Dried mushroom caviar: 11 recipes

Dry mushroom caviar is such a versatile dish that every housewife prepares it. Useful as a stand-alone snack or pie filling. Hearty, tasty, healthy. And how to cook is described in the article.

The benefits of dried mushrooms

During the drying process, the weight of the ingredient is significantly reduced, so it is much easier to store the dried mushrooms.

They take up less space, but retain their nutritional value in full. Even after long-term storage, dry mushrooms do not lose their taste and aroma. The most important benefit is considered to be the nutritional and protein content of dried varieties versus canned, salted, or pickled varieties.

They belong to dietary low-calorie foods with a well-balanced composition of components.

They contain:

• fats;
• proteins;
• vitamins;
• carbohydrates;
• amino acids;
• organic acids;
• urea.

A very rich vitamin composition makes them an indispensable product in the winter. The content of trace elements and B vitamins exceeds the amount of these components in some cereals and vegetables.

Secrets of cooking caviar from dry mushrooms

Chanterelles, morels and, of course, white ones are used for drying. The preparation of each type has its own characteristics due to the taste:

• Porcini mushrooms are the most fleshy, fragrant; they are dried completely.
• In chanterelles, caps are used because the legs have a rigid structure.
• Morels must be washed before soaking to remove grains of sand from the caps.

Before preparing caviar, the ingredient is soaked:

1. For 10 g of dried mushrooms, you need to take 1 glass of boiling water, pour the required amount in a bowl, press down with a saucer.
2. Leave for 30-40 minutes, squeeze, cool.

This product goes well with spices, onions, eggplants. Caviar can be served as a separate dish, for spreading on sandwiches, and as an appetizer.

Traditional recipe for mushroom caviar from dried mushrooms

For the classic version, white, boletus, boletus, and flyworms are used.

• 350 g dried mushrooms;
• 2 heads of onions;
• 100 ml of vegetable oil;
• salt, ground pepper, garlic, other spices - to taste.

Preparation:

1. Soak drying for 4-5 hours.
2. Drain the water, rinse dry mushrooms, boil until tender in clean water, chop.
3. Finely chop the onion, sauté until golden brown.
4. Add the main component, simmer the caviar for 15 minutes over low heat.
5. Season with salt, pepper, let cool.
6. Grind in a meat grinder or blender.

How to cook caviar from dry chanterelles

Chanterelles contain a substance that inhibits parasites, so they are not wormy. To prepare snacks take:

• 200 g of chanterelles (dried);
• 30 ml of vegetable oil;
• 0.5 tsp. sugar and mustard powder;
• 1 large onion

The cooking technology is very simple:

1. Soak dry chanterelles in water for 2 hours. Then rinse well under running water.
2. Boil in salted water for 30 minutes.
   Important! You need to regularly remove the foam.
3. While the chanterelles are boiling, chop the onion and simmer in oil.
4. Throw the finished mushrooms in a colander to glass the water.
5. Add to the pan with onions, simmer the ingredients together until the liquid evaporates.
6. Pass the cooled mass through a meat grinder.
7. Add granulated sugar and mustard powder, salt and pepper to taste. Mix well.

After cooling completely, store in a refrigerator in a container with a tightly closed lid.

Dried mushroom caviar with garlic and eggs

• 210 g drying;
• 3 tbsp. l. olive oil;
• 1 chicken egg;
• 1 pc. carrots and onions;
• 2 cloves of garlic;
• some mayonnaise.

Preparation:

1. The preparation of the main ingredient is traditional: soaking in boiling water, rinsing, boiling.
2. Boil the egg, peel, cut into cubes.
3. Peel the carrots, also cut into cubes.
4. Fry the onions and carrots one by one. Simmer all together for 30 minutes, cool.
5. Grind the egg together with the mass in a blender, add chopped garlic, salt, mix with mayonnaise.

Cooking Lean Mushroom Caviar from Dry Mushrooms

Lean caviar from dried mushrooms is prepared from the following ingredients:

• 1 cup dry mushrooms;
• 1 onion;
• 1 bunch of fresh herbs;
• vegetable fat, sugar, salt and vinegar to taste.

Cooking technology:

1. Fry the prepared drying in sunflower oil for 20 minutes, then transfer to a bowl.
2. In the same place, fry the chopped onion and combine with the mushroom mass.
3. Grind with a blender.
4. Without stopping the grinding process, add vinegar, salt, sugar, your favorite spices or a little tomato paste.

Mushroom caviar recipe with onions and carrots

Vegetables can diversify the taste and nutritional value of caviar.

Ingredients:

• any dried mushrooms –1 kg;
• carrots and onions - 250 g each;
• head of garlic;
• vinegar essence - 1/3 tsp;
• vegetable oil - 50 ml;
• black peppercorns and bay leaf - 3 pcs.;
• ground salt and pepper to taste.

Cooking process:

1. Grate the carrots, chop the onions.
2. Add oil, simmer vegetables for 5-7 minutes.
3. Grind dried mushrooms prepared in the classical way in a meat grinder together with vegetables and put in a frying pan.
   Important! If you want to remove sourness, do not add vinegar.
4. Fry the caviar under the lid for 30 minutes, add the garlic.

Caviar from dry mushrooms "Mushroom platter"

Products:

• assorted drying - 0.5 kg;
• ¼ glasses of sour cream;
• 3 tbsp. l. butter;
• vinegar and spices to taste.

Preparation:

1. Prepare for drying, grind in a blender.
2. Melt the butter, fry the onion, add the main ingredient.
3. Continue until moisture evaporates.
4. Add salt and pepper.
5. Beat sour cream with vinegar, season with caviar and serve chilled.

"Tsarskaya" mushroom caviar from dried mushrooms

"Tsarskoe" dish is prepared from dried white mushrooms.

For caviar you need:

• 2 glasses of mushrooms;
• 3 tbsp. tablespoons of olive oil;
• shallots and garlic cloves - 5 each;
• ¼ glasses of port;
• 1 tsp lemon juice.

Cooking process:

1. Prepare drying.
   Important! Do not pour the broth.
2. Fry garlic, onion (chopped) in oil, combine with porcini mushrooms, fry until golden brown.
3. Pour in broth, simmer until moisture evaporates.
4. Add the rest of the ingredients and stir.
5. Garnish with herbs before serving.

Dry mushroom caviar with tomatoes

It is better to take drying from tubular varieties. 1 kg is enough.

Add to this amount:

• 2 medium onions;
• the same number of carrots;
• vegetable fat as needed;
• 350 g of tomatoes;
• favorite spices.

Dry mushrooms, porcini mushrooms, boletus mushrooms are suitable for this type of caviar.

1. After boiling, twist them through a meat grinder, then fry for 20 minutes.
2. Cut onion into half rings, peeled tomatoes into circles, grate carrots.
3. Saute the vegetable mixture in oil.
4. Mix with mushrooms, add spices, salt and pepper.
5. Simmer for 20 minutes.

How to cook dried mushroom caviar with cream

A very satisfying caviar recipe will help out the hostess in any situation.

For 0.5 kg of dry porcini mushrooms you need:

• 200 g heavy cream;
• one onion and one carrot;
• 1 tbsp. l. granulated sugar;
• 3 tbsp. l. white wine;
• 100 g flour.

Cooking process:

1. Soak drying in cream for 2 hours.
2. Cut the onion, fry in sunflower oil.
3. When frying, add sugar.
4. Finely chop the carrots in a blender, add to the onion.
5. Remove the mushrooms from the cream, chop.
6. After frying, mix vegetables with mushrooms, pour in cream, pepper, salt, add wine and flour.
7. Mix.

Mushroom caviar recipe from dry mushrooms, seaweed and cucumbers

The original version of caviar.

To the dried mushrooms (20 g), you will need to add dried seaweed (100 g), 2 pickled cucumbers, vinegar, vegetable fat, spices and herbs - the amount is at the discretion of the hostess.

1. Seaweed, like drying, is soaked for 10 hours.
2. The components are then washed.
3. Cut the onion, sauté in a pan along with mushrooms, cabbage and cucumber cubes.
4. Sprinkle with chopped herbs before tasting.

How to make caviar from dry mushrooms for the winter

To prepare caviar for the winter, you need to prepare:

• drying of one grade or assorted - 1 kg;
• onions - 200 g;
• tomatoes - 300 g;
• seasonings and spices to taste and preference;
• vegetable fat - 150 ml.

Process:

1. Before boiling, cut the mushrooms into pieces, then cook for 30 minutes.
2. Strain, rinse, chop.
3. Fry in oil for 30 minutes.
4. Fry tomatoes and onions separately.
5. Mix ingredients, season with salt and pepper, simmer together for 15 minutes.
6. Prepare sterile jars, put hot caviar, sterilize for 30 minutes, roll up, put to cool slowly.

Conclusion

Dry mushroom caviar has so many varieties that it is suitable for any housewife and any table. The uniqueness of the dish lies in the fact that it is quick to prepare, easy to store and delicious to eat.

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