Mushroom caviar from rice for the winter: a simple recipe for cooking

In addition to the classic options for harvesting a mushroom crop – salting and pickling, you can cook more interesting and tasty dishes from it. Caviar from mushrooms has a bright taste and great aroma. A large number of recipes allows everyone to choose the option that is most suitable for taste preferences.

Is it possible to make caviar from mushrooms

This representative of the mushroom kingdom is highly valued in cooking. For many centuries, it was considered one of the most noble and delicious mushrooms. It is actively used in pickling and salting. Thanks to their excellent consumer characteristics, mushrooms are gaining more and more popularity among housewives every year.

Cooking mushroom caviar with their use will allow you to get an excellent product that will be highly appreciated by lovers of dishes from the fruits of quiet hunting. Unlike tubular mushrooms, particles of the finished product from mushrooms have a denser structure. In combination with additional ingredients, you can get a balanced delicacy.

There are two types of mushrooms – pine and spruce. It is believed that the best dish comes from pine trees. This is due to drier growing conditions, and, as a result, the absence of a large number of parasites and harmful insects. Spruce mushrooms are also suitable for preparing caviar, but require more attention during primary processing.

How delicious to cook caviar from mushrooms

To get a finished product with excellent taste characteristics, it is necessary to responsibly approach the collection of the main ingredient. It is best to choose dry pine forests located at a sufficient distance from highways and large cities. If experience in quiet hunting is not enough, you can purchase the product from trusted mushroom pickers.

Proper preparation of the main ingredient for further processing is very important. All fruiting bodies are carefully sorted out, removing insects, particles of dirt, as well as damaged areas of hats and legs. To remove the larvae and grains of sand accumulated between the plates, the mushrooms are poured with cold water with a small amount of salt for 30-40 minutes.

Boiling mushroom bodies for caviar preparation takes no more than 15-20 minutes. If you extend this time, you can completely lose the mushroom taste and delicate aroma. With longer cooking, the structure of the pulp also changes – it becomes more loose and mushy.

After a quick boil, the mushrooms are placed in a preheated pan and fried for several minutes. This allows you to make their taste more vivid. Only after that they are passed through a meat grinder or crushed in a blender to a homogeneous consistency. The finished product is salted and seasoned with your favorite spices.

Recipes of eggs from rice for the winter

There are two options for preparing mushroom caviar from mushrooms for the winter – with and without additional sterilization. In the first case, the filled jars with the finished product are subjected to additional heating in a container with boiling water. You can avoid the use of sterilization by adding additional ingredients to the jars with the finished product – vinegar or vegetable oil.

Fresh mushrooms are most often used as the main ingredient. However, for recipes for preparing mushroom caviar from mushrooms, frozen or salted blanks are often used. The main differences will be only small nuances in their pre-processing.

To better reveal the mushroom taste of the finished caviar and make it more multifaceted, housewives resort to a variety of tricks and additional ingredients. For example, mushrooms fried until golden brown have a more pronounced taste. You can also use traditional additives – onions, carrots, garlic and tomatoes.

Rice caviar with onions

Mushroom caviar from mushrooms with onions is the easiest recipe for a delicious snack for the winter. For cooking, you need a minimum set of ingredients, and its taste will be highly appreciated by all family members. For such a simple snack use:

• 1 kg of fresh rice;
• 500 g of onions;
• salt and pepper;
• vegetable oil.

Cleaned from dirt, freshly picked mushrooms are boiled in boiling water for 20 minutes, removed and put under oppression for 2-3 hours. After that, they are passed through a meat grinder and fried over low heat for 10-15 minutes.

In another frying pan, finely chopped onion is sautéed until crispy. Then it is transferred to a pan with mushrooms. The resulting mass is evenly stirred, pepper and salt are added, then stew for another 10-15 minutes over low heat. The finished dish is cooled and laid out in jars. Pour into each 2 tbsp. l. oil to create an airtight film. Banks are closed with nylon lids and sent to the refrigerator or cellar.

Caviar from mushrooms with carrots for the winter

Carrots go great with fresh mushrooms. It balances the taste of the dish and adds a slight sweetness to it. To cook 1 kg of mushrooms in this way, use 400-450 g of carrots, coarse salt and sunflower oil for preservation. The preparation of snacks includes several stages:

1. Mushroom bodies are boiled for 15 minutes, then the excess liquid is drained from them and crushed with a blender.
2. Carrots are peeled and chopped on a coarse grater.
3. Vegetables are mixed with mushrooms in a large frying pan and fried until golden brown.
4. The finished caviar is salted and seasoned with black pepper to taste.

The appetizer is cooled and laid out in steam-sterilized glass jars. It is necessary to fill the jars tightly, leaving 1 cm empty to the neck – sunflower oil is poured there. Banks are corked with lids and put in a cool place.

Recipe for caviar from mushrooms for the winter “Lick your fingers”

One of the classic mushroom appetizer recipes. It uses onions and fresh carrots. The cooking method involves additional sterilization of the jars before rolling them under the lids.

To prepare very tasty caviar from mushrooms for the winter, use:

• 1 kg of rice;
• 3 bulbs;
• 2 carrots;
• salt and seasonings as desired.

Mushrooms are boiled for 20 minutes in lightly salted water, then cut into small pieces. They are fried together with chopped vegetables until golden brown. The mixture is ground with a blender until smooth, salted and seasoned as desired.

Glass jars are filled with finished caviar and placed in a wide pot of water. The water level should reach about 2/3 of the height of the jars. Sterilization takes place within 30-40 minutes. After that, each jar is covered with a nylon lid and sent for long-term storage.

How to make caviar from mushrooms with tomatoes

The taste of snacks when adding fresh tomatoes acquires a bright shade. In addition, the color of the dish becomes more appetizing, unlike the classic recipe. This caviar is perfect for both lunch and holiday tables.

For cooking use the following ingredients:

• 2 kg of mushrooms;
• 1 kg of fresh tomatoes;
• 2-3 bulbs;
• 1 tsp Sahara;
• salt to taste.

Tomatoes are peeled. To do this, they are scalded with boiling water and quickly removed. Then the fruits are passed through a meat grinder with a large cell. The onion is cut as small as possible. Mushrooms are boiled for 10 minutes, the water is drained from them and twisted in a meat grinder.

First, the onion is sautéed until transparent. Tomatoes are added to it and stewed for 10 minutes. Shredded mushrooms, sugar and salt are laid out with vegetables. The mass is stewed for another 10-15 minutes. After that, the finished caviar is laid out in sterile jars, corked with lids and put in a cold place for storage.

How to make caviar from salted mushrooms

A feature of this recipe is the pre-treatment of the main ingredient. To get rid of excess salt, mushrooms are soaked in cold water for 30-40 minutes. After that, they must be dried on a paper towel. For the dish you will need 1 kg of salted mushrooms, 400 g of onions and salt.

Onions are peeled and chopped as finely as possible. It is sautéed until soft, after which mushrooms chopped in a meat grinder are added to the pan. The vegetable and mushroom mass is fried for 20 minutes, then seasoned with salt if necessary. The finished snack is laid out in steamed jars, corked with lids and put in a cold place.

Camelina caviar for the winter without sterilization

Mushroom blanks have a rather long shelf life even in cases where additional sterilization has not been carried out. There are several options for such blanks. The most popular is the addition of vegetable oil to the finished product, which does not allow air to pass through and prevents the development of harmful microorganisms. You can also use additional ingredients that increase the shelf life – table vinegar and sugar.

1 kg of mushrooms are boiled in boiling water for 20 minutes, then chopped in a blender and stewed with onions, carrots and other ingredients. The resulting dish is sent to jars, into each of which 2 tbsp. l. vegetable oil. A snack prepared in this way can be stored for up to 1 year.

Recipe for caviar from fried mushrooms for the winter

The main difference between such a snack is the additional frying of the main ingredient before grinding it in a blender. Thanks to this, caviar acquires a very bright taste of fried mushrooms.

To prepare such a simple delicacy, take:

• 1 kg of rice;
• 200 g onions;
• 200 g carrots;
• sunflower oil;
• seasoning to taste.

Mushrooms boiled for 15 minutes are discarded in a colander, after which they are divided into parts and sautéed until golden brown. In a separate saucepan, onions and carrots are sautéed until tender. All components of the dish are mixed, sprinkled with salt and sent to a meat grinder. Caviar is laid out in steam-sterilized jars, additionally adding 1-2 tbsp to each. l. oils. They are covered with lids and put in a cellar or refrigerator.

Caviar from the legs of mushrooms

Many people prefer mushroom legs. Unlike hats, they have a denser structure. They are ideal for preparing caviar, while hats can be sent for salting or pickling. To prepare 1 kg of caviar from the legs of mushrooms, only salt and sunflower oil are used.

The cooking process is as follows:

1. Avoiding pre-cooking, the legs are ground in a meat grinder.
2. They are fried in a hot saucepan for ¼ hour and salted to taste.
3. The fire is reduced and the legs are extinguished for another 1/3 hour.

Since the frying process is quite long, the legs must be stirred periodically to avoid burning. The finished dish is laid out in glass jars and covered with lids. It is best to store such caviar in a refrigerator or cold cellar.

Camelina caviar with tomato paste

Tomato paste not only adds additional flavor notes. Thanks to it, you can get an appetizing color of the finished snack. Such a product will be a good addition to black bread or boiled potatoes.

To prepare a mushroom snack you will need:

• 2 kg of rice;
• 700 g carrots;
• 5 kg onions;
• 200 g of tomato paste;
• 5 cloves of garlic;
• salt.

The mushrooms are boiled for 10 minutes, after which they are thrown into a colander to drain the water. The mushrooms are then fried with chopped vegetables until golden brown. They are crushed with a blender until smooth and crushed garlic, salt and tomato paste are added. The mass is fried for ½ hour over low heat, then laid out in a glass container, corked and stored.

Caviar from frozen mushrooms

Harvesting a delicious snack from previously frozen mushrooms allows you to get a great snack dish. In order not to spoil the mushrooms, they do not need to be thawed too quickly. It is best to leave them in the refrigerator overnight or overnight. Thawed mushrooms are perfect for caviar.

It will require:

• 1 kg of frozen product;
• 2-3 bulbs;
• 1 large carrots;
• seasoning to taste;
• oil for frying.

The defrosted product does not need additional cooking. The mushrooms are chopped and sautéed with vegetables until tender. Then, using an immersion blender, they are ground until smooth. The prepared caviar is laid out in sterilized containers and securely clogged.

Caviar from mushrooms with garlic

Using more garlic creates a savory dish with fantastic flavor. Depending on taste preferences, you can change the amount of garlic, but the traditional ratio is 1 large head per 2 kg of mushrooms.

Other ingredients include:

• 400-500 g of onions;
• 1 Art. liter. sugar;
• 1-2 tbsp. l. fine salt.

Fruit bodies boiled for 15 minutes are ground in a blender until smooth with fried onions. Salted mushrooms, add chopped cloves of garlic and 1 tbsp. l. Sahara. The finished product is packed into jars and sterilized in a wide saucepan for 20-30 minutes. Jars with the finished delicacy are hermetically sealed and placed in a cool place.

Spicy caviar from camelina mushrooms

Fans of spicy recipes can cook for themselves a truly spicy snack. Depending on gastronomic preferences, you can level the amount of hot spices, choosing the perfect balance of taste and spiciness.

In the original recipe for spicy caviar from camelina mushrooms for the winter, they use:

• 2 kg of fresh rice;
• 300 g carrots;
• 2 hot peppers;
• 1 tsp red pepper;
• seasoning to taste.

Boiled mushrooms for ¼ hour are fried in a pan with carrots grated on a coarse grater. When a light crust forms on the carrots, the vegetable and mushroom mass is ground in a blender until smooth. Chili and red pepper are added to it, as well as salt to taste. The finished caviar is tightly packed into the prepared container, covered with a lid and placed in a cool place.

Mushroom caviar from rice with Bulgarian pepper

Bulgarian pepper decorates the appetizer with sweetness and great aroma. The consistency of such a dish will be very liked by lovers of a variety of vegetable spreads. Such a delicacy will perfectly complement the dining table in the winter months.

To prepare such a simple snack, use:

• 1 kg of bell pepper;
• 3 kg of fresh pine mushrooms;
• 500 g carrots;
• 5-6 bulbs;
• seasoning to taste.

Vegetables are cleaned and freshly ground in a meat grinder along with boiled mushrooms. The resulting mass is laid out in a large saucepan and fried in vegetable oil for an hour. The finished product is transferred to banks. They are subjected to half an hour sterilization in boiling water. Only after that, the jars are rolled up under the lids and cleaned in a cool place.

A recipe for mushroom caviar for the winter from rice in a slow cooker

The slow cooker is ideal for inexperienced housewives. This device facilitates the process of harvesting mushrooms for the winter. The presented recipe for caviar from mushrooms is the simplest.

To get a great ready-made dish, you need to take:

• 1 kg of rice;
• 200 g of onions;
• 1 carrots;
• seasonings as desired.

All ingredients are finely chopped and placed in a multicooker bowl. The lid of the device is covered, the “quenching” program is set for 60 minutes. After this time, the lid is opened and using an immersion blender, grind the contents of the multicooker to a homogeneous mass. Salt and ground pepper are added to taste. Caviar is laid out in steam-treated jars, covered with nylon lids and placed in a cold room.

Mushroom caviar from boiled mushrooms with lemon juice

Lemon juice gives the appetizer a bright citrus note and a pleasant sourness. In addition, it allows you to slightly increase the shelf life of the product. For caviar from raw mushrooms for the winter, according to this recipe, you will need:

• 1,5 kg of the main ingredient;
• 2 large bulbs;
• 5 Art. liter. olive oil;
• 1 / 2 lemon;
• greenery;
• salt.

The mushrooms are boiled for ¼ hour, discarded in a colander and passed 2 times through a meat grinder. Chop the onion as finely as possible and fry it in oil until golden brown. After that, the mushroom mass is added to it and stewed for 15-20 minutes.

The finished caviar is salted and lemon juice is added to it, then transferred to glass jars. They are sterilized for half an hour. Banks roll up and put in a cold room or refrigerator for later storage.

Calorie content of camelina caviar

The finished dish has a fairly low calorie content. Due to the fact that mushroom caviar is rich in fiber and protein, it is often used in diets and nutrition programs.

100 g of this product contains:

• proteins – 2,2 g;
• fats – 6,1 g;
• carbohydrates – 6,5 g;
• calories – 88,4 kcal.

Such a calorie table corresponds to traditional recipes for preparing caviar, which, in addition to mushrooms, includes carrots, onions and vegetable oil. Adding tomatoes and tomato paste will increase the percentage of carbohydrates. Canning using the oil film method will add fat to the finished dish.

Terms and conditions of storage

Subject to the tightness of the jars and the correct technology of the recipe, mushroom caviar can be stored for quite a long time without loss of taste. Even without additional sterilization, the product can be stored in steamed and tightly sealed jars for 5-6 months. In the case of sterilization, shelf life easily exceeds 1-2 years.

As in the case of storing any other blanks, cool places that are not exposed to direct sunlight are best suited for mushroom caviar. Best suited cellar in the country or unheated basement. If there are no additional storage areas for food, you can put the jars with the workpiece on the upper shelves of the refrigerator.

Conclusion

Camelina caviar is a very tender and tasty appetizer that will be a great addition to any table. A large number of cooking recipes and an impressive shelf life of the finished product make this dish one of the highest priorities in the processing of the fruits of quiet hunting.