Recipes for mushroom caviar from porcini mushrooms for the winter

The recipe for caviar from porcini mushrooms for the winter occupies a special place among other preparations. Even a small spoonful of this delicacy can add mushroom flavor to soup, potatoes, hodgepodge or stew. Caviar is also good as an independent snack with a slice of bread.

How to cook caviar from porcini mushrooms

Regardless of the recipe chosen, there are processes that are the same for all options for preparations, without which it is impossible to properly prepare caviar.

Fresh mushrooms must be carefully sorted and washed. Set aside spoiled specimens with browning and wormholes. Rubbish and dirt are best shaken off with a brush or by wiping the fruits with a damp cloth. Wash the product under a running stream. When immersed in water, there is a high risk that mushrooms will absorb a lot of excess liquid.

If the recipe provides for boiling, then water should be taken 3-4 times more than the volume of the product. The first water after boiling is better to drain and use fresh. Foam that forms on the surface must be collected. The mushrooms are ready when they all sink to the bottom of the pot.

Grind caviar in a meat grinder, food processor or blender. The consistency of the mass can be absolutely smooth or with small pieces – as you like.

Recipes for mushroom caviar from porcini mushrooms for the winter

Caviar from porcini mushrooms is universal for the winter. A selection of recipes describes the preparation of blanks that can be served on the table as an independent treat or used as an ingredient for other dishes.

A simple recipe for caviar from porcini mushrooms

This recipe for caviar from porcini mushrooms for the winter is so easy that even a novice hostess will understand without playing the process on video. The consistency and taste of the finished dish make it an ideal filling for various pastries.

Proportions of ingredients:

• forest mushrooms – 2000 g;
• onion – 270 g;
• carrots – 270 g;
• vegetable oil – 95 ml;
• salt – 1,5 tsp;
• ground black pepper – 0,5 tsp.

Recipe step by step:

1. Boil mushrooms. Then decant the broth, throwing them into a colander.
2. Saute chopped vegetables in oil until soft.
3. Grind all ingredients in a meat grinder. Then transfer to a saucepan, add salt and pepper and simmer for 40 minutes.
4. Distribute the workpiece in sterile jars, roll up the lids and leave to cool, covering them with a warm blanket.

Recipe for caviar from dried porcini mushrooms

Experienced housewives know how to make caviar from porcini mushrooms not only in autumn and summer, but also in winter. It is enough to use dried specimens as the main ingredient. From them, the appetizer is even more fragrant.

Proportions of ingredients:

• dried porcini mushrooms – 150 g;
• onion – 140 g;
• vegetable oil – 60-80 ml;
• garlic – 10-15 g;
• vinegar – 20-40 ml;
• salt, sugar and pepper.

Recipe step by step:

1. Rinse dried mushrooms, transfer to a suitable container and pour water to swell. Leave on for at least 3-4 hours or overnight.
2. Drain the liquid, pour in fresh water, send everything to the fire. Cook for 30-40 min.
3. Put the diced onion and finely chopped garlic into a frying pan with heated oil. With constant stirring, saute vegetables for 5-7 minutes.
4. To the ruddy onion in the pan, put the boiled mushrooms squeezed out of moisture. Simmer all the ingredients together for 5 minutes, flavoring them with spices and salt.
5. Cool the resulting mass and grind with a blender to a puree state. Pour vinegar into the caviar, if necessary – adjust the taste with spices and mix everything with a spoon.

Recipe for caviar from the legs of porcini mushrooms

If you stuff the caps of large porcini mushrooms, then you can make caviar for the winter from the legs. The cooking process will not differ from recipes that use all parts of the mushroom. You should only wash the legs more thoroughly, as more litter and earth accumulate on them.

Proportions of ingredients:

• mushroom legs – 2000 g;
• onion – 70 g;
• vegetable oil – 115 ml;
• vinegar – 45 ml;
• fresh parsley – 20 g;
• salt pepper.

Recipe step by step:

1. Chop the washed legs and peeled onion into cubes. Fry everything in a pan until golden brown on mushrooms.
2. Grind the fried legs and onions with a blender or meat grinder. Then transfer to a saucepan, add salt and spices, add a little water so that it does not burn, and simmer for 30-40 minutes.
3. Immediately pack the blank for the winter in jars, close with iron lids.

Caviar from porcini mushrooms with garlic

Garlic goes well with mushrooms, so it is present in most dried porcini caviar recipes. The basic version of such a preparation for the winter is given below.

Proportions of ingredients:

• porcini mushrooms – 3000 g;
• onion – 140 g;
• garlic – 30 g;
• vegetable oil – 50 ml;
• white wine vinegar – 90 ml.
• ground spices and salt – to taste.

Recipe step by step:

1. Chop onion and garlic and fry until golden brown.
2. Boil mushrooms, cool, squeeze and grind in a meat grinder.
3. Mix the mushroom mass with sautéed vegetables and simmer for 15 minutes, adding salt and seasonings.
4. Fill half-liter jars with hot caviar, cover them with lids and soak for 1 hour in a pot of boiling water.
5. After that, screw the jars with lids and wrap them until they cool completely.

Recipe for caviar from porcini mushrooms without sterilization

This caviar from porcini mushrooms is suitable for a quick dinner. Due to its rather homogeneous, pate-like consistency, it spreads well on bread and is suitable for filling pita bread or tartlets.

Proportions of ingredients:

• fresh mushrooms – 500 g;
• onion – 70 g;
• vegetable oil – 60 ml;
• lemon juice – 20 ml;
• salt, ground pepper mixture – to taste.

Recipe step by step:

1. Stew finely chopped mushrooms with a small amount of water under the lid in a saucepan for 1 hour.
2. Sauté the chopped onion and set aside. Pass it 2 times through a meat grinder with a fine grate or beat it with a blender along with the cooled mushrooms.
3. Add salt, spices and lemon juice to the resulting mass. Stir, return to the fire and, after boiling, distribute into sterile jars, which are then sealed for the winter.

Caviar from porcini mushrooms in a slow cooker

Cooking mushroom caviar from porcini mushrooms in a slow cooker is easier than on a stove in a pan, because you do not need to constantly stir the mass during the stewing process, being afraid that it will burn.

Proportions of ingredients:

• fresh mushrooms – 500 g;
• onion -90 g;
• carrots – 140 g;
• tomatoes – 200 g;
• dill greens – 20 g;
• vegetable oil – 80 ml;
• garlic -15-20 g;
• salt and pepper – to taste.

Recipe step by step:

1. Pour boiling water over mushrooms and finely chop. Chop the onion into cubes, rub the carrots on a fine grater.
2. Pour oil into the multicooker bowl, put mushrooms and start the “Frying” option. Cook the main ingredient of caviar for 10 minutes. with lid open with occasional stirring.
3. Next, put the carrots with onions and cook in the same mode for another 5-7 minutes.
4. Pour boiling water over the tomatoes, remove the skin from them and twist through a meat grinder. Chop the dill, and press the garlic through a press. Put these products in a multicooker bowl, salt and pepper.
5. Close the lid of the device, switch it to the “Extinguishing” mode and cook the caviar for another 45 minutes. Transfer the hot billet to a sterile container and tightly close the lid until winter.

Mushroom caviar from boiled porcini mushrooms with tomato paste

You can make caviar from porcini mushrooms for the winter without using vinegar. Dry white wine will perfectly cope with the role of a preservative, as in the recipe below for harvesting with tomato paste.

Proportions of ingredients:

• boiled mushrooms – 1000 g;
• onion – 200 g;
• carrots – 200 g;
• vegetable oil – 150 ml;
• tomato paste – 120 g;
• dry white wine – 80 ml;
• garlic – 30 g;
• salt and spices to taste.

Recipe step by step:

1. Saute chopped onion and carrot until soft. Drain all the water from the heat-treated porcini mushrooms.
2. Grind browned vegetables, garlic and mushrooms in a meat grinder. Mix mass.
3. Transfer caviar to a deep frying pan with a thick bottom, add tomato paste, wine, salt and spices. Simmer covered over moderate heat for 1 hour, making sure that the mass does not burn.
4. Cork the blank for the winter in dry sterile jars and wrap until it cools completely, turning the container with caviar upside down.

Caviar from porcini mushrooms with carrots and onions

Adding vegetables to caviar from fresh porcini mushrooms makes not only its taste richer, but also its appearance more appetizing. Such an appetizer can also be served on the festive table, for example, in the winter for the New Year.

Proportions of ingredients:

• mushrooms – 1000 g;
• onion – 250 g;
• carrots – 250 g;
• garlic – 20-30 g;
• vinegar – 20 ml;
• vegetable oil – 50-70 ml;
• salt – 20 g;
• allspice – 3-4 peas;
• bay leaf – 2 pcs .;
• ground black pepper to taste.

Recipe step by step:

1. Pour the prepared main ingredient with water and boil after boiling for 20-25 minutes, adding allspice, bay leaf and salt to the pan. Rinse in cool water, draining in a colander. Squeeze out excess moisture.
2. In a large frying pan, heat the oil and fry the chopped vegetables (except garlic) in it until almost cooked.
3. Pass mushrooms and vegetables through a large grate of a meat grinder.
4. Return the resulting mass to the brazier, add spices, vinegar and simmer under the lid for 30 minutes. on a quiet fire. Then remove the lid, add the garlic squeezed through the press and cook until the liquid has evaporated.
5. Arrange the caviar in jars and sterilize in a pot of boiling water. A container of 0,5 liters – 30 minutes, and 1 liter – 1 hour. Roll up the lids and let cool, turning upside down.

Terms and conditions of storage

Mushroom caviar from the legs of porcini mushrooms, whole fresh or dried mushrooms should be stored until winter only in sterile glass containers. To do this, the jars are washed with detergent or baking soda. Then kept over steam or in a hot oven. In order to sterilize the container, 50-10 ml of water is poured inside and sent to the microwave oven, turned on at maximum power for 5 minutes.

Before filling, they must be dried so that not a drop of water remains inside. The workpiece is laid out hot. Further, depending on the recipe, the caviar is sterilized or immediately rolled up with sterile lids. The sterilized blank can be stored in the pantry or cellar for up to a year, not sterilized – only in the refrigerator and no longer than 6 months.

Conclusion

The recipe for caviar from porcini mushrooms for the winter is a dish that is no more difficult to prepare than eggplant or zucchini caviar. It is only important to remember that a workpiece prepared in violation of technology can be a source of botulism. Therefore, you need to strictly follow the recipe and store caviar until winter in proper conditions and no longer than the recommended period.