Mushroom caviar from caviar for the winter: recipes

In the autumn, harvesting mushrooms for the winter becomes one of the main activities for lovers of quiet hunting. Among other preservation, mushroom caviar is deservedly popular. And you can cook it from almost any variety of mushrooms. Volnushki can please mushroom pickers with a truly bountiful harvest. That is why caviar from caviar is a very grateful preparation. And, using numerous and varied recipes, you can make magnificent and tempting reserves of this dish for the winter.

Is it possible to make mushroom caviar from volvushki

Mushroom caviar is a universal preparation for use. It can also be used as a filling for pizza, pies and pies, as an addition to main courses, and even just as an appetizer, spreading on bread or toast.

Many housewives, knowing that they are conditionally edible mushrooms, doubt whether it is possible to cook mushroom caviar from them. In fact, this is quite real, and it tastes no worse than when using butter, honey mushrooms or even mushrooms. Moreover, as a rule, wavelets are found in larger quantities than other mushrooms. And the methods of making caviar from caviar are very diverse. After all, it can be created from boiled, and from salted, and even from dry waves.

How to cook mushroom caviar from volvushki

For the manufacture of mushroom caviar, you will need, first of all, the waves themselves, pink or white, no difference. Mushrooms brought from the forest are traditionally cleaned of debris, washed, cut off the lower part of the legs and, if possible, clean off the fluffy fringe bordering the caps.

Mushroom caviar can be prepared both from the caps and from the legs of the waves. Therefore, if not so many mushrooms were collected, the caps can be used, for example, for frying in batter or with sour cream. And the legs will serve as a wonderful raw material for making caviar.

But before cooking any dish, the waves need additional soaking and boiling. Since their fruiting bodies contain a bitter milky juice, which, when consumed fresh, can even cause food poisoning.

The waves are soaked in cold water for 1 to 3 days. The water must be changed periodically during soaking. The frequency of water changes depends on the temperature at which the soaking process takes place. If it is warm outside, then the water can be changed every 6-8 hours so that the mushrooms do not sour.

And for the final removal of bitterness from the waves, they must also be boiled in water with the addition of salt and citric acid for at least half an hour.

Traditional recipe for caviar from volvushki

Mushroom caviar from boiled volvushki is traditionally prepared with a minimum amount of ingredients.

You will need:

• 2.5 kg of prepared boiled waves;
• 3 large onions;
• 12 black peppercorns;
• 3 leaves of lavrushka;
• 1.5 tbsp. l. table vinegar 9%;
• 300 ml of vegetable oil;
• salt to taste.

Preparation:

1. Mushrooms are chopped with a meat grinder and transferred to a thick-walled saucepan, adding half of the vegetable oil put according to the recipe.
2. Onions are cut into rings, fried in the other half of vegetable oil and also passed through a meat grinder.
3. Add to the mushrooms and put black pepper, salt and bay leaf there.
4. With frequent stirring, boil the mass over low heat for about an hour and a half.
5. After 1 hour and 20 minutes, add vinegar.
6. Hot caviar is spread in small sterile jars, hermetically rolled up and cooled for 24 hours.

How to make mushroom caviar with tomatoes

Unlike other recipes for mushroom caviar from volvushki, this appetizer is best prepared in the midst of the autumn season, when you can easily find a lot of fresh cheap tomatoes, and the photo will help you imagine what the result will be.

You will need:

• 1 kg of waves;
• 1 kg of tomatoes;
• 1 kg of onions;
• 500 ml of vegetable oil;
• 2 tbsp. l. 9% vinegar;
• salt, sugar, black pepper - to taste.

Preparation:

1. Mushrooms are ground through a meat grinder or with a blender.
2. They clean the tomatoes and onions from all that is superfluous and also turn them into minced meat.
3. Mix mushrooms, onions and tomatoes, add sunflower oil, salt, sugar and spices.
4. Simmer over moderate heat for about 40 minutes.
5. Then pour in vinegar, bring to a boil and immediately lay out the prepared caviar in sterile jars.
6. They are rolled up for the winter and, after cooling, are placed in storage.

Delicious caviar with carrots

Carrots are a popular ingredient that softens the flavor of mushroom caviar, giving it more sweetness.

You will need:

• 2 kg of waves;
• 3 large carrots;
• 3 large onions;
• 400 ml of vegetable oil;
• 1/3 tsp a mixture of ground peppers;
• salt to taste;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. Soaked and boiled waves are washed again in cold water, ground with a blender or meat grinder.
2. Onions and carrots are peeled, cut into strips and rings and fried first in a small amount of oil over high heat.
3. Then it is crushed to a state of puree and mixed with mushrooms.
4. In a deep frying pan or stewpan, pour a mixture of vegetables and mushrooms with vegetable oil and simmer the caviar over low heat without a lid for about 1.5 hours.
5. During the extinguishing process, the mass must be periodically mixed, avoiding burning.
6. The boiling workpiece is distributed over sterile jars, sealed for the winter.

How can you make mushroom caviar from salted waves

You can make a very spicy appetizer from salty waves, which will not be equal on the festive table.

You will need:

• 1000 g of salted waves;
• 2 cloves of garlic;
• 2 onions;
• 100 ml of vegetable oil;
• ¼ h. L. ground black pepper;
• 70 ml of 9% table vinegar.

Compared to other recipes, cooking mushroom caviar from salted waves for the winter will take very little time.

Preparation:

1. Peel the onion and garlic and chop finely with a sharp knife.
2. Saute in a deep frying pan so that the vegetables acquire a golden hue, but do not burn.
3. Salted waves are washed under running cold water and mashed using a blender or meat grinder.
4. Attach mushrooms to onions and garlic, stew for no more than 10 minutes.
5. Spices, vinegar, the rest of the vegetable oil are added.
6. Mix thoroughly, turn off the heat, lay out on sterile jars.
7. Cover with lids and additionally sterilize mushroom caviar in a water bath for about a quarter of an hour (0.5 l cans).
8. Twist, cool and store.

Mushroom Caviar Recipe from Dried Volvushki

Dried mushrooms are not often harvested for the winter, because, unlike the same porcini mushrooms, they will not have such an intense mushroom aroma. But for the preparation of mushroom caviar, they are very useful.

The cooking technology itself is not fundamentally different from the use of freshly boiled mushrooms. The main thing is that additional time is needed to have time to saturate the waves with the necessary moisture. Usually dried mushrooms are soaked overnight (at least 12 hours) in cold water. Then they are additionally washed, and then used further according to the recipe.

After soaking, about 1200 g of mushrooms suitable for further culinary processing can be obtained from 100 g of dried waves after soaking.

How can you cook mustard caviar

Mustard is able to add spicy pungency and attractive taste to caviar from mushrooms. Even simply spread on bread, it will satisfy the most demanding requirements.

You will need:

• 1 kg of waves;
• 1.5 tbsp. l. dry mustard;
• ½ tsp citric acid;
• 6 tbsp. l. vegetable oil;
• 4 tbsp. l. 6% vinegar;
• salt and ground black pepper to taste.

Preparation:

1. Soaked and boiled mushrooms are chopped through a meat grinder.
   Attention! If you want to get a more uniform and fine-grained caviar consistency, then you can pass the mushroom mass through a meat grinder twice.

2. Vinegar is combined with vegetable oil, mustard, citric acid, salt and pepper are added.
3. Mix everything well, bring to a boil over medium heat and heat for another 15 minutes.
4. Put in jars, cover with lids and sterilize 45 minutes from the moment the water boils.
5. Roll up for the winter.

How to cook lemon caviar

Among the methods of preparing caviar from caviar for the winter, there is one in which lemon juice is used instead of table vinegar.

This recipe seems to be specially designed for those who take special care of their health. As a result, the taste of mushroom caviar becomes softer and more natural.

You will need:

• 1 kg of mushrooms;
• 3-4 tsp freshly squeezed lemon juice;
• 2 onions;
• 4 tbsp. l. sunflower or olive oil;
• ground pepper and salt.

Preparation:

1. The prepared waves are turned into a homogeneous mass using a meat grinder.
   
2. Onions cut into rings are fried in oil, then chopped in the same way and attached to the mushrooms.
3. Add lemon juice, pepper and salt, mix and cook for 15-20 minutes over moderate heat.
   
4. Hot mushroom caviar is laid out in sterile glass jars, covered with tight plastic lids.
5. After cooling, store in the refrigerator.

How to cook caviar from frozen caviar

Cooking mushroom caviar from frozen mushrooms is no different in principle from fresh ones. Especially if, before freezing, the waves were soaked and boiled in salted water. But it is very convenient at any time to pull out the required amount of frozen mushrooms and create fresh and very tasty caviar from them. Moreover, the ingredients for the recipe are selected off-season, which are easy to find at any time of the year.

You will need:

• 3 kg of frozen waves;
• 500 g of onions;
• 500 g carrots;
• 4 tbsp. l. tomato paste;
• 2 tbsp. l. 9% vinegar;
• pepper, salt - to taste;
• 350 ml of sunflower oil.

Preparation:

1. At night, frozen mushrooms are transferred to the usual compartment of the refrigerator so that they can defrost naturally in the morning.
2. In the future, all the main steps for making caviar are repeated according to the traditional recipe.
3. After some languishing of the mushroom mass in oil with chopped carrots and onions, tomato paste is added to them and stewed for another half hour.
4. 10 minutes before readiness, spices and vinegar are added to them, laid out in jars.
5. The same number of caviar is sterilized in a water bath in order to preserve it for the winter. Or take a sample and enjoy its taste immediately after cooling.

How to make caviar from garlic bowls

You will need:

• 2.5 kg of prepared mushrooms;
• 2 large onions;
• 1.5 heads of garlic;
• 2 bay leaves;
• 1.5-2 tbsp. l. chopped dill;
• 1 tbsp. l. 9% vinegar;
• 120 ml of vegetable oil;
• salt and pepper mixture to taste.

The whole cooking scheme is similar to that described in the traditional recipe. Garlic is introduced in chopped form after 15 minutes of stewing a mixture of mushrooms and onions. For storage for the winter, it is advisable to sterilize caviar.

Delicious caviar from saffron milk caps

Below is a recipe for delicious caviar from volvushki with the addition of salted mushrooms. Few doubt the delicious taste of the latter, and in salted form they are one of the most delicious varieties of mushrooms.

You will need:

• 1 kg of soaked and boiled waves;
• 1 kg of salted mushrooms;
• 200 ml of vegetable oil;
• 2 onions;
• 3 cloves of garlic;
• ¼ h. L. ground black pepper;
• 100 ml of 9% table vinegar.

Preparation:

1. Finely chopped onion and garlic are fried in a little oil.
2. Salted mushrooms, if necessary, are washed in cold water to remove excess salt, and, together with the little ones, are ground in a blender.
   

3. Combine mushrooms with garlic and onions, add the remaining oil, black pepper and stew for 15-20 minutes until tender.
4. Pour in vinegar, mix, lay out on clean dishes and, covering with lids, sterilize for a quarter of an hour in boiling water.
5. Twisted for the winter.

By the same principle, you can cook caviar from caviar with any other mushrooms: honey agarics, chanterelles, boletus, russula, pigs.

How to make caviar from caviar for the winter in a slow cooker

A slow cooker can make the process of making mushroom caviar easier, since individual cooking steps will not require constant attention. But in general, the technology remains the same.

The composition of the ingredients can be taken from any of the above recipes for caviar from caviar.

Preparation:

1. Grate carrots, cut onions into cubes. Placed in a bowl and turn on the "baking" mode for half an hour.
2. The cooked waves are turned into a homogeneous mass using a meat grinder or food processor.
3. Fried vegetables from the multicooker are also sent there.
4. The mixture obtained at this stage, together with all the released liquid, is placed back into the bowl, oil and spices are added, and the "baking" mode is again set for half an hour.
5. Pour vinegar and crushed garlic into the bowl.
6. The caviar is distributed among the banks.

Storage rules

If the jars with mushroom caviar are covered with tight nylon lids and stored strictly in the refrigerator, then sterilization can be dispensed with. True, the shelf life in this case should not exceed 5-6 months. To preserve in the basement or just in a cool pantry, caviar needs additional sterilization and hermetically sealed with metal lids. In the cool and dark cellar, such caviar can be stored for 12 months.

Conclusion

Caviar from caviar cannot but be tempted by the relative simplicity of preparation and the ability to deliciously utilize a large amount of mushrooms. With its help, you can easily replenish your stocks for the winter with a delicious and nutritious snack that will come in handy in any situation.

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