Mushroom caviar: homemade recipes

As a rule, substandard fruiting bodies are used for recipes for preparing caviar from mushrooms (broken or too large, which are difficult to place in a jar). You can also use hard mushroom legs for such homemade snacks. After passing the components through a meat grinder, the mass becomes soft and homogeneous, so there is no need to take beautiful small mushrooms – it is better to put them in salting or canning.

In this collection, you will learn how to cook homemade mushroom caviar from fresh mushrooms and fruit bodies, pre-salted or dried.

Step-by-step recipes for mushroom caviar from salted and dried mushrooms

Caviar with egg and herbs.

Ingredients:

• 300 g salted mushrooms,
• 50 g dry mushrooms,
• 2—XNUMX bulbs,
• 2-3 garlic cloves,
• 1-2 boiled eggs
• 3-4 tbsp. tablespoons of vegetable oil
• 1 st. spoon of 5% vinegar or 1-2 tsp. spoons of lemon juice
• dill and parsley,
• ground pepper to taste.

Method of preparation:

Caviar from salted mushrooms with onions.

Ingredients:

• 0,5 kg of salted mushrooms,
• 3 – 4 onions,
• 1 teaspoon of 9% vinegar,
• 3-4 tbsp. tablespoons of vegetable oil
• 3-4 garlic cloves,
• 1 bunch of dill
• ground pepper to taste
• salt if necessary.

Method of preparation:

To prepare mushroom caviar according to this recipe, salted mushrooms must be washed, chopped in a meat grinder. Cut the onion into half rings, fry in vegetable oil until transparent. Then put the mushrooms and simmer together with stirring for 10 minutes. Then add chopped herbs, grated garlic, pepper, taste for salt and add salt if necessary. Add vinegar, mix, pack in prepared jars, cork. Keep cold.

Caviar from dried mushrooms.

Ingredients:

• 50 g dried mushrooms,
• 1 onion,
• 2 st. spoons of vegetable oil,
• 1 teaspoon 9% vinegar or lemon juice
• ground black pepper,
• salt to taste.

Method of preparation:

1. Soak dry mushrooms until soft, boil in the same water.
2. Then rinse with clean water, and let the broth settle and carefully drain it from the sediment.
3. Pass mushrooms through a meat grinder.
4. Cut the onion, fry in vegetable oil, then add mushrooms, pour in a little broth and stew with salt and ground pepper.
5. Cool and add vinegar or lemon juice. Unpack, cork.
6. Keep mushroom caviar from dried mushrooms prepared according to this recipe in the cold.

Croutons with caviar from dry mushrooms.

Ingredients:

• Bread,
• 3 bulbs
• 100 g dried mushrooms,
• 1 boiled carrot
• vegetable and butter,
• dill greens to taste.

Method of preparation:

Before preparing mushroom caviar, dry mushrooms must be soaked and boiled until soft. Then drain, dry slightly and fry in vegetable oil. Then pass through a meat grinder along with boiled carrots and fry in butter.

Cool, put on croutons, sprinkle with chopped herbs.

Here you can see a selection of photos for step-by-step recipes for caviar from dried and salted mushrooms:

Simple recipes for homemade caviar from fresh mushrooms

Caviar from different mushrooms with onions and carrots.

Ingredients:

• 2 kg of a mixture of mushrooms (boletus, boletus, porcini, boletus, mushrooms, honey mushrooms, chanterelles),
• 3-4 onions,
• 3-4 carrots,
• 2 a glass of vegetable oil,
• 3 laurel leaves,
• 2 tbsp. tablespoons of salt
• 1 teaspoon ground black pepper,
• 1 st. a spoonful of 9% vinegar.

Method of preparation:

To cook caviar according to this recipe, mushrooms need to be peeled, cut, boiled in salted water for 15 minutes. After that, recline in a colander, pass through a meat grinder.

Finely chop the onion, grate the carrots, fry together in half the vegetable oil. Add mushrooms, salt, pepper, pour in the rest of the oil, put the bay leaf and simmer the caviar while stirring for 1,5-2 hours. Shortly before the end of cooking, pour in the vinegar.

Arrange the finished caviar in sterilized jars, roll up.

Caviar with olive oil and lemon juice.

Ingredients:

• 500 g mushrooms,
• 1 bunch of green parsley,
• 1 onion,
• 3-5 Art. spoons of olive oil,
• 2 teaspoons of freshly squeezed lemon juice,
• ground black pepper,
• salt to taste.

Method of preparation:

1. Before cooking caviar, mushrooms need to be prepared: pour cold water for 2 days requiring soaking, changing the water 3-4 times, clean the tubular mushrooms from debris.
2. Cut the mushrooms and simmer until the liquid evaporates. Fry chopped onion in olive oil.
3. Pass mushrooms and onions through a meat grinder.
4. Pepper, salt, pour in lemon juice, mix, put in a prepared jar, sterilize for 20 minutes. Cork and store in the refrigerator.

Caviar from agaric mushrooms with vegetables.

Ingredients:

• 2 kg of agaric mushrooms,
• 0,5-0,7 kg of onion face,
• 0,5 kg carrots,
• 0,5 kg of tomatoes,
• 0,5 kg of Bulgarian pepper,
• 1 garlic head,
• 1 glass of vegetable oil,
• 2,5 tbsp. tablespoons of salt
• 0,5 st. spoons of 70% vinegar essence.

Method of preparation:

1. To prepare mushroom caviar, agaric must be soaked for 1-2 days to remove the milky juice, then boil for 30 minutes, drain.
2. Ready mushrooms, peeled bell peppers and tomatoes, scroll through a meat grinder or chop with a blender.
3. Cut the onion, grate the carrots, fry together in half the norm of vegetable oil.
4. Pour the remaining oil into a saucepan, heat, put the mushroom mass and fried vegetables, add salt and sugar, mix and after boiling, simmer over low heat for 1 hour. Stir frequently to avoid burning.
5. 10 minutes before the end of cooking, add the garlic passed through the press. 2 minutes before the end of cooking, pour in acetic acid. Pack the finished caviar in sterilized jars, roll up.

Caviar with vegetables and spicy tomato sauce.

Ingredients:

• 3 kg of mushrooms,
• 1 kg of Bulgarian pepper,
• 1 kg carrots,
• 1 kg of onion,
• 0,5 l vegetable oil,
• 0,5 l spicy tomato sauce,
• 1 st. a spoonful of 70% vinegar essence,
• 3-4 bay leaves,
• 1 teaspoon ground black pepper,
• 5 st. spoons of salt.

Method of preparation:

1. To cook caviar from fresh mushrooms according to this recipe, you need to finely chop the onion, grate the carrots, and fry together with the addition of vegetable oil.
2. Boil the mushrooms until tender in salted water, drain and pass through a meat grinder together with the bell pepper, peeled from seeds.
3. Add fried carrots and onions to the mushroom mass, pour in the remaining vegetable oil, mix and put on fire.
4. Bring to a boil and simmer for 20 minutes, stirring occasionally to prevent burning.
5. Put bay leaf, ground pepper, salt to taste, mix and simmer for another 10 minutes.
6. After that, add tomato sauce, simmer for another 20 minutes, then pour in the vinegar, mix and remove from heat.
7. Arrange hot caviar in sterilized jars, cork with boiled lids, turn over and wrap until cool.

Caviar with spicy herbs.

Ingredients:

• 1 kg of mushrooms,
• 3-4 onions,
• 70 ml of vegetable oil,
• 1 st. a spoonful of 9% vinegar,
• 2 bunches of herbs (cilantro, dill, parsley, basil),
• 1 tbsp. a spoonful of salt.

Method of preparation:

For this simple caviar recipe, mushrooms need to be peeled, boiled in salted water for 30 minutes, removing the foam. Then drain and pass through a meat grinder along with onions fried in oil. Pour finely chopped greens into caviar, pour in vinegar, mix. Packed in 0,5-liter jars, cover with tin lids and put on sterilization for 40 minutes. Then roll up.

Caviar with onion and tomato.

Ingredients:

• 2 kg of mushrooms,
• 1 kg of tomatoes,
• 500 g onion,
• salt, black peppercorns,
• vegetable oil to taste.

Method of preparation:

Boil mushrooms for 30 minutes, put in a colander, then pass through a meat grinder. Stew with the addition of vegetable oil for 10 minutes and add the tomatoes passed through the meat grinder. Simmer while stirring for 20 minutes. Then put onion cut into very small cubes and cook for 10 minutes. Then add salt, black pepper, mix, cook for another 1 minute.

Arrange the boiling mushroom caviar, prepared from fresh mushrooms according to this recipe, in sterile jars, roll up. Store in the cellar.

Boletus caviar with onions and carrots in tomato sauce.

Ingredients:

• 1 kg of boletus boletus, butter, white or other thirtieth mushrooms,
• 2 bulbs
• 1 carrots,
• 3-4 tomatoes
• 1 st. a spoonful of 9% vinegar,
• vegetable oil,
• ground pepper,
• salt to taste.

Method of preparation:

Mushrooms clear of debris, large cut and boil in salted water until tender. Drain the broth, leaving 0,5 cups in case the caviar starts to burn during stewing. Pass mushrooms through a meat grinder.

Cut the onion, grate the carrots, fry together in vegetable oil. Then add mushrooms, chopped tomatoes to the pan and, salt and pepper, simmer for 20 minutes.

If necessary, pour in the mushroom broth, then add vinegar, mix and pack the caviar in sterilized jars.

Store in a cool place.