Mushroom caviar from butter for the winter and for every day: cooking recipes with photos

Large harvests of mushrooms in the summer make people face the challenge of processing and preserving them for a long time. Caviar from butter for the winter retains the beneficial qualities of the product for many months. A wide variety of cooking recipes will allow everyone to choose the most suitable according to gastronomic preferences.

Is it possible to make caviar from butter

In terms of nutritional value, mushrooms occupy an important position among other products. They are dried, salted, pickled and frozen. In addition, butter can be used to make caviar – a delicious preparation that perfectly complements sandwiches, acts as a full-fledged second course or serves as a filling in pies.

Maslyata is one of the most famous representatives of his kingdom. Their taste qualities have been known for many centuries, so preparations from them are constantly popular during periods of active collection. The taste of butter is great for creating delicious mushroom caviar, and additional ingredients only make it possible to enhance it and add a bright aroma.

How to cook mushroom caviar from butter

To get excellent caviar from hog oil, it is best to collect the main ingredient yourself. Do not take old mushrooms, as they are most often susceptible to insect damage. It is best to give your choice in favor of small young or medium fruiting bodies. Caviar is prepared both from the legs and oiled from hats.

After collecting the oil, you need to clean it by removing damaged and rotten parts of the hats and legs. Then the film on the hat is removed from each of them to avoid bitterness in the finished dish. After that, it is necessary to carry out the primary heat treatment – boil in salt water for 15-20 minutes, adding ½ tsp. citric acid.

To get a brighter taste, you can use additional ingredients. From vegetables, you can take tomatoes, onions, garlic, carrots and bell peppers. Some people add lemon juice, sour cream, soy sauce or hot peppers. If the dish is prepared for immediate consumption in the near future, you can not add additional ingredients aimed at increasing the shelf life.

In order to turn the product into finished caviar, you can use several methods. The most traditional is the use of a meat grinder for these purposes. You can also use a food processor. The use of a blender is not recommended, as the mass turns out to look like porridge.

Cooking mushroom caviar from butter according to the classic recipe

When harvesting mushrooms not for the winter, you can do without the use of vinegar, so their taste will be more natural and pure. The classic recipe for cooking mushroom caviar from butter boasts a minimal set of products used. To prepare such a delicacy, use:

• 500-600 g boiled oil;
• 3 bulbs;
• 2 st. l. butter;
• green onions;
• 1 tsp ground pepper;
• salt.

Boiled mushrooms are cut into pieces and fried in butter for 20 minutes. Then they put chopped onion to them and pass it until fully cooked. The fried elements are crushed in a meat grinder. The resulting mass is seasoned with salt, a mixture of peppers and finely chopped green onions.

Recipe for mushroom caviar from butter with sour cream

Sour cream adds extra sourness and creamy taste to the finished product. It perfectly complements the mushroom component. Such a dish can be a great substitute for the usual ingredients for sandwiches. For the recipe use:

• 500 g of fresh mushrooms;
• 120 g sour cream;
• 3 bulbs;
• a small bunch of greens;
• 1 st. l. butter;
• salt and seasonings.

As in the previous recipe, chopped mushrooms and onions are fried in butter until tender. Then they are ground in a meat grinder or food processor, after which sour cream is added to the resulting mass. The mixture is well mixed, seasoned with salt, chopped herbs. The finished dish is served chilled.

How to make mushroom caviar from butter with onions and carrots

Carrots and onions are the most common additions to mushroom caviar. Small pieces of vegetables significantly improve the structure of the finished product. At the same time, carrots add a little sweetness, making the taste brighter and more interesting. To prepare a snack you will need:

• 700 g butter;
• 3 bulbs;
• 3 medium-sized carrots;
• oil for frying;
• salt and pepper.

Onions and carrots are peeled and cut into small cubes. They are fried with boiled mushrooms until fully cooked. After that, all the ingredients are ground in a meat grinder. The finished mixture is seasoned with ground pepper, salt to taste, and then fried for another 10 minutes.

How to cook butter caviar with garlic and tomatoes

Such an appetizer can be a great addition to the dinner table. It is convenient to use it as a spread on bread and sandwiches, as well as a filling in tartlets. Tomatoes make the taste more tender, and garlic adds a great aroma. To prepare a snack you need:

• 400 g butter;
• 2 medium tomato;
• 150 g onions;
• 1 medium carrots;
• 2 garlic cloves;
• salt and spices to taste.

Mushrooms are boiled in boiling water for 1/4 hour. Carrots are peeled and cut into cubes. The onion is cut into half rings. Tomatoes are poured over with boiling water and the skin is removed from them. Onions and carrots are fried until tender, then tomatoes are added to them and stewed for 8-10 minutes.

Vegetables and butter are placed in a food processor and chopped. The finished mixture is salted and seasoned with ground pepper, then transferred to a deep frying pan and stewed for 10 minutes. Before serving, it is recommended to cool the dish.

How to make caviar from mushrooms oiled with herbs

A dish with a lot of greens is sure to please all family members. Green onions and dill are not only tasty, but also extremely beneficial for the body. To prepare such a delicious mushroom appetizer, use:

• 600 g of fresh mushrooms;
• 250 g onions;
• a large bunch of onions;
• a little dill;
• salt.

Onions are chopped and fried in oil until tender. Butter is boiled for 20 minutes and crushed in a meat grinder with fried onions. The resulting mushroom mixture is salted and mixed with chopped herbs. The finished caviar is stewed over low heat for several minutes, cooled and served for dinner.

How to cook caviar from mushrooms oiled with basil and garlic

Garlic combined with basil gives the mushroom appetizer an indescribable flavor. Such a product is great for spreading on rye or wheat bread. To prepare such caviar, you will need:

• 600-700 g butter;
• bunch of basil;
• 2 bulbs;
• garlic to taste;
• salt.

Mushrooms are boiled in salt water, then fried with finely chopped onion until golden brown. After that, they are crushed in a meat grinder. In the resulting mass put chopped basil and crushed garlic. The whole mass is stewed for 5 minutes on minimum heat, salted and served.

Delicious butter caviar with garlic and bell pepper

Bell pepper lovers can diversify the mushroom appetizer. Excellent taste of sweet pepper harmonizes with mushrooms. Small pieces of such an additive are pleasantly felt in the mouth. To prepare caviar you will need:

• 600 g boiled oil;
• 1 bulb;
• 1 large bell pepper;
• 30 g of garlic;
• salt and seasonings to taste.

Bulgarian pepper is cleaned from seeds, then cut into cubes. Onions are fried until half cooked, pepper is added to it and lightly sautéed. The vegetable mixture, along with boiled mushrooms, is sent to a food processor or meat grinder. The resulting mixture is salted, mixed and served at the dinner table.

Mushroom caviar from butter with tomato

When it is not possible to use fresh tomatoes, you can get by with tomato paste. It is necessary to choose a quality product from a trusted manufacturer. Tomato paste softens the mushroom taste of the snack, making it more balanced. For snacks use:

• 1 kg of forest mushrooms;
• 80-100 g tomato paste;
• 7 cloves of garlic;
• a bunch of dill;
• salt;
• 2 medium bulbs.

Mushrooms are boiled for 20 minutes and fried with chopped onion until golden brown. The resulting mass is passed through a meat grinder, seasoned with chopped garlic, dill and tomato paste. The resulting caviar is salted to taste and stewed over low heat for 10 minutes. The dish is cooled and served to the table.

Butter caviar with lemon juice

Lemon juice adds a bright acidity and light citrus aroma to the dish. In combination with it, butternuts become incredibly tasty and are great for a feast in the form of an appetizer. For cooking you need:

• 500 g of forest mushrooms;
• 30 ml of lemon juice;
• 200 g onions;
• olive oil;
• a small bunch of basil;
• salt and pepper.

Mushrooms are cut into pieces, boiled for 15 minutes and fried in olive oil until tender. After that, they are laid out in a food processor along with the onions fried in advance and chopped until smooth. In the resulting mixture, pour 2 tbsp. l. squeezed juice, pepper, salt and finely chopped basil. All ingredients are mixed until smooth and fried over low heat for a few more minutes.

The original recipe for butter caviar with soy sauce and walnuts

Adding such unusual ingredients as walnuts and soy sauce to traditional mushroom caviar allows you to get an unusual and very tasty combination. The original taste of the appetizer will perfectly complement a large festive table. For such caviar use:

• 750 g butter;
• 150 g of walnut kernels;
• 4 Art. l soy sauce;
• 2 bulbs;
• garlic to taste;
• 1 medium carrot.

Mushrooms are boiled and fried with finely chopped onions and carrots until golden brown and passed through a meat grinder. Crushed walnuts, garlic are added to the resulting mixture. All ingredients are mixed and seasoned with soy sauce. Since it is quite salty, there is no need to add salt to the finished dish. The finished mass is additionally stewed for 10-12 minutes.

Spicy mushroom caviar from butter

Fans of spicy dishes can also please themselves with an excellent snack. The addition of chili and red pepper brings a bright spicy note. Depending on the love of spicy food, you can increase the amount of chili pepper. To cook caviar in this way, you will need:

• 600 g butter;
• 2 bulbs;
• 2 small chili pods;
• 1 tsp red pepper;
• several cloves of garlic;
• salt and vegetable oil.

Mushrooms are boiled for 20 minutes in salted water, then cut into pieces and fried in a hot pan until cooked. In a separate pan, pass the onion with chopped chili. Butter and onion with chili are passed through a meat grinder, mixed, seasoned with salt, garlic and red pepper. The whole mixture is stewed for a few more minutes, cooled and served at the dinner table.

How to make mushroom caviar from frozen butter

The only difference in the process of preparing a mushroom snack from a frozen product is its long defrosting. Experienced housewives advise leaving a plate of butter in the refrigerator for 12-16 hours. Thawed mushrooms can not be boiled. To prepare caviar from 500 g of frozen oil, you will need:

• 2 bulbs;
• salt and pepper;
• butter for frying;
• a small bunch of greens.

Thawed mushrooms are fried in butter with onion cut into half rings. Then they are crushed in a food processor or passed through a meat grinder. Green onions, black pepper and a small amount of salt are added to the resulting mass.

Butter caviar with rice and vegetables

To turn a mushroom appetizer into a full meal, you can add rice and your favorite vegetables to it. You can take any vegetables, but bell peppers, carrots, onions and tomatoes are traditionally used. To prepare mushroom caviar you will need:

• 700 g butter;
• 500 g of tomatoes;
• 3 large bell peppers;
• 1 carrots;
• 200 g of boiled rice;
• salt.

Mushrooms are fried over medium heat until golden brown. In parallel, carrots, peppers and peeled tomatoes are fried in another pan. After the vegetables are ready, they are laid out in a food processor and chopped together with mushrooms until smooth. In the resulting mixture, add ready-made rice and a little salt. The dish is stewed for 5-10 minutes over low heat, cooled and served.

Rules for preparing caviar from butter for the winter

For the preparation of long-term snacks, the same principles for selecting ingredients are followed as for a quick meal for the dinner table. It is best to use small or medium-sized mushrooms, from which spoiled and rotten parts have been removed in advance. Also, an oily film must be removed from each hat.

The most important feature of recipes for preparing mushroom caviar from oil for the winter is the addition of additional components in order to extend the shelf life. These products include vinegar, sugar and citric acid. Also, to improve the taste, you can add garlic, tomatoes and onions – they will improve the taste of the finished product.

Butter caviar occupies an important place among other mushroom preparations for the winter – you need to responsibly approach the issue of sterilization. Despite the fact that there are several recipes without it, in any case, it must first be sterilized in boiling water. In all other cases, jars with ready-made snacks are put in boiling water, boiled for 20 minutes, and only then corked under the lids.

The recipe for caviar from mushrooms is oiled for the winter without sterilization

This cooking method can keep the finished product for several months. In the cold winter months, such an appetizer will allow you to fully enjoy the gifts of quiet hunting. To prepare a mushroom delicacy according to this recipe, you will need:

• 900 g of fresh mushrooms;
• 200 g carrots;
• 200 g onions;
• sunflower oil;
• 1 tbsp. l. table vinegar;
• 6-8 allspice peas;
• Bay leaf;
• salt.

Vegetables are fried in a large amount of sunflower oil. Mushrooms are boiled for 20 minutes and chopped in a food processor along with vegetables. Peppercorns, the remaining vegetable oil are added to the resulting mass. The dish is seasoned with salt, vinegar and bay leaf.

The resulting mixture is stewed over low heat for 10-15 minutes, then cooled and laid out in jars prepared in advance. They are rolled up under the lids and stored in a cool place.

A very simple recipe for butter caviar for the winter

This snack recipe is considered one of the easiest ways to harvest. The minimal list of ingredients allows you to enjoy pure mushroom taste. For cooking, you need 1 kg of butter, a couple of onions and 1 tbsp. l. 9% table vinegar. Salt, a little sugar and sunflower oil are also useful.

Mushrooms are boiled in salt water and fried with onions until tender. Then they are crushed in a food processor until smooth, salted, vinegar and a little sugar are added. The resulting mixture is laid out in prepared jars. A couple of tablespoons of vegetable oil are added to them and they are tightly corked.

Mushroom caviar from butter for the winter in a meat grinder

Although a food processor produces a smoother mixture, a meat grinder is sometimes more appropriate. This household item is present in every family, so it makes no sense to purchase additional equipment to please yourself with a delicious masterpiece. Also, larger mushroom and vegetable pieces are obtained in a meat grinder. To make caviar from mushrooms oiled from 1 kg of fresh product in this way, you will need:

• 300 g of onions;
• a few peas of black pepper;
• salt;
• 1 st. l. table or apple cider vinegar;
• sunflower oil.

Butter is boiled in boiling water for ½ hour and passed in a meat grinder with sautéed onions. The resulting mass is salted, seasonings and vinegar are put. The dish is fried for another 10 minutes, then transferred to prepared glass jars. In addition, 2 tablespoons of oil are poured into each for longer storage. They are closed with nylon lids and sent for storage.

Recipe for caviar from oil for the winter with vinegar

Acetic acid is one of the best natural preservatives. Its addition allows you to significantly extend the shelf life of homemade products. If you increase its quantity, it can complement the caviar with an original taste. For the manufacture of butter caviar shown in the photo, use:

• 2 kg of boron oil;
• 500 g of onions;
• 50 ml 9% vinegar;
• salt;
• vegetable oil;
• 30 d Sahara.

Butterfish are fried over medium heat with onions. This mixture is ground in a food processor or meat grinder, and then salted, sugar and vinegar are added. An almost finished dish is additionally fried for 5 minutes and transferred to the containers prepared for them. Banks are placed in a saucepan filled with water up to the necks of the cans, sterilized for half an hour. After that, they are rolled up and put in a cellar or refrigerator.

Butter caviar for the winter with garlic

Garlic adds a very bright flavor to the finished mushroom appetizer. It is believed that during long-term storage it loses its sharp taste, so you can put it in a fairly large amount. For mushroom caviar from 1 kg of boiled oil, you will need:

• 1 head of garlic (8-10 cloves)
• 1 tbsp. l. 9% vinegar;
• salt;
• vegetable oil;
• 300 g onions.

As in all other recipes, boletus is fried until tender with chopped onions. They are crushed in a food processor and salted. The resulting mixture is put on a slow fire, vinegar and garlic cut into several pieces are poured into it. The finished product is laid out in sterilized glass jars. To each add 2 tbsp. l. oils and clog them with nylon caps.

Butter caviar with carrots and onions for the winter

Fresh carrots and onions are a great addition to a winter treat. Having opened a jar with such a product in winter, you can fully recall the taste of summer. To make a snack according to this recipe, you will need:

• 1 kg of boiled oil;
• 400 g each of onions and carrots;
• 1 whole garlic;
• vegetable oil;
• salt.

The recipe for caviar is almost the same as for quick consumption. Butter is fried with vegetables, twisted, salted, garlic and spices are added. The finished mixture is stewed for a few more minutes, then transferred to steamed glass containers. After half an hour of sterilization, 1 tbsp is poured into each jar. l. oil and cover it with a capron lid.

Caviar for the winter from mushrooms oiled with tomatoes

To prepare this delicacy, you can use fresh tomatoes, or you can use tomato paste. Add bell pepper for extra flavor. The taste of such a product will become more balanced. For cooking use:

• 800-900 g of forest mushrooms;
• 2 bulbs;
• 100 g of tomato puree;
• 2 of Bulgarian peppers;
• garlic head;
• dill or green onions;
• 1 tbsp. l. sugar and salt;
• vegetable oil.

Saute onions and peppers in oil until tender. They are crushed in a food processor with pre-boiled butter, salt is added, seasoned with sugar and tomato paste. The whole mixture is stewed for some time over medium heat and spread in glass jars. They are sterilized in boiling water, then a little vegetable oil is added to each, covered with a lid and put in the refrigerator.

Cooking caviar from butter for the winter with garlic and carrots

Mushroom taste of butter, combined with a lot of garlic and carrots, makes for an almost perfect snack. It is perfect for a festive table, and will also be an ideal filling for pies or tartlets. To prepare such a dish you need:

• 1 kg of boiled oil;
• 0,5 kg carrots;
• 1 whole garlic;
• 1 tbsp. l. table vinegar;
• salt to taste;
• 1 st. l. white sugar.

Carrots are peeled, cut into small cubes and fried until soft. Then it is crushed in a food processor or meat grinder with mushrooms boiled in advance. The resulting product is mixed, salt, a little sugar, garlic and vinegar are added. Then it is stewed for about 5 minutes,

 laid out in glass jars. Sterilization of jars takes place in boiling water for 20-30 minutes, rolled up and sent for further storage.

Delicious butter caviar with mustard and Provence herbs

Adding mustard to a mushroom appetizer adds a slight savory flavor to it. Provence herbs have a powerful aroma that can turn the finished product into a real aromatic bomb. To prepare in this way 1 kg of boiled oil in advance, you must:

• 100 g of table mustard;
• 1 Art. l. dry Provencal herbs;
• 2 bulbs;
• vegetable oil;
• salt.

Mushrooms are chopped in a meat grinder or in a food processor along with onions fried until golden brown. Mustard, salt and dry Provence herbs are added to them. The resulting mixture is additionally stewed for 10 minutes and laid out in glass jars. They are sterilized in a wide saucepan for half an hour, then 1-2 tbsp. l. vegetable oil. Banks are rolled up under the lids and sent for storage.

Butter caviar in a slow cooker for the winter

Using a slow cooker can greatly facilitate the process of preparing mushroom snacks. In order to prepare a delicious dish, put 500 g of mushrooms boiled until tender, cut into small pieces of 2 onions and 2 carrots, a few chopped cloves of garlic in a multicooker bowl. The bowl is closed and the “quenching” mode is turned on for 1,5-2 hours.

The finished mixture is crushed in a food processor and laid out in jars, which are sent to be sterilized in a pot of boiling water for half an hour. In each jar with finished caviar put 1 tbsp. l. vegetable oil and tightly cork it

Storage Rules

To keep the finished product fresh for as long as possible, there are a few simple secrets. The most important point is the room temperature – it should not be more than 6-7 degrees. The room should not be exposed to direct sunlight. Also, the jar must be tightly sealed or rolled up under the lid to avoid air entering it, which can lead to the development of pathogenic organisms.

Storage of the product at room temperature is allowed only with long-term sterilization and adding vegetable oil to each of the cans. Mushroom caviar can also be stored in the freezer. For this method, it is best to use plastic containers or packaging bags.

Conclusion

Butter caviar for the winter is a great way to prepare a delicious snack. It can be used as a separate dish, as well as a filler in pies or tartlets. A huge variety of recipes will allow every housewife to choose the perfect cooking method.