Many summer residents grow oyster mushrooms on their site. And those who cannot devote time to this occupation are happy to use the purchased ones. There are countless dishes made from mushrooms. The first and second, appetizers and salads, sauces and gravies, stews and roasts. But oyster mushroom caviar is something special.
And it is good for a side dish, and as an independent dish. And for the filling of pies, vegetable and meat zraz, pancakes you can't think of better. Fast, tasty, healthy. Cooking does not take much time, the result is always excellent. Some housewives cook caviar from oyster mushroom for the winterand some consider it optional. These mushrooms are off-season and can be bought fresh at any time of the year. The recipes do not differ in a special variety of ingredients, because the extra additives will kill the taste of the mushrooms. However, there are still some nuances of cooking. Consider these subtleties with step by step photos.
Cooking products for mushroom caviar
Oyster mushroom caviar, the recipe for which we will consider includes mushrooms, onions, herbs and spices. The proportions will be as follows:
- oyster mushrooms will need 0.5 kg;
- take onions 300 g;
- vegetable oil is enough for 70 ml;
- greens - a bunch (variety to taste);
- salt, favorite spices, garlic, lemon juice - all to taste and preference.
Well-known oyster mushroom caviar recipes are very loyal to the composition of the components. Therefore, changing the amount affects the taste, but who knows which one you like best?
Let's start preparing products for caviar.
The main role belongs to mushrooms. Let's start with them.
- We wash the oyster mushrooms under running water. There is no special dirt on the product, so do not try to immerse them too much in water. After washing, transfer to a colander and let the remaining liquid drain.
- Peel the onion, wash it, chop it finely.
- We wash the greens under running water, chop finely.
- Peel the garlic, grind it in a convenient way.
Mushroom caviar can be prepared by different methods of heat treatment of the product. Oyster mushrooms are either pre-fried or boiled. Many, in general, prefer to take raw. Consider the recipes for all options.
Fried caviar
Cut the mushrooms into small pieces or slices, pour with lemon juice.
Heat the sunflower oil in a frying pan. Fry oyster mushrooms in oil until slightly golden brown.
Pour in half a glass of clean water and simmer for forty minutes over low heat.
Fry the onions separately in sunflower oil, add chopped garlic at the end of frying and do not turn off the stove for another 1 minute.
Put the finished ingredients + salt, allspice, chopped herbs in a blender bowl and bring the contents to a paste state.
That's it, our caviar can be served to the table.
The option for harvesting for the winter requires laying out the product in sterile jars.
Then you will need to put them in a pot of water and sterilize the contents for at least 30 minutes. To be sure, cooks add a little vinegar at the time of frying the mushrooms, but this is not necessary. After all, lemon juice is also a good preservative.
Carrots give a good taste. The juiciness and slightly sweet taste of the root vegetable will enrich the caviar. Add 1 to 2 carrots to the onions as you fry to see the difference from the classic version.
We use boiled oyster mushrooms
Boil the washed mushrooms in clean water for 20 minutes. Cool, grind in a meat grinder. Fry the onion, mix all the necessary components and simmer for 25 minutes. The caviar is ready. Frying oyster mushrooms after cooling will help diversify the taste of the snack.
The recipe for oyster mushroom caviar with vegetables is very popular.Bulgarian pepper (300 g), green tomatoes (250 g) and red (250 g), carrots and onions (300 g each) are added to this appetizer.
We prepare and boil the mushrooms, set to cool, grind in a meat grinder separately from other products.
Grind the vegetables in a meat grinder, heat the vegetable oil in a cauldron and fry the mixture for 15 minutes.
Add mushrooms, simmer caviar for 1 hour over low heat. At the end of cooking, add spices, salt, herbs, vinegar and heat for 10 minutes.
Such a recipe can also be prepared for the winter, having previously prepared the jars. But the mixture will have to be sterilized.
Choose any option you like, and feel free to start cooking. Caviar will be a stunning highlight of the dinner table.
