Mushroom caviar from camelina for the winter: simple recipes

In addition to the classic options for harvesting a mushroom harvest - salting and pickling, you can prepare more interesting and tasty dishes from it. Camelina caviar has a bright taste and excellent aroma. A large number of recipes allows everyone to choose the option that best suits their taste preferences.

Is it possible to make caviar from camelina

This representative of the mushroom kingdom is highly valued in cooking. For many centuries, it was considered one of the most noble and delicious mushrooms. It is actively used in pickling and salting. Thanks to excellent consumer characteristics, mushrooms are gaining more and more popularity among housewives every year.

Cooking mushroom caviar with their use will allow you to get an excellent product that will be highly appreciated by lovers of dishes made from the fruits of a quiet hunt. Unlike tubular mushrooms, the particles of the finished product from camelina have a denser structure. Combined with additional ingredients, a balanced delicacy can be obtained.

There are two types of saffron milk caps - pine and spruce. It is believed that the best dish is made from pine. This is due to drier growing conditions, and, as a consequence, the absence of a large number of parasites and harmful insects. Spruce mushrooms are also suitable for cooking caviar, but they require more attention during the initial processing.

How to deliciously cook camelina caviar

In order to obtain a finished product with excellent taste characteristics, it is necessary to take a responsible approach to the collection of the main ingredient. It is best to choose dry pine forests located at a sufficient distance from highways and large cities. If experience in quiet hunting is not enough, you can purchase the product from trusted mushroom pickers.

Proper preparation of the main ingredient for further processing is very important. All fruit bodies are carefully sorted out, removing insects, dirt particles, as well as damaged areas of caps and legs. To remove the larvae and grains of sand that have accumulated between the plates, the mushrooms are poured with cold water with a small amount of salt for 30-40 minutes.

Boiling the mushroom bodies for the preparation of caviar takes no more than 15-20 minutes. If you extend this time, you can completely lose the mushroom taste and delicate aroma. With a longer cooking, the structure of the pulp also changes - it becomes looser and mushy.

After a quick boil, the mushrooms are placed in a preheated pan and fried for a few minutes. This makes their taste brighter. Only after that they are passed through a meat grinder or crushed in a blender to a uniform consistency.The finished product is salted and seasoned with your favorite spices.

Recipes for caviar from saffron milk caps for the winter

There are two options for recipes for preparing mushroom caviar from camelina for the winter - with and without additional sterilization. In the first case, filled cans with the finished product are subjected to additional heating in a container with boiling water. You can avoid the use of sterilization by adding additional ingredients to the jars with the finished product - vinegar or vegetable oil.

Fresh mushrooms are most often used as the main ingredient. However, for recipes for making mushroom caviar from camelina, frozen or salted preparations are often used. The main differences will be only small nuances in their preprocessing.

To better reveal the mushroom taste of ready-made caviar and make it more versatile, housewives resort to a variety of tricks and additional ingredients. For example, mushrooms fried until golden brown have a more pronounced taste. You can also use traditional additives such as onions, carrots, garlic and tomatoes.

Camelina caviar with onions

Mushroom camelina caviar with onions is the easiest recipe for a delicious snack for the winter. For cooking, you need a minimum set of ingredients, and its taste will be highly appreciated by all family members. For such a simple snack, use:

• 1 kg of fresh mushrooms;
• 500 g of onions;
• salt and ground pepper;
• vegetable oil.

Freshly picked mushrooms cleaned of dirt are boiled in boiling water for 20 minutes, removed and put under oppression for 2-3 hours. After that, they are passed through a meat grinder and fried over low heat for 10-15 minutes.

In another frying pan, sauté finely chopped onion until crusty. Then it is transferred to a pan with mushrooms. Stir the resulting mass evenly, add pepper and salt, then stew for another 10-15 minutes over low heat. The finished dish is cooled and laid out in jars. Pour 2 tbsp into each. l. oil to create an airtight film. Banks are closed with nylon lids and sent to the refrigerator or cellar.

Camelina caviar with carrots for the winter

Carrots go well with fresh mushrooms. It balances the flavor of the dish and adds a slight sweetness to it. To cook 1 kg of saffron milk caps in this way, use 400-450 g of carrots, coarse salt and sunflower oil for preservation. Cooking a snack includes several stages:

1. Boil the mushroom bodies for 15 minutes, then drain the excess liquid from them and grind with a blender.
2. Peel and chop the carrots on a coarse grater.
3. Mix vegetables with mushrooms in a large skillet and fry until golden brown.
4. Ready caviar is salted and seasoned with black pepper to taste.

The appetizer is cooled and placed in steam-sterilized glass jars. It is necessary to fill the jars tightly, leaving 1 cm empty to the neck - sunflower oil is poured there. Jars are sealed with lids and placed in a cool place.

Recipe for caviar from saffron milk caps for the winter "You will lick your fingers"

One of the classic recipes for mushroom appetizer. It uses onions and fresh carrots. The cooking method involves additional sterilization of the cans before rolling under the lids.

To prepare delicious caviar from saffron milk caps for the winter, use:

• 1 kg of saffron milk caps;
• 3 onions;
• 2 carrots;
• salt and seasonings as desired.

The mushrooms are boiled for 20 minutes in lightly salted water, then cut into small pieces. They are fried with chopped vegetables until golden brown. The mixture is grinded with a blender until smooth, salted and seasoned as desired.

Glass jars are filled with ready-made caviar and placed in a wide pot of water. The water level should be about 2/3 of the height of the cans. Sterilization takes place within 30-40 minutes. After that, each jar is covered with a nylon lid and sent for long-term storage.

How to make camelina caviar with tomatoes

When fresh tomatoes are added, the taste of the snack acquires a bright hue. In addition, the color of the dish becomes more appetizing in contrast to the classic recipe. Such caviar is perfect for both lunch and festive tables.

The following ingredients are used for preparation:

• 2 kg of mushrooms;
• 1 kg of fresh tomatoes;
• 2-3 onions;
• 1 tsp Sahara;
• salt to taste.

Tomatoes are peeled. To do this, they are scalded with boiling water and quickly removed. Then the fruits are passed through a meat grinder with a large cell. Chop the onion as small as possible. Boil the mushrooms for 10 minutes, drain the water from them and twist them in a meat grinder.

First, the onion is sautéed until transparent. Tomatoes are added to it and they are stewed for 10 minutes. Chopped mushrooms, sugar and salt are spread with vegetables. The mass is stewed for another 10-15 minutes. After that, the ready-made caviar is laid out in sterile jars, corked with lids and put in a cold place for storage.

How to make caviar from salted mushrooms

A feature of this recipe is the pre-processing of the main ingredient. To get rid of excess salt, mushrooms are soaked in cold water for 30-40 minutes. After that, they must be dried on a paper towel. The dish will require 1 kg of salted mushrooms, 400 g of onions and salt.

Peel and chop the onion as fine as possible. It is sautéed until soft, after which mushrooms chopped in a meat grinder are added to the pan. The vegetable and mushroom mass is fried for 20 minutes, then, if necessary, season with salt. The finished snack is laid out on steam-treated jars, corked with lids and put away in a cold place.

Camelina caviar for the winter without sterilization

Mushroom blanks have rather long shelf life even in cases where additional sterilization has not been carried out. There are several options for such blanks. The most popular is the addition of vegetable oil to the finished product, which does not allow air to pass through and prevents the development of harmful microorganisms. You can also use additional ingredients to increase the shelf life - table vinegar and sugar.

1 kg of mushrooms is boiled in boiling water for 20 minutes, then chopped in a blender and stewed with onions, carrots and other ingredients. The resulting dish is sent to banks, into each of which 2 tbsp is poured. l. vegetable oil. A snack prepared in this way can be stored for up to 1 year.

Recipe for caviar from fried mushrooms for the winter

The main difference between such a snack is additional frying of the main ingredient before grinding it in a blender. Thanks to this, the caviar acquires a very bright taste of fried mushrooms.

To prepare such a simple delicacy, take:

• 1 kg of saffron milk caps;
• 200 g onions;
• 200 g carrots;
• sunflower oil;
• seasonings to taste.

The mushrooms boiled for 15 minutes are thrown into a colander, after which they are divided into parts and sautéed until golden brown. In a separate saucepan, sauté onions and carrots until tender. All components of the dish are mixed, sprinkled with salt and sent to a meat grinder. The caviar is laid out in steam-sterilized jars, additionally adding 1-2 tbsp. l. oils. They are covered with lids and placed in a cellar or refrigerator.

Camelina leg caviar

Many people prefer mushroom legs. Unlike hats, they have a denser structure. They are ideal for preparing caviar, while the caps can be sent for salting or pickling.To prepare 1 kg of caviar from the legs of camelina, only salt and sunflower oil are used.

The cooking process is as follows:

1. Having avoided preliminary cooking, the legs are ground in a meat grinder.
2. They are fried in a hot saucepan for ¼ hour and salted to taste.
3. The fire is reduced and the legs are extinguished for another 1/3 hour.

Since the frying process is quite long, the legs must be stirred periodically to avoid burning. The finished dish is laid out in glass jars and covered with lids. It is best to store such caviar in the refrigerator or cold cellar.

Camelina caviar with tomato paste

Tomato paste not only adds additional flavor notes. Thanks to her, you can get an appetizing color of the finished snack. Such a product will be a good addition to black bread or boiled potatoes.

To prepare a mushroom snack you will need:

• 2 kg of saffron milk caps;
• 700 g carrots;
• 5 kg of onions;
• 200 g tomato paste;
• 5 cloves of garlic;
• salt.

The mushrooms are boiled for 10 minutes, after which they are thrown into a colander to drain the water. Then the mushrooms are fried with chopped vegetables until golden brown. They are crushed with a blender until smooth and crushed garlic, salt and tomato paste are added. The mass is fried for ½ hour over low heat, then laid out in a glass container, corked and stored.

Frozen mushroom caviar

Harvesting a delicious snack from previously frozen mushrooms allows you to get a great snack dish. In order not to spoil the mushrooms, they do not need to be defrosted too quickly. It is best to leave them in the refrigerator overnight or overnight. Thawed mushrooms are perfect for caviar.

It will require:

• 1 kg of frozen product;
• 2-3 onions;
• 1 large carrot;
• seasonings to taste;
• frying oil.

The thawed product does not need additional cooking. The mushrooms are chopped and sautéed with vegetables until tender. Then, using an immersion blender, they are crushed until smooth. The prepared caviar is placed in sterilized containers and sealed securely.

Camelina caviar with garlic

Using an increased amount of garlic creates a savory dish with fantastic flavor. Depending on taste preferences, you can change the amount of garlic, but the traditional ratio is 1 large head per 2 kg of mushrooms.

Among the rest of the ingredients are used:

• 400-500 g of onions;
• 1 tbsp. l. Sahara;
• 1-2 tbsp. l. fine salt.

Fruit bodies boiled for 15 minutes are ground in a blender until smooth with fried onions. Salted mushrooms, add chopped garlic cloves to them and 1 tbsp. l. Sahara. The finished product is tamped into jars and sterilized in a wide saucepan for 20-30 minutes. Jars with ready-made delicacies are hermetically closed and placed in a cool place.

Spicy caviar from camelina mushrooms

Lovers of savory recipes can prepare a truly spicy snack for themselves. Depending on your gastronomic preferences, you can neutralize the amount of hot spices, choosing the perfect balance of taste and pungency.

In the original recipe for spicy caviar from camelina mushrooms for the winter, they use:

• 2 kg of fresh mushrooms;
• 300 g carrots;
• 2 hot peppers;
• 1 tsp red pepper;
• seasonings to taste.

The mushrooms boiled for ¼ hour are fried in a pan with carrots grated on a coarse grater. When a light crust forms on the carrots, the vegetable-mushroom mass is chopped in a blender until smooth. Chili and red pepper are added to it, as well as salt to taste. Ready caviar is tamped tightly into a prepared container, covered with a lid and placed in a cool place.

Mushroom Camelina Caviar with Bell Pepper

Bell pepper decorates the snack with sweetness and great aroma. The consistency of such a dish will really appeal to lovers of a variety of vegetable spreads. This delicacy will perfectly complement the dining table during the winter months.

To prepare such a simple snack, use:

• 1 kg of bell pepper;
• 3 kg of fresh pine mushrooms;
• 500 g carrots;
• 5-6 onions;
• seasonings to taste.

Vegetables are cleaned and freshly chopped in a meat grinder along with boiled mushrooms. The resulting mass is spread in a large saucepan and fried in vegetable oil for an hour. The finished product is transferred to jars. They are sterilized in boiling water for half an hour. Only after that, the cans are rolled up under the lids and put away in a cool place.

Mushroom caviar recipe for the winter from saffron milk caps in a slow cooker

The multicooker is ideal for inexperienced housewives. This device facilitates the process of harvesting mushrooms for the winter. The presented recipe for caviar from camelina is the simplest.

To get a great ready-made dish, you need to take:

• 1 kg of saffron milk caps;
• 200 g of onions;
• 1 carrot;
• seasonings as desired.

All ingredients are finely chopped and placed in a multicooker bowl. Cover the lid of the device, set the "extinguishing" program for 60 minutes. After this time, open the lid and use a submersible blender to grind the contents of the multicooker until smooth. Salt and ground pepper are added to taste. Caviar is laid out in steamed jars, covered with nylon lids and placed in a cold room.

Boiled mushroom caviar with lemon juice

Lemon juice gives the snack a bright citrus flavor and pleasant sourness. In addition, it allows you to slightly increase the shelf life of the product. For caviar from raw saffron milk caps for the winter, according to this recipe, you will need:

• 1.5 kg of the main ingredient;
• 2 large onions;
• 5 tbsp. l. olive oil;
• 1/2 lemon;
• greens;
• salt.

The mushrooms are boiled for ¼ hour, thrown into a colander and passed 2 times through a meat grinder. Onions are chopped as finely as possible and fried in oil until golden brown. After that, the mushroom mass is added to it and stewed for 15-20 minutes.

Ready caviar is salted and lemon juice is added to it, then transferred to glass jars. They are sterilized for half an hour. The cans are rolled up and placed in a cold room or refrigerator for later storage.

Caloric content of camelina caviar

The finished dish is quite low in calories. Due to the fact that mushroom caviar is rich in fiber and protein, it is often used in diets and nutrition programs.

100 g of this product contains:

• proteins - 2.2 g;
• fats - 6.1 g;
• carbohydrates - 6.5 g;
• calories - 88.4 kcal.

Such a calorie table corresponds to traditional recipes for making caviar, which, in addition to mushrooms, includes carrots, onions and vegetable oil. Adding tomatoes and tomato paste will increase the carbohydrate percentage. Canning using the oil film method will add fat to the finished dish.

Terms and conditions of storage

Subject to the tightness of the cans and the correct technology of the recipe, mushroom caviar can be stored for quite a long time without losing its taste. Even without additional sterilization, the product can be stored in steamed and tightly sealed cans for 5-6 months. In the case of sterilization, the shelf life easily exceeds 1-2 years.

As in the case of storing any other workpieces, cool places that are not exposed to direct sunlight are best suited for mushroom caviar. A cellar in the country or an unheated basement is best suited. If there is no additional space for storing food, you can put the cans with the workpiece on the upper shelves of the refrigerator.

Conclusion

Camelina caviar is a very delicate and tasty appetizer that will be a great addition to any table. A large number of cooking recipes and impressive shelf life of the finished product make this dish one of the most priority ones in the processing of the fruits of a quiet hunt.

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