In autumn, one of the main dishes on the table of every lover of “quiet hunting” is mushroom caviar. It is very simple to prepare, everyone can handle the recipe, and the variety of options and additives will allow you to create treats that are completely different in taste. The snack can be prepared and eaten immediately, or you can prepare it for future use.

How to cook mushroom caviar?

Preparing mushroom caviar is very simple, the ingredients are chopped very finely with a knife, punched with a blender or put through a meat grinder, it all depends on what consistency you want to achieve. If the appetizer is prepared from wild mushrooms, you need to carefully prepare them:

• Any wild mushrooms are first soaked in cold water for 5-10 minutes to soak out dirt;
• get rid of debris and leaves;
• rinse the mushrooms well a couple of times, cut off damage, wormholes, remove unnecessary films;
• Be sure to boil the mushrooms: large ones for 20 minutes, small ones for 10 minutes.

Every cook can make delicious mushroom caviar if you follow the basic recommendations:

1. Mushrooms absorb different flavors very well, so if you need to preserve the characteristic flavor, you shouldn’t add strong-smelling spices, just ground pepper and bay leaves will suffice.
2. During the frying process, dense foam will be released from the forest mushrooms; it must be collected with a slotted spoon.
3. Even the most delicious mushroom caviar for the winter can spoil and cause harm to health. To avoid this, the workpiece must be sterilized before seaming.

Mushroom caviar is quickly prepared from honey mushrooms through a meat grinder, the recipe for which is very simple. Often, after preparing a dish in which only caps are used (for example, canning), housewives do not know what to do with the legs - this is the ideal way to get rid of them! Thanks to this grinding, the dish comes out very tender with a bright mushroom aroma.

Ingredients:

• honey mushroom legs – 1 kg;
• onion – 1 pc.;
• hot pepper – 1 pod;
• salt, pepper and oil for frying.

Preparation

1. Grind the mushrooms, onions and peppers through a fine strainer in a meat grinder.
2. Place in a saucepan and cook until the liquid has evaporated.
3. Add oil, simmer until tender, add salt and pepper.

Simple mushroom caviar with carrots and onions turns out tasty and very tender. You can grind the ingredients in different ways: a meat grinder or grater, it is better to cut the onion into small cubes, so its juice and aroma will be released during the cooking process, and not during chopping. Any mushroom will do, even all-season champignons or oyster mushrooms.

Ingredients:

• mushrooms – 1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt, pepper, bay leaf;
• oil for frying.

Preparation

1. Finely chop the onion and sauté in oil.
2. Throw in the chopped mushrooms, fry until the liquid evaporates, pour in a little oil, stir, season with salt and pepper.
3. Grate the carrots on a fine grater, place them in a roasting pan, add bay leaves, and cover with a lid.
4. Mushroom caviar simmers for 15 minutes on low heat.

The harvested one has the richest forest taste. This snack is opened on a special occasion, its aroma is simply extraordinary. The preparation will take quite a bit of time, but the result will be worth all the effort. For sterilization, it is better to use an autoclave, but if you don’t have one at your disposal, a large pan of water will do. Small jars are sterilized for 15 minutes, liter jars for 25.

Ingredients:

• boletus - 3 kg;
• onions – 3 pcs.;
• carrots – 3 pcs.;
• laurel – ½ leaf per jar;
• salt, oil for frying.

Preparation

1. Wash, peel, cut the mushrooms and cook in salted water for 30 minutes.
2. Grind the mushrooms through a large strainer and the onions and carrots through a fine strainer.
3. First fry the mushroom puree in a frying pan, after the liquid has evaporated, pour in the oil, throw in the onions and carrots, and add salt.
4. Fry until done.
5. Place caviar in steamed jars, put ½ bay leaf on top, place in a saucepan, fill with water up to the hangers of the jars.
6. Sterilize in boiling water for 15 minutes, roll up the boiled lids, wrap in a blanket, after cooling the mushroom game is moved to the basement.

Mushroom caviar with tomatoes

Mushroom has a pleasant taste. Close it with the addition of vinegar; if its presence is unacceptable, the workpiece must be sterilized. It is better to use forest mushrooms, their taste is brighter and the appetizer will be more aromatic. One kilogram of mushrooms usually yields 0.5 ml of caviar.

Ingredients:

• wild mushrooms – 1 kg;
• onions, carrots - 1 pc.;
• tomatoes – 2 pcs.;
• salt – 1 tsp;
• vinegar – 20 ml;
• sugar – ½ tsp;
• oil for frying.

Preparation

1. Chop the mushrooms in a convenient way, fry over low heat until the liquid evaporates.
2. Add oil, followed by finely chopped onion.
3. Grate the carrots finely and add to the mushrooms.
4. Blanch the tomatoes, cut into small cubes, and add to the roast.
5. Simmer over low heat for 15 minutes, add salt and sprinkle with sugar.
6. Pour in vinegar, simmer for 3 minutes.
7. Pour into a steamed jar, immediately roll up, wrap in warmth, and after a day put it in a cool place.

Mushroom caviar with garlic

Mushroom caviar, the recipe for which is described below, turns out to be especially piquant. In addition to garlic, you can add hot pepper, and the appetizer will sparkle with a completely different taste. If you want to prepare it for future use, the jars need to be sterilized so that bacteria do not form during storage. You can taste this caviar immediately after preparation, as soon as it has cooled a little.

Ingredients:

• mushrooms – 1 kg;
• garlic – 2 cloves;
• hot pepper – 1 pod;
• onions and carrots - 1 pc.;
• salt and pepper;
• tomato – 1 pc.

Preparation

1. Chop the mushrooms, place in a saucepan, simmer until the liquid evaporates.
2. Add chopped onion, carrots, mix, salt and pepper.
3. Add garlic and hot pepper, followed by blanched and finely chopped tomato.
4. Cover with a lid and simmer for 15-20 minutes.

Mushroom caviar with eggplant for the winter

Mushroom caviar with eggplant is a hearty appetizer that can be prepared for future use. In the off-season it is useful for a quick snack; it can be used as a filling for snack cakes. Prepare the eggplants in advance by cutting off the skin and salting them to remove bitterness. Wild mushrooms need to be boiled for 15 minutes; store-bought mushrooms do not need to be boiled.

Ingredients:

• mushrooms – 1 kg;
• eggplants – 2 pcs.;
• onions, carrots, hot peppers - 1 pc.;
• garlic – 3 cloves;
• salt and pepper;
• oil for frying.

Preparation

1. Salt the eggplants and bake in the oven for 15 minutes.
2. Grind the mushrooms and eggplant pulp through a large strainer in a meat grinder.
3. Place in a frying pan and cook until the liquid has evaporated.
4. Add oil, add chopped onions and peppers, grated carrots, salt and season.
5. Simmer for 15 minutes, add garlic, stir. After 5 minutes, transfer to jars.
6. Sterilize for 15 minutes. Seal, put in a warm place, after a day the mushroom is removed to the basement.

Caviar from pickled mushrooms has an unusual taste; you can use milk mushrooms, russula or other large “meaty” mushrooms. This snack is good either on its own or with a sandwich, but its qualities are best demonstrated as a filling for a pie, a snack roll, or a stuffing mixture for eggs.

Ingredients:

• pickled milk mushrooms – 500 g;
• onions, carrots - 1 pc.;
• garlic – 2 cloves;
• hot pepper – ½ pod;
• wine vinegar - 2 tbsp. l;
• oil;
• bay leaf – 2 leaves.

Preparation

1. Grind the milk mushrooms in a blender.
2. Sauté the onion, add grated carrots.
3. Add the mushroom mixture and simmer until the liquid evaporates.
4. Throw in the laurel and chopped pepper.
5. Cool, add crushed garlic and wine vinegar, stir.

Mushroom caviar with bell pepper

Prepared mushrooms are useful for housewives when they need to surprise guests with an unusual appetizer. This dish will appeal to all eaters who love sandwiches with hot sauce. It is better to use ratunda or paprika; their pulp is denser and “meatier” and the taste is more intense.

Ingredients:

• wild mushrooms – 2 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• roundunda – 2 pcs.;
• hot pepper – 2 pods;
• tomatoes – 2 pcs.;
• garlic – 5 cloves;
• oil – 50 ml;
• vinegar - 1 tbsp. l.;
• salt – 1 tbsp. l.;
• sugar – 1 tsp.

Preparation

1. Boil and dry the mushrooms.
2. Blanch tomatoes and peppers.
3. Pass mushrooms, tomatoes, ratunda, garlic through a meat grinder.
4. Add butter, salt and sugar. Simmer for 40 minutes.
5. Add vinegar and simmer for another 5 minutes.
6. Pour into sterilized jars, roll up, and cover with a blanket.

Mushroom caviar from dried mushrooms is prepared in small quantities, immediately before serving. A very aromatic snack is made from dried forest caps; the recipe does not require special spices, a mixture of Provençal herbs will suffice. Caviar is good as a filling for tartlets, pies, and snack rolls.

Ingredients:

• dried mushrooms – 1.5 tbsp;
• onion – 1 pc.;
• oil for frying;
• salt, Provençal herbs.

Preparation

1. Soak the mushrooms for 2 hours.
2. Change the water, cook the mushrooms for 1 hour, drain the broth.
3. Sauté the onion, throw in the herbs, add the mushrooms.
4. Simmer for 15 minutes.
5. Blend the onions and mushrooms in a blender and add salt.
6. Serve spicy mushroom caviar immediately after cooling.

Mushroom caviar in a slow cooker for the winter

Cooked mushroom caviar in a slow cooker is no different from traditional one. Almost any recipe can be adapted to the capabilities of the device, but you need to understand that you cannot cook a lot of snacks at once, given the small volume of the bowl. From these ingredients you will get approximately 2 cans of 0.5 liters each.

Not only salmon and sturgeon caviar can be tasty and healthy. The autumn gifts of the forest are used to make an equally delicious delicacy - mushroom caviar. Unlike store-bought delicacies, it can easily be prepared at home and stored in jars for the winter.

Any type of mushroom is suitable for caviar; the main condition is excellent quality, freshness and elastic flesh. For example, it is difficult to prepare mushroom caviar from boletus, since when cooked they become soft and have a slimy consistency.

Minute caviar is made from salted mushrooms, which is used as an appetizer and filling for tartlets and sandwiches. From fresh products, caviar is prepared, which is not only immediately eaten, but also rolled into jars.

The secret of delicious caviar is simple. At least half of the total mass of products should be mushrooms, the rest may include onions and garlic, spicy herbs, hot peppers, paprika, some potatoes, eggs and bread.

How to prepare mushroom caviar is described below.

Mushroom caviar made from salted mushrooms

Any salted or pickled mushrooms are suitable for this dish.

List of ingredients:

• Marinated (salted) mushrooms – 500 g.
• Onions – 1 pc.
• Fresh parsley – 30 g.
• Fresh chili pepper - optional.
• Salt.
• Pepper.

Cooking method:

1. If the mushrooms are too sour, rinse them from the marinade and vinegar.
2. Grind through a meat grinder with fresh parsley, onion and hot chili pepper.
3. Mix thoroughly and season with spices.
4. Serve cold.

Snack caviar

Quick caviar for filling tartlets and rolls, creating canapés and sandwiches.

List of ingredients:

• Marinated or salted mushrooms – 400 g.
• Potatoes – 100 g.
• Garlic – 6-8 cloves.
• Chicken egg – 1-2 pcs.
• Fresh or dried dill – 1 tsp. or 20 g.
• Salt.
• Pepper.
• Wine vinegar – 1-2 tbsp. l.

Cooking method:

1. Boil potatoes and eggs.
2. Toss washed mushrooms with boiled potatoes, eggs, dill and cloves of garlic.
3. Knead and season with spices and salt.
4. Use for filling waffle tartlets, puff pastry or yeast dough molds.

Mushroom game made from fresh mushrooms

For caviar you will need fresh forest mushrooms, well sorted. It is advisable not to add old overripe specimens to the dish. If the products require it, then they must first be soaked in several waters (valui, for example).

List of ingredients:

• Fresh mushrooms – 1 kg.
• Onion – 300 g.
• Lemon – 1 pc.
• Fresh chili pepper - to taste.
• Sweet paprika – 1 pc.
• Salt.
• Pepper.
• Garlic - half a head.
• Vegetable oil (butter) – 50 g.

Cooking method:

1. Sort the mushrooms and wash well. Cook until tender with spices and salt.
2. Sauté onions in oil until transparent. Then add diced paprika to it.
3. Strain the liquid from the boiled mushrooms, grind in a meat grinder and beat in a blender along with paprika and onions. To obtain coarse-grained caviar, select the pulse mode of the blender.
4. Mix the finished puree with crushed chili pods and garlic, add a little lemon zest and 2-3 tbsp. l. freshly squeezed lemon juice.
5. Cool and use as intended.

Mushroom caviar for seaming

An excellent recipe for preparing for the winter.

List of ingredients for 10 cans of 0.5 l:

• Mushrooms – 3 kg.
• Onions – 2 kg.
• Water – 1.5 l.
• Vegetable oil – 300 ml.
• Table vinegar – 80-100 ml.
• Dried herbs to taste.
• Bay leaf.
• Allspice in peas.
• Bay leaf in peas.
• Salt.

Cooking method:

1. Sort and wash the mushrooms. Grind fresh in a meat grinder twice along with fresh onions.
2. Place the mixture into an enamel pan. Add spices, salt, herbs. For one half-liter jar, it is enough to add 1-2 bay leaves and 3 to 5 peppercorns (allspice and black pepper together).
3. Add water and oil and simmer over very low heat.
4. After an hour, when the mixture has reduced by half, remove from the stove and place in sterilized jars.
5. Roll up and cover in a blanket to ensure gradual cooling.
6. Mushroom caviar is stored in a cool, dark place for no more than 1 year.

Fragrant caviar from milk mushrooms can be used as a pate or filling for baked goods. Each housewife has her own recipe for mushroom caviar from milk mushrooms with the addition of those ingredients that her family likes. If you have not yet acquired a similar method, then read this material.

It contains recipes for preparing mushroom caviar from milk mushrooms with a variety of ingredients. You don’t have to carry out tests, just select those products in the layout that the family likes. After this, you need to take a simple recipe for caviar from milk mushrooms and try to prepare the dish. If the taste is satisfactory, then you can prepare it for the winter. Tips on how to prepare caviar from milk mushrooms will help you avoid typical mistakes that lead to spoilage of the product during long-term storage. Be sure to look at the photo recipe for milk mushroom caviar, which shows step by step all the stages of preparing a delicious snack.

Basically, recipes for caviar from milk mushrooms involve grinding the raw materials using a household meat grinder. Let us consider in detail how caviar is prepared from milk mushrooms according to a recipe through a meat grinder; for this we will take the following components:

• Milk mushrooms – 5 kg
• Onions – 0.5 kg
• Vegetable oil – 1 cup
• Salt – 220 g
• Water – 0.8 l

For a half-liter jar you need:

• Table vinegar – 1 tablespoon
• Finely chopped dill and parsley - 1 tablespoon each

Peel the milk mushrooms, rinse and boil until tender in a brine of 0.8 liters of water and 220 g of salt. Place the boiled mushrooms in a colander and let the liquid drain. Peel the onion, chop and fry in vegetable oil until golden brown. Then mince the mushrooms and onions, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, add salt to taste and stir. Place the prepared mushroom mass into sterile half-liter jars, cover with sterile lids and sterilize in boiling water for 45 minutes. Then roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

How to make mushroom caviar from dry milk mushrooms (with video)

Before making caviar from dry milk mushrooms, soak two glasses of dry raw material in cold water, and when the mushrooms swell, drain the water. Pour a little water over the mushrooms again and put on fire. Pass the boiled and cooled mushrooms through a meat grinder with a fine wire rack, add mushroom broth. Before making mushroom caviar from milk mushrooms, you need to fry finely chopped onions in vegetable oil. Combine the onion with the mushroom mixture, add salt, granulated sugar, vinegar and mix thoroughly. Serve as an independent dish cold or make sandwiches.

Compound:

• dried milk mushrooms - 2 cups
• onions – 1 kg
• vegetable oil
• granulated sugar
• vinegar
• salt.

Watch how to make caviar from milk mushrooms in the video, which clearly illustrates the entire process described above.

Recipe for preparing mushroom caviar from salted milk mushrooms

The recipe for mushroom caviar from salted milk mushrooms is mainly used in winter, provided that the appropriate preparations of the product were made in the fall. Read on to learn how to prepare caviar from milk mushrooms at home – it’s described in detail about what you need to do for this. Wash the milk mushrooms, drain, finely chop or mince. Finely chop the onion, lightly fry in vegetable oil, cool and mix with mushrooms, add pepper and salt to taste.

Compound:

• salted or pickled milk mushrooms – 250 g
• onion – 1 pc.
• vegetable oil – 1–2 tbsp. spoons
• ground black pepper
• salt.

Is it possible to make caviar from fresh milk mushrooms?

Mushroom caviar from fresh milk mushrooms is prepared as follows: they need to be peeled, washed, cut into slices and boiled for about an hour, then drained, cooled and minced. Add onion fried in vegetable oil and mix well. Caviar can be used immediately or placed in jars for long-term storage. Is it possible to make caviar from milk mushrooms with more varied taste? Yes, look for recipes for this further on the page.

Compound:

• milk mushrooms – 200–300 g
• onions – 1–2 pcs.
• vegetable oil – 3–4 tbsp. spoons
• pepper
• salt.

Cooking method: Clean the milk mushrooms, chop them, add water and bring to a boil. Drain the water. Then fill them with water again and cook for 40 minutes, constantly removing the foam. Drain the water, rinse the mushrooms with running water and dry. Peel and chop carrots, onions, parsley. Simmer them until tender in vegetable oil. Add mushrooms to the vegetables and simmer for another 10 minutes. Add tomato paste.

Milk mushroom caviar with carrots, tomatoes and onions

The ingredients for milk mushroom caviar with carrots and onions are the following products:

• milk mushrooms – 2 kg;
• tomato paste – 80 g;
• carrots – 4 medium-sized pieces;
• onions – 3 medium-sized pieces;
• parsley root – 1 piece;
• salt - to taste;
• bay leaf – 3-4 pieces;
• cloves - 6 pieces;
• ground black and allspice;
• a bunch of parsley;
• vegetable oil for frying (how much vegetables will take);
• sherry vinegar – 70 ml (you can use regular or apple cider vinegar, but sherry vinegar will give it some piquancy).

Caviar from milk mushrooms with tomatoes is prepared as follows: grind the mass using a blender, add all the spices, vinegar and heat it up. Add chopped parsley. Place the caviar in sterilized jars. Sterilize 0.5 liter jars for 30 minutes.

How to cook mushroom caviar from dry milk mushrooms

Before preparing mushroom caviar from milk mushrooms, you need to collect all the necessary products. Next, we’ll tell you how to prepare caviar from dry mushrooms, but you can also use fresh or salted mushrooms as a base for this recipe.

• 2 kg dry milk mushrooms
• 250 g ground onions
• salt to taste
• 100 ml mushroom broth
• 200 g vegetable oil
• black pepper and cloves

1. To prepare caviar, pass pre-soaked mushrooms through a meat grinder with a grid hole diameter of 0.3 to 0.4 mm.
2. To the resulting ground mass add ground onions, salt, mushroom broth, vegetable oil, black pepper and cloves to taste.
3. Heat the mixture to 90–100 °C in a large bowl, then put it into 0.5 liter jars.
4. Sterilize for 70 minutes.
5. After two days, the eggs can be sterilized again for another 1 hour.
6. After sterilization, mushroom spawn should be immediately cooled to a temperature of 40 °C.

A simple way to make mushroom caviar from black milk mushrooms

There is a very simple way to prepare caviar from milk mushrooms; it does not require preliminary heat treatment of the raw materials. Before making mushroom caviar from milk mushrooms according to this recipe, take the following products:

• 400 g fresh black milk mushrooms
• 1 onion
• 1 – 2 tbsp. spoons of vegetable oil
• bunch of green onions
• pepper
• table vinegar to taste

Simmer the mushrooms in their own juice until it evaporates. Then finely chop them or pass them through a meat grinder, mix with chopped onions, lightly fried in vegetable oil, add salt, season with finely chopped green onions, pepper, and table vinegar. At this point, mushroom caviar from black milk mushrooms is ready and can be eaten or rolled into jars for further storage.

Caviar from the legs of raw milk mushrooms

Ingredients for preparing caviar from raw milk mushrooms are the following products:

• 1 kg milk mushrooms
• 150 g onions
• 100 ml mushroom broth
• 10 ml vegetable oil
• Carnation
• black peppercorns
• salt to taste

Cooking method:

Mushroom caviar can be prepared from fresh, salted and dried milk mushrooms. The most delicious caviar is made from the legs of milk mushrooms: it has a denser consistency and is better stored. Peel the onion, rinse and mince. Wash the mushrooms, peel them, mince them, add mushroom broth, vegetable oil, onions, black pepper and cloves. Mix the products and transfer to an enamel container, bring to a boil and place in jars. Cover with plastic caps and sterilize. After 2 days, sterilize again.

Recipe for caviar from fresh milk mushrooms

According to this recipe, caviar from fresh milk mushrooms is required for preparing the dish:

• 400 g fresh milk mushrooms
• 1 onion
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. 3% table vinegar
• pepper to taste

Preparation: Stew fresh mushrooms in their own juice until the juice evaporates. Then finely chop the mushrooms and mix with chopped onions, lightly fried in vegetable oil. Use for making sandwiches.

Salted milk mushroom caviar with garlic

• 450 g salted milk mushrooms
• 2 heads of garlic
• 1 onion
• 3 tablespoons vegetable oil
• Greenery
• Pepper

Pass the salted mushrooms through a meat grinder along with fried onions, finely chopped garlic, add pepper, salt, mix thoroughly. Place prepared caviar from salted mushrooms with garlic in a salad bowl, sprinkle with finely chopped dill. The ancient method of preparing mushroom caviar dictates to us a different technology: caviar, the most real and the only true one, is if the mushrooms are very finely chopped in a wooden trough or wooden bowl. Then the tissue of the mushrooms will not be crushed, as in a meat grinder, but will be grainy, elastic grains, eggs.

Another recipe for mushroom caviar with garlic.

• 1 kg of forest milk mushrooms
• 4–5 bulbs
• 3 cloves garlic
• 1 liter of water
• vegetable oil
• salt and pepper to taste

Peel the wild mushrooms, rinse well, add water, cook for 20 minutes, then drain the water. Wash the mushrooms and pass through a meat grinder. Finely chop the onion and fry in oil until transparent. Add mushrooms, chopped garlic, salt and pepper, simmer for 10–15 minutes.

ground pepper to taste.

How to cook mushroom caviar from dry milk mushrooms

Above we discussed traditional methods of how to cook caviar from milk mushrooms with preliminary preparation of all products. However, there are still ways. Next, we offer recipes for preparing mushroom caviar from dry milk mushrooms with the addition of various ingredients.

Caviar from dried milk mushrooms.

• 500 g dried milk mushrooms
• 10–12 bulbs
• 150 ml vegetable oil
• ½ lemon
• 1–2 tbsp. spoons of vinegar
• parsley and dill
• salt and red or black ground pepper to taste

1. Sort the dried mushrooms, wash, boil in unsalted water, strain and grind in a meat grinder (mushroom broth can be used as a broth for first courses).
2. Finely chop the onion, fry in vegetable oil and cool.
3. Then add mushrooms, salt and pepper, pour in vinegar and mix thoroughly.
4. Place the finished caviar in small salad bowls and garnish with finely chopped herbs and lemon slices.

Another recipe for caviar from dried milk mushrooms.

• 500 g dried milk mushrooms
• 8–10 bulbs
• 4–5 cloves of garlic
• 1 tbsp. a spoonful of vinegar or 3-4 tbsp. spoons of sour cream
• 150 ml vegetable oil
• salt to taste
• green onions

Boil mushrooms in unsalted water, strain and finely chop. Finely chop the onion, fry in sunflower oil, add mushrooms, add salt and simmer over low heat for about 10 minutes. Cool the caviar, season with crushed garlic, vinegar or sour cream, add salt again and mix thoroughly.

Place the finished dish in small plates or shallow salad bowls and garnish with chopped green onions.

White milk mushroom caviar recipe

• 1 kg milk mushrooms
• 300 g tomatoes
• 200 g onions
• vegetable oil
• salt and pepper to taste

The recipe for white milk mushroom caviar involves the following steps: Boil the cleaned, washed mushrooms in salted boiling water for 20 minutes, drain in a colander, and rinse under running water. Then pass through a meat grinder and fry in vegetable oil, stirring, for 30 minutes. Separately, fry the chopped onions and chopped tomatoes. Add the mushroom mixture, add salt and pepper to taste, and simmer over high heat for 10–15 minutes. Place hot caviar into jars and sterilize for 45 minutes. Leave for 2-3 days at room temperature and sterilize again for 1 hour. Roll up the lids.

Eggplant caviar with milk mushrooms.

• Eggplants – 2 pcs.
• Olive oil – 50 ml
• Milk mushrooms – 150 g
• Thyme – 2 sprigs
• White bread – 4 slices
• Tomatoes – 2 pcs.
• Parsley – 1–2 sprigs
• Basil – 1–2 sprigs
• Salt pepper

Cut the eggplants in half, drizzle with olive oil and bake at 180°C for 25–30 minutes. Peel the milk mushrooms, cut into cubes and fry in olive oil with the addition of thyme. Prepare croutons: bake slices of bread in a dry frying pan or in a toaster. Scoop out the pulp from the baked eggplants, cut into cubes, add similarly chopped tomatoes, fried milk mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, place on plates, and place white bread croutons nearby.

Caviar from salted and pickled milk mushrooms.

• 1 cup salty
• 1 cup pickled milk mushrooms
• 1 onion
• 3 tbsp. spoons of vegetable oil
• dill greens

Rinse salted and pickled mushrooms. Chop the onion and saute for 5-6 minutes in vegetable oil. Pass the mushrooms and onions through a meat grinder, season with vegetable oil and mix. When serving, sprinkle with chopped dill.

Caviar from dried white milk mushrooms

• 80 g black and 20 g white milk mushrooms
• 4–5 tbsp. tablespoons vegetable oil
• Vinegar
• dried dill
• pepper to taste

The best caviar comes from black milk mushrooms - with the addition of white ones.

Soak the mushrooms for 2–3 hours in warm water, then carefully drain the water from the sediment and cook the mushrooms in it until soft, 40–60 minutes.

Finely chop the boiled mushrooms.

Separately, fry the finely chopped onion until golden brown and add to the mushrooms.

Pass them through a meat grinder or chopper (the ideal option is to chop them with a wooden chopper).

Fry the resulting caviar in vegetable oil for 10 minutes.

Season with salt, vinegar, ground black pepper, and dried dill.

This caviar can be stored in the refrigerator for several days. It's good to serve it with rye bread croutons.

Milk mushroom caviar with tomatoes

• Milk mushrooms – 2 kg
• Tomatoes – 2 kg
• Vegetable oil – 300 ml
• Thyme, ground black and allspice, salt to taste

Boil the mushrooms in salted water for 2-3 minutes, drain in a colander, chop into small pieces and fry in 150 ml of vegetable oil. Chop the tomatoes, fry in the remaining oil, combine with mushrooms, add thyme, salt (30 g), pepper, stir and simmer covered for 10 minutes. Then place in half-liter jars, sterilize for 35 minutes, roll up and place upside down to cool.

Milk mushroom caviar with sweet pepper

• Milk mushrooms – 3 kg
• Sweet pepper – 2 kg
• Carrots – 1.5 kg
• Onions – 1 kg
• Vegetable oil – 500 ml
• Salt – 30 g
• Ground red and black pepper to taste

Cut the mushrooms into cubes, onions into rings, sweet peppers into slices, carrots into strips. Sauté onions in vegetable oil until golden brown, add mushrooms, after 10 minutes add carrots, after another 10 minutes add bell peppers, salt and pepper, cook for 10 minutes, pour in acetic acid, stir and let it boil. Then place in half-liter jars, sterilize for 35 minutes, roll up and place upside down to cool.

Milk mushroom caviar in tomato puree

• Milk mushrooms – 2 kg
• Tomato puree – 400 g
• Sugar – 100 g
• 9% vinegar – 80 ml
• Citric acid – 8 g
• Bay leaf, salt to taste

Boil the mushrooms in water with salt and citric acid, drain in a colander and cut into small pieces. Dissolve sugar and salt (40 g) in 200 ml of hot water and combine with tomato puree. Pour the dressing over the mushrooms, add vinegar, add bay leaf, stir and simmer for 5-10 minutes. Then place in half-liter jars, sterilize for 35 minutes, roll up and place upside down to cool.

Milk mushroom caviar with parsley

• Milk mushrooms – 3 kg
• Onions – 1.5 kg
• Vegetable oil – 250 ml
• 9% vinegar – 160 ml
• Parsley – 50 g
• Dill greens – 50 g
• Salt to taste

Boil the mushrooms in salted boiling water, drain in a colander, rinse under running water and chop. Chop parsley and dill. Cut the onion into small cubes, sauté in vegetable oil until golden brown, add mushrooms and herbs, pour in vinegar, stir and bring to a boil. Then place in half-liter jars, sterilize for 40 minutes, roll up and place upside down to cool.

Milk caviar with zucchini

• Salted milk mushrooms – 3 kg
• Fresh zucchini 2 kg
• Onions – 450 g
• Mushroom broth – 300 ml
• Vegetable oil – 30 ml
• Ground black pepper and cloves to taste

In order to prepare caviar from milk mushrooms with zucchini, you need to rinse the mushrooms under running water and drain in a colander. Cut the onions into several parts, pass through a meat grinder together with mushrooms and zucchini, pour in broth and vegetable oil, add cloves, pepper, stir and cook over low heat until thickened. Then place in half-liter jars, sterilize for 60 minutes, roll up and place upside down to cool.

Milk mushroom caviar with vinegar

• Milk mushrooms – 3 kg
• Vegetable oil – 450 ml
• Tomato paste – 200 g
• 9% vinegar – 90 ml
• Citric acid – 3 g
• Ground black pepper, salt to taste

Boil the mushrooms in salted water until half cooked, drain in a colander and pass through a meat grinder. Combine mushroom puree with 220 ml of vegetable oil, add tomato paste, citric acid and simmer for 10–15 minutes. 5 minutes before readiness, pour in vinegar, salt (60 g), pepper, stir and bring to a boil. Then place in half-liter jars, pour in the remaining oil, previously heated and cooled, sterilize for 20 minutes, roll up and place upside down to cool.

Milk caviar with apple cider vinegar

• Milk mushrooms – 4 kg
• Carrots – 500 g
• Onions – 400 g
• Tomato puree – 160 g
• Parsley root – 150 g
• Apple cider vinegar – 150 ml
• Vegetable oil – 100 ml
• Parsley, bay leaf, cloves, ground black pepper, salt to taste

Grind mushrooms, carrots, onions and parsley root using a blender. Chop the parsley. Heat the vegetable oil, add the mushroom mixture, tomato puree, bay leaf, cloves, herbs and vinegar, salt and pepper, stir and bring to a boil. Then place in half-liter jars, sterilize for 30 minutes, roll up and place upside down to cool.

Milk caviar with a mixture of peppers

• Milk mushrooms – 2 kg
• Onions – 300 g
• Carrots – 300 g
• Vegetable oil – 190 ml
• Ground red and black pepper, salt to taste

Boil the mushrooms in salted water, drain in a colander and finely chop. Pass the onions and carrots through a meat grinder, fry in vegetable oil, add mushrooms, salt and pepper and keep on low heat for 1 hour. Then put into half-liter jars, sterilize for 20 minutes, roll up and place upside down to cool.

Milk caviar with tomato puree

• Milk mushrooms – 5 kg
• Tomato puree – 500 g
• 70% acetic acid – 20 ml
• Vegetable oil – 50 ml
• Celery greens, salt to taste

Boil the mushrooms in salted water, drain in a colander, transfer to a frying pan and simmer in a preheated oven for 45 minutes. Chop the celery, fry in vegetable oil, add mushrooms and tomato puree, after 10 minutes add acetic acid, add salt, stir and bring to a boil. Then place in half-liter jars, sterilize for 20 minutes, roll up and place upside down to cool.

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Almost every housewife has her own tricks that she uses when making preparations for the winter in order to preserve all the beneficial properties and also surprise with the taste. People think that mushroom caviar can only be prepared during the harvest season. This is wrong. Using the recipes in the article, you will learn how you can put this fresh snack on the table even in winter.

How to cook for the winter

These include:

Lemon juice (half is enough for 1.5 kg);
table vinegar with a concentration of 9% (2 tbsp per 2 kg);
Some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Jars for preparations for the winter must be thoroughly washed and steamed for about 15 minutes.
In addition, it is better if you also pasteurize them. Place them in a large and deep container, put them on the fire, filling at least half with water and boil for 30 minutes.

It is better to use the addition of one of the preservatives and pasteurization.

Classic boiled mushroom caviar

Using a minimal set of products, we will prepare a delicious snack.

We will need:

1.5 kg of the main component;
250 g onions;
4 tbsp. l. vegetable oil;
7-8 cloves of garlic;
salt and spices.
Fresh mushrooms are cleaned, all damaged areas are cut off and washed several times.

Never cook with mushrooms whose quality there is the slightest doubt.

Move them to a large saucepan and put on fire. As soon as the water boils, immediately drain and place on the stove with fresh liquid. Be sure to cook for at least an hour, after which we place in portions in a colander and cool naturally.
At this time, you can take care of the onion, which we cut into any shape and sauté in a frying pan with butter until browned. We install a meat grinder. With its help, we scroll through all the prepared products for caviar from boiled mushrooms 2 times.
Heat a thick-walled frying pan or cauldron. Pour oil and simmer the mixture over low heat with the addition of your favorite seasonings, chopped garlic and salt. Simmer covered for 15 minutes.

With carrots and onions

The whole family will love this savory snack. Its colorful appearance captivates the eye.

Let's prepare:

300 g onions;
6 cloves of garlic;
300 carrots;
1 tbsp. l. salt;
1 kg of mushrooms;
½ cup vegetable oil;
2 bay leaves;
pepper mixture.
Always remove the debris brought by the mushrooms first. It is better to rinse under running water, clean if necessary, remove damaged areas.
Let it cook in a saucepan with water, after boiling, change the liquid, add some salt and add bay leaf.
After about 25 minutes, the mushrooms should sink to the bottom, place in a colander and let cool slightly.
Peel the carrots and onions and chop them. Fry in a hot frying pan with oil. Grind together with the main component in a meat grinder.
Let it simmer for another half hour, but at low heat.

From frozen

The quality of caviar made from frozen and boiled mushrooms is no different. It is enough to take them out in advance and let them lie at room temperature.

Let's change the composition a little:

1.5 kg of champignons;
5 tomatoes;
salt;
greenery;
300 ml vegetable oil;
700 g red onion;
allspice.
We clean the onions and chop them. Place in a frying pan with oil for sautéing. As soon as you feel the aroma, add grated tomatoes and reduce the flame.

To remove the skin, just scald the tomatoes with boiling water.

Wash the thawed mushrooms, remove the blackened areas and cut into slices. Send to the onion frying, add the necessary seasoning and salt. We will simmer until fully cooked.

Soy sauce added instead of salt will help enhance the flavor.

At the end, add chopped herbs, transfer to a blender bowl, and chop. After cooling a little, we arrange it in a beautiful bowl.

From dried mushrooms

The main difference will be in the training of “forest dwellers”.

Required:

1 kg dried chanterelles;
2 tsp. dry mustard;
4 onions;
garlic to taste;
salt;
black pepper;
a glass of vegetable oil;
2 tsp. Sahara;
Bay leaf.
First, to spawn their dried mushrooms, you need to soak the chanterelles. Fill them with water at room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, add fresh water, add salt and add bay leaf. We put it on fire. Cook for 30 minutes, constantly skimming off the foam with a slotted spoon. Place in a colander.
In a cauldron with butter, sauté the onion, add the chanterelles, and fry until lightly browned. Then grind with a blender. We dilute the spices with a small amount of boiled water and pour them into the mixture. Mix thoroughly.

Mushroom preparation from dried mushrooms

We will cook from the caps of porcini mushrooms, which are the most tender of all varieties.

We will need:

600 g mushrooms;
5 onions;
2 carrots;
salt and pepper to taste;
3 tsp. Sahara;
garlic;
vegetable oil for frying;
3 tbsp. l. vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, we soak the caps overnight, change the water and cook for about half an hour. Fry the onions and carrots first until soft, then add the porcini mushrooms.
When a light golden crust appears on the caps, grind everything in a meat grinder, season, add salt and pour in vinegar (add it little by little, constantly tasting so as not to overdo it). If you are going to store it for a long time, transfer it to clean jars, pasteurize for 30 minutes.

Salted mushroom caviar

This is perhaps the simplest cooking method. That's it, because the first stage of this dish has already been passed. We don't need to boil and fry the mushrooms; they can already be served. But let's add more ingredients there.
The most important thing will be the onion. Its quantity depends on the weight of the finished product. You can also add carrots if desired. All vegetables are sauteed in vegetable or olive oil.
It will take no more than half an hour to prepare caviar from salted mushrooms. We take the canned product out of the jar, place it in a colander and rinse thoroughly, removing excess salt. Let the water drain and dry a little.
Then simply chop together with the vegetables in any way:
chop very, very finely;
Let's use a meat grinder;
crumble blender.
Add your favorite seasonings to taste and mix well.