Mushroom caviar: fresh and boiled, recipes with photos

The search for new ways of cooking is an urgent problem for every lover of mushroom dishes. Among the huge number of recipes, it can be very difficult to choose the right one. The solution to this problem will be appetizing mushroom caviar from champignons. This appetizer is prepared very quickly and does not require special culinary skills.

How to make mushroom caviar

Despite the fact that the method of preparing caviar is quite simple, it is necessary to take a responsible approach to the choice of ingredients. This is especially important for those who want to close such a dish for the winter in jars.

Caviar is prepared from chopped mushrooms. Moreover, boiled, fried or raw specimens can be used. Mushrooms are ideal for such a dish, as they have the right taste and are completely safe for the human body.

When choosing, first of all, the color of the fruiting bodies is taken into account, they should be white or slightly brownish. The presence of dark spots indicates that the mushrooms are overripe. They are harmless, but during heat treatment they become hard and tasteless.

To the touch, the mushrooms should be dense, elastic. If they are soft, this indicates the beginning of rotting. This can also be indicated by an unpleasant odor emanating from the fruiting bodies.

Before cooking caviar, champignons must be cleaned. To do this, they are soaked in water for 1-2 hours, then dirt is removed with a sponge or soft brush. The subsequent preparation option depends on the chosen method.

Recipes for cooking mushroom caviar from champignons

Caviar is a dish that consists of finely chopped ingredients. In order for it to have a uniform consistency, it is recommended to use a meat grinder or a blender. Cutting the ingredients by hand is very laborious, which will increase the cooking time.

The classic recipe for champignon caviar for the winter

Since long-term storage is provided, the mushrooms are pre-boiled. To do this, it is enough to place the fruiting bodies in boiling water for 10-15 minutes.

For preparation you will need:

• champignons – 0,5 kg;
• onions – 6 small heads;
• carrots – 6 pieces;
• vinegar – 1 tsp;
• salt, spices – to taste.

Before cooking caviar, champignons should be boiled for 15 minutes.

Steps:

1. Grind the boiled mushrooms in a blender or pass through a meat grinder.
2. Fry the onion in a pan.
3. Add mushroom mass and grated carrots.
4. Stir the mixture, fry for 10 minutes.
5. Salt, add spices, vinegar, cover.
6. Simmer over low heat for 15 minutes.

While the appetizer is stewing, you need to sterilize the jars. To do this, they are put on a steam bath for 30-35 minutes. The finished dish is filled with a glass sterilized container, closed with an iron lid.

Caviar from fresh champignons with garlic

Many people prefer to boil mushrooms before cooking caviar. This option is allowed, since champignons are absolutely edible, which is why they can be used raw.

Necessary ingredients:

• mushrooms – 1 kg;
• bow – 2 heads;
• Garlic – 3-4 cloves;
• butter – 40 g;
• salt, spices – to taste.

Mushrooms are pre-washed and left to drain. At this time, chop the onion and garlic.

If you chop the mushrooms with a blender, they will look like a pate

The subsequent process includes the following steps:

1. Onions are fried in butter.
2. Mushrooms are placed in the pan.
3. The components are fried for 15 minutes.
4. Add minced garlic.
5. When the liquid evaporates, the mixture is passed through a meat grinder.
6. Add salt, pepper and other spices at your own discretion.

This caviar can be consumed both hot and cold. If you use a blender instead of a meat grinder, then the appetizer will look like a pate, and it can be smeared on bread.

Mushroom caviar from champignons for the winter with onions

Making a delicious mushroom appetizer is very simple. To do this, you can take an ordinary onion or red onion.

Necessary ingredients:

• champignons – 800 g;
• bow – 2 heads;
• carrots – 1 piece;
• vegetable oil – 3 tbsp. l .;
• salt, spices, herbs – to taste.

To enrich the aroma of caviar, spices and onions are added to it.

To enrich the aroma of caviar, spices and onions are added to it.

Important! For caviar, onions should be cut into small cubes. Then it will be better fried and will not damage the consistency of the finished snack.

Method of preparation:

1. Fry onion and grated carrots in a pan.
2. Add chopped fruit bodies.
3. Cover with a lid, simmer for 40 minutes over low heat.
4. Add spices, herbs, cook for 5 minutes.

In order for the dish to have a pasty consistency, it should be whipped with a blender. However, if the components are finely chopped, then it is not necessary to additionally grind the mushroom snack.

Recipe for caviar from fresh champignons with tomatoes

Fresh tomatoes are a great addition to mushroom harvesting. Thanks to this component, the finished dish will be an ideal addition to meat dishes, side dishes and sandwiches. In addition, preparing such a dish is not only very easy, but also fast.

Ingredients:

• fresh champignons – 700 g;
• 2 large tomatoes;
• bow – 1 head;
• Garlic – 2 cloves;
• vegetable oil – 2 tbsp. l .;
• salt, pepper – at will.

Caviar can be served with various side dishes and sandwiches

Method of preparation:

1. Fry mushrooms in a frying pan.
2. Add onion, diced tomato.
3. Stew 10 minutes.
4. Add garlic, salt, spices.
5. Stir, cover the pan with a lid, remove from the stove.

Mushroom dish can be served immediately. It can also be closed in a sterilized jar.

Recipe for caviar from champignon mushrooms with zucchini

The preparation can be supplemented with various ingredients. This recipe for mushroom caviar from champignons with a photo involves the use of zucchini and other vegetables.

Necessary ingredients:

• champignons and zucchini – 1 kg each;
• bell pepper – 1 piece;
• bow – 3 heads;
• carrots – 2 pieces;
• Garlic – 3 cloves;
• vegetable oil – 100 ml;
• salt, spices – to taste.

For caviar with champignons, it is better to use fresh zucchini

Stages of preparation:

1. Finely chopped carrots are fried in hot oil for 5 minutes.
2. Add zucchini, bell pepper, fry for 7 minutes.
3. The composition is injected with diced onions and champignons.
4. The components are fried until cooked for about 10 minutes, garlic and spices are added.

Such caviar is intended for conservation for the winter. It is closed in jars of 0,5 l with iron lids, turned over until completely cooled, then taken out to a cool place.

How to cook mushroom caviar with vegetables

Another version of the mushroom snack involves the use of a different set of additional components. This dish will not leave indifferent lovers of vegetable caviar.

The following ingredients will be required:

• champignons – 1 kg;
• eggplant – 1 piece;
• tomatoes – 2-3 pieces;
• bow – 2 heads;
• carrots, bell peppers – 1 each;
• salt and pepper – to taste.

Caviar with champignons and vegetables turns out to be very appetizing and fragrant

The method of preparing such a dish is somewhat different from the above.

Cooking process:

1. First of all, you need to prepare the vegetables.
2. Carrots, eggplant, tomato and pepper are cut into pieces, placed in a baking sleeve, sent to the oven for 1 hour at a temperature of 180 degrees.
3. At this time, fry the mushrooms with onions until tender.
4. Mushrooms are mixed with baked vegetables, and this mixture is crushed with a blender.
5. Salt and spices are added to the composition. It turns out the original mushroom caviar.

How to make mushroom caviar from champignons with tomato paste

Appetizing mushroom appetizer with tomato paste is another popular caviar option. Such a preparation can be made from any edible mushrooms, however, because of their properties and taste, champignons are best suited.

Ingredients:

• mushrooms – 1 kg;
• onions, carrots – 2 pieces each;
• vegetable oil – 100 ml;
• tomato paste -100 ml;
• Garlic – 5 cloves;
• salt, spices – at the discretion.

Caviar is ideal for making canapes and sandwiches

Method of preparation:

1. Fry onions and carrots in a pan.
2. Mix roast with boiled champignons.
3. Pass the mixture through a meat grinder.
4. Place in a deep frying pan or pan, add vegetable oil.
5. Add tomato paste, garlic, spices.
6. Simmer over low heat for 1 hour.

The finished snack is closed in glass jars. For this, iron lids are used. Banks are covered with a blanket and left for 12 hours, after which they are transferred to a storage place.

How to cook mushroom caviar from champignons in a slow cooker

Significantly facilitate the preparation of mushroom caviar allows the use of a slow cooker. Thanks to this device, you only need to clean and grind the ingredients.

Required:

• boiled champignons – 600 g;
• carrots – 300 g;
• bow – 3 heads;
• Garlic – 4 cloves;
• salt – 1 Art. l .;
• vegetable oil 50 ml;
• vinegar – 2 st. l .;
• black pepper to taste.

For caviar, you need to take small mushrooms

Stages of preparation:

1. Place chopped carrots and onions in the multicooker bowl.
2. Drizzle them with vegetable oil.
3. Cook for 30 minutes in the “Baking” mode.
4. Boiled champignons pass through a meat grinder.
5. Ready vegetables from the multicooker are also chopped with a meat grinder.
6. Mushrooms are mixed with vegetables, placed in a multicooker bowl, cooked for another 20 minutes in the “Baking” mode.

The resulting mixture is supplemented with vinegar, spices and garlic. Then it is transferred to a jar and sent to the refrigerator to cool.

Terms and conditions of storage

Mushroom caviar is intended for long-term storage only in canned form. Then its shelf life reaches 1-2 years. Store at a temperature of 6-10 degrees.

If the jar is not canned, it must be kept in the refrigerator. The maximum shelf life of such a snack is 1 month.

Conclusion

Mushroom caviar from champignons is an original snack that can be eaten fresh or canned for the winter. This version of the workpiece is very popular, due to its ease of manufacture. An equally important factor is excellent taste. Mushroom caviar will certainly be a good addition to the table and will appeal to every mushroom lover.