Mushroom caviar from milk mushrooms for the winter

Mushrooms are a very valuable and nutritious product, dishes from which, if properly prepared, can become a real delicacy. Caviar from milk mushrooms for the winter is not in vain very popular, because these mushrooms are in second place in terms of taste value after mushrooms. But they are much more common and at the same time like to grow in large groups, so collecting them is not a big deal. Recipes for caviar from mushroom mushrooms for the winter are very diverse, and the article made an attempt to cover most of them.

How delicious to cook caviar from mushrooms

Milk mushrooms, although they belong to mushrooms of the first category in terms of taste, but when fresh they have a sharp and even bitter taste. You can get rid of it either by soaking the mushrooms for many hours in cold water, or by boiling in salted water for 10-15 minutes.

Therefore, the soaking or boiling procedure is mandatory for all types of mushrooms, before undertaking the manufacture of any dish from them.

You can cook caviar not only from fresh raw, but also from salted and even from dry mushrooms. It is desirable that they be relatively young, since older mushrooms are not so fragrant and remain quite tough even after prolonged heat treatment.

If the caviar recipe for the winter refers to fresh mushrooms, then it is advisable to process them within a few hours, a maximum of a day, after collection. Otherwise, substances harmful to health can accumulate in raw mushrooms.

At the first stage of processing, mushrooms are carefully sorted, removing old and moldy specimens, as well as cleaning them from a variety of forest debris. Then they are washed no less thoroughly either under running water, or simply in a large amount of water.

Finally, they are poured with cold water and left in this form for 12 hours. For real and yellow mushrooms, this time will be enough to remove bitterness. For the rest of the varieties, including black ones, after 12 hours, you should change the water to fresh water and leave it to soak for the same period.

If there is no time for soaking, then the mushrooms are simply poured with water, adding a small spoonful of salt, and, bringing to a boil, boil for 15 minutes to half an hour. The water is drained, and the mushrooms are washed again with water, and they become completely ready for further cooking.

You need to add the required amount of salt, focusing only on your taste.

For grinding products in the manufacture of mushroom caviar for the winter, an ordinary meat grinder is most often used. Sometimes they use a blender. You can also use an ordinary sharp kitchen knife, especially since it is with its help that mushrooms can be finely chopped just so that in the end the caviar has a real granular structure.

The most common ingredient in the preparation of mushroom caviar is an ordinary onion. Therefore, the recipe for caviar from mushrooms with onions is the basic and simplest. But to create different taste sensations, other vegetables are often added to the dish: carrots, garlic, tomatoes, peppers, zucchini, as well as various spices and aromatic herbs.

Various recipes for preparing mushroom caviar from milk mushrooms include both the addition of vinegar, and its replacement with lemon juice, or the absence of an acidic environment at all. Vinegar serves as an additional preservative and makes the taste of the workpiece slightly sharper. To preserve mushroom caviar for the winter, most recipes require mandatory sterilization.

The classic recipe for mushroom caviar from milk mushrooms for the winter

According to this recipe, for the manufacture of mushroom caviar from milk mushrooms for the winter, you will need very few products:

• 5 kg of fresh mushrooms;
• 2 kg of onion;
• 200 ml of sunflower oil;
• 1 L of water;
• 250 g salt;
• ground black pepper – to taste;
• 2-3 tbsp. l. 9% vinegar – optional and taste.

This recipe for the winter is basic, based on which you can experiment by adding new products to your liking.

Preparation:

1. First, the mushrooms are boiled in a brine consisting of water and salt for 20-30 minutes. It is necessary to constantly remove the foam during cooking.

   

   Important! The degree of readiness of mushrooms can be determined by how the mushrooms settle to the bottom during the cooking process, and the foam stops forming.
2. The mushrooms are allowed to cool slightly and passed through a meat grinder.
3. At the same time, the onion is cut into pieces of arbitrary shape and fried in half the oil in a pan until a golden hue appears.
4. After frying, the onion is also passed through a meat grinder.
5. Chopped mushrooms and onions are mixed in a pan and fried for about a quarter of an hour in a pan heated with oil residue.
6. Lay out the caviar in sterilized jars, place them in a large saucepan with moderately hot water for sterilization.
7. Place the pan on the fire and, after boiling water, sterilize the jars with the workpiece for 20 minutes (volume 0,5 l).
8. The jars are then sealed for the winter and left to cool before being stored.

Caviar from salted milk mushrooms

In the classic recipe, mushroom caviar for the winter is prepared from boiled milk mushrooms. But recently, caviar from salted mushrooms has been especially popular. And this fact is easy to explain – there is no need to bother with pre-soaking or boiling mushrooms. Therefore, it can be prepared very quickly and easily. But this recipe can also be used mainly in winter, and then only if the corresponding stocks of salted milk mushrooms were made in the fall.

You need:

• 250 g of salted milk mushrooms;
• 1 large onion;
• 1-2 tbsp. l vegetable oil;
• salt and black pepper to taste.

According to the recipe, caviar from salted mushrooms is quite simple to prepare:

1. Rinse salted mushrooms slightly, wait until excess liquid drains, and chop with a knife or with a meat grinder.

   

2. Finely chop the onion, fry in a pan with oil and cool.
3. Mix mushrooms and onions, add spices to taste.
4. It is better to store the workpiece in the refrigerator.
5. If there is no space in the refrigerator, then the caviar should be transferred to sterile jars and additional sterilization should be carried out.

Mushroom caviar from dry milk mushrooms

Although most often caviar for the winter is prepared from fresh mushrooms, there are recipes for making it from dry mushrooms. When cooking, one must take into account the fact that fresh mushrooms are usually dried, which means that all the bitterness inherent in this variety of mushrooms has been preserved in the dried mushrooms. To remove it, the mushrooms must be soaked, and the resulting water is drained. For reinsurance, it does not interfere with them after that also boil.

You will need:

• 600 g dried mushrooms;
• 5 bulbs;
• 170 ml of oil;
• 1 st. l. sugar and vinegar;
• salt and pepper to taste.

Preparation:

1. Dry mushrooms are pre-soaked in cool water. It is best to do this in the evening, so that they completely swell during the night.
2. The water is drained, and the mushrooms are poured with cold water and boiled for about half an hour.
3. Then they are crushed in a blender.
4. Onions are finely chopped, fried in a pan alone, and then in company with chopped mushrooms.
5. Add a glass of mushroom broth, spices and seasonings, stew for about 25 minutes.
6. Vinegar is added 5 minutes before cooking.
7. The appetizer is distributed in small jars and sterilized for another 15-20 minutes to save for the winter.

Delicious caviar from black mushrooms

Black milk mushrooms require mandatory pre-soaking for a day with a double change of water during this period. But on the other hand, caviar from these milk mushrooms turns out to be incomparably tasty, especially with the addition of carrots and onions.

You will need:

• about 3 kg of boiled black mushrooms;
• 1 kg of onions and carrots;
• 5 cloves of garlic;
• salt and pepper – to taste;
• vegetable oil – how much is needed for frying.

Preparation:

1. Boil black mushrooms in salted water until tender, removing foam from the surface.
2. While the mushrooms are cooking, peel and peel the carrots, onions and garlic, cut into convenient pieces and fry everything together in a frying pan with oil.
3. Grind boiled mushrooms and fried vegetables in a food processor or with a meat grinder, add spices to taste.

   

4. For seaming for the winter, arrange in glass jars and sterilize.

Caviar from mushrooms with carrots

If suddenly someone in the family cannot stand the onion smell and taste, then caviar from milk mushrooms for the winter can be prepared using the same technology, but using only one carrot as an additive.

In this case, 1-3 carrots, chopped and pre-fried in vegetable oil, are added per 4 kg of mushrooms.

Caviar from mushrooms for the winter with garlic

Garlic from all spices, except perhaps onions, blends perfectly with the taste of milk mushrooms.

Using the technology for making mushroom caviar for the winter, described in the previous recipe, you can cook a dish from the following products:

• 1 kg of fresh mushrooms;
• 4 bulbs;
• 6 cloves of garlic;
• vegetable oil and spices to taste.

A simple recipe for mushroom caviar with onions and herbs

And if, in addition to chopped onions, finely chopped dill, parsley and cilantro are added to the preparation 5 minutes before the end of the stew, the dish will acquire an attractive spicy aroma.

A quick recipe for mushroom caviar from milk mushrooms through a meat grinder

Very quickly, you can cook delicious mushroom caviar according to the following recipe for the winter.

You need:

• 1 kg of boiled mushrooms;
• 2-3 bulbs;
• 2 carrots;
• 80 ml of lemon juice;
• vegetable oil for frying and spices to taste.

Preparation:

1. Onions and carrots are washed, peeled and, together with boiled mushrooms, passed through a meat grinder.

   

2. The resulting mixture is fried in a pan with spices for a quarter of an hour, lemon juice is added.
3. They are laid out in jars, sterilized and clogged for the winter.

Caviar from mushrooms without sterilization

Without sterilization, caviar from milk mushrooms can be prepared according to almost any of the recipes given in this article, if, after grinding in a meat grinder, stew it in a pan for at least 30 minutes. But even in this case, the workpiece should be stored only in the refrigerator and no more than 2-3 months. However, the dish turns out so tasty that they will eat it much earlier.

Recipe for delicious mushroom caviar from milk mushrooms with carrots, onions and tomatoes

Fresh tomatoes or high-quality tomato paste will give mushroom caviar a rich aroma and diversify its taste.

You need:

• 2 kg of mushrooms;
• 1 kg of tomatoes or 100 g of tomato paste;
• 4 carrots;
• 4 bulbs;
• 1 parsley root;
• 30 g parsley;
• 3-4 bay leaves;
• Xnumx buds clove;
• 80 grams of sugar;
• vegetable oil – how much is needed for frying;
• 70 ml wine vinegar;
• ground black and allspice, salt – to taste.

Cooking caviar from mushrooms with tomato paste is quite simple:

1. It is necessary to skip all the ingredients, including boiled milk mushrooms, through a meat grinder.
2. Then heat the oil in a deep container, place the chopped products there, pour the tomato paste.
3. Add all the necessary spices and simmer for 16-18 minutes.
4. If fresh tomatoes are used, then they must first be cut into pieces and stewed in a separate bowl until they turn into a more or less homogeneous puree.
5. The resulting puree can be used in the same way as tomato paste.

Recipe for mushroom caviar from milk mushrooms and tomatoes

And someone may be interested in a recipe for preparing snacks for the winter from milk mushrooms and tomatoes in their pure form without adding other vegetables.

You need:

• 2 kg of mushrooms;
• 2 kg of tomatoes;
• 300 ml of vegetable oil;
• pepper and salt to taste.

Preparation:

1. Boiled milk mushrooms are finely chopped with a knife and fried in ½ part of the vegetable oil according to the recipe.
2. Tomatoes are cut into medium-sized pieces, stewed in the remaining oil until a homogeneous mass is obtained.
3. Mushrooms are mixed with tomatoes, salt and spices are added, stewed under the lid for another quarter of an hour, then sterilized and rolled up for the winter.

Mushroom caviar from the legs of milk mushrooms

Not every housewife will use mushroom legs – hats look more attractive in salting. But if the mushrooms are not old, then their legs are no less tasty and healthy. After the obligatory boiling for 15-20 minutes, you can cook a delicacy dish for the winter from them.

Useful:

• 1 kg legs of milk mushrooms;
• 3 bulbs;
• 3 Art. l oils;
• 3 buds of cloves and peppercorns;
• salt to taste;
• 100 ml of mushroom broth.

Preparation:

1. If the milk mushrooms were not previously soaked, then the first water in which they were boiled must be removed.
2. Put them to boil in fresh water, let it boil, removing the foam, 15 minutes and cool.
3. Together with onions, pass the mushrooms through a meat grinder.
4. Add all other ingredients and fry for 18-20 minutes.
5. Sterilize the blank, laid out in jars, for half an hour for preservation for the winter.

Recipe for caviar from mushrooms with bell pepper

Bulgarian pepper will help mushroom caviar become more saturated and vitamin.

To prepare for the winter you will need:

• 3 kg of mushrooms;
• 1 kg of onions;
• 2 kg of sweet pepper;
• 1,5 kg carrots;
• 0,5 l of vegetable oil;
• 30 g salt;
• 20 ml 70% vinegar essence;
• ground pepper to taste.

Standard preparation:

1. Boiled mushrooms and sweet peppers are cut into small cubes, onions and carrots are cut into thin strips.
2. The products are fried in a pan in the following sequence: onions, then mushrooms are added, then carrots and sweet peppers.

   

3. After 30-40 minutes, spices and vinegar are added, simmered for another quarter of an hour, mixed well and laid out in jars.
4. Sterilize for half an hour and place to cool.

Recipe for caviar for the winter from milk mushrooms with celery

Special lovers of the aroma and taste of celery will definitely appreciate the recipe for winter caviar from mushrooms, in which a bunch of celery is added to 1 kg of mushrooms.

The cooking technology can be taken from the previous recipe. Vinegar is optional.

Delicate caviar from mushrooms with onions and zucchini

Zucchini can bring not only a delicate taste to mushroom caviar, but also help better digestion of this food that is somewhat difficult for the stomach.

You need:

• 3 kg of boiled milk mushrooms;
• 2 kg of fresh peeled and seeded zucchini;
• 450 g onions;
• 300 ml of mushroom broth;
• 30 ml of vegetable oil;
• salt and pepper to taste.

Preparation:

1. Peeled vegetables and boiled milk mushrooms are passed through a meat grinder.
2. Place in a saucepan, pour in broth and oil and simmer for about 40 minutes.
3. At the end of cooking, spices are added, sterilized in glass jars and sealed for the winter.

Mushroom caviar from mushrooms with beans

This preparation for the winter is so tasty and nutritious that it may well play the role of not only a snack, but also a separate dish. And lovers of hearty pies will appreciate it as a filling.

You need:

• 2,5 kg of mushrooms;
• 1 kg carrots;
• 500 g of beans;
• 1 kg of onion;
• 500 g of tomatoes (or 100 ml of tomato paste);
• a bunch of greens (80 g);
• 500 ml of vegetable oil;
• salt, spices – to taste;
• ½ tsp. 70% vinegar essence per liter jar of the finished dish.

Preparation:

1. The mushrooms are soaked and then boiled.
2. At the same time, you can soak and boil the beans, since its heat treatment takes no less time.
3. Tomatoes are cut into slices and stew until smooth in a small amount of oil.
4. Carrots and onions, chopped into strips, are fried.
5. Mushrooms, beans, onions, carrots, herbs and tomatoes are twisted through a meat grinder.
6. All components are mixed in one container, spices and vinegar are added and evenly distributed over glass jars.
7. Sterilized in boiling water for 20 minutes, hermetically sealed for the winter.

How to cook caviar from milk mushrooms in a slow cooker

According to this recipe, caviar from mushrooms for the winter is prepared from salted mushrooms. Although a slow cooker can facilitate the cooking process when making fresh mushrooms, it is still necessary to remove the foam regularly, so you won’t be able to leave and leave the process to the discretion of the kitchen assistant. And the use of salted mushrooms greatly facilitates all actions.

You need:

• 500 g of salted milk mushrooms;
• 1 large onion;
• a few sprigs of parsley;
• 2-3 cloves of garlic;
• 4 Art. l. vegetable oils;
• pepper and salt.

Manufacture:

1. Finely chop the onion and place it with butter in a slow cooker, setting the “frying” program for 10 minutes.
2. Salted mushrooms are passed through a meat grinder and added to fried onions.

   

3. Turn on the device in the “extinguishing” mode for 45 minutes with the lid closed.
4. Finely chopped parsley is added 5 minutes before readiness.
5. Distribute the workpiece in sterile jars and sterilize for 10 minutes.
6. Clog for the winter and cool under the covers.

Rules for storing mushroom caviar from milk mushrooms

Caviar is best kept in a cool, dry place out of direct sunlight. In a private house, a cellar or basement will be the best options, and in a city apartment, a locker on a glazed balcony or a refrigerator will do.

Conclusion

Caviar from mushrooms for the winter is an unusually tasty and healthy dish that can diversify the diet in the cold season. And thanks to a large selection of recipes, everyone can choose something suitable for their taste.