Mushroom caviar from redheads and butter: a snack with a forest flavor
Mushroom caviar, the recipe of which is simple, will be an excellent addition to winter preparations. For cooking, mushrooms, chanterelles, boletus, boletus and other types of "gifts" of the forest are used, which are combined with carrots, juicy tomatoes, spicy garlic and other ingredients.
Read also:how to salt pink salmon caviar at home?
Mushroom caviar, boletus recipe with onions
Boletus mushroom caviar is a delicious appetizer with an interesting taste and bright notes of autumn.
For this recipe, fresh aspen mushrooms are used, if desired, they can be replaced with other mushrooms that are at hand:
- fresh aspen mushrooms - 3.6 kg;
- vinegar 70% (essence) - 20 ml;
- bulbs - 7-9 pcs;
- olive or sunflower oil - 400 ml;
- granulated sugar - 20 g;
- salt - 40-50 g;
- ground pepper - 1 tbsp. l.
To prepare delicious mushroom caviar, carefully sort the aspen mushrooms, rinse them under running water and peel them.
Pour the prepared mushrooms into a pot of water and cook for 23-24 minutes. Then let the boiled boletus dry and chop with a meat grinder.
Peel the onions and cut them into small cubes, pour into a pan with vegetable oil and sugar, fry for 4-6 minutes. When the onion is slightly browned, add boiled mushrooms to it and simmer over low heat for up to 50-55 minutes.
A few minutes before the end of cooking, pour vinegar into the mushroom caviar, salt and pepper. Pour the finished snack into glass jars and close the lids.
Honey mushroom appetizer with green onions
Many recipes for mushroom caviar use openek, which has a delicate and delicate taste. Honey mushroom appetizer is good as an independent dish, a side dish for meat or an addition to sandwiches.
Ingredients:
- honey mushrooms - 800 g;
- onions - 2 pcs;
- Green onion "feathers" - 10-15 pcs;
- sunflower oil - 8-10 tbsp. l;
- table vinegar - 40 ml;
- ground pepper and salt - at your discretion.
Rinse fresh mushrooms under running water, dry with a paper towel and clean. Then boil for 45-55 minutes, until tender, and then discard in a colander to drain the remaining liquid.
Pour the boiled mushrooms into a pan with 3-4 tablespoons of sunflower oil and fry them for 18-20 minutes. This will help remove excess moisture that the mushrooms emit. Then grind the mushrooms with a meat grinder.
Chop the onions into small cubes, add them to the pan with the oil in which the mushrooms were cooked. Season with salt, pepper and fry for 5-6 minutes, then sprinkle with chopped green onions and simmer for another 1 minute.
Add mushrooms to the onion, simmer for 3-4 minutes, then arrange in jars. Fill the caviar with the remaining and preheated vegetable oil with the addition of vinegar, close the lids.
Chanterelle caviar with onions and carrots
Chanterelle caviar attracts the attention of mushroom lovers not only with a pleasant, rich taste, but also with an unusually bright, appetizing appearance. Such an appetizer perfectly diversifies the daily menu and can become a worthy decoration for a festive feast.
Ingredients:
- fresh chanterelles - 2.5-3 kg;
- carrots - 4 pcs;
- onions - 4 pcs;
- garlic teeth - 5-7 pcs;
- sunflower or olive oil - 220 ml;
- carnation buds - 8 pcs;
- bay leaves - 4-5 pcs;
- allspice peas - 8-10 pcs;
- red pepper - 2 tsp;
- salt - 4 tsp
Thoroughly clean the chanterelles from needles and forest debris, rinse under water and clean. Cut large mushrooms in half.
After that, pour the chanterelles into a saucepan, cover with chilled water, add pepper, clove buds, bay leaves and salt.
Place the mushrooms on low heat and cook until boiling, boil for another 13-15 minutes, remembering to periodically remove any foam that appears on the surface of the liquid. Remove the finished chanterelles with a slotted spoon and grind with a blender until smooth.
Separately prepare the vegetables - cut the onions and carrots into small cubes, finely chop the garlic cloves. Transfer vegetables to a skillet with vegetable oil and cook for a few minutes until golden brown.
Pour the prepared chanterelles into a deep saucepan along with the fried vegetables, pour a glass of sunflower oil and mix thoroughly. Simmer the mixture over low heat for about 35-40 minutes. Arrange the prepared mushroom caviar in sterilized jars and roll up the lids.
Mushroom caviar: porcini mushroom appetizer recipe
Delicious, appetizing caviar from porcini mushrooms will be an excellent side dish for potatoes and meat dishes, it can be used for spreading croutons or sandwiches, stuffing tomatoes or eggs. A fragrant appetizer is prepared with preliminary boiling of porcini mushrooms and stewing together with vegetables.
Ingredients:
- porcini mushrooms - 1.8-2 kg;
- carrots - 6 pcs;
- onions - 7 pcs;
- tomatoes - 8 pcs;
- garlic cloves - 7-8 pcs;
- olive or sunflower oil - 400-450 ml;
- salt, black or white ground pepper - at your discretion.
Prepare first White mushrooms - clean them of debris residues, rinse under running water.
If they are large, cut in half, then pour into a pot of water and put on low heat.
Bring the porcini mushrooms to a boil, then boil for another 4-6 minutes.
Peel the carrots and onions and pass through a meat grinder along with garlic, tomato slices and boiled mushrooms.
Instead of a meat grinder, you can use a blender - this will make the consistency of mushroom caviar lighter and more tender.
Pour the resulting mass into a saucepan, add vegetable oil, salt and spices. Simmer the caviar for 35-38 minutes over low heat, stirring occasionally, then transfer to sterilized containers.
Add 1-2 tablespoons of heated oil to each jar and roll up the lids.
Champignon caviar with tomatoes and herbs
Mushroom champignon caviar with juicy tomatoes and fresh parsley is very simple to prepare, it can be eaten fresh or harvested for future use. It can be served separately, combined with croutons, lavash, savory pastries, or used as a delicious and appetizing side dish for any dish.
Ingredient List:
- fresh champignons - 900-950 g;
- tomatoes - 2 pcs;
- bulbs - 3-5 pcs;
- garlic cloves - 4-5 pcs;
- parsley sprigs - a bunch;
- vegetable oil - 7-9 tbsp. l;
- spices, sugar - at your discretion;
- table vinegar 9% - 2 tsp
Rinse the champignons, cut the large mushrooms in half. Fill them with cool water, boil for 45-48 minutes and discard in a colander.
Cut the garlic cloves into thin slices or pass through a garlic press. Cut the tomatoes and onions into small cubes.
Pour chopped garlic into a skillet with boiling vegetable oil and fry for 10-20 seconds. Add the onion cubes and tomato slices when they are browned. Simmer the vegetables for a few minutes.
Mix the fry with the boiled mushrooms, cook for another 8-9 minutes. Pass the resulting vegetable and mushroom mixture through a meat grinder and put back into the pan.
Simmer for 20-23 minutes, adding salt, spices, chopped parsley, sugar and vinegar.Put the prepared mushroom caviar in separate jars.
Mushroom caviar: a recipe for boletus boletus with tomato sauce and wine
The recipe for mushroom boletus caviar and tomato sauce and white wine will help you prepare an exquisite appetizer with an interesting, spicy taste, which can be served to guests at a festive feast or to diversify a warm family dinner.
Ingredients:
- fresh boletus - 1.4-1.6 kg;
- dry white wine - 6 tbsp. l;
- white onions - 3 pcs;
- carrots - 3 pcs;
- garlic cloves - 8-10 pcs;
- olive oil - 7-8 tbsp l;
- tomato juice or paste - 80-120 ml.
Cut the washed and peeled boletus into small slices.
Pour in cool water and boil for 22-25 minutes.
Peel the white onion, chop it into small cubes, pour into a skillet with boiling oil and cook for 3-4 minutes, until golden brown.
Then chop the carrots, aspen mushrooms, fried onion cubes and garlic cloves using a meat grinder.
Pour the cooked mass into a frying pan, pour in tomato sauce or pasta diluted with water, pour over with wine. Simmer the mushroom caviar under the lid for about an hour, stirring occasionally.
Transfer the finished snack to a glass jar and store in the refrigerator.
Camelina caviar with soy sauce and walnuts
The recipe for mushroom caviar, made from camelina with the addition of soy sauce and walnut kernels, will appeal to fans of unusual and original flavor combinations.
The sauce gives the appetizer a rich, spicy flavor with an Asian touch.
Ingredients:
- fresh mushrooms - 800-900 g;
- carrots - 3 pcs;
- onions - 3 pcs;
- crushed walnut kernels - 100-120 g;
- soy sauce - 5-7 tbsp l;
- olive or sunflower oil - 7-8 tbsp. l.
Pour the peeled and thoroughly washed mushrooms with cold water.
Cook over low heat for 40-43 minutes. Transfer the mushrooms to a colander, letting them cool completely.
Peel the carrots and onions, then cut into small cubes or thin strips. Fry the prepared vegetables in a skillet with oil until browning - about 20-23 minutes.
Mix boiled mushrooms with roasted vegetables and chopped walnut kernels, beat the resulting mixture with a blender. Fry it in the pan where the mushrooms were cooked for 10-12 minutes. Pour in the soy sauce, mix well and simmer for a few more minutes.
Champignon caviar with bell pepper and zucchini
Champignons are harmoniously combined with sweet bell peppers and zucchini. Such mushroom caviar has a very bright, rich taste and can become a hearty and healthy snack for the whole family.
Ingredients:
- fresh champignons - 1.6-1.8 kg;
- carrots - 2 pcs;
- young zucchini - 5-6 pcs;
- tomatoes - 7-8 pcs;
- bell peppers - 2 pcs;
- onions - 5-6 pcs;
- garlic cloves - 6-7 pcs;
- sunflower oil - 280-300 ml;
- salt, aromatic spices.
Prepare all vegetables and - zucchini, bell peppers, onions and carrots, rinse, dry and cut into small cubes. Champignons - in halves.
Pass the garlic cloves through a garlic press or finely chop.
Dip the tomatoes in boiling water for a few seconds, then quickly remove the skin and chop the pulp with a blender or mince it.
Pour half the oil into the pan, add the carrots and fry until golden brown. Then add cubes of bell pepper and zucchini, simmer for 7-9 minutes and cover with tomatoes. Cook for 7-9 minutes, sprinkle with chopped garlic, salt and season.
In another skillet, fry the onion cubes for 4-6 minutes, then mix with the mushrooms and cook for another 15-18 minutes.
Mix the mushroom mixture with the rest of the ingredients, simmer for another 8-12 minutes and fill in small glass jars. Store mushroom caviar in the refrigerator.
Mushroom caviar: recipe from honey agarics and butter
To prepare mouth-watering caviar, you can combine several types of mushrooms.Thanks to this, the taste of the dish becomes more saturated, with bright pronounced shades.
Ingredients:
- boletus - 2 kg;
- mushrooms - 2 kg;
- carrots - 4 pcs;
- onions - 2-3 pcs;
- sunflower oil - 4 tbsp. l;
- salt, a mixture of ground peppers.
Boil the washed mushrooms in salted water for 50-55 minutes, until tender, then cool and grind through a meat grinder.
Grate the carrots, cut the onions into small cubes and fry the vegetables in oil until golden brown.
Pour the mushrooms with vegetables into a saucepan, salt, pepper and simmer over a slow flame for 20-23 minutes, not forgetting to stir the caviar. Pack the finished snack in separate jars, pour 1-2 tablespoons of oil into each and roll up the lids.
Mushroom caviar is a hearty and healthy dish appreciated by mushroom lovers for its rich, pleasant taste and ease of preparation. It can be served as an appetizer, a side dish, used as a filling for tartlets and various pastries, prepared for future use and delighting households with delicious mushroom caviar all year round.