Russula mushroom caviar: recipes for the winter

Inexperienced mushroom pickers bypass russula, consider them inedible. In fact, these mushrooms are suitable for preparing delicious dishes for the winter. One of these preparations is caviar from russula. There are many recipes for mushroom goodies for the winter, some options will be presented below.

Is it possible to make caviar from russula

Caviar can be cooked from various mushrooms, including russula. The main thing is to find a place where the environment is not disturbed. The fact is that fruiting bodies are capable of accumulating harmful substances and heavy metals, so they need to be collected away from the road, various industrial enterprises.

How to cook caviar from russula

To prepare a delicious mushroom appetizer for the winter, you need to know some secrets:

1. Choose small hats and legs without wormholes.
2. Then the mushrooms are sorted, poured with cold water to remove bitterness. Soaking lasts at least 3-4 hours.
3. Clean the debris, peel and wash each fungus again.
4. Cut into pieces and boil in an enamel pan for at least 30 minutes.
5. Then they recline in a colander, and then proceed as indicated in the recipe.

Mushroom caviar can be prepared only from russula or you can add various vegetables, herbs to taste, spices to it. To obtain a homogeneous mass, you can use a meat grinder or blender.

Hot mass spreading jars must be sterile and must be dry. This will help to avoid swelling of containers during storage, and, of course, damage to the mushroom preparation and poisoning.

Recipes for mushroom caviar from russula for the winter

To cook mushroom caviar from russula, you need to choose a recipe that will appeal to all family members. If a dish for the winter is prepared for the first time, then you can try different options, but in small portions.

Below are recipes for caviar from mushrooms with garlic and onions, vegetables and tomatoes. Fans of spicy snacks will also find a suitable option.

A simple recipe for making caviar from russula

If you use the classic option for preparing mushroom snacks, then you will need a meat grinder to grind.

Ingredients:

• fresh mushrooms – 1 kg;
• carrots – 200 g;
• onion – 200 g;
• Vegetable oil – 50 ml;
• salt, ground black pepper – to taste.

Stages of preparation:

1. Boil mushrooms in water with a little salt and bay leaf.
2. Peel and finely chop the onion, grate the carrots, then fry the vegetables until golden brown.
3. Grind the ingredients in a meat grinder using a fine mesh grate to obtain a gentle, uniform puree.
4. Put in a saucepan with a thick bottom, salt, pepper, pour in oil and simmer for 40 minutes, over low heat. The mass must be stirred so that it does not burn.
5. Immediately put in steamed jars, cover with lids and put on sterilization for 30 minutes.
6. Roll up jars with simple mushroom caviar, put on the lid. Store in a cool place after complete cooling.

Mushroom caviar from russula with garlic

To make delicious mushroom caviar, use only fresh russula. If you take salted or pickled ingredients, then the taste will no longer be the same, it will be distorted.

With tomato juice

Recipe composition:

• 2 kg russula;
• 2-3 bulbs;
• 500 g carrots;
• 1 tbsp. tomato juice;
• 10 cloves of garlic;
• 1 tbsp. vegetable oil;
• to taste – salt, pepper.

The nuances of the recipe:

1. Finely chop the onion and fry in vegetable oil until golden.
2. Add finely grated carrots to the pan. Simmer until it becomes soft.
3. Separately, boil the mushrooms, put them in a colander to drain the water.
4. Combine onions, carrots and russula, salt and pepper. Continue simmering until the water has evaporated.
5. Grind the garlic in a crush and add 5 minutes before removing the pan.
6. Transfer the workpiece for the winter to steamed jars, put lids on top and put in a saucepan to sterilize for 30 minutes.
7. After rolling, turn the mushroom caviar on the lids, wrap with a towel.
8. Remove the cooled cans in a dark, cool place.

With vinegar

Not everyone likes mushroom caviar with tomato paste or juice. In this case, the ingredient is replaced with vinegar.

Recipe composition:

• 2 kg russula;
• 2-3 bulbs;
• 500 g carrots;
• 1 st. 9% table vinegar;
• 10 cloves of garlic;
• 1 tbsp. vegetable oil;
• to taste – salt, pepper

Cooking features:

1. There are no changes in the first stages. After the mushrooms are stewed for one or one and a half hours, garlic and vinegar are added 5 minutes before readiness.
2. The hot mass is laid out in sterile jars and immediately rolled up.
3. Cool upside down under a fur coat.

How to make mushroom caviar from russula with vegetables

In addition to vegetables, to improve the taste, many housewives add a small amount of other mushrooms to caviar.

The recipe will require:

• fresh russula – 1,5 kg;
• vegetable oil – 0,3 l;
• ground black pepper, salt to taste;
• table 9% vinegar – 1 tbsp. l.;
• bell pepper and red tomatoes – 0,2 kg each;
• carrots – 2 kg;
• garlic-turnip – 0,3 kg;
• granulated sugar – 15

Cooking process:

1. First, the russula must be sorted out, washed in several waters, then boiled in lightly salted water. The process continues for about half an hour on low heat. The resulting foam must be removed.
2. Throw the hats and legs into a colander and wait for the mushroom juice to drain.
3. Skip through a meat grinder.
4. Peel the carrots and onions, gut the bell peppers and remove the white partitions. In tomatoes, cut off the attachment points of the stalk.
5. Fry in half the oil specified in the recipe, adding vegetables in this order: onions, tomatoes, peppers and carrots.
6. Remove the vegetable mass from the pan to a colander to drain the oil, then grind in a meat grinder.
7. Combine with mushroom puree, mix.
8. Put the mass in a pan with hot oil, salt, sugar and pepper. Simmer over low heat with constant stirring.
9. When 30 minutes have passed since the quenching, pour in the vinegar, mix.
10. Since vinegar is present in russula caviar, the appetizer does not need to be sterilized additionally. After rolling up the jars, turn them upside down and wrap them up.

Spicy mushroom caviar from russula for the winter

Fans of spicy snacks can make caviar from russula according to this recipe. This will require:

• 3 kg russula;
• 3 pods of hot pepper;
• vegetable oil for frying;
• one head of garlic;
• to taste – seasonings, coriander, herbs.

How to cook:

1. After frying mushrooms and vegetables, grind them in a meat grinder or in a blender.
2. Do the same with herbs, coriander.
3. Put a homogeneous mass in a pan, add herbs and simmer for 30 minutes.
4. 5 minutes before readiness, add chopped garlic.
5. Transfer to sterile jars, seal. Turn upside down, wrap well.
6. Store in a cool place.

Russula mushroom caviar for the winter with tomatoes

Very often, ripe tomatoes are used to prepare caviar from russula mushrooms.

Ingredients:

• mushrooms – 1 kg;
• large tomatoes – 3 pcs.;
• granulated sugar – 20 g;
• Vegetable oil – 100 ml;
• salt and spices to taste.

Cooking process:

1. Boiled russula for caviar are thrown into a colander.
2. Then crushed in a blender or passed through a meat grinder.
3. Put in a frying pan and fry in vegetable oil.
4. Tomatoes are cut into small pieces and laid out in a mushroom mass. Fry until the liquid from the tomatoes evaporates.
5. Spices fall asleep, salt and sugar, cook for another 15 minutes.
6. Ready mushroom caviar is laid out in hot water in jars, rolled up.
7. Until cool, keep upside down under a fur coat.

Calorie caviar from russula mushrooms

In 100 g of mushroom caviar, there are approximately 88,4 kcal. If we consider the BJU, then in their preparation on average:

• 2,2 g protein;
• 6,1 g fat;
• 6,5 g carbohydrates.

A more accurate calorie value depends on the added ingredients.

Terms and conditions of storage

Not all housewives decide to harvest mushrooms for the winter. The reason is that these forest gifts can cause poisoning and botulism. That is why you need to know how long you can store russula caviar, as well as the optimal conditions for this.

Mushroom caviar can be stored:

• 7 days in the refrigerator;
• 12 months frozen in a container;
• up to 12 months in the basement or pantry, if the temperature does not exceed 10 degrees.

Conclusion

Russula caviar is an excellent addition to the family’s diet in the winter. Few people will refuse a tasty snack. You can cook several different options so that the whole family can satisfy their tastes.