Mushroom caviar from fresh, salted and dried mushrooms: photos, recipes, how to cook the most delicious snacks

As a rule, substandard fruit bodies (broken or too large, which are difficult to fit into a jar) are used for recipes for making caviar from mushrooms. You can also use hard mushroom legs for these homemade snacks. After passing the components through a meat grinder, the mass becomes soft and homogeneous, so there is no need to take beautiful little mushrooms - it is better to put them on salting or canning.

In this selection, you will learn how to cook homemade mushroom caviar from fresh mushrooms and fruit bodies, previously salted or dried.

Step-by-step recipes for mushroom caviar from salted and dry mushrooms

Caviar with egg and herbs.

Ingredients:

  • 300 g salted mushrooms,
  • 50 g dry mushrooms,
  • 2 - 3 onions,
  • 2-3 cloves of garlic,
  • 1-2 boiled eggs
  • 3-4 tbsp. tablespoons of vegetable oil
  • 1 tbsp. spoon of 5% vinegar or 1-2 hours. tablespoons of lemon juice
  • dill and parsley,
  • ground pepper to taste.

Cooking method:

For this recipe for mushroom caviar, dry mushrooms need to be soaked for 5-7 hours, drained.

Then boil in water until soft and grind with a blender or mince.

Then add chopped salted mushrooms in the same way.

Finely chop the onions and fry in vegetable oil.

Cool and put in mushroom caviar. Add chopped eggs and garlic, pepper, salt if necessary.

Pour in vinegar or lemon juice, stir.

When serving, sprinkle the caviar from salted and dry mushrooms prepared according to this recipe with chopped herbs.

Salted mushroom caviar with onions.

Ingredients:

  • 0.5 kg of salted mushrooms,
  • 3 - 4 onions,
  • 1 teaspoon of 9% vinegar,
  • 3-4 tbsp. tablespoons of vegetable oil
  • 3-4 cloves of garlic,
  • 1 bunch of dill
  • ground pepper to taste
  • salt if necessary.

Cooking method:

To cook mushroom caviar according to this recipe, salted mushrooms need to be washed, chopped in a meat grinder. Cut the onions into half rings, fry them on a piece of vegetable oil until transparent. Then put the mushrooms and simmer together with stirring for 10 minutes. Then add chopped herbs, grated garlic, pepper, taste with salt and salt if necessary. Add vinegar, mix, pack into prepared jars, cork. Keep cold.

Dried mushroom caviar.

Ingredients:

  • 50 g dried mushrooms,
  • 1 onion
  • 2 tbsp. tablespoons of vegetable oil
  • 1 teaspoon of 9% vinegar or lemon juice,
  • ground black pepper,
  • salt to taste.

Cooking method:

  1. Soak dry mushrooms until soft, boil in the same water.
  2. Then rinse with clean water, and let the broth settle and carefully drain it from the sediment.
  3. Mushrooms mince.
  4. Cut the onion, fry in vegetable oil, then add the mushrooms, pour in a little broth and stew with salt and ground pepper.
  5. Cool and add vinegar or lemon juice. Pack, seal.
  6. Store dried mushroom caviar prepared according to this recipe cold.

Croutons with caviar from dry mushrooms.

Ingredients:

  • Bread,
  • 3 onions,
  • 100 g dried honey mushrooms,
  • 1 boiled carrot
  • vegetable and butter,
  • dill greens to taste.

Cooking method:

Before preparing mushroom caviar, dry mushrooms must be soaked and boiled until soft. Then drain, dry slightly and fry in vegetable oil. Then pass through a meat grinder along with boiled carrots and fry in butter.

Cool, put on croutons, sprinkle with chopped herbs.

Here you can see a selection of photos for step-by-step recipes for caviar from dried and salted mushrooms:

Simple recipes for homemade caviar from fresh mushrooms

Caviar from various mushrooms with onions and carrots.

Ingredients:

  • 2 kg of a mixture of mushrooms (boletus, boletus, white, boletus, mushrooms, honey agarics, chanterelles),
  • 3-4 onions
  • 3-4 carrots,
  • 2 cups vegetable oil
  • 3 bay leaves,
  • 2 tbsp. tablespoons of salt
  • 1 teaspoon ground black pepper,
  • 1 st. spoon of 9% vinegar.

Cooking method:

To cook caviar according to this recipe, the mushrooms need to be peeled, chopped, boiled in salted water for 15 minutes. After that, fold in a colander, mince.

Finely chop the onion, grate the carrots, fry together in half the vegetable oil. Add mushrooms, salt and pepper, pour in the rest of the oil, put the bay leaf and simmer the caviar with stirring for 1.5-2 hours. Shortly before the end of cooking, pour in the vinegar.

Put the prepared caviar in sterilized jars, roll up.

Caviar with olive oil and lemon juice.

Ingredients:

  • 500 g of mushrooms
  • 1 bunch of parsley,
  • 1 onion
  • 3-5 tbsp. tablespoons of olive oil
  • 2 teaspoons of freshly squeezed lemon juice,
  • ground black pepper,
  • salt to taste.

Cooking method:

  1. Before preparing the caviar, the mushrooms must be prepared: pour the ones that require soaking for 2 days with cold water, change the water 3-4 times, clean the tubulars of debris.
  2. Cut the mushrooms and simmer until the liquid evaporates. Fry chopped onions in olive oil.
  3. Mushrooms and onions through a meat grinder.
  4. Pepper the caviar, salt, pour in lemon juice, mix, put in a prepared jar, sterilize for 20 minutes. Seal and refrigerate.

Lamellar mushroom caviar with vegetables.

Ingredients:

  • 2 kg of lamellar mushrooms,
  • 0.5-0.7 kg of onions,
  • 0.5 kg of carrots,
  • 0.5 kg of tomatoes,
  • 0.5 kg of bell pepper,
  • 1 head of garlic
  • 1 glass of vegetable oil
  • 2.5 tbsp. tablespoons of salt
  • 0.5 tbsp. tablespoons of 70% vinegar essence.

Cooking method:

  1. To prepare mushroom caviar, lamellar mushrooms must be soaked for 1-2 days to remove the milky juice, then boil for 30 minutes, drain.
  2. Scroll the finished mushrooms, peeled from seeds, bell peppers and tomatoes through a meat grinder or chop with a blender.
  3. Chop the onion, grate the carrots, fry together in half the rate of vegetable oil.
  4. Pour the remaining oil into a saucepan, heat, put the mushroom mass and fried vegetables, add salt and sugar, mix and after boiling simmer over low heat for 1 hour. Stir frequently to avoid scorching.
  5. 10 minutes before the end of cooking, add the garlic passed through a press. 2 minutes before the end of cooking, pour in acetic acid. Prepare caviar in sterilized jars, roll up.

Caviar with vegetables and spicy tomato sauce.

Ingredients:

  • 3 kg of mushrooms,
  • 1 kg of bell pepper,
  • 1 kg of carrots,
  • 1 kg of onions,
  • 0.5 l of vegetable oil,
  • 0.5 l of hot tomato sauce,
  • 1 tbsp. spoon of 70% vinegar essence,
  • 3-4 bay leaves,
  • 1 teaspoon ground black pepper,
  • 5 tbsp. tablespoons of salt.

Cooking method:

  1. To prepare caviar from fresh mushrooms according to this recipe, finely chop the onion, grate the carrots, and fry together with the addition of vegetable oil.
  2. Boil the mushrooms until cooked in salted water, drain and, together with the bell peppers, peeled from seeds, pass through a meat grinder.
  3. Add fried carrots and onions to the mushroom mass, pour in the remaining vegetable oil, mix and put on fire.
  4. Bring to a boil and simmer for 20 minutes, stirring occasionally to avoid scorching.
  5. Add bay leaf, ground pepper, salt to taste, stir and simmer for another 10 minutes.
  6. Then add the tomato sauce, simmer for another 20 minutes, then pour in the vinegar, stir and remove from heat.
  7. Arrange hot caviar in sterilized jars, seal with boiled lids, turn over and wrap until cool.

Caviar with herbs.

Ingredients:

  • 1 kg of mushrooms,
  • 3-4 onions
  • 70 ml of vegetable oil,
  • 1 tbsp. a spoonful of 9% vinegar,
  • 2 bunches of herbs (cilantro, dill, parsley, basil),
  • 1 tbsp. a spoonful of salt.

Cooking method:

For this simple caviar recipe, the mushrooms need to be peeled, boiled in salted water for 30 minutes, skimming off the foam. Then drain and mince together with onions fried in oil. Pour finely chopped greens into the caviar, pour in vinegar, mix. Pack in 0.5 liter jars, cover with tin lids and sterilize for 40 minutes. Then roll up.

Caviar with onion and tomato.

Ingredients:

  • 2 kg of mushrooms,
  • 1 kg of tomatoes,
  • 500 g onions
  • salt, black peppercorns,
  • vegetable oil to taste.

Cooking method:

Boil the mushrooms for 30 minutes, put them in a colander, then mince them. Simmer with the addition of vegetable oil for 10 minutes and add the tomatoes passed through a meat grinder. Simmer with stirring for 20 minutes. Then put onion, cut into very small cubes, and cook for 10 minutes. Then add salt, black pepper, mix, cook for another 1 minute.

Put boiling mushroom caviar made from fresh mushrooms according to this recipe in sterile jars, roll up. Store in a cellar.

Boletus caviar with onions and carrots in tomato sauce.

Ingredients:

  • 1 kg of boletus boletus, boletus, porcini or other thirty mushrooms,
  • 2 onions,
  • 1 carrot,
  • 3-4 tomatoes
  • 1 tbsp. a spoonful of 9% vinegar,
  • vegetable oil,
  • ground pepper,
  • salt to taste.

Cooking method:

Clean the mushrooms from debris, cut large ones and boil in salted water until tender. Drain the broth, leaving 0.5 cups in case the caviar starts to burn during stewing. Mushrooms mince.

Chop the onion, grate the carrots, fry together in vegetable oil. Then add mushrooms, chopped tomatoes to the pan and, season with salt and pepper, simmer for 20 minutes.

If necessary, pour in the mushroom broth, then add vinegar, mix and pack the caviar in sterilized jars.

Store in a cool place.


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