Content
- 1 Preparation for cooking mushroom caviar from underfloor
- 2 Caviar recipes from underfloor
- 2.1 Signature recipe for caviar from podpolnikov
- 2.2 How to cook caviar from podpolnikov in a slow cooker
- 2.3 Caviar from underfloor mushrooms for the winter with tomatoes
- 2.4 How to make mushroom caviar from podpolnikov with onions and garlic
- 2.5 How to cook caviar from a row of poplar with zucchini
- 2.6 Recipe for mushroom caviar from podpolnikov for the winter with lemon juice
- 2.7 Recipe for cooking caviar from podpolnikov for the winter with hot pepper
- 2.8 Recipe for caviar from underflood mushrooms for the winter with eggplants
- 3 Terms and conditions of storage
- 4 Conclusion
Caviar from podpolnikov for the winter is an excellent and satisfying harvest. For cooking, mushrooms are used, called poplar ryadovka. The piquant taste and externally beautiful treat will become a real find for any housewife in the cold season. It is only important to follow the recipe for the preparation of such caviar and properly prepare its main component - the underfloor.
Preparation for cooking mushroom caviar from underfloor
Before starting the main culinary actions, the collected poplar rows must be carefully processed. It is enough to rinse small-sized floodplains 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 several days. At the same time, periodically rinse the underfloor areas, 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.
Caviar recipes from underfloor
The easiest way to prepare a mushroom treat, which requires a minimum amount of products:
- rowing - 1 kg;
- carrots - 1 pc.;
- onions - 2 pcs.;
- vegetable oil - 30 ml;
- cloves - 3 pcs.;
- peppercorns - 3 pcs.;
- salt.
Caviar from underfloor mushrooms
Cooking steps:
- Cool the boiled podpolniki for ½ hour, grind in a blender or through a meat grinder.
- Chop the peeled vegetables, sauté in a pan with butter for 5 minutes, make mashed potatoes.
- Combine the prepared pasty mixtures, add the remaining ingredients and salt.
- Boil caviar for 1/3 hour, put in sterilized jars, cork. Store in a cool place such as a refrigerator or cellar.
Signature recipe for caviar from podpolnikov
In order to really tasty prepare ryadovki for the winter, it is enough to use a proven recipe for their preparation. The result is spicy, with a hint of pungency and rich taste.
Ingredients:
- floodplains - 2 kg;
- garlic - 5 cloves;
- mustard - 1 tbsp l .;
- carrots - 1 pc.;
- onion - 1 pc.;
- vinegar - 5 tbsp. l .;
- vegetable oil - 50 ml;
- citric acid - 2 g;
- pepper;
- salt.
Mushroom harvesting ryadovok
Stages of work:
- Boil podpolniki in salt water with the addition of citric acid for at least 40 minutes.
- Throw in a colander, let cool.
- Grind vegetables in a food processor, fry for 5 minutes over medium heat until soft.
- Place the mushrooms in a blender, make mashed potatoes from them, add to the pan to the vegetables.
- Add salt, spices, chopped garlic and mustard, mix. Simmer until all liquid has evaporated.
- Spread hot caviar in prepared containers, roll up, leave to cool under a blanket for 2 days.
How to cook caviar from podpolnikov in a slow cooker
An excellent option for mushroom seaming, prepared according to a simplified scheme.
Ingredients:
- floodplains - 3 kg;
- carrots - 9 pcs.;
- garlic - 9 cloves;
- onions - 12 pcs.;
- vinegar - 6 tbsp. l .;
- salt - 3 tsp;
- sunflower oil - 200 ml;
- ground pepper.
Harvesting caviar from underfields for the winter
Cooking steps:
- Twist the prepared soaked and boiled podpolniki into a meat grinder.
- Grate the carrots, chop the onion into cubes.
- Turn on the multicooker in the "Baking" mode, add oil, simmer vegetables for 30 minutes.
- Grind vegetables through a meat grinder.
- 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.
- After the time has elapsed, add vinegar, mix, darken for another 5 minutes, then transfer the treat to the jars.
It is recommended to store caviar in the refrigerator under a nylon lid, or roll it up and send it to the cellar.
Caviar from underfloor mushrooms for the winter with tomatoes
For a richer taste of the workpiece, it is better to use not the rows themselves, but to "dilute" them with butter or chanterelles.
Ingredients:
- mushroom platter - 1.5 kg;
- tomatoes - 0.5 kg;
- vegetable oil - 150 ml;
- medium carrots - 2 pcs.;
- onion - 1 pc.;
- spice;
- salt.
Caviar from boletus and underfloor
Stages of work:
- Prepare and boil the underfloor heating, and boil all other forest gifts in salted water for 30-40 minutes.
- Chop with a knife or in a meat grinder, fry over low heat for 15 minutes.
- Chop vegetables: tomatoes - into cubes, onions - in half rings, carrots - on a grater.
- Combine the ingredients in a frying pan, add oil, sauté for 10 minutes.
- Add underfloor base, spices, salt.
- Stir, simmer for 5 minutes, then put the still hot caviar in jars.
- Sterilize in hot water for 30 minutes.
Store in a cool, dark place for no longer than 4 months.
How to make mushroom caviar from podpolnikov with onions and garlic
Men especially like the rich in taste as a savory snack.
Ingredients:
- boiled podpolniki - 3 kg;
- carrots - 1 kg;
- onions - 1 kg;
- tomato juice - 120 ml;
- garlic - 10 cloves;
- vegetable oil - 100 ml;
- salt.
Spicy caviar from podpolnikov with garlic and onions
Cooking steps:
- Clean podpolniki, soak for several days, then boil in salted water for 1 hour. When cool, twist through a meat grinder.
- Fry chopped vegetables until golden brown. Combine onion-carrot frying with mushroom base and tomato paste. Stir, salt, simmer for ½ hour.
- At the end, add the grated garlic, cover and cook until tender.
- 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 a row of poplar with zucchini
To make the taste of podpolnikov more tender and juicy, it is enough to prepare a winter preparation with a vegetable base. As a result, the dish turns out to be light, and is suitable even for a lean menu.
Ingredients:
- floodplains - 1 kg;
- zucchini - 500 g;
- tomato paste - 3 tbsp. l .;
- vegetable oil (refined) - 160 ml;
- vinegar - 2 tbsp. l .;
- onions - 250 g;
- bay leaf - 3 pcs.;
- carrots - 300 g;
- salt;
- allspice - 8 peas.
Mushroom caviar with vegetables
Stages of work:
- Transfer the boiled and cooled podpolniki to the blender bowl.
- Add here the zucchini, peeled from skin and seeds, crushed into cubes.
- Puree the ingredients until smooth.
- Chop onions and carrots, fry until golden brown. Combine with mushroom base and tomato paste. Stir, put on fire, simmer for ½ hour.
- Season with salt, spices and vinegar.
You can use it for food immediately or put it in jars, close with nylon lids and refrigerate.
Recipe for mushroom caviar from podpolnikov 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 the underfloor with a citrus note. Such a preparation is well stored all winter and is perfect for a vegetable side dish.
Ingredients:
- floodplains - 1 kg;
- lemon juice - 2 tbsp. l .;
- onions - 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 cloves.
Row caviar with lemon juice
Stages of work:
- Pour boiled podpolniki with lemon juice, let it brew, fry in a pan until golden brown.
- 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.
- Pass the cooled podpolniki through a meat grinder, combine with stewed vegetables, salt.
- Simmer for an hour, then add the essence.
Arrange in a container of suitable size, roll up, move to a cold place for further storage.
Recipe for cooking caviar from podpolnikov for the winter with hot pepper
The male part of the population likes "hot" dishes more. It is good that mushroom caviar can be cooked spicy, which will not spoil its taste in the least. To create a treat, you need to prepare:
- floodplains - 3 kg;
- hot peppers - 3 pcs.;
- garlic - head;
- oil - 55 ml;
- salt - 1 tsp;
- coriander - a pinch;
- greens.
Caviar from rows and hot peppers
Stages of work:
- Boil podpolniki, give time to cool, cut into pieces.
- Chop hot peppers and garlic into small pieces.
- Combine the ingredients together, fry in a pan for 15 minutes. Then add spices and mix.
- Twist the finished base into a meat grinder, arrange in jars, rearrange in the refrigerator.
It is better to store caviar under nylon lids. Due to the large amount of pungency, it will retain its freshness for a long time.
Recipe for caviar from underflood mushrooms for the winter with eggplants
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;
- eggplant - 2.5 kg;
- red onion - 350 g;
- tomato paste - 2.5 tbsp l .;
- carrots - 350 g;
- garlic - 5 teeth;
- bell pepper - 350 g;
- tomatoes - 250 g;
- salt - 2 tbsp. l .;
- oil - 100 ml;
- spices (to taste) - 50 g.
Mushroom caviar with eggplant
Cooking steps:
- Cut the eggplants into slices up to 1 cm thick, salt, leave for 20 minutes. Wash vegetables, removing bitterness from them.
- Fry the ingredient until golden brown.
- In a separate frying pan, put out the boiled podpolniki with onions, chopped in half rings.
- Combine the mushroom and eggplant base, add chopped pepper and grated carrots, mix. Simmer over low heat for ¼ hour.
- Add diced tomatoes, garlic and tomato paste.
- Season the dish with spices, add salt to taste.
- Fry for another 20 minutes, then puree the mixture in a blender.
- When the caviar has cooled slightly, transfer to clean containers, roll up, put in a dark place.
Terms and conditions of storage
For the preservation of the prepared dish from the underfloor, it is recommended to use several methods:
- transfer to a pantry or cellar - several months;
- refrigerate - 1-2 weeks;
- put in a freezer - at least a year.
Conclusion
Caviar from podpolnikov 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 satisfying enough so that its consumption is low.The correct addition of podpolnikov vegetables, spices and aromatic ingredients will help make the appetizer tasty and desirable. It is only important to find "your" recipe.
