onions 250 g
• vegetable oil 100 g
• vinegar 3% 15 g
• sugar 10 g

Soaked dried mushrooms are boiled and finely chopped together with salted mushrooms, then fried with chopped onions in vegetable oil for 20 minutes. Season with vinegar, salt, pepper and chill. Sprinkle with green onions before serving.

Here you can see a photo of champignon caviar prepared according to home recipes:

Mushroom champignon caviar: recipes for winter preparations

Mushroom champignon caviar.

Ingredients

• 250 g of mushrooms, boiled and minced
• 200 g fried onions
• 70 g vegetable oil
• 15 ml 6% vinegar
• salt to taste, dill and parsley

1. For this home preparation, fresh mushrooms need to be sorted, cleaned and washed in cold running water.
2. Place the prepared mushrooms in an enamel pan, add 800 ml of water and 200 g of salt to 5 kg of mushrooms and cook over medium heat for about 30 minutes.
3. While cooking, gently stir the mushrooms with a wooden spoon several times and remove the foam.
4. As soon as the mushrooms settle to the bottom and the broth becomes transparent (a sign of mushroom readiness), take out the mushrooms with a slotted spoon and pass them hot through a meat grinder.
5. Cut the onion into circles and fry in a pan until golden yellow, then also mince and add to the mushrooms.
6. Pour vegetable oil, 6% vinegar and finely chopped dill and parsley there.
7. Mix the whole mass and place tightly in sterilized 0.5-liter jars.
8. Cover the jars of winter mushroom caviar with lids and sterilize at 100 ° C for 40 minutes.

Fresh champignon caviar.

Ingredients

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

Rinse fresh mushrooms, peel, cut into thin slices, add water and boil for 1 hour. After that, drain the remaining water, cool the mushrooms and pass through a meat grinder. Add the fried onions to the resulting mushroom mass, mix.

Champignon caviar prepared according to this recipe for the winter needs to be decomposed in sterilized jars.

Champignon caviar with mustard.

Ingredients

• For 1 kg of champignons - 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

Champignons are better for caviar. Sort freshly picked mushrooms, 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. Throw 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.

After that, tightly close the jars with mushroom caviar from champignons, prepared for the winter, with boiled lids.

Sterilized mushroom caviar for the winter from champignons.

Ingredients

• 1 kg of champignons
• 150 g onions
• 100 ml of mushroom broth
• 10 ml vegetable oil
• Carnation
• black peppercorns, salt

Mushroom caviar can be prepared from both fresh and salted or dried mushrooms.

Wash the mushrooms thoroughly, peel, mince, add mushroom broth, vegetable oil, onions minced through a meat grinder, black pepper and cloves. Mix everything well, put in an enamel pan, bring to a boil, put in prepared jars and close with sterilized lids. Place the cans of caviar in a pot of water and sterilize for 60–70 minutes (from the moment the water boils). After two days, repeat the procedure, then cool the caviar and put in a cool place.

Mushroom caviar for the winter from champignons.

Ingredients

• mushrooms - 1 kg
• water - 150-200 ml
• salt - 40-45 g
• onions - 700 g
• vegetable oil - 250 g
• table vinegar - 60 ml
• dill or parsley - to taste

To prepare mushroom caviar from champignons for the winter according to this recipe, cook the peeled and washed mushrooms in salted water over moderate heat for 25-30 minutes, stirring with a wooden false and removing the foam. When the mushrooms settle to the bottom of the pan and the brine becomes transparent, remove them with a slotted spoon and, without cooling, pass through a meat grinder or finely chop with a knife. Cut the onion into slices and fry until golden yellow, then pass through a meat grinder and mix with the mushrooms. Then add vegetable oil and vinegar, chopped dill or parsley to the mixture. Mix everything, put in small jars and heat treatment twice: the first time the jars must be sterilized for 45 minutes, then kept for 2-3 days at room temperature and sterilized again for 60 minutes.

Fresh champignon caviar.

Ingredients

• fresh champignons - 200-300 g
• onions - 1-2 pcs.
• vegetable oil - 3-4 tbsp. spoons
• pepper, salt

Mushrooms for homemade preparation, peel, 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.

Look at a selection of photos for recipes for homemade mushroom caviar from champignons: