Boletus mushroom caviar: the most delicious recipes

Fans of quiet hunting often face the problem of processing too large crops. Boletus caviar can be a great appetizer that is perfect for a festive table. Due to the rather long shelf life, such a product is often harvested for the winter.

How to make caviar from boletus

Any preparation of mushrooms requires careful attention to the issue of collecting the main raw materials. Since they absorb almost all substances from the environment, it is best to collect fruiting bodies away from large industrial enterprises. Do not collect from highways or outskirts of cities.

Not every boletus is suitable for cooking caviar. It is worth giving preference to young specimens. Old mushrooms have a looser texture and may not withstand transportation. The body of the boletus should be dense and have a bright aroma.

It is worth refraining from making caviar from stale or frozen foods. Boletus legs deteriorate very quickly – this changes the taste of the finished product, depriving it of the necessary notes. Frozen specimens almost completely lose their taste and bright mushroom aroma.

Mushrooms need pre-treatment. They are washed in running water, dirt, sand and leaves are removed. Cut off damaged areas. Fruit bodies are crushed into small pieces for further processing.

The correct selection of additional ingredients is the key to the excellent taste of the finished product. The most important ingredient is the onion. However, it should be remembered that a large amount of it can kill the natural mushroom taste. Vinegar is better to use 9% table. Of the spices, black allspice is most often used.

Recipes for mushroom caviar from boletus

Cooking a delicious mushroom snack does not require special culinary equipment and is suitable even for inexperienced housewives. Execution of recipes does not take much time and requires a minimum set of ingredients. The main rule is the maximum freshness of the products used.

There are a large number of recipes for preparing delicious snacks for the winter. You can use only aspen mushrooms, or diversify the dish with other mushrooms – boletus or boletus. Often, other representatives of the mushroom kingdom are added to the recipe – porcini, mushrooms and mushrooms.

Among the additions, you can use a variety of vegetables. Most often, garlic and tomatoes appear in recipes. There are options for preparing snacks for the winter using tomato paste and fresh herbs.

Classic boletus caviar recipe

The most traditional way of preparing this mushroom is the method using the minimum amount of ingredients. For the most delicious recipe for boletus mushroom caviar, you will need:

• 2 kg of the main ingredient;
• 3 bulbs;
• 10 peppercorns;
• 1 tbsp. l. 9% vinegar;
• vegetable oil for frying;
• salt as desired.

Mushrooms are put in a saucepan and boiled in lightly salted water over low heat for 15 minutes. Then they are washed again in running water to remove the resulting foam, discarded in a colander. When excess moisture drains, the boletus is crushed in a meat grinder until smooth.

The classic version of serving mushroom caviar

At this time, onion, cut into half rings, is fried in vegetable oil until transparent. Mushroom mass and a little salt to taste are added to it. The pan is kept on minimum heat for about an hour and a half – during this time the mixture is completely saturated. Vinegar and peppercorns are added to the finished product, after which the mixture is stirred and served.

Mushroom caviar from boletus and boletus

Adding additional ingredients to the snack allows you to get a brighter taste of the finished product. Best of all, boletus is in harmony with the main component. Caviar gets an incredible taste and sophisticated mushroom aroma. For its preparation you will need:

• 1 kg of boletus;
• 1 kg of boletus;
• 300 g of onions;
• 1 tbsp. l. vinegar;
• salt to taste;
• oil for frying.

Carefully processed mushroom bodies are cut into pieces and boiled over low heat for ¼ hour. They are thrown into a colander, after which they are fried in vegetable oil until a golden crust appears. Then the fruits are twisted in a meat grinder.

The addition of boletus significantly improves the taste of the finished snack.

The onion is finely chopped and sautéed in a small amount of oil. Then spread the mushroom mass to it and stew for about an hour over low heat. Vinegar and a little salt are added to the finished snack according to their own culinary preferences. The dish is served to the table or rolled into jars for further storage.

Spicy mushroom caviar from boletus and boletus

To get a more savory dish, you can season it with hot red pepper or fresh chili. Based on your own taste preferences, you can vary the amount of spiciness in the finished product. To prepare such a delicacy you will need:

• 1 kg of boletus;
• 1 kg of boletus;
• 2 small chili peppers;
• ½ tsp red pepper;
• 3 bulbs;
• 1 tbsp. l. vinegar;
• salt to taste.

Mushrooms are boiled for 10 minutes over medium heat, then excess water is removed from them and twisted in a meat grinder. Onions are chopped and sautéed until golden brown. Remove the seeds from the chilli and cut into small pieces.

Fans of spicier snacks can increase the amount of chili added.

All prepared ingredients are mixed in a large frying pan and fried in a small amount of sunflower oil for an hour. The finished caviar is salted, seasoned with vinegar and red pepper. After that, the appetizer is laid out in jars for storage or served at the table.

Mushroom caviar from boletus legs

Many people deny themselves the use of a delicious snack because of the rather unusual texture of the hats. The legs have a dense structure and make the caviar more appetizing. To prepare such an appetizer you will need:

• 1 kg of boletus legs;
• 1 large onion;
• 1 tsp vinegar;
• salt and ground pepper to taste;
• oil for frying.

Caviar from the legs of boletus will be to the taste of most consumers

The legs are cut off and boiled for about 15 minutes in salted water. Then they are twisted in a meat grinder until smooth and mixed with lightly fried onions. The whole mass is stewed under the lid for an hour, constantly stirred. The finished caviar is peppered, seasoned with fine salt and table vinegar. Before serving, the dish must be kept in the refrigerator for several hours.

Boletus caviar with garlic for the winter

If desired, a delicious delicacy can be stored for many months. To do this, jars with finished caviar need additional sterilization. It is best to use the legs of the mushrooms. Garlic in this recipe can significantly improve the aroma of the product, as well as emphasize its bright taste. To prepare caviar from the legs of boletus for the winter, you will need:

• 2 kg of the main ingredient;
• 1 garlic head;
• 2 large bulbs;
• 6 Art. l wine vinegar;
• 3 st. l. sunflower oil;
• a mixture of ground peppers;
• a few bay leaves;
• salt to taste.

Boiled for 15 minutes, the legs are crushed in a food processor and combined with finely chopped onions fried until transparent. Crushed garlic, ground pepper and salt are added to them, after which the mass is transferred to a saucepan and stewed for about 50 minutes over low heat.

The main thing when harvesting for the winter is a hermetically sealed lid

In steamed jars put one bay leaf. After that, they are filled with ready-made caviar mixed with wine vinegar. It is necessary that the mass does not completely fill the jars, since 1 tbsp is poured into each. l. sunflower oil. Then the container is hermetically sealed and cleaned in a cool place for further storage.

Mushroom caviar from boiled boletus with tomatoes

Tomatoes allow you to perfectly balance the taste of the finished dish. They add a little sweetness, and also multiply the juiciness of the caviar. On average, for 1 kg of boletus use:

• 1 large onion;
• 1 big tomato;
• 1 tsp 9% vinegar;
• salt to taste.

Boiled fruit bodies are crushed in a meat grinder until smooth. The onion is finely chopped and sautéed in vegetable oil until lightly browned. Remove the skin from the tomatoes and grind in a blender until gruel.

Tomatoes make the taste of finished caviar more balanced

All ingredients are mixed in a large saucepan and stewed for 1-1,5 hours over low heat. Caviar is removed from the stove, cooled, seasoned with vinegar and salt. Before serving, the dish is kept in the refrigerator for 2-3 hours so that it is completely saturated with juices.

Mushroom caviar from boiled boletus mushrooms with tomato paste

To avoid unnecessary manipulations with the use of tomatoes, many housewives advise an easier way to prepare snacks. A recipe using high-quality tomato paste is the key to a balanced and bright taste of mushroom caviar from boiled boletus mushrooms. For cooking you will need:

• 1 kg of mushrooms;
• 2 Art. l tomato paste;
• 1 small onion;
• 2 carrots;
• 1 tbsp. l. 9% vinegar;
• salt to taste;
• 2 tbsp. l. sunflower oil.

Tomato paste makes the color of the finished dish brighter and more appetizing.

As in previous recipes, aspen mushrooms are boiled in salt water for a quarter of an hour, after which they are crushed to a homogeneous slurry using a blender or meat grinder. The mass is mixed with tomato paste, fried onions and carrots in a large saucepan. It is put on a slow fire and the future caviar is stewed for an hour. Then the mixture is salted, seasoned with vinegar, cooled in the refrigerator and served.

Terms and conditions of storage

Almost any mushroom dish boasts a fairly long shelf life. Caviar prepared for direct consumption can be stored in the refrigerator for up to 2-3 months. At the same time, it is important that the jar is tightly closed to prevent air from entering.

Longer shelf life of caviar from boletus mushrooms prepared for the winter. An additional amount of vinegar and vegetable oil reliably protect the product from possible damage due to the development of microorganisms. An ideal place for storage would be a cold basement or cellar in a summer cottage. It is important that the air temperature does not reach 12-15 degrees.

Conclusion

Boletus caviar can be an excellent substitute for other snacks. Excellent taste and light aroma will not leave indifferent any connoisseur of the gifts of the forest. A large number of cooking options will allow you to get a product that meets the culinary preferences of each person.