Mushroom caviar from milk mushrooms for the winter

Mushrooms are a very valuable and nutritious product, dishes from which, if properly prepared, can become a real delicacy. It is not for nothing that caviar from milk mushrooms is very popular for the winter, because these mushrooms are in second place after boletus in terms of taste. And they are much more common and at the same time like to grow in large groups, so collecting them is not very difficult. Recipes for caviar from mushroom mushrooms for the winter are very diverse, and the article attempts to cover most of them.

How to deliciously cook caviar from milk mushrooms

Milk mushrooms, although in terms of taste, belong to the mushrooms of the first category, but when fresh, they have a sharp and even bitter taste. You can get rid of it either by soaking the mushrooms in cold water for many hours, or by boiling in salted water for 10-15 minutes.

Therefore, the procedure of soaking or boiling is mandatory for all types of milk mushrooms, before taking on the manufacture of any dish from them.

You can cook caviar not only from fresh raw, but also from salted and even dry milk mushrooms. It is desirable that they be relatively young, since the old mushrooms are not so fragrant and remain rather tough even after prolonged heat treatment.

If in the caviar recipe for the winter we are talking about fresh milk mushrooms, then it is advisable to process them within a few hours, a maximum of a day, after harvesting. Otherwise, unhealthy substances can accumulate in raw mushrooms.

At the first stage of processing, the mushrooms are carefully sorted out, removing old and moldy specimens, as well as clearing them from a variety of forest debris. Then they are washed no less thoroughly either under running water, or simply in a large amount of water.

Finally, they are poured over with cold water and left that way for 12 hours. For real and yellow milk mushrooms, this time will be enough to remove the bitterness. For the rest of the varieties, including black ones, after 12 hours, change the water to fresh and leave to soak for the same period.

If there is no time for soaking, then the mushrooms are simply poured with water, adding a small spoonful of salt, and, bringing to a boil, boil for 15 minutes to half an hour. The water is drained, and the mushrooms are washed again with water, and they become completely ready for further cooking.

You need to add the required amount of salt, focusing only on your taste.

For grinding products in the manufacture of mushroom caviar for the winter, an ordinary meat grinder is most often used. Sometimes they use a blender.You can also use an ordinary sharp kitchen knife, especially since it is with its help that the mushrooms can be finely chopped so that in the end the caviar has a real granular structure.

The most common ingredient in mushroom caviar is common onion. Therefore, the recipe for caviar from milk mushrooms with onions is basic and simplest. But to create different taste sensations, other vegetables are often added to the dish: carrots, garlic, tomatoes, peppers, zucchini, as well as various spices and aromatic herbs.

Various recipes for making mushroom caviar from milk mushrooms provide for both the addition of vinegar and its replacement with lemon juice, or the absence of an acidic environment at all. Vinegar serves as an additional preservative and makes the taste slightly spicier. To preserve mushroom caviar for the winter, most recipes provide for mandatory sterilization.

The classic recipe for mushroom caviar from milk mushrooms for the winter

According to this recipe, very few products are needed to make mushroom caviar from milk mushrooms for the winter:

• 5 kg of fresh milk mushrooms;
• 2 kg of onions;
• 200 ml of sunflower oil;
• 1 liter of water;
• 250 g salt;
• ground black pepper - to taste;
• 2-3 st. l. 9% vinegar - optional and to taste.

This recipe for the winter is basic, you can experiment on its basis by adding new products to your liking.

Preparation:

1. First, the mushrooms are boiled in a brine consisting of water and salt for 20-30 minutes. It is necessary to constantly remove the foam during cooking.
   
   Important! The degree of readiness of the mushrooms can be determined by how the mushrooms settle to the bottom during the cooking process, and the foam stops forming.
2. The mushrooms are allowed to cool slightly and passed through a meat grinder.
3. At the same time, the onion is cut into pieces of arbitrary shape and fried in half the oil in a pan until golden brown.
4. After frying, the onions are also passed through a meat grinder.
5. Chopped mushrooms and onions are mixed in a frying pan and fried for about a quarter of an hour in a frying pan preheated with the rest of the oil.
6. Spread the caviar in sterilized jars, place them in a large saucepan with moderately hot water for sterilization.
7. Place the pan on the fire and, after boiling the water, sterilize the jars with the workpiece for 20 minutes (volume 0.5 l).
8. After that, the jars are corked for the winter and set to cool before being stored.

Caviar from salted milk mushrooms

In the classic recipe, mushroom caviar for the winter is prepared from boiled milk mushrooms. But recently, caviar from salted mushrooms has been especially popular. And this fact is easy to explain - there is no need to fiddle with preliminary soaking or boiling of mushrooms. Therefore, it can be prepared very quickly and easily. But this recipe can also be used mainly in the winter, and then only if the corresponding stocks of salted milk mushrooms were made in the fall.

You will need:

• 250 g salted milk mushrooms;
• 1 large onion;
• 1-2 tbsp. l. vegetable oil;
• salt and black pepper to taste.

According to the recipe, it is quite simple to prepare caviar from salted milk mushrooms:

1. Rinse the salted mushrooms slightly, wait until the excess liquid drains, and chop with a knife or using a meat grinder.
   
2. Finely chop the onion, fry in a pan with the addition of oil and cool.
3. Mix mushrooms and onions, add spices to taste.
4. It is better to store the workpiece in the refrigerator.
5. If there is no space in the refrigerator, then the caviar should be transferred to sterile jars and additional sterilization should be carried out.

Mushroom caviar from dry milk mushrooms

Although most often caviar for the winter is prepared from fresh mushrooms, there are recipes for its production from dry milk mushrooms. When preparing, it is necessary to take into account the fact that usually fresh mushrooms are dried, which means that all the bitterness inherent in this variety of mushrooms has been preserved in the dried milk mushrooms. To remove it, the mushrooms must be soaked, and the resulting water is drained. For reinsurance, it does not interfere with boiling them after that.

You will need:

• 600 g dried mushrooms;
• 5 onions;
• 170 ml of oil;
• 1 tbsp. l. sugar and vinegar;
• salt and pepper to taste.

Preparation:

1. Dry milk mushrooms are pre-soaked in cool water. It is best to do this in the evening, so that they completely swell overnight.
2. The water is drained, and the mushrooms are poured with cold water and boiled for about half an hour.
3. Then they are ground in a blender.
4. Finely chop the onion, fry in a pan alone, and then in the company with chopped mushrooms.
5. Add a glass of mushroom broth, spices and seasonings, stew for about 25 minutes.
6. Vinegar is added 5 minutes before cooking.
7. The appetizer is distributed in small jars and sterilized for another 15-20 minutes to preserve for the winter.

Delicious caviar from black milk mushrooms

Black milk mushrooms require mandatory preliminary soaking for a day with a double change of water during this period. But on the other hand, caviar from these mushrooms turns out to be incredibly tasty, especially with the addition of carrots and onions.

Would need:

• about 3 kg of boiled black milk mushrooms;
• 1 kg of onions and carrots;
• 5 cloves of garlic;
• salt, pepper - to taste;
• vegetable oil - how much is needed for frying.

Preparation:

1. Boil black milk mushrooms in salted water until tender, removing foam from the surface.
2. While the mushrooms are boiling, peel and husk carrots, onions and garlic, cut into convenient pieces and fry everything together in a pan with oil.
3. Grind boiled mushrooms and fried vegetables in a food processor or with a meat grinder, add spices to taste.
   
4. For seaming for the winter, arrange in glass jars and sterilize.

Caviar from milk mushrooms with carrots

If suddenly someone in the family cannot stand the onion smell and taste, then caviar from milk mushrooms for the winter can be prepared using the same technology, but using only one carrot as an additive.

In this case, 3-4 carrots, chopped and pre-fried in vegetable oil, are added to 1 kg of mushrooms.

Caviar from milk mushrooms for the winter with garlic

Garlic from all spices, except perhaps onions, is ideally combined with the taste of milk mushrooms.

Using the technology for making mushroom caviar for the winter, described in the previous recipe, you can prepare a dish from the following products:

• 1 kg of fresh milk mushrooms;
• 4 onions;
• 6 cloves of garlic;
• vegetable oil and spices to taste.

A simple recipe for caviar from milk mushrooms with onions and herbs

And if, in addition to chopped onion, add finely chopped dill, parsley and cilantro to the preparation 5 minutes before the end of stewing, then the dish will acquire an attractive spicy aroma.

A quick recipe for mushroom caviar from milk mushrooms through a meat grinder

Very quickly, you can cook delicious mushroom caviar according to the following recipe for the winter.

You will need:

• 1 kg of boiled milk mushrooms;
• 2-3 onions;
• 2 carrots;
• 80 ml lemon juice;
• vegetable oil for frying and spices to taste.

Preparation:

1. Onions and carrots are washed, peeled and passed through a meat grinder together with boiled mushrooms.
   
2. The resulting mixture is fried in a pan with spices for a quarter of an hour, lemon juice is added.
3. They are laid out in jars, sterilized and corked for the winter.

Caviar from milk mushrooms without sterilization

Without sterilization, caviar from milk mushrooms can be prepared according to almost any of the recipes given in this article, if, after grinding in a meat grinder, it is stewed in a pan for at least 30 minutes. But even in this case, the workpiece should be stored only in the refrigerator and no more than 2-3 months. However, the dish turns out to be so tasty that it will be eaten much earlier.

Recipe for delicious mushroom caviar from milk mushrooms with carrots, onions and tomatoes

Fresh tomatoes or high-quality tomato paste will give the mushroom caviar a rich aroma and diversify its taste.

You will need:

• 2 kg of mushrooms;
• 1 kg of tomatoes or 100 g of tomato paste;
• 4 carrots;
• 4 onions;
• 1 parsley root;
• 30 g parsley;
• 3-4 bay leaves;
• 6 carnation buds;
• 80 g sugar;
• vegetable oil - how much is needed for frying;
• 70 ml of wine vinegar;
• ground black and allspice, salt to taste.

To prepare caviar from milk mushrooms with tomato paste is quite simple:

1. You need to skip all the ingredients, including boiled milk mushrooms, through a meat grinder.
2. Then heat the oil in a deep container, put the chopped food there, pour over the tomato paste.
3. Add all the necessary spices and simmer for 16-18 minutes.
4. If fresh tomatoes are used, then they must first be cut into pieces and stewed in a separate bowl until they turn into a more or less homogeneous puree.
5. The resulting puree can be used in the same way as tomato paste.

Recipe for mushroom caviar from milk mushrooms and tomatoes

And someone may be interested in the recipe for preparing snacks for the winter from milk mushrooms and tomatoes in pure form without adding other vegetables.

You will need:

• 2 kg of mushrooms;
• 2 kg of tomatoes;
• 300 ml of vegetable oil;
• pepper and salt to taste.

Preparation:

1. The boiled milk mushrooms are finely chopped with a knife and fried in ½ part of the vegetable oil prescribed in the recipe.
2. Cut the tomatoes into small pieces, stew in the remaining oil until smooth.
3. Mushrooms are mixed with tomatoes, salt and spices are added, stewed under the lid for another quarter of an hour, then sterilized and rolled up for the winter.

Mushroom caviar from milk mushrooms

Not every housewife will use mushroom legs - caps look more attractive in salting. But if the mushrooms are not old, then their legs are no less tasty and healthy. After the obligatory boiling for 15-20 minutes, you can prepare a delicious dish for the winter.

Will come in handy:

• 1 kg of legs of milk mushrooms;
• 3 onions;
• 3 tbsp. l. oils;
• 3 buds of cloves and peppercorns;
• salt to taste;
• 100 ml of mushroom broth.

Preparation:

1. If the milk mushrooms have not been previously soaked, then the first water in which they were cooked must be removed.
2. Put them to cook in fresh water, let it boil, skimming off the foam, 15 minutes and cool.
3. Along with the onion, mince the mushrooms.
4. Add all other ingredients and fry for 18-20 minutes.
5. Sterilize the workpiece, laid out in jars, for half an hour to preserve it for the winter.

Recipe for caviar from milk mushrooms with bell pepper

Bell peppers will help mushroom caviar to become richer and more vitamin-rich.

To prepare for the winter you will need:

• 3 kg of mushrooms;
• 1 kg of onions;
• 2 kg of sweet pepper;
• 1.5 kg of carrots;
• 0.5 l of vegetable oil;
• 30 g salt;
• 20 ml of 70% vinegar essence;
• ground pepper to taste.

Standard preparation:

1. Boiled mushrooms and sweet peppers are chopped into small cubes, onions and carrots are chopped into thin strips.
2. Products are fried in a pan in the following sequence: onions, then mushrooms, then carrots and bell peppers.
   
3. After 30-40 minutes, add spices and vinegar, simmer for another quarter of an hour, mix well and lay out in jars.
4. Sterilized for half an hour and placed to cool.

Caviar recipe for the winter from milk mushrooms with celery

Special lovers of the aroma and taste of celery will definitely appreciate the recipe for caviar from milk mushrooms for the winter, in which a bunch of celery is added to 1 kg of mushrooms.

The cooking technology can be taken from the previous recipe. Vinegar is optional.

Delicate caviar from milk mushrooms with onions and zucchini

Zucchini are able to add not only a delicate taste to the mushroom caviar, but also help to better digest this food that is somewhat heavy for the stomach.

You will need:

• 3 kg of boiled milk mushrooms;
• 2 kg of fresh zucchini, peeled and seeds;
• 450 g onions;
• 300 ml of mushroom broth;
• 30 ml of vegetable oil;
• salt and pepper to taste.

Preparation:

1. Peeled vegetables and boiled milk mushrooms are passed through a meat grinder.
2. Place in a saucepan, pour in broth and butter and simmer for about 40 minutes.
3. At the end of cooking, spices are added, sterilized in glass jars and sealed for the winter.

Mushroom caviar from milk mushrooms with beans

This preparation for the winter is so tasty and nutritious that it may well play the role of not only an appetizer, but also a separate dish. And lovers of hearty pies will appreciate it as a filling.

You will need:

• 2.5 kg of mushrooms;
• 1 kg of carrots;
• 500 g beans;
• 1 kg of onions;
• 500 g of tomatoes (or 100 ml of tomato paste);
• a bunch of greens (80 g);
• 500 ml of vegetable oil;
• salt, spices - to taste;
• ½ tsp each. 70% vinegar essence per liter jar of the finished dish.

Preparation:

1. The milk mushrooms are soaked and then boiled.
2. At the same time, you can soak and boil the beans, since their heat treatment takes no less time.
3. Tomatoes are cut into slices and stewed until smooth in a small amount of oil.
4. Carrots and onions, chopped into strips, are fried.
5. Mushrooms, beans, onions, carrots, herbs and tomatoes are twisted through a meat grinder.
6. Mix all the ingredients in one container, add spices and vinegar and distribute evenly over glass jars.
7. Sterilized in boiling water for 20 minutes, hermetically sealed for the winter.

How to cook caviar from milk mushrooms in a slow cooker

According to this recipe, mushroom caviar is prepared from salted mushrooms for the winter. Although the multicooker is able to facilitate the cooking process when making fresh mushrooms, it is still necessary to regularly remove the foam, so you will not be able to leave and leave the process at the discretion of the kitchen assistant. And the use of salted milk mushrooms greatly facilitates all actions.

You will need:

• 500 g of salted milk mushrooms;
• 1 large onion;
• a few sprigs of parsley;
• 2-3 cloves of garlic;
• 4 tbsp. l. vegetable oil;
• pepper and salt.

Manufacturing:

1. Finely chop the onion and place it with oil in a multicooker, setting the "frying" program for 10 minutes.
2. Salted mushrooms are passed through a meat grinder and added to fried onions.
   
3. The device is switched on in the "extinguishing" mode for 45 minutes with the lid closed.
4. 5 minutes before cooking, add finely chopped parsley.
5. The workpiece is distributed over sterile jars and sterilized for 10 minutes.
6. Stopped for the winter and cooled under a blanket.

Rules for storing mushroom caviar from milk mushrooms

It is better to keep the caviar in a cool dry place without exposure to sunlight. In a private house, a cellar or basement would be the best options, and in a city apartment, a locker on a glassed-in balcony or a refrigerator would be suitable.

Conclusion

Caviar from milk mushrooms for the winter is an unusually tasty and healthy dish that can diversify the diet in the cold season. And thanks to the large selection of recipes, everyone can choose something suitable for their taste.

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