Mushroom caviar from waves for the winter: cooking recipes

In autumn, sometimes harvesting mushrooms for the winter becomes one of the main activities for lovers of quiet hunting. Among other conservation mushroom caviar enjoys well-deserved popularity. And you can cook it from almost any variety of mushrooms. Volnushki can please mushroom pickers with a truly plentiful harvest. Therefore, caviar from waves is a very grateful preparation. And, using numerous and varied recipes, you can make magnificent and tempting stocks of this dish for the winter.

Is it possible to make mushroom caviar from volushki

Mushroom caviar is a versatile preparation. It can also be used as a filling for pizza, pies and pies, as an addition to second courses, and even just as an appetizer, spreading on bread or toast.

Many housewives, knowing that the mushrooms are conditionally edible mushrooms, doubt whether it is possible to cook mushroom caviar from them. In fact, this is quite real, and it tastes no worse than when using butter, honey mushrooms or even saffron milk caps. Moreover, volushki, as a rule, are found in larger quantities than other mushrooms. And the methods of preparing caviar from the waves are very diverse. After all, it can be created from boiled, and from salty, and even from dry waves.

How to cook mushroom caviar from volushki

For the manufacture of mushroom caviar, you will need, first of all, the waves themselves, pink or white, it doesn’t matter. Mushrooms brought from the forest are traditionally cleaned of debris, washed, cut off the lower part of the legs and, if possible, clean off the fluffy fringe that borders the hats.

Mushroom caviar can be prepared both from hats and from the legs of volushki. Therefore, if not so many mushrooms were collected, hats can be used, for example, for frying in batter or with sour cream. And the legs will serve as a wonderful raw material for making caviar.

But before preparing any dish, the waves need additional soaking and boiling. Since their fruiting bodies contain bitter milky juice, which, when consumed fresh, can even cause food poisoning.

Soak the waves in cold water from 1 to 3 days. Water during soaking must be changed periodically. The frequency of water changes depends on the temperature at which the soaking process takes place. If it is warm outside, then the water can be changed every 6-8 hours so that the mushrooms do not sour.

And for the final removal of bitterness from the waves, they must also be boiled in water with the addition of salt and citric acid for at least half an hour.

Traditional recipe for caviar from volushki

Mushroom caviar from boiled volushki in the traditional form is prepared with a minimum amount of ingredients.

You need:

• 2,5 kg of prepared boiled waves;
• 3 large bulbs;
• 12 peas of black pepper;
• 3 leaves of lavrushka;
• 1,5 tbsp. l. table 9% vinegar;
• 300 ml of vegetable oil;
• to taste the salt.

Preparation:

1. Mushrooms are crushed with a meat grinder and transferred to a thick-walled pan, adding half of the vegetable oil put according to the recipe.
2. Onions are cut into rings, fried in the other half of the vegetable oil and also passed through a meat grinder.
3. Add to the mushrooms and put black pepper, salt and bay leaf there.
4. With frequent stirring, boil the mass over low heat for about an hour and a half.
5. Vinegar is added after 1 hour and 20 minutes.
6. Caviar is laid out hot in small sterile jars, hermetically rolled up and cooled for a day.

How to make mushroom caviar with tomatoes

Unlike other mushroom caviar recipes, this appetizer is best prepared in the midst of the autumn season, when you can easily find a lot of fresh cheap tomatoes, and the photo will help to imagine what the result will be.

You need:

• 1 kg of waves;
• 1 kg of tomatoes;
• 1 kg onions;
• 500 ml of vegetable oil;
• 2 tbsp. l. 9% vinegar;
• salt, sugar, ground black pepper – to taste.

Preparation:

1. Mushrooms are ground through a meat grinder or using a blender.
2. Tomatoes and onions are cleaned of everything superfluous and also turned into minced meat.
3. Mix mushrooms, onions and tomatoes, add sunflower oil, salt, sugar and spices.
4. Simmer over moderate heat for about 40 minutes.
5. Then vinegar is poured in, brought to a boil and the finished caviar is immediately laid out in sterile jars.
6. Roll up for the winter and after cooling are placed in storage.

Delicious caviar from volnushki with carrots

Carrots are a popular ingredient that softens the taste of mushroom caviar, making it more sweet.

You need:

• 2 kg of waves;
• 3 large carrots;
• 3 large onions;
• 400 ml of vegetable oil;
• 1/3 tsp mixtures of ground peppers;
• Salt to taste;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. The soaked and boiled waves are washed again in cold water, crushed with a blender or meat grinder.
2. Onions and carrots are peeled, cut into strips and rings and fried first in a small amount of oil over a good fire.
3. Then crushed to a state of puree and mixed with mushrooms.
4. In a deep frying pan or saucepan, pour a mixture of vegetables and mushrooms with vegetable oil and simmer the caviar for about 1,5 hours over low heat without a lid.
5. In the process of quenching, the mass must be periodically mixed, avoiding burning.
6. The boiling billet is distributed in sterile jars, clogged for the winter.

How can you make mushroom caviar from salty waves

From salty waves you can cook a very spicy snack, which will not be equal on the festive table.

You need:

• 1000 g of salty waves;
• 2 garlic cloves;
• 2 bulbs;
• 100 ml of vegetable oil;
• ¼ tsp ground black pepper;
• 70 ml of 9% table vinegar.

Compared to other recipes, cooking mushroom caviar from salted volushki for the winter will take very little time.

Preparation:

1. Onions and garlic are peeled and finely chopped with a sharp knife.
2. Pass in a deep frying pan so that the vegetables acquire a golden hue, but do not burn.
3. Salted volnushki are washed under running cold water and mashed with a blender or meat grinder.
4. Attach mushrooms to onions and garlic, stew for no more than 10 minutes.
5. Add spices, vinegar, the rest of the vegetable oil.
6. Mix thoroughly, turn off the fire, lay out in sterile jars.
7. Cover with lids and additionally sterilize mushroom caviar in a water bath for about a quarter of an hour (0,5 l of a jar).
8. Twist, cool and put in storage.

Dried mushroom caviar recipe

Dried volushki are not often harvested for the winter, because, unlike the same white mushrooms, they will not have such an intense mushroom aroma. But for the preparation of mushroom caviar, they are very useful.

The cooking technology itself is not fundamentally different from the use of freshly cooked mushrooms. The main thing is that additional time is needed to have time to saturate the waves with the necessary moisture. Usually, dried mushrooms are soaked overnight (at least 12 hours) in cold water. Then it is additionally washed, and then used further according to the recipe.

After soaking, about 100 g of mushrooms suitable for further cooking can be obtained from 1200 g of dried mushrooms.

How to cook caviar from volnushki with mustard

Mustard is able to give caviar from volushek mushrooms a piquant sharpness and an attractive taste. Even just spread on bread, it will satisfy the most demanding requirements.

You need:

• 1 kg of waves;
• 1,5 tbsp. l. dry mustard;
• ½ tsp citric acid;
• 6 Art. l. vegetable oils;
• 4 tbsp. l. 6% vinegar;
• salt and ground black pepper to taste.

Preparation:

1. Soaked and boiled mushrooms are crushed through a meat grinder.
   Attention! If you want to get a more uniform and fine-grained consistency of caviar, then you can skip the mushroom mass through a meat grinder twice.

2. Vinegar is combined with vegetable oil, mustard, citric acid, salt and pepper are added.
3. Mix everything well, bring to a boil over medium heat and heat for another 15 minutes.
4. Spread in jars, cover with lids and sterilize for 45 minutes from the moment the water boils.
5. Roll up for the winter.

How to cook caviar from lemon wedges

Among the methods for preparing caviar from volushki for the winter, there is one in which lemon juice is used instead of table vinegar.

This recipe seems to be specially designed for those who take special care of their health. As a result, the taste of mushroom caviar becomes softer and more natural.

You need:

• 1 kg of mushrooms;
• 3-4 tsp freshly squeezed lemon juice;
• 2 bulbs;
• 4 tbsp. l. sunflower or olive oil;
• ground pepper and salt.

Preparation:

1. Prepared waves are turned into a homogeneous mass using a meat grinder.

   

2. The onion cut into rings is fried in oil, after which it is crushed in the same way and attached to the mushrooms.
3. Add lemon juice, pepper and salt, mix and bring to readiness for 15-20 minutes over moderate heat.

   

4. Hot mushroom caviar is laid out in sterile glass jars, closed with tight polyethylene lids.
5. After cooling, store in the refrigerator.

How to cook caviar from frozen waves

Cooking mushroom caviar from frozen mushrooms is no different from fresh ones. Especially if before freezing, the waves were soaked and boiled in salted water. But it is very convenient to pull out the required amount of frozen mushrooms at any time and create fresh and very tasty caviar from them. Moreover, the ingredients for the recipe are selected off-season, which are easy to find at any time of the year.

You need:

• 3 kg of frozen waves;
• 500 g of onions;
• 500 g carrots;
• 4 Art. l tomato paste;
• 2 tbsp. l. 9% vinegar;
• pepper, salt – to taste;
• 350 ml of sunflower oil.

Preparation:

1. At night, frozen mushrooms are transferred to the usual compartment of the refrigerator so that by morning they can defrost naturally.
2. In the future, all the main steps for making caviar are repeated according to the traditional recipe.
3. After some languishing of the mushroom mass in oil with chopped carrots and onions, tomato paste is added to them and stewed for another half hour.
4. 10 minutes before readiness, spices and vinegar are added to them, laid out in jars.
5. The same number of eggs are sterilized in a water bath in order to preserve it for the winter. Or take a sample and enjoy its taste immediately after cooling.

How to make caviar from flakes with garlic

You need:

• 2,5 kg of prepared mushrooms;
• 2 large bulbs;
• 1,5 heads of garlic;
• 2 laurel leaves;
• 1,5-2 tbsp. l. chopped dill;
• 1 tbsp. l. 9% vinegar;
• 120 ml of vegetable oil;
• salt and a mixture of peppers – to taste.

The whole cooking scheme is similar to that described in the traditional recipe. Garlic is introduced in crushed form after 15 minutes of stewing a mixture of mushrooms and onions. For storage for the winter, it is advisable to sterilize the caviar.

Delicious caviar from rice and walnuts

Below is a recipe for a very tasty caviar from volushki with the addition of salted mushrooms. Few people doubt the delicious taste of the latter, and when salted, they are one of the most delicious varieties of mushrooms.

You need:

• 1 kg of soaked and boiled waves;
• 1 kg of salted mushrooms;
• 200 ml of vegetable oil;
• 2 bulbs;
• 3 cloves of garlic;
• ¼ tsp ground black pepper;
• 100 ml of 9% table vinegar.

Preparation:

1. Finely chopped onion and garlic are fried in a small amount of oil.
2. Salted mushrooms, if necessary, are washed in cold water to remove excess salt, and crushed together with waves in a blender.

   

3. Combine the mushrooms with garlic and onions, add the remaining oil, black pepper and simmer for 15-20 minutes until tender.
4. Vinegar is poured in, mixed, laid out in clean dishes and, covered with lids, sterilized for a quarter of an hour in boiling water.
5. Roll up for the winter.

By the same principle, you can cook caviar from volnushki with any other mushrooms: honey mushrooms, chanterelles, butternuts, russula, pigs.

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

A slow cooker can facilitate the process of making mushroom caviar, since the individual stages of cooking will not require constant attention. But in general, the technology remains the same.

The composition of the ingredients can be taken from any of the above recipes for caviar from waves.

Preparation:

1. Grate the carrots, cut the onion into cubes. Place in a bowl and turn on the “baking” mode for half an hour.
2. Welded waves are turned into a homogeneous mass using a meat grinder or food processor.
3. Roasted vegetables from the multicooker are also sent there.
4. The mixture obtained at this stage, together with all the released liquid, is placed back into the bowl, oil and spices are added, and the “baking” mode is set again for half an hour.
5. Add vinegar and crushed garlic to the bowl.
6. Distribute caviar in jars.

Storage Rules

If jars with mushroom caviar are covered with tight nylon lids and stored strictly in the refrigerator, then sterilization can be dispensed with. True, the shelf life in this case should not exceed 5-6 months. For storage in the basement or just in a cool pantry, caviar requires additional sterilization and hermetic sealing with metal lids. In the cool and dark cellar, such caviar can be preserved for 12 months.

Conclusion

Caviar from volnushki cannot but tempt with the relative ease of preparation and the ability to tasty utilize a large number of mushrooms. With its help, you can easily replenish your stocks for the winter with a delicious and nutritious snack that will come in handy in any situation.