Porcini mushroom caviar for the winter: recipes, cooking features

Budget-friendly, effective and easy. An ideal combination for preparation, isn't it? Mushroom caviar for the winter: recipes through a meat grinder with carrots and onions - a snack that everyone loves. And you can’t count how many goodies you can make with it!

Sandwiches, croutons and tartlets for the holiday table are made with this preparation in no time. Spread the base with mushroom mixture, sprinkle with cheese and place in the oven until golden brown. You'll lick your fingers and eat your mind!

The mixture can be used to stuff eggs, baked zucchini and eggplant boats, potato and minced zrazy, rolls and lavash envelopes. Chopped mushrooms will also go into pasta sauce. You can put them in soup and salad dressing. Especially if the recipes contain fresh tomatoes, thinly shredded cabbage or boiled potatoes and meat. Mushroom caviar is a preparation for all times and occasions!

Porcini mushroom caviar according to the best 7 recipes is waiting for you here. And don’t forget about the winter classics - eggplant and zucchini caviar.

Mushroom caviar recipe

Mushroom caviar is a quick appetizer of finely chopped fresh mushrooms, fried in oil with shallots, garlic and white wine, then mixed with sour cream, pine nuts, lemon juice and parsley.

Mushroom caviar sounds much catchier than “mushroom paste” or “minced mushroom.”

Ingredients for preparing mushroom caviar for 4 servings:

3 tablespoons butter
1⁄2 pound cremini mushrooms, puréed and finely chopped (or pulsed a few times in a food processor)
Salt and pepper
1/2 cup chopped shallots
1 tablespoon dry white wine (such as Sauvignon Blanc) optional
1 clove garlic, minced
2 tablespoons pine nuts
2 tbsp sour cream
2 teaspoons lemon juice
1 tablespoon chopped parsley
A couple of pieces of cayenne pepper to taste

Step by step recipe:

Saute the mushrooms, shallots and garlic: Melt the butter in a large skillet over high heat. Add mushrooms and shallots. Fry for 5 minutes, stirring frequently. Sprinkle lightly with salt and pepper while cooking. When the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for another minute and remove from heat.
Toast the pine nuts. While the mushrooms are cooking, heat a small skillet over high heat. Add pine nuts. Cook, stirring frequently, until they begin to brown slightly. (Keep an eye on the nuts; they can burn quickly.) Once they begin to toast, remove the pan from the heat and place the pine nuts in a small bowl. Set aside.
When the mushrooms have cooled slightly, add pine nuts, lemon juice, sour cream and parsley. If necessary, add more salt and pepper to taste. Sprinkle with cayenne pepper to taste. Cool before serving. Spoon onto a large leaf of butter lettuce and serve with crackers.

Caviar with tomatoes or tomato paste

Fast, elegant and tasty. The recipe is distinguished by a budget approach and maximum culinary pleasure! Sealing with vinegar and conventional sterilization.

Ingredients:

Mushrooms (we use white ones, but any will do) - 1 kg
Tomato paste - 3-4 tbsp. spoons or
Tomatoes - 2-3 pcs.
Onion - 1.5-2 large onions
Garlic - 2-3 cloves
Salt, sugar, black pepper - to taste
Vinegar (9%) - from 2 teaspoons per liter jar
Vegetable oil - for frying

Important to consider.

Preservation yield: at least 1 liter
Want more? We count everything proportionally, and try for salt towards the end, adjusting to taste.
Choose domestic and fresh tomato paste. Tomatoes are better not watery (cream variety, etc.).

How to cook.

Rinse under running water and drain in a colander. Do not keep in water! Mushrooms absorb moisture. Boil the mushrooms by placing them in cold salted water. When fully prepared, they will begin to sink to the bottom.

Finely chop the garlic or quickly pass it through a press. Chop the onion into small cubes and slightly larger tomatoes. Scrupulous housewives remove the skin from tomato fruits. A cross-shaped cut and a bath of boiling water for 5 minutes - the skin will come off without the slightest problem. Those for whom speed is important use tomato paste.

Important: tomato sauce is not suitable for this preparation!

We start roasting with garlic. Place on hot oil and process for 30 seconds over high heat. Add onion cubes. Two to three minutes - it’s the turn of the tomatoes (or pasta). Another 2 minutes - it’s the mushrooms’ turn. Fry the appetizing mass for 5-7 minutes, then remove from the heat and pass through a meat grinder.

A fine wire rack will ensure the consistency of a delicate pate. A more textured option is large.

Place the twisted caviar in a frying pan and bring to a boil. Leave the heat close to minimum and heat until the moisture evaporates - 15-20 minutes.

Add salt, sugar, pepper a pinch at a time, taste and adjust to taste. Vinegar (9%) is required: add at least 1 teaspoon per half-liter jar.

All that remains is to simmer the mixture seasoned with spices over low heat for another 5-7 minutes. Place in jars and sterilize. For 500 ml - 20 minutes. Seal tightly and let cool under a blanket. Store in cool and dark conditions.

Mushroom caviar

Most commonly spread on toast, this "caviar" is little more than sautéed mushrooms, but with an unusual texture and distinctly Russian character. Don't grind the mushrooms too finely or they will become paste-like.

Ingredients for 4-6 servings:

2 tablespoons butter or extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound mushrooms, chopped and cut into 1/4-inch cubes
2 tablespoons fresh lemon juice
3 tablespoons sour cream
Salt and black pepper to taste
2 tablespoons chopped fresh dill for garnish

Cooking instructions:

Place the oil in the pan and turn the heat to medium. After a minute, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, increase the heat to medium-high and cook until browned, about 10 minutes. Remove from heat and add lemon juice and sour cream. Season with salt and pepper, then sprinkle with dill and serve.

Caviar from porcini mushrooms for the winter in Pskov style

A very interesting recipe where lemon, vinegar and mustard come together in creative ecstasy. This is the perfect snack to celebrate the chimes with, so that you can spend the entire coming year under the slogan “You’ll be licking your fingers!”

Ingredients:

Porcini mushrooms - 1.2 kg
Drinking water for cooking
Citric acid - 1 teaspoon
Vinegar, 6% (for example, apple) - 90 ml
Dry mustard - 5 teaspoons (without slide)
Salt - 2 teaspoons + to taste
Black pepper (ground) - optional, sample
Oil (vegetable oil, odorless) - 100 ml

After treating yourself to a delicious sandwich, don’t forget to lick your fingers!
How to cook.

With porcini mushrooms, everything is as usual: wash them with passion, peel them from dubious places and chop them coarsely. Then boil, stirring vigorously, in water with citric acid. There will be a lot of mushroom juice: don’t be lazy to remove the foam with a slotted spoon.

All you have to do is wait until it is completely ready: the slices sink to the bottom. Drain all the water through a colander. Voila! Here they are, boiled porcini mushrooms - the main characters of an excellent preparation.

Depending on your preference for texture, grind the boiled semi-finished product through a meat grinder or finely chop it.

Transfer the beauty to the saucepan. Just 10 minutes of stewing and you can add sour additives. First, add salt and pepper. Then combine vinegar and mustard powder. Add the mash to the saucepan and simmer the dish over medium heat for 15 minutes.

Jars for storing are traditionally dry and sterilized. We pack caviar in them straight from the stove - hot. We cover it in an unusual way: with a plastic lid or parchment under a thread. Of course, such an ancient recipe requires coolness and darkness for storage. The snack will easily last until New Year, Christmas and other winter holidays.

Secrets of long-term storage!

Gently pour 2 tablespoons of vegetable oil directly onto the top of each jar.
Spread fresh, strong mustard on the inside of the plastic lid.

Russian mushroom caviar

Russian Mushroom Caviar : A delicious, easy and healthy vegan appetizer that's ready in just 30 minutes. Serve with rye bread, crackers or Russian pancakes. The name implies that this appetizer has the consistency of caviar and makes a great bread spread. You can also serve it with crackers or Russian pancakes.

For mushroom roe, all you have to do is sauté mushrooms (any type will do) with garlic and onion, add mustard, butter, thyme and white wine vinegar and grind it all into a nice bread paste.

Ingredients for 10 servings:

300 grams of mushrooms
1 medium sized onion
4 cloves garlic
1 tablespoon Dijon mustard
5 tablespoons olive oil
1 tablespoon white wine vinegar
salt
black pepper
3 sprigs fresh thyme or 1 teaspoon dried thyme
2 tablespoons minced garlic (optional)
rye bread crackers or Russian pancakes on the table

Instructions for preparing Russian mushroom caviar:

Cooking time 20 minutes

Preheat oven to 200ºC or 390ºF.
Cut the mushrooms into quarters, onions and, leaving the garlic cloves in the shell, lightly crush them with the back of a glass of water.
Mix mustard, 3 tablespoons olive oil and white wine vinegar. Add a pinch of salt and black pepper.
Place mushrooms, onion slices and garlic cloves on a baking sheet. Pour over the sauce and bake for 20 minutes.
Remove the garlic cloves from the shells, add the remaining olive oil and puree everything together using a blender. The mixture should have the grainy consistency of caviar. Add salt and pepper to taste.
Serve with rye bread, crackers or Russian pancakes. Optional: Sprinkle with chopped garlic. Enjoy!

Note: Store in an airtight jar in the refrigerator for up to 1 week.

Mushroom caviar recipe

The term " mushroom roe " is commonly used to describe finely chopped mushrooms that are simply sautéed with butter, white wine, cream and some fresh herbs, spread on toast and served as an appetizer. Although this recipe calls for a few more ingredients and produces a denser filling, I kept the name “caviar.” Mainly because I couldn't think of another term that would work. More important than the name is that this is a great new addition to your snack list. It's best and delicious when made a day ahead.

Ingredients for 6-8 servings:

2 tablespoons olive oil
2 finely chopped shallots
1 clove garlic, finely chopped
450 g mushrooms, peeled and finely chopped
1 tablespoon tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 ounces) diced tomatoes
a few sprigs of fresh thyme
1 teaspoon Worcestershire sauce
rustic bread for serving

Instructions for preparing mushroom caviar:

Cooking time 40 minutes

Heat olive oil in a large skillet over medium heat. Sauté shallots until translucent and fragrant, about 3-5 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms begin to soften, about 5 minutes. Add tomato paste, sugar, salt and pepper and leave to cook for a couple more minutes. Add diced tomatoes and fresh thyme. Cover with a lid and simmer over low heat for 30 minutes.

Remove the lid and add Worcestershire sauce. Taste and adjust salt and pepper to your liking. There should not be a lot of liquid remaining in the pan. If there is any, simmer uncovered until the liquid has evaporated. Serve with toasted slices of bread.

TIPS FROM THE CHEF
I used cremini mushrooms here, but this recipe would also work well with morels, porcini mushrooms, or oyster mushrooms. I find the fastest way to chop mushrooms is to pulse them a few times in the food processor.

Mushroom caviar

Mushroom caviar is made from dried mushrooms. The mixture should contain porcini mushrooms. This caviar can be made from fresh seasonal mushrooms such as chanterelles, armillaria or porcini mushrooms, which are very popular in Russia. Mushroom roe can be used in a variety of ways, such as as a spread on bread, a topping for eggs, or to flavor soups and stews.

Ingredients for cooking:

4.25 oz dried mushrooms
1 large onion
4 tbsp. l. sunflower oil
2 large cloves of garlic
2 tbsp. l. 5% vinegar
salt pepper

Instructions for preparing mushroom caviar:

Wash the mushrooms, put them in cold water and let them brew for 2-3 hours. Mushrooms need to be filled with water, but not bathed in it.
Drain off the soaking water and reserve. Wash the mushrooms and chop finely.
Place the chopped mushrooms in the accumulated soaking water, bring to a boil and simmer until the water has evaporated and the mushrooms are soft.
Finely chop the onion and fry until transparent.
Let the mushrooms cool. Add onion, pressed garlic, vinegar, sunflower oil, salt and pepper, stirring well. Serve cold.

Ideas for using mushroom caviar:
Cut large tomatoes in half, remove seeds and season with mushroom caviar.
Mushroom caviar goes well with small pancakes (pancakes).

Snack "Openki"

Mushroom caviar from honey mushrooms for the winter turns out to be especially tasty . After cooling, the dish is so aromatic that it is simply impossible to tear yourself away from it. I want to eat it all at once.

Products:

carrots - 0.3 kg;
fresh honey mushrooms - 2.7 kg;
tomatoes - 0.25 kg;
onion - 0.25 kg;
garlic - 2 cloves;
oil - 60 ml;
pickling salt;
ground black pepper.

The process is as follows:

Sort the mushrooms and remove those unsuitable for food. Remove leaves, debris and dirt. In a separate deep bowl, rinse in cold liquid. Place in a large container, add water and lightly add salt. Bring to a boil, continue cooking for 30-40 minutes at medium heat. Place in a colander to drain excess brine.
Peel the carrots and cut into slices. Remove the skins from the onion and chop into half rings. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Pass the peeled garlic cloves through a press.
Place the frying pan on the stove, grease the surface with oil, and heat it up. Add vegetables one by one and fry. Then add spices to the vegetable mass. Simmer for 2-3 minutes.
Place mushrooms in another greased frying pan. Cook for a quarter of an hour, stirring regularly.
Grind vegetables and mushrooms separately. Combine in a saucepan. Place this perhaps the most delicious mushroom caviar into sterile jars for the winter. Cover and sterilize for 20 minutes. Roll up, turn over, wrap in a terry towel. After cooling, remove to a cool place. It is allowed to use a nylon cover.

Honey mushroom caviar

How to cook mushroom caviar at home

The mushroom season has begun, and every housewife strives to cook as many of them as possible. But summer will soon end, and in winter only frozen mushrooms at a fairly high price will remain on store shelves. Therefore, as in ancient times, winter preparations come to the rescue. And some people just like the taste of mushroom caviar, and you don’t need any justification to cook it. And in fact, housewives will benefit from mushroom caviar recipes.

Ingredients for cooking:

any fresh mushrooms – 1 kg
salt – 1.5 tbsp. spoons
pepper – 1 teaspoon
onions – 2 pcs.

Instructions for preparing mushroom caviar:

Cooking time : 180 minutes

Any mushrooms are suitable for preparing caviar. There are many recipes for its preparation on the Internet, but one of the simplest is to prepare caviar from several types of fresh mushrooms. The recipe is suitable for both beginners and experienced housewives.

Fresh mushroom caviar is prepared as follows:

Step 1. Mushrooms need to be washed and put on fire. Boil for 20 minutes after boiling. Step 2. While the mushrooms are cooking, chop the onion and mix it with salt and pepper. Step 3. After the mushrooms are boiled, you need to drain the water, cool the mushrooms with cold boiled water, and strain. Step 4. Finely chop the mushrooms and add a mixture of onions, salt and pepper to them. Step 5. Place the resulting mass in an enamel bowl (you can prepare it immediately), cover with a clean cloth, press down with a clamp and place in a cool and dark place for 15 days.

The resulting dish has a sharp and spicy taste, but it is high in salt, so it should not be consumed by people suffering from kidney disease, high blood pressure and heart disease. Caviar can be eaten as a separate dish, spread on bread, or used to add a special flavor to other dishes.

Traditional option

The classic way is to prepare all the ingredients and grind them through a meat grinder. You can use different mushrooms.

Products:

oil - 2-3 tbsp;
spices to taste;
carrots - 250 g;
mushrooms - 1.3 kg;
onion - 0.25 kg.

Algorithm of actions:

First of all, you need to prepare the forest ingredient: sort through, remove rotten and wormy species. Remove stuck leaves and other foreign dirt.
Place in a large saucepan and add cold liquid. Leave for 10 minutes. Gently rinse with hands and rinse under running water. Fold back, pour in, salt. Bring to a boil and cook for 30 minutes. Strain and allow excess broth to drain.
Peel onions and carrots. Chop into cubes or strips. Place on a hot frying pan greased with oil. Sauté on medium heat.
Mix the finished products, grind them with a blender or through a meat grinder. Transfer the mixture to a saucepan, add salt and ground pepper if desired. Stir and put on fire. Simmer for 40 minutes with regular stirring. Heating is minimal.
Place the snack in sterile jars and seal tightly. Leave on the counter until completely cool. Mushroom caviar, prepared according to the recipe through a meat grinder, is stored in the refrigerator all winter.

Mushroom caviar

This version of “caviar”, made from finely chopped mushrooms and sour cream, is in no way inferior to the real thing. In the past, thrifty cooks used leftover mushroom trimmings to prepare this dish, but it turns out even better with fresh caps and stems.

Mushroom caviar comes from the western part of Russia, also known as European Russia or Central Russia. Western Russia makes up about 78% of Russia's population, as well as its two major cities; St. Petersburg and Moscow. Russians usually prepare this recipe with pickled wild mushrooms, although fresh wild or store-bought mushrooms can be used. Although the type of mushroom does not matter, some recipes call for porcini, portobello, or button mushrooms.

Recipe ingredients:

Cooking time: 10-30 min. Quantity: 6-8 servings.

3 large onions (including green tops), finely chopped Mushroom roe (mushroom roe)
3 tablespoons butter
¾ pound mushrooms, chopped and finely chopped
Juice of half a large lemon
Salt, freshly ground pepper to taste
Cayenne pepper to taste
2/3 cup sour cream
3 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
Parsley
Tomato slices

Instructions for preparing mushroom caviar:

Fry the onion a little in oil. Add mushrooms and lemon juice. Season to taste.
Cook over medium heat, stirring occasionally, 5 minutes.
Remove from heat and add sour cream and dill.
Check for seasoning. Set aside to cool to room temperature.

Note: do not chop the mushrooms and onions too finely, otherwise you will end up with a sauce instead of “caviar”.

Serve the caviar at room temperature, garnished with slices of parsley and tomato.

Russian mushroom caviar

Make this creamy and exotic side dish of Russian mushroom caviar in under 15 minutes. Onions, garlic and mushrooms combine with lemon juice, sour cream and seasoning to create a quick and easy meal that's full of flavor. Sprinkle fresh dill on top to enhance the flavor.

Ingredients for the Russian mushroom caviar recipe:

Cooking time: 15 min. Quantity: 4 servings.

2 tablespoons butter or extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound mushrooms
2 tablespoons fresh lemon juice
3 tbsp sour cream
salt to taste
pepper to taste
2 tbsp. chopped fresh dill (for garnish)

Instructions for preparing Russian mushroom caviar:

Trim the mushrooms and remove tough ends. Cut into 1/4-inch cubes.
Place the butter in the pan and turn the heat to medium. After a minute, add onion and garlic. Cook until softened, stirring occasionally, about 5 minutes. Add mushrooms. Increase heat to medium and cook until lightly browned, about 10 minutes.
Remove from heat and add lemon juice and sour cream. Season with salt and pepper. Garnish with dill.

Mushroom caviar for the winter with carrots and onions through a meat grinder - a simple recipe

Ingredients:

Boiled mushrooms - 1.5 kg
Onions - 700 g
Carrots – 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we use dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

Universal spices for mushroom caviar.

If the garlic is fresh, then add 5-7 large cloves. If you want more accents, then 2 bay leaves and 5 allspice peas.

Preservation yield: about 2.2 liters

Important!

It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. It is ideal to prepare caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
In recipes with a meat grinder, the choice of mushrooms is not important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cover mushroom spawn with onions and carrots for the winter.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom. Drain the liquid through a colander. We don't need excess moisture. You can place it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, like for a soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we put the boiled mushrooms into the meat grinder. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. Will take up to 50 minutes. At the end, try adjusting the salt and adding vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Mushroom caviar

Ingredients for mushroom caviar recipe:

Cooking time: 30 min. Quantity: servings.

1 tablespoon olive oil
4 shallots, green parts only; chopped
1⁄2 lb Portobello mushrooms; cut into 1 inch pieces
4 cloves of garlic; roughly chopped
1/2 teaspoon fresh thyme leaves; sliced
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon black pepper; coarse-grained

Instructions for preparing mushroom caviar:

In a large saucepan over medium heat, heat 1 teaspoon olive oil and sauté the onion for 2 minutes, setting aside.
Heat the remaining oil. Add mushrooms, garlic and thyme and fry until tender. Do not overcrowd the pan or the mushrooms will be cooked. We work in two batches.
Transfer the onions and mushrooms to a food processor and process until coarsely chopped but not pulpy; do not recycle.
Return the mushrooms to the pan. Add lemon juice, vinegar and pepper. Cook over medium-high heat until liquid has evaporated, about 1 to 2 minutes.
Serve in a small pot as a paste.

Russian mushroom caviar

Ingredients for the Russian mushroom caviar recipe:

Cooking time: 20 min. Quantity: 4 servings.

2 tablespoons butter or 2 tablespoons extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound mushrooms
2 tablespoons fresh lemon juice
3 spoons of sour cream
salt and pepper

Garnish

2 tablespoons fresh chopped dill (for garnish)

Instructions for preparing Russian mushroom caviar:

Trim the mushrooms - remove the tough ends. Cut into 1/4-inch cubes. If you dice them too small, they will turn pale.
Pour the butter (or oil) into the pan and turn the heat to medium. After a minute, add onion and garlic. Cook until softened, stirring occasionally, about 5 minutes. Add mushrooms. Increase heat to medium and cook until lightly browned, about 10 minutes.
Remove from heat and add lemon juice and sour cream. Season with salt and pepper. Garnish with dill.

Mushroom caviar for the winter with carrots, onions and zucchini “Solnechnaya”

It is better to use lamellar mushrooms or a mixture of them with tubular mushrooms for caviar. And additional vegetables are tasty to cut. Zucchini is the basis here. We will get very tender caviar, which, however, will have something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe for the winter is similar to the previous ones, but will require sterilization. There is no need to boil the mushrooms in advance.

Ingredients:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes – 800 g
Onion – 500 g
Carrots – 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. spoon
Sugar - 60-80 g
Vegetable oil – 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

The preservation yield is about 4.5 liters.

We use young zucchini entirely. Remove the skin and seeds from the old ones by scraping them with a spoon.

How to prepare mushroom caviar for the winter.

Mushroom caviar through a meat grinder for the winter can easily be accented with diced vegetables

Cut the zucchini and tomatoes into small cubes. Tomatoes can be peeled. Chop the onion even finer. Three carrots on a grater.

Grind the washed mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

Fry the onion in a saucepan and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar and simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the mushroom mass into a saucepan. Stir and simmer for up to 10 minutes.

Taste for salt and add vinegar at the end. Place the caviar in sterilized jars. We will send them for short sterilization and seaming. For 500-700 ml - 15 minutes.

Let it cool slowly. Store in cool and dark conditions.

In winter, before serving, add fresh chopped herbs and 2 cloves of garlic, passed through a press, to the caviar for 3-4 servings.

Wild mushroom caviar

Ingredients for the Russian mushroom caviar recipe:

Cooking time: 20 min. Quantity: 4 servings.

1 pound mixed fresh exotic mushrooms such as black trumpet, chanterelle, cremini and shiitake mushrooms, or regular mushrooms
Butter 3 tbsp.
1/2 cup chopped onion
1 teaspoon kosher salt
Freshly ground pepper
1/4 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon

Step-by-step plan for preparing wild mushroom caviar:

Step 1 Wash the mushrooms and dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, process mushrooms in food processor until finely chopped (or chop with a sharp knife).

Step 2 In a 10- to 12-inch nonstick skillet over medium heat, melt the butter. Add the onion and stir frequently until softened, about 5 minutes. Add chopped mushrooms and salt evenly. Stir frequently until juices evaporate and mushrooms begin to brown, about 10 minutes; remove from heat. Grind pepper to taste.

Step 3 In a glass measure, combine sour cream, vinegar and tarragon.
Pour in the mushroom mixture and stir. Serve warm or at room temperature.

Wild mushroom roe

Mushroom caviar for the winter is one of the delicious snacks that is used as the main ingredient in various dishes or enjoyed simply with fresh bread.

Ingredients for preparing wild mushroom caviar:

Kitchen – Cooking time: min. Number of servings: pcs.

1 pound mixed fresh exotic mushrooms such as black trumpet, chanterelle, cremini and shiitake mushrooms, or regular mushrooms
Butter 3 tbsp. l.
½ cup chopped onion
1 teaspoon kosher salt
Freshly ground pepper
¼ cup sour cream
2 tablespoons tarragon-flavored white wine vinegar
1 tablespoon chopped fresh tarragon

Step-by-step plan for preparing wild mushroom caviar:

Step 3 In a glass measure, combine sour cream, vinegar and tarragon. Pour the mixture into the mushrooms and stir. Serve warm or at room temperature.

2 more original recipes for delicious porcini mushroom caviar

Only the described option with carrots and onions is a universal base for bright ways to diversify preservation for the winter. Those who are not afraid to experiment will gain wisdom, receive happiness, and, of course, lick their fingers!

Here's how to make the simplest version step by step through a meat grinder.

Twist all the ingredients, except the garlic, while still raw, until smooth and mix.
Cook the mixture over medium heat until tender. This will take up to 1 hour: the liquid from the porcini mushrooms should evaporate thoroughly.
Add salt, pepper and any spices 5-10 minutes before finishing working on the recipe. Before turning off the heat, add vinegar and let it boil for 2-3 minutes.
Place caviar from porcini mushrooms into jars hot: roll up, wrap, let cool.
A nice touch for those who like contrasting textures is to add chopped nuts and the usual green stuff (dill, parsley).

The second version of caviar on a classic base with onions and carrots will require zucchini or eggplant. The mushroom taste will soften, and the yield of preservation will be greater.

See the basic recipe above and simply add 500 grams of zucchini or blue zucchini to the ingredients. It will come out both filling and delicious, just to lick your fingers!
It’s not a sin to include tomato paste along with vegetables. It seems like 2 modest tablespoons... And you have a new awesome caviar made from porcini mushrooms in your piggy bank for the winter!
How to chop an extra vegetable? Finely chop into cubes and add to the stew on the stove at the moment of boiling. It is this weighty accent that will make the texture of the dish more piquant. It’s nice when even caviar has something to chew on!
And for those who love textured smoothness, it’s even easier. Add the zucchini to the onions and carrots when frying. Then pass through a meat grinder and mix with the mushroom mass, as in the reference recipe.

How to serve caviar in a “finger-lickin’ style!”

Play with the combination of flavors - raw and cooked. After opening the seal, trim the fragrant beauty of fresh garlic and tomatoes. Remove the skin from the latter, and carefully work the cloves with a knife. Of course, you can quickly use a press, but the “restaurant-like” effect is always due to chopping with a knife.

Texture! Color! Aroma! Taste! Simply stunning: you just want to lick your fingers!

Mushroom caviar from dried mushrooms

Learn the secret of making mushroom caviar from dried mushrooms

Ingredients for making mushroom caviar from dried mushrooms:

Kitchen – Cooking time: min. Number of servings: pcs.

150 g dried mushrooms
1-2 heads of onions
1/4 cup vegetable oil
salt, pepper sugar, vinegar to taste

Step-by-step plan for preparing mushroom caviar from dried mushrooms:

Soak the mushrooms for 1-2 hours in a small amount of water.
Remove them from the water and pass through a meat grinder or blender.
Combine with broth and cook until liquid evaporates.
Add finely chopped onion, sugar, salt, vinegar. Refrigerate.
Season with chopped garlic and serve.

Video recipe: Delicious mushroom caviar. Great snack.

Read the latest, most interesting and delicious “Mushroom Recipes”.

How to cook caviar from boiled mushrooms with onions and carrots

Of course, you can make delicious mushroom caviar by adding fried carrots to it. Not only will it add a pleasant sweetness, but it will also liven up the appearance of the finished product - thanks to its positive orange color.

Let's take these ingredients

1 kilogram of mushrooms;
2 onions;
2 carrots;
1 tablespoon 9% vinegar;
1.5 cups vegetable oil;
salt and spices to taste (you can add 5 g of ground red pepper for spiciness).

Cooking mushroom caviar step by step

Step 1. Boil the prepared mushrooms (peeled, washed, cut into pieces) in water for 40 minutes and drain the water.

Step 2. Meanwhile, cut the onion into small pieces, grate the carrots on a medium-sized grater, and fry them (first the onion, then the carrots) until fully cooked.

Step 3. This time, mix the mushrooms with vegetables, add salt and spices and simmer together for 15-20 minutes. If necessary, add a little water to prevent the mixture from burning.

Step 4. Literally a couple of minutes before readiness, add vinegar, then cool the caviar a little and put it in jars, adding the remaining oil. We seal the jars and pasteurize (20-30 minutes from the moment of boiling).

Mushroom caviar with carrots and onions