Mushroom caviar from butter for the winter and for every day: recipes with photos

Large harvests of mushrooms in the summer put people in front of the task of processing and preserving them for long periods of time. Caviar from butter for the winter retains the useful qualities of the product for many months. A wide variety of cooking recipes will allow everyone to choose the most suitable for gastronomic preferences.

Is it possible to make caviar from butter

In terms of nutritional value, mushrooms occupy an important position among other products. They are dried, salted, pickled and frozen. In addition, caviar can be made from butter - a delicious preparation that perfectly complements sandwiches, acts as a full-fledged second course or serves as a filling in pies.

Butterlets are one of the most famous representatives of their kingdom. Their gustatory qualities have been known for many centuries, therefore, preparations from them are constantly popular during periods of active harvest. The taste of butter is great for creating delicious mushroom caviar, and additional ingredients only allow you to enhance it and add a bright aroma.

How to cook mushroom caviar from butter

To get excellent boar oil caviar, it is best to collect the main ingredient yourself. You should not take old mushrooms, as they are most often susceptible to insect damage. It is best to give your choice in favor of small young or medium-sized fruiting bodies. Caviar is prepared both from the legs and from the caps of butter.

Important! It is recommended to collect the main ingredient after prolonged rains, otherwise there is a high risk of collecting dry and rotten specimens.

After collecting the oil, you need to clean it by removing the damaged and rotten areas of the caps and legs. Then the film on the cap is removed from each of them to avoid bitterness in the finished dish. After that, it is necessary to carry out the initial heat treatment - boil in salt water for 15-20 minutes, adding ½ tsp. citric acid.

Additional ingredients can be used to get a brighter taste. From vegetables, you can take tomatoes, onions, garlic, carrots and bell peppers. Some add lemon juice, sour cream, soy sauce, or hot peppers.If the dish is being prepared for immediate consumption in the near future, you do not need to add additional ingredients aimed at increasing the shelf life.

In order to turn a product into ready-made caviar, you can use several methods. The most traditional is the use of a meat grinder for these purposes. You can also use a food processor. Using a blender is not recommended, as the mass turns out to be like porridge.

Cooking mushroom caviar from butter according to the classic recipe

When harvesting mushrooms outside the winter, you can do without using vinegar, so their taste will be more natural and pure. The classic recipe for making mushroom caviar from butter boasts a minimal set of products used. To prepare such a delicacy, use:

  • 500-600 g of boiled oil;
  • 3 onions;
  • 2 tbsp. l. butter;
  • green onions;
  • 1 tsp ground pepper;
  • salt.

Boiled mushrooms are cut into pieces and fried in butter for 20 minutes. Then they put chopped onions and sauté it until fully cooked. Fried elements are ground in a meat grinder. The resulting mass is seasoned with salt, a mixture of peppers and finely chopped green onions.

Recipe for mushroom caviar from butter with sour cream

Sour cream adds additional sourness and creamy taste to the finished product. It perfectly complements the mushroom component. Such a dish can be a great substitute for the usual ingredients for sandwiches. For the recipe use:

  • 500 g fresh mushrooms;
  • 120 g sour cream;
  • 3 onions;
  • a small bunch of greens;
  • 1 tbsp. l. butter;
  • salt and seasonings.

As in the previous recipe, mushrooms and onions, cut into small pieces, are fried in butter until tender. Then they are crushed in a meat grinder or food processor, after which sour cream is added to the resulting mass. The mixture is mixed well, seasoned with salt with chopped herbs. The finished dish is served chilled.

How to make mushroom caviar from butter with onions and carrots

Carrots and onions are the most common additions to mushroom caviar. Small pieces of vegetables significantly improve the texture of the finished product. At the same time, carrots add a little sweetness, making the taste brighter and more interesting. To prepare a snack you will need:

  • 700 g oil;
  • 3 onions;
  • 3 medium carrots;
  • frying oil;
  • salt and pepper.

Peel the onions and carrots and cut them into small cubes. They are fried with boiled mushrooms until cooked. After that, all the ingredients are ground in a meat grinder. Season the finished mixture with ground pepper, salt to taste, and then fry for another 10 minutes.

How to cook caviar from butter with garlic and tomatoes

This appetizer can be a great addition to your dinner table. It is convenient to use it as a spread on bread and sandwiches, and also as a filling in tartlets. Tomatoes soften the taste and garlic adds a great flavor. To prepare a snack you need:

  • 400 g oil;
  • 2 medium tomatoes;
  • 150 g onions;
  • 1 medium carrot;
  • 2 cloves of garlic;
  • salt and spices to taste.

Mushrooms are boiled in boiling water for 1/4 hour. The carrots are peeled and diced. Cut the onion into half rings. Tomatoes are poured over with boiling water and the skin is removed from them. Fry onions with carrots until tender, then add tomatoes to them and stew for 8-10 minutes.

The vegetables and butter are placed in a food processor and shredded. The finished mixture is salted and seasoned with ground pepper, then transferred to a deep frying pan and stewed for 10 minutes. It is recommended to cool the dish before serving.

How to make caviar from mushrooms with herbs

A dish with lots of greens is sure to please all family members. Green onions and dill are not only delicious, but also extremely healthy for the body. To prepare such a delicious mushroom snack, use:

  • 600 g of fresh mushrooms;
  • 250 g onions;
  • a large bunch of onions;
  • a little dill;
  • salt.

Onions are chopped and fried in oil until tender.Boil the butter for 20 minutes and grind them in a meat grinder with fried onions. The resulting mushroom mixture is salted and mixed with chopped herbs. Cooked caviar is stewed over low heat for several minutes, cooled and served for dinner.

How to cook mushroom caviar with basil and garlic

Garlic combined with basil gives a mushroom snack an indescribable aroma. This product is perfect for spreading on rye or wheat bread. To prepare such caviar, you will need:

  • 600-700 g of oil;
  • a bunch of basil;
  • 2 onions;
  • garlic to taste;
  • salt.

The mushrooms are boiled in salted water, then fried with finely chopped onions until golden brown. After that, they are crushed in a meat grinder. Chopped basil and crushed garlic are placed in the resulting mass. The whole mass is stewed for 5 minutes on minimal heat, salted and served.

Delicious butter caviar with garlic and bell pepper

Bell pepper lovers can vary the mushroom appetizer. The excellent taste of sweet pepper is in harmony with mushrooms. Small pieces of this additive are pleasantly felt in the mouth. To prepare caviar you will need:

  • 600 g of boiled butter;
  • 1 onion;
  • 1 large bell pepper;
  • 30 g garlic;
  • salt and seasonings to taste.

Bell peppers are peeled from seeds, then cut into cubes. The onion is fried until half cooked, pepper is added to it and lightly sautéed. The vegetable mixture, along with boiled mushrooms, is sent to a food processor or meat grinder. The resulting mixture is salted, mixed and served at the dinner table.

Mushroom caviar from butter with tomato

When it is not possible to use fresh tomatoes, you can get by with tomato paste. It is necessary to choose a quality product from a trusted manufacturer. Tomato paste softens the mushroom flavor of the snack, making it more balanced. For a snack use:

  • 1 kg of forest mushrooms;
  • 80-100 g tomato paste;
  • 7 cloves of garlic;
  • a bunch of dill;
  • salt;
  • 2 medium onions.

Mushrooms are boiled for 20 minutes and fried with chopped onions until golden brown. The resulting mass is passed through a meat grinder, seasoning it with chopped garlic, dill and tomato paste. The resulting caviar is salted to taste and simmered over low heat for 10 minutes. The dish is cooled and served.

Butter caviar with lemon juice

Lemon juice adds a bright sourness and light citrus aroma to the dish. In combination with it, butter boils become incredibly tasty and are great for a feast as a snack. For cooking you need:

  • 500 g of forest mushrooms;
  • 30 ml lemon juice;
  • 200 g onions;
  • olive oil;
  • a small bunch of basil;
  • salt and pepper.

Cut the mushrooms into pieces, boil for 15 minutes and fry in olive oil until tender. After that, they are put in a food processor along with pre-fried onions and chopped until smooth. Pour 2 tbsp into the resulting mixture. l. squeezed juice, pepper, salt and finely chopped basil. All ingredients are mixed until smooth and cooked over low heat for a few more minutes.

Original recipe for butter caviar with soy sauce and walnuts

The addition of such unusual ingredients as walnuts and soy sauce to traditional mushroom caviar creates an unusual and very tasty combination. The original taste of the appetizer will perfectly complement a large festive table. For such caviar, use:

  • 750 g oil;
  • 150 g of walnut kernels;
  • 4 tbsp. l. soy sauce;
  • 2 onions;
  • garlic to taste;
  • 1 medium carrot.

Mushrooms are boiled and fried with finely chopped onions and carrots until golden brown and passed through a meat grinder. Crushed walnuts and garlic are added to the resulting mixture. All ingredients are mixed and seasoned with soy sauce. Since it is quite salty, you do not need to salt the finished dish. The finished mass is additionally stewed for 10-12 minutes.

Spicy mushroom caviar from butter

Spicy food lovers can also delight themselves with an excellent snack.The addition of chili and red pepper adds a bright, piquant touch. Depending on your love of spicy food, you can increase the amount of chili peppers. To cook caviar in this way, you will need:

  • 600 g oil;
  • 2 onions;
  • 2 small chili pods;
  • 1 tsp red pepper;
  • a few cloves of garlic;
  • salt and vegetable oil.

Mushrooms are boiled for 20 minutes in salted water, then cut into pieces and fried in a hot pan until cooked. In a separate frying pan, sauté onion with chopped chili. Butter and onion with chili are passed through a meat grinder, mixed, seasoned with salt, garlic and red pepper. The whole mixture is stewed for a few more minutes, cooled and served at the dinner table.

How to make mushroom caviar from frozen butter

The only difference in the process of preparing a mushroom snack from a frozen product is its long defrosting. Experienced housewives advise leaving a plate of butter in the refrigerator for 12-16 hours. Thawed mushrooms do not need to be boiled. To cook caviar from 500 g of frozen butter, you will need:

  • 2 onions;
  • salt and ground pepper;
  • butter for frying;
  • a small bunch of greens.

The defrosted mushrooms are fried in butter with onion chopped into half rings. Then they are crushed in a food processor or passed through a meat grinder. Add green onions, black pepper and a small amount of salt to the resulting mass.

Butter caviar with rice and vegetables

To turn a mushroom snack into a complete meal, you can add rice and your favorite vegetables to it. You can take any vegetables, but traditionally they use bell peppers, carrots, onions and tomatoes. To prepare mushroom caviar you will need:

  • 700 g oil;
  • 500 g of tomatoes;
  • 3 large bell peppers;
  • 1 carrot;
  • 200 g of boiled rice;
  • salt.

Mushrooms are fried over medium heat until golden brown. At the same time, carrots, peppers and peeled tomatoes are fried in another pan. After the vegetables are cooked, they are placed in a food processor and chopped with the mushrooms until smooth. Add cooked rice and a little salt to the resulting mixture. The dish is stewed for 5-10 minutes over low heat, cooled and served.

Rules for cooking caviar from butter for the winter

For the preparation of a long-term storage snack, the same principles of selection of ingredients are followed as for a quick meal on the dinner table. It is best to use small to medium-sized mushrooms, from which spoiled and rotten parts have been removed in advance. Also, it is necessary to remove the oily film from each cap.

Important! For preparations for the winter, a previously frozen product cannot be used - its structure has been changed by freezing, with prolonged storage it will turn into porridge.

The most important feature of recipes for preparing mushroom caviar from butter for the winter is the addition of additional components in order to extend the shelf life. These include vinegar, sugar, and citric acid. You can also add garlic, tomatoes and onions to improve the taste - they will improve the taste of the finished product.

Boletus caviar occupies an important place among other mushroom preparations for the winter - you need to responsibly approach the issue of sterilization. Despite the fact that there are several recipes without it, in any case, you must first sterilize in boiling water. In all other cases, jars with ready-made appetizers are placed in boiling water, boiled for 20 minutes and only after that they are corked under the lids.

Recipe for caviar from butter mushrooms for the winter without sterilization

This cooking method is able to preserve the finished product for several months. In the cold winter months, this snack will allow you to fully enjoy the gifts of a quiet hunt. To prepare a mushroom delicacy according to this recipe, you will need:

  • 900 g fresh mushrooms;
  • 200 g carrots;
  • 200 g onions;
  • sunflower oil;
  • 1 tbsp. l. table vinegar;
  • 6-8 peas of allspice;
  • Bay leaf;
  • salt.

Vegetables are fried in a lot of sunflower oil. The mushrooms are boiled for 20 minutes and minced in a food processor along with the vegetables. The peppercorns and the remaining vegetable oil are added to the resulting mass. The dish is seasoned with salt, vinegar and bay leaves.

Important! For a fuller disclosure of the taste of the bay leaf, it can be crushed. The main thing is not to eat it after opening the snack can.

The resulting mixture is stewed over low heat for 10-15 minutes, then cooled and laid out in pre-prepared jars. They are rolled up under the lids and stored in a cool place.

A very simple recipe for caviar from butter for the winter

This appetizer recipe is considered one of the easiest ways to prepare. The minimal list of ingredients allows you to enjoy the pure mushroom flavor. For cooking, you need 1 kg of butter, a couple of onions and 1 tbsp. l. 9% table vinegar. Salt, some sugar, and sunflower oil are also useful.

Mushrooms are boiled in salted water and fried with onions until tender. Then they are crushed in a food processor until smooth, salted, vinegar and a little sugar are added. The resulting mixture is laid out on the prepared banks. Add a couple of tablespoons of vegetable oil to them and seal them tightly.

Mushroom caviar from butter for the winter in a meat grinder

Although the food processor produces a more homogeneous mixture, using a meat grinder is sometimes more appropriate. Every family has this household item, so there is no point in purchasing additional equipment to please yourself with a delicious masterpiece. Also, in a meat grinder, larger mushroom and vegetable pieces are obtained. To make caviar from mushrooms butter from 1 kg of fresh product in this way, you will need:

  • 300 g of onions;
  • a few peas of black pepper;
  • salt;
  • 1 tbsp. l. table vinegar or apple cider vinegar;
  • sunflower oil.

The oil is boiled in boiling water for ½ hour and passed in a meat grinder with sautéed onions. The resulting mass is salted, seasonings and vinegar are added. The dish is fried for another 10 minutes, then transferred to prepared glass jars. An additional 2 tablespoons of oil are poured into each for a longer storage. They are closed with nylon lids and sent for storage.

Recipe for cooking caviar from butter for the winter with vinegar

Acetic acid is one of the best natural preservatives. Its addition can significantly extend the shelf life of homemade products. If you increase its amount, it can complement the caviar with an original taste. For the manufacture of caviar from butter, shown in the photo, use:

  • 2 kg of boron oil;
  • 500 g of onions;
  • 50 ml of 9% vinegar;
  • salt;
  • vegetable oil;
  • 30 g sugar.

Fried butter over medium heat with onions. This mixture is ground in a food processor or meat grinder, and then salted, sugar and vinegar are added. An almost finished dish is fried for an additional 5 minutes and transferred to containers prepared for them. Banks are placed in a pan filled with water up to the necks of the cans, sterilized for half an hour. After that, they are rolled up and placed in a cellar or refrigerator.

Butter caviar for the winter with garlic

Garlic adds a very bright flavor to the finished mushroom snack. It is believed that during long-term storage, it loses its sharp taste, so you can put it in a fairly large amount. For mushroom caviar from 1 kg of boiled butter, you will need:

  • 1 head of garlic (8-10 cloves)
  • 1 tbsp. l. 9% vinegar;
  • salt;
  • vegetable oil;
  • 300 g of onions.

As in all other recipes, the butter is fried until tender with chopped onions. They are ground in a food processor and salted. The resulting mixture is put on a slow fire, vinegar and garlic cut into several pieces are poured into it. The finished product is placed in sterilized glass jars. Each add 2 tbsp. l. oils and clog them with nylon caps.

Butter caviar with carrots and onions for the winter

Fresh carrots and onions are a great addition to a winter treat. Having opened a jar with such a product in winter, you can fully recall the taste of summer. To make snacks according to this recipe, you will need:

  • 1 kg of boiled butter;
  • 400 g of onions and carrots;
  • 1 whole garlic
  • vegetable oil;
  • salt.

The recipe for caviar is almost the same as for quick consumption. Fried butter with vegetables, twist them, salt, add garlic and spices. The finished mixture is extinguished for a few more minutes, then transferred to glass containers treated with steam. After half an hour of sterilization, 1 tbsp is poured into each jar. l. oil and cover it with a nylon lid.

Caviar for the winter from mushrooms with tomatoes

To prepare this delicacy, you can use fresh tomatoes, or you can use tomato paste. Bulgarian pepper is added for extra flavor. The taste of such a product will become more balanced. For cooking use:

  • 800-900 g of forest mushrooms;
  • 2 onions;
  • 100 g tomato puree;
  • 2 bell peppers;
  • head of garlic;
  • dill or green onions;
  • 1 tbsp. l. sugar and salt;
  • vegetable oil.

Fry onions with peppers in oil until tender. They are crushed in a food processor with pre-boiled oils, salt is added, and seasoned with sugar and tomato paste. The whole mixture is stewed for a while over medium heat and put in glass jars. They are sterilized in boiling water, then a little vegetable oil is added to each, covered with a lid and put into the refrigerator.

Cooking caviar from butter for the winter with garlic and carrots

The mushroom flavor of butter, combined with plenty of garlic and carrots, makes for an almost perfect snack. It is perfect for a festive table, and also becomes an ideal filling for pies or tartlets. To prepare such a dish you need:

  • 1 kg of boiled butter;
  • 0.5 kg of carrots;
  • 1 whole garlic
  • 1 tbsp. l. table vinegar;
  • salt to taste;
  • 1 tbsp. l. white sugar.

The carrots are peeled, cut into small cubes and fried until soft. Then it is crushed in a food processor or meat grinder with mushrooms boiled in advance. The resulting product is mixed, salt, a little sugar, garlic and vinegar are added. Then it is stewed for about 5 minutes,
laid out in glass jars. The cans are sterilized in boiling water for 20-30 minutes, rolled up and sent for further storage.

Delicious butter caviar with mustard and Provencal herbs

Adding mustard to a mushroom snack adds a light, savory flavor to it. Provencal herbs have a powerful aroma that can turn the finished product into a real aromatic bomb. To prepare 1 kg of boiled butter in this way, you must:

  • 100 g of table mustard;
  • 1 tbsp. l. dry provencal herbs;
  • 2 onions;
  • vegetable oil;
  • salt.

The mushrooms are chopped in a meat grinder or in a food processor along with onions fried until golden brown. Mustard, salt and dry Provencal herbs are added to them. The resulting mixture is additionally stewed for 10 minutes and laid out in glass jars. They are sterilized in a wide saucepan for half an hour, then 1-2 tbsp is added to each of them. l. vegetable oil. Banks are rolled up under lids and sent for storage.

Caviar from butter in a slow cooker for the winter

Using a multicooker makes it much easier to prepare a mushroom snack. In order to prepare a delicious dish, put 500 g of mushrooms boiled until tender, cut into small pieces 2 onions and 2 carrots, a few chopped cloves of garlic in a multicooker bowl. The bowl is closed and the "extinguishing" mode is turned on for 1.5-2 hours.

Important! For a brighter taste, you can use the frying function. However, in this mode, the contents of the bowl must be stirred every 15-20 minutes.

The finished mixture is crushed in a food processor and laid out in jars, which are sent to be sterilized in a saucepan of boiling water for half an hour. In each jar with ready-made caviar, put 1 tbsp. l. vegetable oil and seal it tightly

Storage rules

To keep the finished product fresh for as long as possible, there are a few simple secrets. The most important point is the room temperature - it should not be more than 6-7 degrees. The room should not be exposed to direct sunlight. Also, the jar should be tightly sealed or rolled up under the lid to avoid air entering it, which can lead to the development of pathogenic organisms.

Important! If caviar was cooked for the winter without sterilization, then it is better to store the jars with it in the refrigerator to avoid unexpected changes in the room temperature.

Storage of the product at room temperature is allowed only with prolonged sterilization and adding vegetable oil to each of the cans. Mushroom caviar can also be stored in the freezer. For this method, it is best to use plastic containers or packaging bags.


Butter caviar for the winter is a great way to prepare delicious snacks. It can be used as a separate dish, as well as filling in pies or tartlets. A huge variety of recipes will allow every housewife to choose the perfect cooking method.

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