Dried Mushroom Caviar: 11 Recipes

Dry mushroom caviar is such a versatile dish that every housewife prepares it. Useful as a separate snack or filling for a pie. Hearty, tasty, healthy. And how to cook is described in the article.

The benefits of dried mushrooms

During the drying process, the mass of the ingredient is significantly reduced, so storing dried mushrooms is much easier.

They take up less space, but retain their nutritional value in full. Even with prolonged storage, dry mushrooms do not lose their taste and aroma. The most important advantage is the degree of nutrition and protein content of dried representatives compared to canned, salted or pickled.

They belong to dietary low-calorie products with a well-balanced composition of components.

They contain:

• fats;
• proteins;
• vitamins;
• carbohydrates;
• amino acids;
• organic acids;
• urea.

A very rich vitamin composition makes them an indispensable product in the winter. The content of trace elements and vitamins of group B exceeds the amount of these components in some cereals and vegetables.

Secrets of cooking caviar from dried mushrooms

Chanterelles, morels and, of course, white ones are used for drying. The preparation of each type has its own characteristics due to taste:

• White mushrooms are the most fleshy, fragrant; dry them completely.
• Chanterelles use hats because the legs have a rigid structure.
• Morels must be washed before soaking to remove grains of sand from the caps.

Before cooking caviar, the ingredient is soaked:

1. For 10 g of dried mushrooms, you need to take 1 cup of boiling water, pour the right amount in a bowl, press down with a saucer.
2. Hold for 30-40 minutes, wring out, cool.

Such a product goes well with spices, onions, eggplants. Caviar can be served as a separate dish, for spreading on sandwiches, and as a snack.

Traditional recipe for mushroom caviar from dried mushrooms

For the classic version, white, boletus, mushrooms, mossiness mushrooms are used.

• 350 g of dried mushrooms;
• 2 heads of onions;
• 100 ml of vegetable oil;
• salt, ground pepper, garlic, other spices – to taste.

Preparation:

1. Soak the dryer for 4-5 hours.
2. Drain the water, rinse dry mushrooms, boil until tender in clean water, chop.
3. Finely chop the onion, sauté until golden brown.
4. Add the main component, simmer the caviar for 15 minutes over low heat.
5. Salt, pepper, let cool.
6. Grind in a meat grinder or in a blender.

How to cook caviar from dry chanterelles

Chanterelles contain a substance that inhibits parasites, so they are not wormy. To prepare snacks take:

• 200 g chanterelles (dried);
• 30 ml of vegetable oil;
• 0,5 tsp. sugar and mustard powder;
• 1 large onion.

The cooking technology is very simple:

1. Soak dry chanterelles in water for 2 hours. Then rinse well under running water.
2. Boil in salted water for 30 minutes.
   Important! It is necessary to remove the foam regularly.
3. While the chanterelles are cooking, chop the onion, simmer in oil.
4. Throw ready mushrooms in a colander to glass the water.
5. Add to skillet with onions, simmer ingredients together until liquid has evaporated.
6. Pass the cooled mass through a meat grinder.
7. Add granulated sugar and mustard powder, salt and pepper to taste. Mix well.

After cooling completely, store in the refrigerator, in a container with a tightly closed lid.

Dried mushroom caviar with garlic and eggs

• 210 g drying;
• 3 Art. l olive oil;
• 1 egg;
• 1 pc. carrots and onions;
• 2 cloves of garlic;
• some mayonnaise.

Preparation:

1. Preparation of the main ingredient is traditional: soaking in boiling water, washing, boiling.
2. Boil the egg, peel, cut into cubes.
3. Peel the carrots, also cut into cubes.
4. Saute the onion and carrot alternately. Simmer everything together for 30 minutes, cool.
5. Grind the egg together with the mass in a blender, add chopped garlic, salt, mix with mayonnaise.

Preparation of lean mushroom caviar from dried mushrooms

Lean caviar from dried mushrooms is prepared from the following ingredients:

• 1 cup dry mushrooms;
• 1 bulb;
• 1 bunch of fresh herbs;
• vegetable fat, sugar, salt and vinegar to taste.

Technology of preparation:

1. Fry the prepared drying in sunflower oil for 20 minutes, then transfer to a bowl.
2. In the same place, fry the chopped onion and combine with the mushroom mass.
3. Grind with a blender.
4. Without stopping the grinding process, add vinegar, salt, sugar, your favorite spices or a little tomato paste.

Recipe for mushroom caviar with onions and carrots

Vegetables allow you to diversify the taste and nutritional value of caviar.

Ingredients:

• any dried mushrooms -1 kg;
• carrots and onions – 250 g each;
• garlic head;
• vinegar essence – 1/3 tsp;
• vegetable oil – 50 ml;
• black peppercorns and bay leaf – 3 pcs.;
• ground salt and pepper to taste.

Cooking process:

1. Grate the carrots, chop the onions.
2. Pour oil, simmer vegetables for 5-7 minutes.
3. Grind dried mushrooms prepared in the classical way in a meat grinder along with vegetables and put in a pan.
   Important! If you want to remove sourness, you should not add vinegar.
4. Fry caviar under the lid for 30 minutes, add garlic.

Caviar from dry mushrooms “Mushroom assortment”

Products:

• mixed drying – 0,5 kg;
• ¼ cup sour cream;
• 3 st. l. butter;
• vinegar and spices to taste.

Preparation:

1. Make a preliminary drying preparation, grind in a blender.
2. Melt the butter, fry the onion, add the main component.
3. Continue until the moisture has evaporated.
4. Add salt, pepper.
5. Beat sour cream with vinegar, season with caviar and serve chilled.

“Royal” mushroom caviar from dried mushrooms

The “royal” dish is prepared from dried porcini mushrooms.

For caviar you need:

• 2 cups of mushrooms;
• 3 st. spoons of olive oil;
• shallots and garlic cloves – 5 pcs.;
• ¼ glasses of port wine;
• 1 tsp lemon juice.

Cooking process:

1. Prepare the dryer.
   Important! Do not pour out the decoction.
2. Fry garlic, onion (chopped) in oil, combine with porcini mushrooms, fry until golden brown.
3. Pour in the broth, simmer until the moisture evaporates.
4. Add the rest of the ingredients, mix.
5. Before serving decorate with greens.

Recipe for caviar from dried mushrooms with tomatoes

It is better to take drying from tubular varieties. Enough 1 kg.

To this amount add:

• 2 medium onions;
• the same number of carrots;
• vegetable fat as needed;
• 350 g of tomatoes;
• favorite spices.

For this version of caviar, dry champignons, porcini mushrooms, and boletus are suitable.

1. After boiling them, twist them through a meat grinder, then fry for 20 minutes.
2. Cut the onion into half rings, peeled tomatoes into circles, grate the carrots.
3. Saute vegetable mixture in oil.
4. Mix with mushrooms, add spices, salt, pepper.
5. Simmer the mass for 20 minutes.

How to cook caviar from dried mushrooms with cream

A very satisfying caviar recipe will help out the hostess in any situation.

For 0,5 kg of dry porcini mushrooms you need:

• 200 g of fat cream;
• one onion and one carrot;
• 1 Art. l sugar;
• 3 art. l. white wine;
• 100 g flour.

Cooking process:

1. Soak the dryer in cream for 2 hours.
2. Cut the onion, fry in sunflower oil.
3. When frying, add sugar.
4. Finely chop the carrots in a blender, add to the onions.
5. Remove mushrooms from cream, chop.
6. After frying, mix vegetables with mushrooms, pour in cream, pepper, salt, add wine and flour.
7. Mix.

Recipe for mushroom caviar from dried mushrooms, seaweed and cucumbers

The original version of caviar.

To dried mushrooms (20 g) you will need to add dried seaweed (100 g), 2 pickles, vinegar, vegetable fat, spices and herbs – the amount is at the discretion of the hostess.

1. Seaweed, like drying, is soaked for 10 hours.
2. The components are then washed.
3. Onions are cut, sautéed in a pan along with mushrooms, cabbage and cucumber slices.
4. Sprinkle with chopped herbs before tasting.

How to make caviar from dried mushrooms for the winter

To prepare caviar for the winter, you need to prepare:

• drying of one variety or assorted – 1 kg;
• onions – 200 g;
• tomatoes – 300 g;
• seasonings and spices to taste and preference;
• vegetable fat – 150 ml.

Process:

1. Before boiling, cut the mushrooms into slices, then cook for 30 minutes.
2. Strain, rinse, chop.
3. Fry in oil for 30 minutes.
4. Separately fry the tomatoes and onions.
5. Mix the ingredients, salt, pepper, simmer together for 15 minutes.
6. Prepare sterile jars, put hot caviar, sterilize for 30 minutes, roll up, put to cool slowly.

Conclusion

Dry mushroom caviar has so many varieties that it is suitable for any housewife and any table. The uniqueness of the dish is that it is quick to prepare, easy to store and delicious to eat.