Podtopolnik mushroom caviar: the most delicious recipes for the winter, terms and conditions of storage

Caviar from poplars for the winter is an excellent and satisfying preparation. For cooking, mushrooms are used, called poplar rowing. Spicy in taste and beautiful in appearance, the treat will be a real find for any housewife in the cold season. It is only important to follow the recipe for preparing such caviar and properly prepare its main component – podtopolniks.

Preparation for cooking mushroom caviar from podtopolnikov

Before starting the main culinary actions, the collected poplar rows must be carefully processed. It is enough to rinse small-sized poplars with warm water, while larger ones will have to be cleaned: remove the coarse skin from the cap and scrape off the plate. Leave the prepared ingredient to soak for a few days. At the same time, periodically rinse the poplars, filling the container with mushrooms with clean, slightly salted water.

Usually, to prepare caviar, the main ingredient must be boiled in advance. To do this, the rows are boiled for at least 45 minutes over low heat.

Recipes for caviar from podtopolnikov

The easiest option for preparing mushroom treats, which requires a minimum amount of products:

• rowing – 1 kg;
• carrots – 1 pcs .;
• onion – 2 pcs .;
• vegetable oil – 30 ml;
• cloves – 3 pcs.;
• peppercorns – 3 pcs.;
• salt.

Podtopolniki mushroom caviar

Stages of preparation:

1. Podtopolniki boiled for ½ hour, cool, grind in a blender or through a meat grinder.
2. Chop the peeled vegetables, sauté in a frying pan with oil for 5 minutes, mash.
3. Combine the prepared pasty mixtures, add the remaining ingredients and salt.
4. Boil caviar for 1/3 hour, arrange in sterilized jars, cork. Store in a cool place, such as a refrigerator or cellar.

Signature recipe for caviar from podtopolnikov

To really tasty prepare rows for the winter, it is enough to use a proven recipe for their preparation. The result is spicy, with a touch of spiciness and rich taste.

Ingredients:

• podtopolniki – 2 kg;
• garlic – 5 denticles;
• mustard – 1 tbsp. l .;
• carrots – 1 pcs .;
• Onion – 1 units;
• vinegar – 5 st. l .;
• vegetable oil – 50 ml;
• citric acid – 2 g;
• pepper;
• salt.

Row mushroom preparation

Stages of work:

1. Boil the poplars in salted water with the addition of citric acid for at least 40 minutes.
2. Drain in a colander, let cool.
3. Grind the vegetables in a food processor, fry for 5 minutes over medium heat until soft.
4. Place the mushrooms in a blender, mash them, add to the pan with vegetables.
5. Add salt, spices, chopped garlic and mustard, mix. Simmer until all liquid has evaporated.
6. Spread hot caviar in prepared containers, roll up, leave to cool under a blanket for 2 days.

How to cook caviar from podtopolnikov in a slow cooker

An excellent version of mushroom seaming, prepared according to a simplified scheme.

Ingredients:

• podtopolniki – 3 kg;
• carrots – 9 pcs .;
• garlic – 9 denticles;
• onion – 12 pcs .;
• vinegar – 6 st. l .;
• salt – 3 tsp;
• sunflower oil – 200 ml;
• ground pepper.

Harvesting caviar from podtopolnikov for the winter

Stages of preparation:

1. Twist the prepared soaked and boiled podtopolniki into a meat grinder.
2. Grate the carrots, chop the onion into cubes.
3. Turn on the multicooker in the “Baking” mode, add oil, simmer vegetables for 30 minutes.
4. Grind vegetables through a meat grinder.
5. Place the porridge-like mixture of mushrooms and frying in a slow cooker, cook on the same mode for another ½ hour. In the process, add the remaining oil, salt and spices.
6. After the time has elapsed, introduce vinegar, mix, sweat for another 5 minutes, then transfer the treat to jars.

It is recommended to store caviar in the refrigerator under a nylon lid, or roll up and send to the cellar.

Podtopolnik mushroom caviar for the winter with tomatoes

For a richer taste of the workpiece, it is better to use not the rows themselves, but “dilute” them with butter or chanterelles.

Ingredients:

• assorted mushrooms – 1,5 kg;
• tomatoes – 0,5 kg;
• vegetable oil – 150 ml;
• medium carrots – 2 pc.;
• onion – 1 pcs .;
• spice;
• salt.

Caviar from butter and podtopolnikov

Stages of work:

1. Prepare and boil the poplars, and boil all other forest gifts in salted water for 30-40 minutes.
2. Chop with a knife or in a meat grinder, fry over low heat for 15 minutes.
3. Grind vegetables: tomatoes – in cubes, onions – in half rings, carrots – on a grater.
4. Combine the components in a pan, add oil, sauté for 10 minutes.
5. Add the base of podtopolnikov, spices, salt.
6. Stir, sweat for 5 minutes, then spread the still hot caviar into jars.
7. Sterilize in hot water for 30 minutes.

Store in a dark cool place no longer than 4 months.

How to make mushroom caviar from podtopolnikov with onions and garlic

The rich-tasting preparation is especially liked by men as a savory snack.

Ingredients:

• boiled poplars – 3 kg;
• carrots – 1 kg;
• onion – 1 kg;
• tomato juice – 120 ml;
• garlic – 10 denticles;
• vegetable oil – 100 ml;
• salt.

Piquant caviar from poplars with garlic and onions

Stages of preparation:

1. Clean the poplars, soak for a few days, then boil in salted water for 1 hour. When cool, twist through a meat grinder.
2. Fry chopped vegetables until golden brown. We combine onion-carrot frying with a mushroom base and tomato paste. Stir, salt, simmer for ½ hour.
3. At the end, add grated garlic, cover, bring to readiness.
4. Transfer the caviar to clean jars, place the containers in a deep saucepan with boiling water, sterilize for 1 hour over low heat.

How to cook caviar from poplar row with zucchini

To make the taste of poplars more tender and juicy, it is enough to prepare a winter preparation with a vegetable base. As a result, the dish is light and suitable even for a lenten menu.

Ingredients:

• podtopolniki – 1 kg;
• zucchini – 500 g;
• tomato paste – 3 st. l .;
• vegetable oil (refined) – 160 ml;
• vinegar – 2 st. l .;
• onion – 250 g;
• bay leaf – 3 pcs .;
• carrots – 300 g;
• salt;
• allspice – 8 peas.

Row mushroom caviar with vegetables

Stages of work:

1. Transfer the boiled and cooled podtopolniki to the blender bowl.
2. Add here the zucchini, peeled from the skin and seeds, chopped into cubes.
3. Puree ingredients until smooth.
4. Chop onions and carrots, fry until golden. Combine with mushroom base and tomato paste. Stir, put on fire, simmer for ½ hour.
5. Salt, add spices and vinegar.

Can be used immediately or put into jars, close with nylon lids and refrigerate.

Recipe for mushroom caviar from podtopolnikov for the winter with lemon juice

To make a familiar dish especially interesting, you can use the recipe for the most delicious mushroom caviar from poplars with a citrus note. Such a preparation is well stored all winter and is perfect for a vegetable side dish.

Ingredients:

• podtopolniki – 1 kg;
• lemon juice – 2 st. l .;
• onion – 2 pcs .;
• vinegar essence – 1 tsp;
• vegetable oil – 160 ml;
• carrots – 2 pcs .;
• tomatoes – 3 pcs .;
• salt – 2 tsp;
• greens – a bunch;
• ground pepper – 1 tsp;
• garlic – 4 tooth.

Row caviar with lemon juice

Stages of work:

1. Boiled podtopolniki pour lemon juice, let it brew, fry in a pan until golden brown.
2. Saute chopped vegetables in different pans. In this case, add the garlic to the onion at the end of frying, and the tomato pulp to the carrots.
3. Pass the cooled podtopolniki through a meat grinder, combine with stewed vegetables, salt.
4. Simmer for an hour, then add the essence.

Arrange in a container of a suitable size, roll up, rearrange in a cold place for further storage.

Recipe for caviar from podtopolnikov for the winter with hot pepper

The male part of the population likes “burning” dishes more. It is good that mushroom caviar can be cooked spicy, from which its taste will not deteriorate at all. To create a treat, you need to prepare:

• podtopolniki – 3 kg;
• hot pepper – 3 pc.;
• garlic – head;
• oil – 55 ml;
• salt – 1 tsp;
• coriander – a pinch;
• greens.

Row caviar and hot pepper

Stages of work:

1. Boil the poplars, allow time to cool, cut into pieces.
2. Chop hot pepper and garlic into small pieces.
3. Combine the ingredients together, fry in a pan for 15 minutes. Then add spices and mix.
4. Twist the finished base into a meat grinder, arrange in jars, rearrange in the refrigerator.

It is better to store caviar under nylon covers. Due to the large amount of spiciness, it will retain its freshness for a long time.

Recipe for caviar from podtopolnik mushrooms for the winter with eggplant

A very satisfying and tasty version of the usual mushroom preparation. Suitable as a snack in the cold season or as an addition to any side dish.

Ingredients:

• poplar rows – 1 kg;
• eggplants – kg 2,5;
• red onions – 350 g;
• tomato paste – 2,5 st. l .;
• carrots – 350 g;
• garlic – 5 teeth;
• Bulgarian pepper – 350 g;
• tomatoes – 250 g;
• salt – 2 Art. l .;
• oil – 100 ml;
• spices (to taste) – 50 g.

Mushroom caviar with eggplant

Stages of preparation:

1. Cut eggplant into slices up to 1 cm thick, salt, leave for 20 minutes. Wash vegetables, removing bitterness from them.
2. Fry the ingredient until golden brown.
3. In a separate pan, stew the boiled podtopolniki with onion, chopped in half rings.
4. Combine mushroom and eggplant base, add chopped pepper and grated carrots, mix. Simmer over low heat for ¼ hour.
5. Add diced tomatoes, garlic and tomato paste.
6. Season the dish with spices, add salt to taste.
7. Fry for another 20 minutes, then puree the mixture in a blender.
8. When the caviar has cooled slightly, move to clean containers, roll up, put in a dark place.

Terms and conditions of storage

To preserve the cooked dish from the poplars, it is recommended to use several methods:

• move to a pantry or cellar – a few months;
• put in the refrigerator – 1-2 weeks;
• put in the freezer – at least a year.

Conclusion

Caviar from poplars for the winter is an excellent preparation suitable for any feast. Due to the high protein content in mushrooms, the dish turns out to be quite satisfying so that its consumption is small. The correct addition of podtopolniki with vegetables, spices and aromatic components will help make the appetizer tasty and desirable. It is only important to find “your” recipe.