Chanterelle mushroom caviar: recipes for the winter

Chanterelle caviar for the winter is an appetizing treat that is served in the form of sandwiches, added to various side dishes, or delicious soups are cooked. The preparation does not take much time even for a young housewife, because all the recipes are simple. A pleasant orange color and an unforgettable aroma will help this appetizer to take its rightful place at special events. You can experiment with the baseline by adding other products.

The benefits of chanterelle caviar

In the forest, wormy chanterelles are practically not found. This property is given to mushrooms by hinomannose, which is in the composition. It is present in parasite control drugs. It should be borne in mind that heat treatment above 40 degrees and salt will destroy it, it will not be in the caviar.

But there are many other important substances that are useful for the human body:

1. In terms of the amount of vitamin A, chanterelles overtake even carrots. It is simply necessary for human vision.
2. Ergosterol will help cleanse the liver and remove heavy salts.
3. Trametonolinic acid fights various hepatitis viruses.
4. Caviar is useful for strengthening blood vessels and heart.
5. Amino acids are able to saturate the body with essential proteins.
6. Mushrooms are often used in folk medicine to stimulate the immune system to fight infectious diseases.
7. Cobalt is a beneficial mineral that synthesizes thyroid hormones and hemoglobin.

Only mushrooms collected in an ecologically safe area can be classified as a useful product.

How to cook chanterelle caviar for the winter

The beauty is that mushroom pickers collect chanterelles almost all summer until late autumn. There is time to prepare the required amount of caviar slowly. But forest dwellers cannot be kept raw for long to avoid food poisoning.

Necessary actions:

1. First, sort out the mushrooms, throwing aside the rotten ones. Cut off the lower part of the leg and remove the debris immediately.
2. Rinse with plenty of water.
3. Boil the caviar chanterelles on the stove for 40 minutes, changing the liquid after a quarter of an hour. Some skip this step and simply simmer for longer over low heat, but this can negatively affect the shelf life.
4. While they are cooling, they clean additional products that are selected to taste. Use spices with care so as not to overpower the mushroom aroma.
5. Saute until cooked in oil, individually or together.
6. Grind with chanterelles, which are also fried.

After combining all the products and adding a preservative (usually vinegar), decompose into sterilized jars. Only glassware should be used.

Chanterelle caviar recipes for the winter

Each hostess can modify all the above options for delicious caviar from magnificent chanterelles for the winter, based on the family's taste preferences.The main thing is to always follow all the rules of heat treatment and the sequence of actions so that the product remains usable for the entire shelf life.

Boiled chanterelle mushroom caviar

This is a simple basic caviar recipe for cooking without a lot of additional ingredients.

Product set:

• fresh chanterelles - 1.5 kg;
• onion - 3 pcs.;
• refined fat - 80 ml;
• vinegar 9% - 1 tsp

Step by step guide:

1. Prepare the mushrooms, sort out, cut off the bottom of the leg and rinse thoroughly.
2. Pour the chanterelles with water, which will need to be changed after darkening.
3. After 40 minutes of boiling, drain the liquid through a colander and cool.
4. Peel the onion and chop. Saute until transparent.
5. Pass the products through a meat grinder and mix.
6. Send to simmer for a few minutes with the addition of oil. At this time, add salt and pepper.
7. At the end, pour in the vinegar, mix and immediately put in the jars.

Cork tightly with lids and refrigerate when the composition has cooled.

Dried chanterelle caviar

When the stocks of blanks run out, and you want to serve a mushroom delicacy on the table, homemade recipes for fragrant caviar from dried chanterelles will help out. In winter, this option will come in handy for the hostess in the kitchen.

Ingredients for the snack:

• onions - 2 pcs.;
• mushrooms (dry) - 2 tbsp.;
• fresh greens - 1 bunch;
• vegetable oil - 70 ml;
• vinegar - 1 tsp.

Caviar preparation process:

1. Soak the chanterelles in a saucepan for a couple of hours, sometimes changing the water.
2. Put on fire. Let it boil, season with salt and cook for 30 minutes.
3. Saute the chopped onions in butter.
4. Add ready-made mushrooms, from which it is necessary to drain the liquid through a colander in advance.
5. Simmer until all moisture has evaporated along with chopped herbs.
6. At the end, add a little granulated sugar and vinegar.

Transfer immediately to the prepared dish, roll up and cool.

Chanterelle caviar in a slow cooker

Making chanterelle caviar for the whole winter will not be difficult by repeating the steps in the recipe.

The composition of the workpiece:

• vinegar (6%) - 100 ml;
• ketchup - 60 ml;
• chanterelles (pre-boiled) - 2 kg;
• onion - 2 pcs.;
• sunflower oil - 50 ml.

Detailed recipe:

1. Mix chopped onions with boiled mushrooms and grind with a meat grinder. For those who like smaller ones, you can repeat the process.
2. Mix with salt, oil, pepper and place in a blender bowl.
3. First, cook in the "Fry" mode for a quarter of an hour, and then switch to "Stew", add tomato paste and wait for the signal after 40 minutes.
4. Pour vinegar 10 minutes before the end.

After spreading over glass jars, screw the lids back on and cool at room temperature.

Chanterelle caviar for the winter with garlic

This recipe will take care when adding spices to avoid overpowering the mushroom aroma.

Product proportions:

• chanterelles - 1 kg;
• chopped dill - 1 tsp;
• garlic - 4 cloves;
• onion - 1 pc.;
• oil for frying.

Detailed description of all steps:

1. Clean chanterelles from dirt, rinse. Put on the stove, after boiling, cook for about 10 minutes.
2. Drain all the liquid through a colander, cool slightly and grind with a blender.
3. Finely chop the peeled onion and sauté in a pan with butter.
4. As soon as the onion becomes transparent, add the mushroom composition along with the salt. Fry for a quarter of an hour.
5. Add pressed garlic, dill and simmer for another 5 minutes, covered.

If you get a lot of caviar and there is a danger that the product will deteriorate, you can add vinegar at the end. Distribute the composition in jars immediately and seal with lids.

Chanterelle and zucchini caviar for the winter

Zucchini caviar for the winter with chanterelles began to gain popularity after the first recipe was published.

Composition:

• vegetable fat - 300 ml;
• sugar - 1 tbsp. l .;
• onions and carrots - 300 g each;
• zucchini - 700 g;
• garlic - medium-sized head;
• mushrooms - 2 kg;
• red pepper - 1 tsp;
• tomato paste - 30 ml;
• vinegar (9%) - 2 tbsp. l.

Step by step guide:

1. After washing and cutting the lower part of the leg, the chanterelles should be boiled for no more than 20 minutes with bay leaves and cloves.
2. Do not skim all liquid. Strain 1 liter and set aside.
3. Peel vegetables and mince together with mushrooms. Each product should be on a separate plate.
4. Fry alternately in a thick-walled pan with vegetable oil.
5. Mix everything in an enamel bowl and pour in the aromatic broth left over from the chanterelles.
6. Pour salt and sugar into caviar, add chopped garlic.
7. Stir continuously, simmer for half an hour over low heat.
8. A few minutes before the end of the process, pour in the vinegar.

Remove immediately from the stove, distribute the composition into clean jars, and seal tightly. Cool by covering with a blanket.

Chanterelle caviar with chili sauce

In this version, it is necessary to cook spicy caviar from fresh mushrooms without additional boiling of chanterelles, which will facilitate the task for some.

Product set:

• carrots and onions - 200 g each;
• chanterelles - 1 kg;
• chili sauce - 130 ml;
• black pepper - 1 tsp without a slide;
• lean oil - 100 ml.

Caviar Making Guide:

1. Grind the prepared mushrooms in a blender.
2. Transfer to a thick-walled enamel bowl and simmer until all liquid has evaporated over low heat.
3. Peel vegetables. Chop the onion very finely, and chop the carrots on a grater with small holes.
4. Add to the chanterelles, pouring in the vegetable oil at the same time, and simmer under the lid for a quarter of an hour.
5. Add a spicy paste with salt and pepper. Leave on fire for another 20 minutes.

The stock does not contain strong preservatives. Therefore, you will need to be more careful about the preparation of the dishes, into which to decompose the hot mass, and close it tightly. Place in a cool place after cooling.

Chanterelle caviar with mustard

The recipe uses spicy mustard powder for more than just a flavoring. She will help keep the workpiece.

Ingredients for caviar:

• black and red pepper - ½ tsp each;
• chanterelles (fresh or frozen) - 2 kg;
• vinegar 9% - 50 ml;
• ketchup - 5 tbsp. l .;
• dry mustard - 5 g;
• odorless vegetable oil - 200 ml.

A detailed description of all the steps for cooking:

1. Boil the chanterelles in salted water for at least 20 minutes with the addition of a laurel leaf.
2. Throw in a colander and wait until all the liquid is glass.
3. Grind in a blender or meat grinder.
4. Add the remaining products. Simmer, stirring continuously, for 30 minutes over the lowest heat.

Arrange in glass jars, cool.

Chanterelle caviar with carrots and onions

It is worth trying caviar with a rich orange color from chanterelles, which is necessary for every housewife. In this recipe, all steps are simplified, but you can also use separate preparation of each ingredient.

Composition:

• dried herbs (dill, basil) - 1 tsp;
• carrots - 2 pcs.;
• vegetable oil - 80 ml;
• freshly picked chanterelles - 1 kg;
• onion - 1 pc.;
• garlic - 3 cloves;
• vinegar (9%) - 1 tsp

Cook by repeating all steps:

1. Boil the chanterelles after washing, changing the water after boiling. Usually 20 minutes is enough.
2. Drain the broth through a colander.
3. Pass through a meat grinder together with peeled vegetables.
4. Pour in oil, stir and place on the stove in a convenient container.
5. Simmer over low heat for about 30 minutes.
6. A few minutes before the end, add garlic, crushed in a press, dill with basil and vinegar, salt.

Distribute in sterile jars.

Chanterelle caviar with peppers and carrots

Bell peppers will enhance the flavor and aroma of a winter snack.

Prepare products:

• garlic - 3 cloves;
• onions - 2 pcs.;
• dry herbs (basil, dill) - 1 tsp;
• sweet bell pepper - 1 pc.;
• chanterelles - 1 kg;
• carrots - 2 pcs.;
• refined oil.

Step-by-step instructions for cooking caviar:

1. Cook the prepared chanterelles until tender, drain the water.
2. Peel carrots with onions, cut into medium pieces. Remove the stalk with seeds from the bell pepper.
3. Pass everything with mushrooms through the middle rack of a meat grinder.
4. Simmer with butter, stirring with a spatula for up to half an hour.
5. At the end, add salt with dry herbs and pepper, chopped garlic.

After rolling up the jars of caviar, cool at room temperature and transfer to the refrigerator for storage.

Chanterelle caviar with eggplant and tomatoes

There are many recipes for making mushroom caviar with vegetables and chanterelles. But this one is admirable.

Required products:

• eggplant - 0.5 kg;
• mushrooms - 0.5 kg;
• tomatoes - 0.5 kg;
• vegetable oil - 200 ml;
• onions - 200 g;
• vinegar - 1 tbsp. l .;
• parsley (roots) - 100 g.

Cook caviar by repeating all the steps described:

1. Put a saucepan of salted water on the fire. In it, boil the washed chanterelles until cooked.
2. Pour boiling water over the tomatoes to make skinning easier. Chop finely with the eggplant.
3. Peel the onion and chop.
4. Chop the washed parsley.
5. Sauté the vegetables, covered with butter, until soft.
6. Continue simmering with mushrooms.
7. Grind and heat for a few minutes.
8. Add spices to taste and salt and vinegar.

Put the hot composition to the top in sterilized jars. Seal and cool.

Chanterelle caviar with lemon juice

Different preservatives are used for caviar. Natural citrus juice is worth trying.

Composition:

• chanterelles (fresh) - 1.5 kg;
• onion - 1 pc.;
• freshly squeezed lemon juice - 2 tbsp. l .;
• pepper and salt.

Detailed recipe description:

1. Wash the chanterelles under the tap, cut the damaged areas and the edges of the legs.
2. Chop finely and transfer to a skillet, which must be heated over medium heat. Simmer until all liquid has evaporated. Top up with some water, cook covered for about an hour.
3. Separately fry the chopped onion in a little oil. Mix with mushrooms.
4. Pass everything through a meat grinder.
5. Warm up again, season with salt and pepper.

At the end, pour in the lemon juice and arrange in the jars.

Why is chanterelle caviar bitter

It happens that the preparations for the winter from chanterelles are bitter. Caviar in this number. The first reason is the wrong collection of the main ingredient, when mushroom pickers cut down "forest dwellers" in dry weather, along highways or near moss and conifers. But the main danger lies in the false chanterelles, which have a characteristic bright orange color (the caps should be of a rich yellow shade).

As already mentioned, you should start cooking right away. Chanterelles are capable of accumulating toxic substances. If there is a lack of time, it is better to rinse them thoroughly, soak them for a couple of hours and boil them, and finish the caviar later.

If a frozen version of mushrooms is used, then large specimens also add bitterness to the dish. It is better to select small chanterelles with unopened caps for such storage. Prolonged soaking and adding citric acid and spices to the caviar can help get rid of the unpleasant taste, but not always.

In dried chanterelles, the bitterness can also be removed by prolonged soaking in water, and then 2 hours in milk. Sometimes poor-quality sunflower oil gives an unpleasant effect.

Calorie content

The average energy value of chanterelle caviar is 90 kcal. You should take into account the amount of vegetable fat that the hostess uses, since mushrooms are low-calorie foods and contain only 19 kcal.

Terms and conditions of storage of chanterelle mushroom caviar

The choice of lids that will be on the cans depends on the quality of the product: they are rolled up in metal only if there is a preservative in the composition, and plastic in its absence. The container with caviar is placed in a cold, dark place where the temperature does not exceed 5 degrees.

Some housewives have got used to storing the workpiece in special bags or containers (hermetically sealed) in the freezer.There it is perfectly preserved for up to a year.

Jars of caviar without preservatives will calmly stand for 2-3 months. When adding vinegar, citric acid and pouring sunflower oil on the top, the period will increase to 6-7 months. Swollen caps indicate a defective product with substances hazardous to the body.

Conclusion

Chanterelle caviar for the winter with a rich aroma and great taste will become a favorite preparation, which is not a shame to treat guests. The family will always be happy to sit at the table, on which there will be a cup with a bright snack. There are recipes that use several types of mushrooms.

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