Mushroom caviar from oyster mushrooms: recipes for making snacks

For many families, oyster mushrooms are one of the most favorite mushrooms. And no wonder, because the dishes from them are very tasty, nutritious and healthy.

Of the variety of dishes that can be prepared from oyster mushrooms, mushroom caviar rightfully occupies the first position in the culinary world. This appetizer can be used as a filling for pies, tartlets or simply as a “spread” on bread. Cooking caviar from oyster mushrooms will not take you much time and effort, but the result will not keep you waiting. Your family will be delighted, and you will be pleasantly surprised, because such a simple dish is successfully served even at the festive table.

Preparing oyster mushrooms for cooking

Oyster caviar is a tasty, nutritious and satisfying meal. By the way, it is successfully used as sauces for potatoes and fish. However, before learning how to make oyster mushroom caviar, here are some helpful tips for preparing mushrooms.

Of course, the first step is to pay attention to cleaning the mushrooms. They must be separated individually and removed all possible dirt. Since, by their nature, these fruiting bodies practically do not get dirty, it is enough to simply cut off the lower part of the stem for this. Then oyster mushrooms should be boiled for about 15-20 minutes, although you can not boil them, but then the time for stewing caviar increases to 60 minutes.

Oyster caviar can also be prepared from pickled mushrooms. Then they need to be soaked in water for 1 hour. You can stew the dish in a deep frying pan, stewpan, slow cooker or oven. We bring to your attention the most delicious recipes with photos of oyster mushroom caviar.

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A simple recipe for mushroom caviar from oyster mushrooms for the winter “at home”

Ready mushroom caviar is ground in a blender or passed through a meat grinder, here everything will depend on the desired consistency of the dish – tender puree or grainy “slurry”. We offer to cook oyster mushroom caviar for the winter according to a simple recipe.

• Fresh oyster mushrooms – 0,6 kg;
• Carrots, onions – 1 pc.;
• Purified water – 150 ml;
• Garlic cloves – 4 pcs.;
• Vegetable oil – 50 ml;
• Vinegar 9% — 5 h. l;
• Salt pepper.

The recipe for oyster mushroom caviar turns out to be delicious and fragrant at home, like a grandmother in the village.

Rinse the fruit bodies, pat dry with a paper towel and cut into small pieces. Fold in a deep bowl and pour 2 tsp on top. vinegar.

Heat the oil in a frying pan, put the oyster mushrooms and fry over high heat.

When the liquid from the mushrooms has evaporated, pour in water and wait for it to boil. Then cover with a lid, reduce heat and simmer for 40 minutes. Important: fresh oyster mushrooms can be pre-boiled, and then the stewing time will be reduced to 20 minutes.

After 40 minutes, open the lid and put the mushrooms in a separate plate.

Add small cubes of onions, carrots and garlic to the pan where the oyster mushrooms were stewed. Fry over medium heat until the carrots are soft.

Put the vegetable mass to the oyster mushrooms, salt, pepper, mix. Pass through a blender or meat grinder in portions, add the remaining vinegar and stir again.

Distribute the mass into jars, which must be pre-sterilized, cover with lids.

Place the containers in a deep pot with water and sterilize for 20 minutes. Pull out, roll up, let cool and take out to a cool room.

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How to cook oyster mushroom caviar in a slow cooker

The recipe for oyster mushroom caviar in a slow cooker is a great way to diversify your family menu and complement a delicious breakfast, lunch or dinner.

Fragrant fruit bodies in a dish will look appetizing on a piece of crispy baguette. A slow cooker will help you prepare this snack without any hassle.

• Oyster mushrooms – 500 g;
• Carrots and onions – 1 large each;
• Butter (softened) – 3,5 tbsp. l.;
• Sunflower oil;
• Salt;
• A mixture of ground peppers.

So, how to cook oyster mushroom caviar in a slow cooker?

For this recipe, we will use fresh fruiting bodies, without pre-boiling, since the time of possible heat treatment will be replaced by a long stew in the kitchen machine. However, in this case, it is necessary to thoroughly clean and rinse the oyster mushrooms.

Grind the peeled onions and carrots in any desired way: into small cubes, half rings or straws.

We turn on the multicooker, select the “Extinguishing” function and set the desired time – 50 minutes.

Pour a couple of tablespoons of vegetable oil into the bowl of the device and lay out the vegetables. And after 5-7 minutes we send the peeled mushrooms, divided by the piece.

When the readiness signal sounds, take out the caviar, let it cool a little, and pass it through a meat grinder 1-2 times, depending on the desired consistency.

Season with salt, pepper and mix with butter.

We store delicious mushroom caviar in the refrigerator for no more than 2 weeks.

Harvesting caviar from oyster mushrooms for the winter

This recipe for mushroom caviar from oyster mushrooms for the winter must be prepared, because its taste becomes even more tender and piquant due to the addition of mayonnaise. Simple, convenient, affordable and tasty – words that can be safely attributed to this mushroom preparation. One has only to try, and your household, at every opportunity, will demand oyster mushroom caviar for the table.

We put the mushrooms in a pan with a small amount of vegetable oil and begin to fry over medium heat.

At the same time, put another pan on the fire, pour oil into it and fry the carrots grated on a fine grater and diced onion.

Then we combine the vegetables together with the mushrooms, reduce the heat and simmer under a closed lid for about 20 minutes. You can add a little water to the mass so that in the end the caviar does not turn out to be too thick.

Then turn off the fire, let it cool a little and interrupt in a blender.

Put the resulting mass in a saucepan, add mayonnaise, salt, sugar and pepper. When the caviar is brought to your taste, put the pan on the fire and simmer over low heat for 40 minutes. 15 minutes before the end of the process, add vinegar.

We lay out the mass in jars, cover with lids and sterilize for 50 minutes.

We wrap it with a blanket, let it cool, and take out the basement. Preparation of caviar from oyster mushrooms can be stored for about a year.

Oyster caviar with vegetables

There are many recipes for oyster mushroom caviar for the winter, because these fruiting bodies go well with various products. You can experiment with one ingredient, or you can add “a little bit of everything” to oyster mushrooms, as is the case with the method below.

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• Boiled oyster mushrooms – 1,5 kg;
• Salt and sugar – 1 tbsp. l.;
• Vinegar (9%) – 2 tbsp. l.;
• Lavrushka – 3 pcs;
• Sunflower oil – 180 ml;
• Ground black pepper.

Vegetables:

• Onions, carrots, bell peppers – 500 g each;
• Green tomatoes – 250 g;
• Red tomatoes – 250 g.

How to make oyster mushroom caviar for the winter with vegetables?

We clean the vegetables, wash them in water, remove the seeds from the bell pepper and cut into large pieces. Pepper is better to take different colors for saturation of the color palette.

We pass all the vegetables through a meat grinder and combine them in one bowl, in which the mixture will then be stewed. To do this, you can use a cauldron or other thick-walled container.

Next, grind boiled mushrooms, which we keep separately from vegetables.

We heat the oil in a cauldron and fry all the vegetables for 15 minutes.

Then add oyster mushrooms, salt the mixture, mix and simmer over low heat for about 1 hour. Do not forget to stir occasionally so as not to burn.

10 minutes before readiness, add ground pepper, sugar, vinegar and parsley.

We distribute mushroom caviar in sterilized jars, after which we put them back to sterilization, but already together with the workpiece. 0,5 l containers should be sterilized for half an hour, and liter containers for at least 45 minutes.

Roll up, wrap with a blanket, and after cooling, take out to the basement.

Caviar from oyster mushrooms with lemon

The recipe for making mushroom caviar from oyster mushrooms with lemon will allow you to end up with a delicious appetizer that you and your family will be delighted with.

• Oyster mushrooms – 1,5 kg;
• Onions – 3 medium pieces;
• Vegetable oil – 120 ml;
• Fresh parsley – 60 g;
• Juice of one large lemon;
• Salt, pepper – to taste.

For this recipe for caviar from oyster mushrooms, you need to boil the fruiting bodies in advance in salted water for 20 minutes. However, first they must be divided into separate specimens and the lower part of the leg removed.

In the meantime, you can prepare all the other ingredients: peel the onion, chop and fry in vegetable oil.

Rinse the greens well and chop as little as possible.

Cut the lemon in half and drain the juice from each part into a glass.

Then, when the mushrooms are cooked, they should be cooled slightly and ground in a meat grinder, you can use a blender.

Combine all the ingredients according to the list in a pan with fried onions, put on fire and boil for 20 minutes.

Fold the finished mixture in sterilized jars, close with tight lids and put in a cool place.

How to cook oyster mushroom caviar for the winter without sterilization (with video)

An easy, but at the same time delicious mushroom preparation recipe. Its advantage lies not only in the availability of the simplest products, but also in the fact that jars with ready-made caviar do not have to be sterilized at all. For clarity, we suggest watching a video on how to cook oyster mushroom caviar for the winter according to this recipe:

• Oyster mushrooms – 2,5 kg;
• Onions and carrots – 500 g each;
• Garlic – 3 cloves;
• Salt, sugar, ground black pepper – to taste;
• Sunflower oil – for frying;
• Vinegar (6%) – 1 tbsp. l.

How to start cooking oyster mushroom caviar without sterilization?

First you need to boil the fruiting bodies in water for about 20 minutes, periodically removing the foam.

Then cool them and pass through a meat grinder.

Peel the onions with carrots and also grind in a meat grinder.

Prepare 2 pans: fry oyster mushrooms in vegetable oil in one, and fry onions and carrots in the other.

Then combine everything together in one saucepan, mix, add salt, sugar, favorite spices, vinegar and crushed garlic.

Send the container with caviar to the oven, heated to 120 ° C, for 2 hours.

Then fill the mass of sterilized jars and immediately roll up. Store in a cool place, which could be your refrigerator or basement.

How to make mushroom caviar from oyster mushrooms with mustard: a recipe for the winter

We offer you to get acquainted with another interesting recipe for oyster mushroom caviar for the winter. Here it will be necessary to use mustard, which will add piquancy and pleasant spiciness to the dish.

• Boiled oyster mushrooms – 1 kg;
• Ready mustard 1 tbsp. l.;
• Vegetable oil – 100 ml;
• Vinegar 6-9% – 4 tbsp. l.;
• Salt pepper.

How to cook oyster mushroom caviar for the winter using the above products?

Grind the mushrooms in a meat grinder or in a blender, combine with oil.

Mix mustard with vinegar and add to the mushrooms.

Stir and put on a slow fire so that the mass is a little stewed. The quenching time is about 15-20 minutes. During this time, bring the caviar to the desired taste with salt and pepper. If desired, you can add a little granulated sugar.

Mix well and pour into sterilized glass jars.

In turn, we sterilize jars with ready-made caviar for 40 minutes. And do not forget to leave a little workpiece in a plate so that you can immediately enjoy the dish and appreciate its taste.

How to cook oyster mushroom caviar with tomato paste

If you want to diversify your daily menu, then you should definitely get acquainted with how to cook oyster mushroom caviar with tomato paste.

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• Oyster mushrooms – 1,5 kg;
• Green onion feathers – 10 pcs.;
• Carrots – 1 pc.;
• Purified water – 400 ml;
• Tomato paste – 100 g;
• Apple cider vinegar – 1 tbsp. l .;
• Lean oil – for frying;
• Salt and sugar – 1 tbsp each l.

Grate the carrots on a fine grater, chop the onion. Fry everything together in a pan with vegetable oil until soft.

Peel the oyster mushrooms, separate them individually and chop finely. Add to the pan with the vegetables and sauté until the liquid has evaporated.

In water, combine the tomato and all the remaining products on the list, pour into the mushrooms and simmer for 30 minutes.

Arrange in sterilized jars, then put them in a large pot of water for re-sterilization – 50 minutes.

Roll up, let cool and take out to the basement.

As you can see, making oyster mushroom caviar according to this recipe is very simple. Try it and you will definitely love its taste!