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Zucchini is grown by many gardeners to use it to prepare all kinds of dishes. But not many people know that earlier, more than four centuries ago, this vegetable was valued not for the pulp, but for the seeds. Currently, mainly pulp is used in cooking. Although the vegetable itself tastes simple, there is nothing refined in it, there are many interesting recipes for winter preparations with zucchini.
Delicacy of taste appears when adding various vegetables and seasonings. True connoisseurs of vegetables believe that squash caviar with mushrooms for the winter is worthy of the best praise. Moreover, the zucchini itself contains a minimum number of calories - only 24 per 100 grams. How a snack is prepared for the winter, what mushrooms are best added, will be discussed in the article.
Some nuances of cooking
There are a lot of options for cooking caviar from zucchini. With what they just do not cook! But the principle is essentially the same everywhere.
For a snack, fruits with a soft skin are chosen, preferably, in general, young ones, in which the seeds have not yet formed. Vegetables are thoroughly washed from the ground, since even a small grain of sand will not only make vegetable caviar with mushrooms unusable, but will also cause an illness.
The peel is cut from the zucchini, especially from the overripe fruit. Although many housewives who use small fruits for caviar, prefer to cook them along with a tender peel.
The caviar can be cooked in pieces or brought to the desired consistency using a meat grinder or blender.
For mushroom squash caviar for the winter, as a rule, fresh champignons are used. With them, the taste is truly bright and refined.
Zucchini caviar with mushrooms
Having prepared caviar with mushrooms, you will surprise even the most sophisticated gourmets. We offer a variant of a zucchini and champignon appetizer that you will definitely like.
All products that are part of squash caviar are grown by gardeners on their plots, with the exception of lemon. During the period of mushroom hunting, champignons can be collected on their own or purchased at the store.
So, what ingredients will you have to stock up on:
- zucchini - 1 kg;
- carrots, bell peppers, onions - 1 each;
- ripe tomatoes (large) - 2 pieces;
- lemon - half;
- green onions - 2-3 feathers;
- champignons - 0.4 kg;
- granulated sugar - 1.5 tablespoons;
- salt, herbs (preferably dill) and vegetable oil - to taste.
Vegetable caviar with mushrooms is prepared according to this recipe for two hours.
Cooking method
Since many novice hostesses want to cook on their own, we will tell you about cooking caviar from zucchini with mushrooms in as much detail as possible:
- The washed and peeled zucchini are grated with large cells and lightly sprinkled with salt. The liquid that appears then needs to be squeezed out in order to shorten the cooking time.
- There is a lot of sand in champignons, so they are washed in several waters. Boil the mushrooms for 10 minutes in salted water, then drain and cool. Cut into strips.
- Onions are peeled, washed and cut into half rings. Spread on a hot frying pan in oil and sauté until transparent. You do not need to fry the onions.
- Peeled and grated carrots are added to the onion and stewed for another three minutes. Add oil if necessary.
- Then squeezed zucchini are spread in this pan and simmer for a quarter of an hour.
- Then sweet bell pepper, peeled from seeds and partitions, is added, chopped on a coarse grater. The mass is stewed for another 5 minutes.
- The champignons for this recipe are cut into strips and added to the pan with vegetables. You need to cook for another quarter of an hour.
- After that, the grated tomatoes are laid and the lemon juice is squeezed out.
- It remains to add herbs, granulated sugar, salt (to taste) and ground pepper. After 5 minutes, vinegar.
Spread zucchini caviar with mushrooms for the winter immediately on sterile jars. The lids are closed hermetically, turned upside down, wrapped until they cool completely. You can store jars in any cool place.
Instead of a conclusion
Prepare delicious mushroom caviar even a novice hostess can with zucchini for the winter to surprise the young spouse and his relatives.
We want to give some useful tips so that there is no frustration:
- Do not use enamelled dishes for cooking caviar from zucchini with mushrooms, as carbon deposits form. Better to take a frying pan or saucepan with a thick bottom.
- Since vegetables can burn, and this cannot be allowed in any way, the contents of the pan must be constantly stirred.
- The pan is first put on a high temperature, and then on a minimum mark. After all, vegetable caviar with mushrooms should not fry, but languish.
- If you want to get caviar, similar in consistency to a store product, then you can grind it in a meat grinder or beat it with a blender before adding vinegar.
Bon appetit and good preparations for the winter. Delight your family with delicious and unusual dishes.
Zucchini caviar with mushrooms:
