Mushroom caviar from mossiness mushrooms for the winter: recipes You will lick your fingers

Caviar from mossiness mushrooms is an excellent option for winter harvesting when a rich forest harvest has been harvested. It can be used as an independent snack, added to soup, sauce, salad and homemade cakes.

How to cook mushroom caviar from mossiness mushrooms

Only intact and dense specimens are suitable for caviar. In the presence of worms and wormholes, mushrooms are thrown away. Quality fruits are cleaned and washed. Depending on the recipe chosen, they are first boiled or immediately fried. Grind with a meat grinder or blender.

So that the appetizer does not turn out too watery, the mushrooms must be dried before frying.

Use caviar in cold and hot form

Recipes for mushroom caviar from mossiness mushrooms for every day

The cooking process for frozen and fresh mushrooms is the same. Following simple recommendations, everyone will get delicious and fragrant mushroom caviar the first time, which will help diversify dinner or serve as a good snack on the festive table.

Delicious caviar from mushrooms with onions and sour cream

Moss mushrooms have dense pulp. Therefore, mushroom caviar from them turns out surprisingly tasty.

Required:

• flywheel – 1 kg;
• spice;
• sour cream – 120 ml;
• onions – 2 large;
• salt;
• carrots – 2 large.

Step-by-step process:

1. Sort through the forest harvest. Throw away damaged, rotten and insect-worn specimens. Remove debris and rinse.
2. To fill with water. Salt and boil. Drain the liquid and dry the product.
3. Grind with a blender. The slurry should be homogeneous.
4. Pour oil into a saucepan and fry the resulting mass.
5. Add chopped onions and carrots. Sprinkle with spices and salt. Pour in sour cream. Mix.
6. Simmer over low heat for a quarter of an hour.

Sour cream helps to make the dish more palatable.

How to make mushroom caviar from mossiness mushrooms with herbs and mayonnaise

Mayonnaise gives the appetizer a more expressive and rich taste.

Required:

• mayonnaise – 40 ml;
• moss – 500 g;
• salt;
• greenery;
• butter;
• garlic – 3 cloves.

Step-by-step process:

1. Wash and cut mushrooms. Send to the pan. Fill with oil.
2. Salt. Add chopped garlic, herbs. Pour in mayonnaise. Mix.
3. Simmer the mixture for an hour and a half.
4. Remove from fire and cool. Send to high container.
5. Blend with an immersion blender. You can also pass through a meat grinder.

Garlic can be added more than indicated in the recipe

Caviar from mushrooms for storage in the freezer

You can prepare a delicious snack for a long time in the freezer compartment. It is permissible to store it until the next season. It is better to pack in small portions.

Required:

• flywheel – 1 kg;
• salt;
• onion – 140 g;
• vegetable oil – 180 ml;
• carrot – 120

Cooking process:

1. Clean the legs with a sharp knife. Remove debris from hats. Rinse.
2. To fill with water. Boil for a quarter of an hour. Drain the liquid. Repeat the process two more times.
3. Send to saucepan. Fill with oil. Add chopped onion and grated carrots.
4. Switch on the minimum burner setting. Close the lid and simmer for half an hour. Stir occasionally.
5. Salt. You can add spices at this point if you like. Stir.
6. Cook uncovered until all moisture has evaporated. Transfer to a large container and beat with a blender. Cool down.
7. Arrange in small containers or plastic bags. Send to the freezer.

In winter, it is enough to defrost mushroom caviar and use it for its intended purpose.

How to cook mushroom caviar from mossiness mushrooms for the winter

In order for caviar to retain its taste for a long time, a large amount of oil, vinegar essence or solution is added to the composition. Mushrooms are used young, as they have a denser structure. All collected specimens must be whole and not worm-sharpened.

Banks must be sterilized. To do this, hold them over steam or place them in a preheated oven for half an hour. Lids must be boiled in boiling water.

Grind the workpiece with a blender or pass through a meat grinder. All ingredients must be fried. This preparation gives the preparation for the winter a special rich taste.

Classic moss mushroom caviar

Caviar from mossiness mushrooms for the winter according to the classic recipe “You will lick your fingers” turns out to be homogeneous and tasty. It is spread on sandwiches and served as a side dish for meat dishes, potatoes and cereals.

Required:

• flywheel – 2 kg;
• black pepper (peas) – 10 pcs.;
• salt;
• onion – 300 g;
• vinegar 9% – 20 ml;
• carrots – 300 g;
• bay leaf – 2 pcs .;
• vegetable oil – 500 ml.

How to cook caviar from moss mushrooms for the winter:

1. Remove forest debris and soil residues from fruits. Rinse.
2. To fill with water. Salt. Boil over medium heat for 40 minutes. Using a slotted spoon, constantly remove the resulting foam.
3. Drain the liquid and cool the forest product. Pass through a meat grinder.
4. Chop the onion. Grate carrots. Pour in oil and fry. Add spices and salt.
5. When the vegetables are ready, pour over the mushroom puree.
6. Simmer for an hour and a half. In this case, the fire should be minimal. Add vinegar. Stir.
7. Divide into jars and seal.

Grind mushrooms with a blender or in a meat grinder

Caviar from mossiness mushrooms for the winter with garlic

A surprisingly fragrant appetizer will appeal to all lovers of mushroom dishes. It turns out tender and tasty.

Required:

• onion – 360 g;
• salt;
• garlic – 4 tooth;
• moss – 700 g;
• olive oil;
• vinegar 9% – 50 ml;
• carrot – 130

Cooking process:

1. Place the crop in a basin and fill with water. Rinse several times.
2. Send to a large saucepan. To fill with water. Salt and boil. It is enough to spend a quarter of an hour on this procedure. Remove foam. Throw everything on a sieve.
3. Twist through a meat grinder.
4. Grind carrots on a coarse grater. Chop the onion. Send to a saucepan and fry. Vegetables should turn brown.
5. Add minced mushroom. Simmer under a closed lid for half an hour, then without it – a quarter of an hour.
6. Add chopped or minced garlic. Mix. Pour in the vinegar.
7. Transfer to prepared containers. Cork.

Delicious to serve mushroom caviar sprinkled with chopped green onions

Mushroom caviar from butter and mossiness mushrooms

This is a very simple option for winter harvesting, which will allow you to enjoy amazing mushroom taste all year round.

Required:

• flywheel – 1 kg;
• salt;
• olive oil – 150 ml;
• spice;
• greenery;
• butter – 500 g;
• onion – 420 g;
• garlic – 7 cloves.

Step-by-step process:

1. Remove films from hats. Wash all mushrooms. Boil 40 minutes.
2. Throw on a sieve. Give time to completely drain the broth. Send to the blender bowl. Grind.
3. Warm up the oil. Lay out the chopped onion. Darken until golden brown. Enter the crushed semi-finished product. Cook 10 minutes.
4. Add chopped garlic cloves. Salt. Throw chopped greens. Sprinkle with your favorite spices. Stir.
5. Close the lid. Simmer for a quarter of an hour.
6. Transfer to prepared containers. Cork.

As greens, parsley, cilantro, dill or a mixture of them are used.

Mushroom caviar from mossiness mushrooms with tomatoes

Tomatoes will add a pleasant taste to caviar. As a result, the appetizer will turn out more tender.

Required:

• zucchini – 1 kg;
• vinegar essence – 20 ml;
• lemon – 50 g;
• moss – 700 g;
• sugar – 30 g;
• butter;
• onion – 120 g;
• salt;
• tomatoes – 280 g.

Step-by-step process:

1. Coarsely grate the zucchini. Chop the onion into small cubes. Sprinkle with salt. Leave for half an hour. Drain the separated juice.
2. Rinse, then cut the mushrooms into pieces. Boil. The water must be salty. The whole process will not take 20 minutes.
3. Fry vegetables. Add boiled product. Simmer for 20 minutes.
4. Scald the tomatoes with boiling water. Remove skin. Cut into small cubes. Send to vegetables. Darken seven minutes.
5. Pour in the juice squeezed from the lemon. Sweeten and salt. Mix.
6. Cook seven more minutes. Pour in the essence. Mix and grind with a blender. Warm up again.
7. Fill jars with caviar. Cork.

Containers must be sterilized

How to make caviar from mushrooms with vegetables and spices

For cooking, it is better to use young specimens with dense and elastic pulp.

Required:

• flywheel – 1,5 kg;
• sugar – 30 g;
• Bulgarian pepper – 300 g;
• vegetable oil – 350 ml;
• salt;
• onion – 300 g;
• garlic – 2 tooth;
• allspice – 7 peas;
• carrots – 600 g;
• vinegar 9% – 80 ml;
• zucchini – 500 g.

Step-by-step process:

1. Peel, then rinse and boil the forest harvest in salted water. Drain the liquid.
2. Chop pepper and zucchini into small pieces. Chop the onion. Chop the garlic or pass through a press. Grate carrots.
3. Place vegetables in a large skillet or bowl. Fry until done. Add pepper. Salt. Sweeten.
4. Throw in the mushrooms. Simmer under the lid for half an hour. Beat with a blender.
5. Boil. Pour in the vinegar. Mix and pour into prepared containers. Cork.

Delicious spread of mushroom caviar on brown bread

How to make caviar from flywheels for the winter in a slow cooker

It is convenient to cook caviar in a slow cooker. If desired, vegetables are fried not in a bowl, but in a pan.

Required:

• boiled mushrooms – 700 g;
• a mixture of ground peppers – 10 g;
• carrots – 340 g;
• vinegar 9% – 40 ml;
• salt – 15 g;
• onion – 300 g;
• vegetable oil – 100 ml;
• garlic – 5 cloves.

Step-by-step process:

1. Grate carrots. Cut onion into cubes.
2. Pour some of the oil into the bowl. Throw in vegetables. Turn on the “Frying” mode. Cook seven minutes.
3. Combine with mushrooms and send to a meat grinder. Twist. Transfer to a bowl.
4. Fill with oil. Salt. Add pepper mixture. Stir.
5. Switch the mode to “Baking”. Set the timer for half an hour.
6. Pour in vinegar and sprinkle with chopped garlic. Transfer to prepared containers. Cork.

Mushroom caviar is left upside down under a warm cloth until it cools completely.

Storage Rules

It is best to preserve caviar for the winter in small containers, since an open jar cannot be stored for more than 5-7 days. A properly rolled billet retains its nutritional and taste properties at room temperature for six months.

If you store caviar in the basement at a temperature within + 2 ° … + 8 ° C, then the shelf life will increase to a year. Regardless of the chosen location and temperature conditions, the workpiece should not be exposed to sunlight.

Mushroom caviar, not intended for canning, is stored in the refrigerator compartment under a closed lid for no more than five days.

Conclusion

Moss mushroom caviar is a simple but very tasty dish. If desired, you can add your favorite spices, herbs or hot peppers to the proposed recipes. Thus, it will turn out to change the taste of the dish.