Mushroom caviar according to recipes for cooking from porcini mushrooms

Fragrant caviar from porcini mushrooms can be easily prepared at home. Mushroom caviar from fresh porcini mushrooms prepared according to the recipe from this page will always turn out dense, tasty and very appetizing. To prepare caviar from porcini mushrooms, you can take both fresh and dried or salted mushrooms. See how porcini caviar is prepared in the recipe with photos illustrating step-by-step cooking instructions. In the selections of cooking methods, the use of different mechanisms is allowed. For example, you can grind the mushroom mass using a meat grinder or blender, food processor or processor. For harvesting for the winter, you need to use glass jars with screw or vacuum lids. The principles of sterilization of the finished product are also described in the article.

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How to make caviar from porcini mushrooms with onions

Before making caviar from porcini mushrooms, they are washed and finely chopped or passed through a meat grinder along with onions. Caviar from porcini mushrooms with onions is seasoned with vegetable oil and vinegar, mixed and decorated with fresh dill.

Composition:

• 3–4 mushrooms
• 2 onion head
• dill
• 2 Art. tablespoons vegetable oil
• 0,5 teaspoon of vinegar

Caviar from porcini mushrooms with garlic

Salted mushrooms are washed in cold water, finely chopped or passed through a meat grinder. For caviar from porcini mushrooms with garlic, onions are finely chopped, sautéed in vegetable oil, prepared mushrooms are added there and stewed for 10-15 minutes.

Caviar is seasoned with crushed garlic, vinegar, pepper, salt. Transfer to a salad bowl and sprinkle with green onions.

Composition:

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• salted porcini mushrooms – 70 g
• vegetable oil – 20 g
• onion – 25 g
• green onion – 25 g
• vinegar 3% – 5 g
• garlic – 2 g
• salt and pepper to taste

Prepare mushroom caviar from porcini mushrooms

Composition:

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• salted or pickled porcini mushrooms – 250 g
• onions – 1 pcs.
• vegetable oil – 1-2 tbsp. spoons
• ground black pepper
• salt

To prepare mushroom caviar from porcini mushrooms, they need to be washed, allowed to drain, finely chopped or passed through a meat grinder. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper, salt to taste.

Mushroom caviar recipe from fresh porcini mushrooms

Composition:

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

According to the recipe for mushroom caviar from fresh porcini mushrooms, peel, rinse, cut into slices and cook for about an hour, then drain the water, cool and pass through a meat grinder. Add onion fried in vegetable oil and mix well. Caviar can be used immediately or put into jars for long-term storage.

Mushroom caviar recipe from dried porcini mushrooms

Dry porcini mushrooms are washed and soaked for two hours, then boiled in the same water. Mushrooms are thrown into a colander, allowed to drain, and then passed through a meat grinder. According to the recipe for mushroom caviar from dried porcini mushrooms, very finely chopped onions are lightly fried, mixed with mushrooms, salt and pepper are added to taste, poured with sunflower oil, mixed thoroughly.

Composition:

• 100 g white mushrooms
• 1-3 onions
• salt
• pepper
• oil to taste

Dried porcini mushroom caviar recipe

Composition:

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• Dried porcini mushrooms – 2 cups
• onion – 1 kg
• vegetable oil
• granulated sugar
• vinegar
• salt

Soak two cups of dry porcini mushrooms in cold water, and when the mushrooms swell, drain the water. Pour the mushrooms again with a small amount of water and put on fire. Pass boiled and cooled mushrooms through a meat grinder with a fine grate, add mushroom broth. Then, according to the recipe for caviar from dry porcini mushrooms, fry finely chopped onions in vegetable oil. Combine the onion with the mushroom mass, salt, add granulated sugar, vinegar and mix thoroughly. Serve cold on its own or make sandwiches.

Recipe for cooking caviar from porcini mushrooms through a meat grinder

Composition:

• 400 g white mushrooms
• bulb
• mayonnaise
• spice

According to this recipe for cooking caviar from porcini mushrooms through a meat grinder, they must first be boiled in salted water until soft. Pass through a meat grinder. Add finely grated onion or garlic, salt, pepper and 100 g of mayonnaise or sour cream to the resulting puree.

This caviar is delicious both hot and cold.

A simple recipe for caviar from porcini mushrooms

According to this simple recipe for caviar from porcini mushrooms, you will need:

• 400 g fresh porcini mushrooms
• 1 onion head
• 2 Art. l. vegetable oil
• 1 st. l. 3% table vinegar
• salt
• pepper to taste

Preparation: Stew fresh mushrooms in their own juice until the juice evaporates. Then finely chop the mushrooms and mix with chopped onion, lightly fried in vegetable oil. Use to make sandwiches.

Caviar from dried and salted porcini mushrooms

Sort the dried mushrooms, wash, boil in unsalted water, drain the broth, and finely chop the mushrooms. Peel onions, finely chop, fry in 50 g of vegetable oil until golden brown, add mushrooms and simmer over low heat for 10-15 minutes, then add finely chopped salted mushrooms, finely chopped garlic, salt, pepper, mix well and cool. Put the finished caviar in shallow salad bowls, decorate with finely chopped egg, green onions and parsley.

Ingredients:

• 300 g dried porcini mushrooms
• 500 g salted white mushrooms
• 1 egg, 5-6 onions
• 150 g of vegetable oil
• 2 chive
• 30 g green onions
• 30 g parsley
• salt and freshly ground pepper to taste

Caviar from boiled white mushrooms

Sort dried mushrooms, wash, boil in unsalted water, drain and grind in a meat grinder (mushroom broth can be used as a broth for first courses). Finely chop the onion, fry in vegetable oil and cool. Then add mushrooms, salt, pepper, pour in vinegar and mix thoroughly. Put the finished caviar from boiled porcini mushrooms into small salad bowls and decorate with finely chopped greens and lemon slices.

Ingredients:

• 500 g dried porcini mushrooms
• 10-12 bulbs
• 150 ml of vegetable oil
• ½ lemon
• 1–2 tbsp. tablespoons of vinegar
• parsley and dill greens
• salt and red or black ground pepper to taste

How to make mushroom caviar from porcini mushrooms

Before making mushroom caviar from porcini mushrooms, boil them in unsalted water, strain and finely chop. Finely chop the onion, fry in sunflower oil, add mushrooms, salt and simmer over low heat for about 10 minutes. Cool the caviar, season with crushed garlic, vinegar or sour cream, salt again and mix thoroughly. Put the finished dish in small plates or shallow salad bowls and garnish with chopped green onions.

Ingredients:

• 500 g dried porcini mushrooms
• 8-10 bulbs
• 4-5 cloves of garlic
• 1 st. tablespoon of vinegar or 3-4 tbsp. spoons of sour cream
• 150 ml of vegetable oil
• salt to taste
• green onions

Recipe for cooking mushroom caviar from porcini mushrooms for the winter

The composition of products for mushroom caviar from porcini mushrooms for the winter is as follows:

• 1 kg white mushrooms
• 200 g of water
• 10 g of salt
• 4 g citric acid

 For the filling:

• 100 g of vegetable oil
• 20 g mustard
• diluted in 100 g of 5% vinegar
• salt and freshly ground pepper to taste

Before preparing caviar from porcini mushrooms for the winter, sort, clean, separate the legs from the caps, and rinse thoroughly. Pour water into an enamel pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until tender, stirring gently and removing the foam, the mushrooms are ready when they sink to the bottom. According to the recipe for caviar from porcini mushrooms for the winter, put mushrooms in a colander, rinse with cold water and let it drain. Finely chop the mushrooms or pass through a meat grinder, season according to the recipe, mix and package in clean, dry jars, cover with lids and place in a pot with water heated to 40 ° C, for sterilization (at 100 ° C): half a liter – 45 min , liter – 55 min.

Caviar from white mushrooms in jars

For 1 jar with a capacity of 0,5 liters, you need:

• porcini mushrooms prepared – 250 g
• fried onion – 175 g
• vegetable oil – 70 g
• vinegar 6% – 15 g
• salt – to taste, excluding the salt used in cooking mushrooms.

Mushroom caviar from the legs of porcini mushrooms

Composition:

• 250 g legs of porcini mushrooms (or 50 g dry)
• 1 bulb
• 1–2 tbsp. tablespoons of vegetable oil
• ground black pepper

Mushroom caviar from the legs of porcini mushrooms is prepared from salted or dry boiled mushrooms. Rinse the salted mushrooms and, letting the water drain, finely chop (or grind), then chop the onion, lightly fry it in vegetable oil, cool and mix with the mushrooms, pepper a little. Caviar is prepared from boiled dry mushrooms in the same way.

For a spicier taste, you can add lemon juice or vinegar, salt and pepper, and sprinkle with finely chopped green onions.

Mushroom caviar from dried and salted porcini mushrooms.

Ingredients:

• 100 g dried porcini mushrooms
• 650 g salted white mushrooms
• 125 g onions
• 100 g of vegetable oil
• 25 g 3% spice vinegar

Boil dried mushrooms until tender, rinse thoroughly, cool, and then finely chop or pass through a meat grinder. Rinse salted mushrooms and chop. Saute finely chopped onions with vegetable oil, add prepared mushrooms and simmer for 15-20 minutes. Season caviar with vinegar, pepper, salt. Sprinkle with green onions when serving.

Mushroom caviar from dried porcini mushrooms with onions.

Ingredients:

• 375 g dried porcini mushrooms
• 400 g onions
• 100 g of vegetable oil
• 5 grams of garlic
• 35 g 3% vinegar

Boil the mushrooms, rinse thoroughly, dry and pass through a meat grinder. Saute finely chopped onions until half cooked, mix with mushrooms, add oil, salt, ground pepper and simmer over low heat for 10-15 minutes until thickened, then cool. Season the finished caviar with vinegar, mashed garlic with salt and mix.

How to cook caviar from porcini mushrooms

Before you cook caviar from porcini mushrooms, you need to take the following products:

• 650 g salted white mushrooms
• 200 g dried porcini mushrooms
• 150 g onions
• 100 g of vegetable oil
• 25 g 3% vinegar
• pepper
• salt
• green onions

Boil prepared dried mushrooms until tender, rinse thoroughly, cool, and then finely chop or pass through a meat grinder. Rinse salted mushrooms and chop. Chop the onion, lightly sauté with vegetable oil, add the prepared mushrooms and fry for 10-15 minutes while stirring.

Season caviar with vinegar, pepper, salt.

Mushroom caviar from porcini mushrooms with tomatoes

            Ingredients:

• 1 kg white mushrooms
• 300 g tomatoes
• 200 g onions
• vegetable oil
• salt and pepper to taste

Mushroom caviar from porcini mushrooms with tomatoes is prepared as follows: boil peeled washed mushrooms in salted boiling water for 20 minutes, put in a colander, rinse in running water. Then pass through a meat grinder and fry in vegetable oil, stirring, for 30 minutes. Separately fry the chopped onion and chopped tomatoes. Add the mushroom mass, put salt and pepper to taste, simmer over high heat for 10-15 minutes. Place hot caviar in jars and sterilize for 45 minutes. Keep 2-3 days at room temperature and sterilize again for 1 hour. Roll up with lids.

Sterilized mushroom caviar

Ingredients:

• 1 kg white mushrooms
• 150 g onions
• 100 ml of mushroom broth
• 50 ml of vegetable oil
• clove
• black peppercorns
• salt

Peel the onion, pass through a meat grinder. Rinse mushrooms, peel, pass through a meat grinder. Pour vegetable oil into a saucepan, fry mashed onion. Then pour in the mushroom broth, add the mushroom mass, salt, pepper and cloves, simmer for 5 minutes. Spread mushroom caviar in jars, close with plastic lids and sterilize.

Mushroom caviar (1 option)

Ingredients:

• 1 kg white mushrooms
• 4-5 bulbs
• 3 garlic cloves
• vegetable oil
• 2 tbsp. l. 9% vinegar
• 3 Art. l. salt
• pepper

Mushrooms clean, rinse and cook for about 10 minutes. Then recline in a colander, rinse, put back into the pan. Pour boiling salted water, cook for 10-15 minutes, drain the water. Pass boiled mushrooms through a meat grinder. Finely chop the onion, fry in vegetable oil until transparent. Add mushrooms and chopped garlic, simmer for 10 minutes. Salt, pepper, pour vinegar. Arrange hot caviar in sterilized jars, roll up lids and wrap until cool.

Mushroom caviar (2 option)

Ingredients:

• 2 kg of mushrooms
• 3 carrots
• 3 large onions
• 400-500 ml of vegetable oil
• 1 tbsp. l. 9% vinegar
• 3 bay leaves
• cloves, black and allspice, salt to taste

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes. Then drain in a colander and rinse. Pass the boiled mushrooms through a meat grinder or chop with a blender. Finely chop the onion, grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil. Add the mushroom mass, put salt and pepper, simmer for 1,5–2 hours, stirring from time to time. At the end of cooking, add bay leaf, cloves, vinegar, mix well and heat. Remove bay leaf. Arrange hot caviar in sterilized jars, roll up lids and wrap until cool.

Store in a cool place.

Pskov mushroom caviar

Ingredients:

• 1 kg white mushrooms
• 200–250 ml water
• 100 ml of vegetable oil
• 100 ml 5% vinegar
• 1 hours. L. citric acid
• 5 tsp dry mustard
• 2 tsp. salt
• ground black pepper to taste

Rinse the mushrooms thoroughly, peel, coarsely chop. Dissolve salt and citric acid in boiling water. Add mushrooms (they will start up the juice and the liquid will become more), cook at a low boil, constantly stirring and removing the foam. As soon as the mushrooms sink to the bottom, put them in a colander, let the water drain. Pass the boiled mushrooms through a meat grinder or finely chop. Put the mushroom mass in a saucepan with vegetable oil, add mustard diluted with vinegar, salt and pepper to taste, simmer for 15 minutes. Arrange hot caviar in dry sterilized jars, cover with parchment, tie with thread. Store in a cool place.

Mushroom caviar with tomatoes (2 way)

Ingredients:

• 1 kg white mushrooms
• 300 g tomatoes
• 200 g onion
• dried dill
• 100-150 ml of vegetable oil
• salt
• Bay leaf
• black and allspice to taste

Mushrooms clean, wash, boil in salted water for 20 minutes. Throw in a colander, rinse, pass through a meat grinder. Fry the mushroom mass in a portion of vegetable oil for 30 minutes. Scald tomatoes, peel, cut into cubes. Finely chop the onion, fry in oil until soft (do not fry). Add tomatoes, sauté lightly. Put the fried mushrooms, add dried dill, salt, spices, simmer for 20 minutes. Arrange hot caviar in prepared jars, sterilize for 45 minutes, roll up lids and wrap until cool.

Mushroom caviar with bell pepper

Ingredients:

• 3 kg white mushrooms
• 2 kg of bell pepper
• 1,5 kg carrots
• 1 kg of onion
• 400-500 ml of vegetable oil
• 150 ml 9% vinegar
• 1 Art. l. salt
• ground black pepper and thyme to taste

Wash mushrooms, chop, boil in salted water for 10 minutes. Then recline in a colander and pass through a meat grinder. Finely chop the bell pepper, carrot and onion. Fry the onion in vegetable oil until soft. Add carrots, bell peppers and mushroom mass, fry for 10 minutes. Then put salt, pepper, thyme, simmer under the lid until tender. At the end of cooking, pour in vinegar, warm for 10 minutes. Arrange hot caviar in prepared jars, sterilize (0,5 l jars – 30–35 min, 1 liter jar – 40–45 min), roll up with lids and wrap until cool.

Watch how caviar is made from porcini mushrooms in the video, which illustrates the entire culinary process.