Mushroom caviar from dried mushrooms: the most delicious recipes

Step-by-step recipes for mushroom caviar from salted and dry mushrooms

Caviar with egg and herbs.Ingredients:

• 300 g salted mushrooms,
• 50 g dry mushrooms,
• 2 - 3 onions,
• 2-3 cloves of garlic,
• 1-2 boiled eggs
• 3-4 tbsp. tablespoons of vegetable oil
• 1 tbsp. spoon of 5% vinegar or 1-2 hours. tablespoons of lemon juice
• dill and parsley,
• ground pepper to taste.

Cooking method:

For this recipe for mushroom caviar, dry mushrooms must be soaked for 5-7 hours, drained.

Then boil in water until soft and grind with a blender or mince.

Then add chopped salted mushrooms in the same way.

Finely chop the onions and fry in vegetable oil.

Cool and put in mushroom caviar. Add chopped eggs and garlic, pepper, salt if necessary.

Pour in vinegar or lemon juice, stir.

When serving, sprinkle the caviar from salted and dry mushrooms prepared according to this recipe with chopped herbs.

Salted mushroom caviar with onions.Ingredients:

• 0.5 kg of salted mushrooms,
• 3 - 4 onions,
• 1 teaspoon of 9% vinegar,
• 3-4 tbsp. tablespoons of vegetable oil
• 3-4 cloves of garlic,
• 1 bunch of dill
• ground pepper to taste
• salt if necessary.

Cooking method:

To cook mushroom caviar according to this recipe, salted mushrooms need to be washed, chopped in a meat grinder. Cut the onions into half rings, fry them on a piece of vegetable oil until transparent. Then put the mushrooms and simmer together with stirring for 10 minutes. Then add chopped herbs, grated garlic, pepper, taste with salt and salt if necessary. Add vinegar, mix, pack into prepared jars, cork. Keep cold.

Dried mushroom caviar.Ingredients:

• 50 g dried mushrooms,
• 1 onion
• 2 tbsp. tablespoons of vegetable oil
• 1 teaspoon of 9% vinegar or lemon juice,
• ground black pepper,
• salt to taste.

Cooking method:

1. Soak dry mushrooms until soft, boil in the same water.
2. Then rinse with clean water, and let the broth settle and carefully drain it from the sediment.
3. Mushrooms mince.
4. Cut the onion, fry in vegetable oil, then add the mushrooms, pour in a little broth and stew with salt and ground pepper.
5. Cool and add vinegar or lemon juice. Pack, seal.
6. Store dried mushroom caviar prepared according to this recipe cold.

Croutons with caviar from dry mushrooms.Ingredients:

• Bread,
• 3 onions,
• 100 g dried honey mushrooms,
• 1 boiled carrot
• vegetable and butter,
• dill greens to taste.

Cooking method:

Before how to cook mushroom caviar, dry mushrooms should be soaked and boiled until soft. Then drain, dry slightly and fry in vegetable oil. Then pass through a meat grinder along with boiled carrots and fry in butter.

Here you can see a selection of photos for step-by-step recipes for caviar from dried and salted mushrooms:

To make caviar great, you need to know a few rules for its preparation:

The selection of inedible, wormy or rotten mushrooms is the most important step.
Good sorting and cleaning of products, sterile dishes, pasteurization are important points. All this will allow to kill the pathogenic flora.
Mushrooms are dense, so they take longer to cook than other ingredients.
Good can sealing is essential. This increases the shelf life and safety of the snack.
The use of spices transforms the flavor of the dish. They also have antimicrobial effects like laurel, turmeric or pepper.
Store an open jar of caviar in the cold for no more than 5 days.

That's all the secrets. Cook with pleasure - you will remember summer in winter!

Ingredients for "Natural Mushroom Caviar":

• Mushrooms

  (forest - white, boletus, boletus)
  —
  1.7 kg

• Onion

  —
  400 g

• Vegetable oil

  —
  200 ml

• Salt

  (with a small slide)
  —
  1 tbsp. l.

• Sugar

• Black pepper

  (ground)
  —
  1.5 tsp

• Vinegar essence

  —
  1 tsp

Cooking time: 130 minutes

Nutritional and energy value:

Recipe "Natural Mushroom Caviar":

I always cook caviar from assorted mushrooms, legs left over from pickling, etc.

Peel the mushrooms, wash, cut into pieces. Place in a deep non-stick saucepan.

Boil the mushrooms in their own juice, stirring for 40 minutes, drain the broth. Here is such a not very appetizing, but maddening aromatic mixture. Cool slightly. Weigh the mushrooms. They will need 1.7 kg ..

Heat oil in a heat-resistant dish, put onion in small cubes. Add a pinch of sugar and fry the onion until transparent.

Grind the mushroom mass in a meat grinder, through a large wire rack.

Add the mushroom mixture to the fried onions, stir and fry over medium heat. Do not cover, let it boil.

After 30 minutes add salt, at this time prepare the jars and lids. Wash and sterilize thoroughly.

In total, fry the caviar for 1 hour, stirring constantly, on medium heat. At the end, add ground pepper and vinegar, stir and put in boiling jars, roll up. Cool under a fur coat. Output 1.5 l. and a little - a little on the test. Store in dark and cool place.

What miracles nature gives us ... delicious!
You just have to work a little - a little ...
And only when serving, I add chopped garlic for piquancy.
BON APPETIT!!!
My trophies:
I love quiet hunting ...

Boiled dry mushroom caviar

This recipe is no different from the first, but the mushrooms are soaked in cold water overnight. Take out, filter the water through a double layer of gauze. They are boiled over low heat, then they are finely cut. Chopped onions are fried in oil. In the process, season to taste with vinegar and sugar.

Mushroom caviar with the addition of eggs

• mushrooms - 150 g;
• oil (olive) - 50 ml;
• 1 carrot, egg, onion;
• garlic;
• mayonnaise - 2 tablespoons

Pour boiling water over the mushrooms, leave until softened, washed and dried. Hard boiled egg, cut into pieces. They take carrots, peel them with a knife or brush, and chop them coarsely. The pan is heated, oil is added, preferably olive oil. First, fry the onion over low heat (5 minutes), then put the carrots and stew the same amount, then add the boiled mushrooms and fry all the ingredients until tender. After browning the mushrooms, the caviar is removed from the fire, taken to a cool place and allowed to cool. The chopped egg and the entire fried mass are placed in a blender and chopped. Put in a bowl, add mayonnaise, salt, ground pepper. Stir, let it brew. Dried mushroom caviar is ready.

Mushroom caviar "Assorted"

If you cannot choose which mushrooms are best to cook caviar with, use different varieties of them.

• assorted mushrooms - 500 g;
• butter - 3 tbsp. l .;
• sour cream a quarter of a glass;
• spices;
• vinegar.

Mushrooms are pre-soaked in hot water. Grind in a blender. Melt the butter, cook the onion in it, add the mushrooms and stir until the liquid evaporates. Add black pepper, salt. Beat sour cream in a bowl with vinegar and season with mushroom caviar. Serve as a snack. This caviar made from dried mushrooms is equally tasty both chilled and warm.

Mushroom-dried caviar "royally"

This recipe for caviar from porcini mushrooms. To prepare it, take:

• porcini mushrooms - 1/2 cup;
• olive oil - 3 tbsp. l .;
• shallot;
• garlic - 4 teeth.;
• lemon juice - 1 tsp;
• port wine - a quarter of a glass.

Mushrooms are soaked in boiling water for half an hour. After pressing, the mushroom broth is not poured. Shallots are fried in olive oil along with garlic. Garlic and onion are pre-chopped.Mushrooms are added to this mass, they are fried until golden brown. Pour in the mushroom broth, and stew until the liquid evaporates completely. Salt, pepper with black and cayenne pepper to taste, pour in port and lemon juice. Sprinkle with herbs before serving.

Mushroom-dried caviar with tomatoes

This recipe includes the following foods:

• tubular mushrooms - 1 kg;
• onions - 2 pcs;
• vegetable oil;
• tomatoes - 350 g;
• carrots - 1 pc;
• spices.

This appetizer is prepared from boletus, white, champignons, etc. These are varieties of tubular mushrooms. They are soaked in boiling water overnight. Only caps are allowed. Prepared mushrooms are boiled for up to half an hour. Drain the liquid and scroll the boiled product through a meat grinder, then fry on fire for about 20 minutes. The onions are cut into rings. Tomatoes, after peeling, are cut into slices. The medium carrots are peeled and grated. The vegetable mixture is sautéed in vegetable oil. The mushroom mixture is mixed with vegetables, salted, pepper, and spices (cloves, chili) are added. Stew in a pan for 20 minutes.

Mushroom caviar with cream

A successful recipe that any housewife will like.

• porcini mushrooms - 500 g;
• heavy cream - 200 g;
• onion - 1 pc;
• sugar - 1 tbsp. l .;
• flour - 100 g;
• white wine - 3 tbsp. l.

The main product is soaked in heavy cream and left for two hours. Cut the onion and fry. Add sugar to add color to the onion. Grind the carrots in a blender to small crumbs, then fry them together with onions. All this is added to the mashed mushrooms. Pour in cream, pepper, salt, add flour and white wine. Bon Appetit!

Dried mushroom caviar with the addition of seaweed

For this dish, take the following products:

• dried seaweed - 100 gr.;
• mushroom drying - 20 gr.;
• pickled cucumbers - 2 pcs.;
• vegetable oil;
• vinegar 9%;
• spices, herbs.

Dried seaweed is used, it is soaked for 10 hours in cold water, washed thoroughly. Sautéed in oil with onions. Mushroom drying is soaked for up to 8 hours, boiled and cooled. After that, it is mixed with cucumbers and cabbage (sea). Cook in a pan in oil. Decorate with herbs before serving.

Dried Mushroom Caviar Recipe

If the forest pleased with a rich harvest, and there is a stove or an electric dryer for vegetables in the country, then the process of processing mushrooms becomes a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are well stored. And from them, by the way, good mushroom caviar is obtained.

Ingredients:

• Dried mushrooms (ideally boletus) - 350 gr.
• Onions - 1-2 heads (depending on size).
• Hot pepper (ground), salt.
• Vegetable oil.

Algorithm of actions:

1. The preparatory phase will take the longest. Dried mushrooms need to return to their almost "original appearance", for this you need to fill them with water, leave for 3 hours.
2. Then change the water, boil the mushrooms until they are completely ready.
3. Next, the mushrooms need to be chopped: the first option is to chop with a knife, as small as possible, the second option is a meat grinder (blender).
4. Peel and wash onions. Chop finely and sauté in butter.
5. Combine together in a blender, salt and pepper.

This caviar is good both for filling pies and for snacks, if you put it on tartlets or on crackers.

Openka snack

Mushroom caviar from honey agarics is especially tasty for the winter. After cooling, the dish is so fragrant that it is simply impossible to tear yourself away from it. I want to eat, and all at once.

Products:

• carrots - 0.3 kg;
• fresh mushrooms - 2.7 kg;
• tomatoes - 0.25 kg;
• turnip onions - 0.25 kg;
• garlic - 2 cloves;
• oil - 60 ml;
• salted salt;
• ground black pepper.

The process is as follows:

1. Sort mushrooms, remove unsuitable for food. Remove leaves, debris and dirt. In a separate deep bowl, rinse in cold liquid. Put in a large container, add water, lightly salt. Bring to a boil, continue cooking for 30-40 minutes with medium heat.Throw in a colander to drain excess brine.
2. Peel the carrots, cut into slices. Remove the husk from the onion, chop into half rings. Scald the tomatoes with boiling water, remove the skin, cut into cubes. Pass the peeled cloves of garlic through a press.
3. Put the pan on the stove, grease the surface with oil, heat it. Add vegetables one by one, fry. Then add spices to the vegetable mass. Simmer for 2-3 minutes.
4. Put mushrooms in another frying pan, greased with oil. Cook for a quarter of an hour, stirring regularly.
5. Wipe vegetables and mushrooms separately. Combine in a saucepan. Put this perhaps the most delicious mushroom caviar in sterile jars for the winter. Cover, sterilize for 20 minutes. Roll up, turn over, wrap with a terry towel. After cooling, remove to a cool place. It is allowed to use a nylon cover.

Honey mushroom caviar

Features of drying mushrooms at home

Strong mushrooms are chosen for drying. They are cleaned of dirt, earth, sand and leaves. There is no need to rinse, this will only increase the drying time. The roots are cut off. If the product is large, then it is cut into pieces. Mushrooms are strung on a thread. It is preferable to air dry them or in the oven. It is easy to determine readiness: if they become brittle, bend - this means that the drying is ready for further use.

Features of dried mushrooms, which will help every housewife:

1. This dried product is capricious, they are stored in a dry room, away from a source of moisture, as a result of which mold appears on them and they will become unusable for consumption.
2. Mushroom drying is boiled in two waters. The first water is drained, and vegetables, roots, etc. are added to the second.
3. They are used to prepare fillings for pies, pizza, dumplings, zraz, and are added to snacks. They are also used as a recipe for dishes cooked in a multicooker. Mushroom dishes are aromatic, tasty and satisfying.
4. Mushroom caviar is prepared without onions, adding tomato sauce, spices, vegetable oil.
5. Ready caviar can be frozen and used as needed.

Feel free to experiment and add your own ingredients to the recipe.

How to cook boiled mushroom caviar for the winter with onions, carrots and tomatoes in a slow cooker

I offer you the option of making caviar from boiled mushrooms in a slow cooker. For its preparation, they usually take overgrown, ugly mushrooms. In a word, those that do not go whole for pickling. But even small mushrooms are also, of course, suitable. The main thing is that they are not spoiled.

Ingredients:

• One and a half kilograms of boiled mushrooms
• Ripe (or better, overripe) tomatoes - half a kilo
• A pound of onions
• Vegetable oil
• 300 grams of carrots
• Taste dried garlic and crushed peppers
• 2 tablespoons 9% vinegar
• Salt tastes

Preparation:

1. Peel the onions and carrots. Chop them finely. Wash the tomatoes, pour over with boiling water. Be sure to cut them before doing so for easy cleaning. Remove the peel, chop them finely.

2. Heat vegetable oil in a frying pan. First fry the onion there. When it changes color, becomes more transparent, send carrots here. And when it becomes soft, it decreases in size - you can add tomatoes. Put out together for 5 minutes.

3.If you do not already have boiled mushrooms, wash the fresh ones, removing all possible contamination. Clean them if necessary. The main thing is that they are clean and not spoiled. Boil for 40 minutes in salted water. Then drain the liquid, rinse the mushrooms.

4. Scroll the mushrooms on a meat grinder with a medium wire rack. Then send the stewed vegetables. If you want, you can also use a blender for chopping.

5. Place the bowl in the multicooker. Pour oil so that its level rises above the bottom by about a centimeter. Set the "Fry" mode. Send scrolled mix here.

6. Salt it and season it to taste. Use the "Fry" or "Multipovar" program. We need a high temperature for cooking. Stir often and wait until it boils.

7. When the mass has fully boiled, set the "Quenching" mode. Opening hours - an hour and a half. During this time, you can stir several times, especially if there is damage on the bowl and the mass burns to the bottom. 10 minutes before the end of stewing, pour in the vinegar and mix it into the mass.

8. While the caviar was stewing, we had time to prepare the container. Rinse glass jars, put in the oven. It should be cold. Set the heating to below average, close the door and leave for 20 minutes. Boil the lids in clean water for 5 minutes. If you use nylon, it is enough to pour boiling water over them for 5 minutes.

9. While both the jars and the mass are still hot, distribute the caviar. Roll up the lids. While it cools down, leave it on the table. Then you can already clean up. It will successfully stand both in the basement and in the refrigerator.

Recipe for cooking mushroom caviar with tomatoes

And here's how you can make delicious and simple mushroom caviar. Stew pieces of dried mushrooms together with various vegetables - tomatoes, bell peppers, and even eggplants will do. It all depends on taste and culinary imagination.

Let's reproduce a popular delicious recipe for mushroom caviar from dry mushrooms with tomatoes.

Ingredients

• 100 g dried mushrooms;
• 1 onion;
• 1 tomato;
• 2 cloves of garlic;
• 3 large spoons - sunflower oil;
• salt and pepper - at your discretion.

How to prepare mushroom caviar with tomatoes

Step 1. First, as usual, we soak dry pieces of mushrooms in water or immediately boil them (after boiling for 10-15 minutes).

Step 2. Then we cut the boiled mushrooms into smaller pieces and fry in vegetable oil for literally 3-5 minutes, after which we immediately add the pre-chopped onion.

Step 3. Now we cut the tomatoes into medium-sized pieces, add them to the mixture of mushrooms and onions and simmer until fully cooked - the vegetables should be perfectly soft. This will take no more than 15 minutes.

Step 4. Then add finely chopped garlic to the finished dish, stir, turn off the heat and let it brew for 10 minutes under the lid. You can serve mushroom caviar with tomatoes in this form, or you can scroll it again in a meat grinder and get a homogeneous mixture.

Mushroom caviar from dry mushrooms with tomatoes

The benefits of dried mushrooms

During the drying process, the weight of the ingredient is significantly reduced, so it is much easier to store the dried mushrooms.

They take up less space, but retain their nutritional value in full. Even after long-term storage, dry mushrooms do not lose their taste and aroma. The most important benefit is considered to be the nutritional and protein content of dried varieties versus canned, salted, or pickled varieties.

They belong to dietary low-calorie foods with a well-balanced composition of components.

They contain:

• fats;
• proteins;
• vitamins;
• carbohydrates;
• amino acids;
• organic acids;
• urea.

A very rich vitamin composition makes them an indispensable product in the winter. The content of trace elements and B vitamins exceeds the amount of these components in some cereals and vegetables.

Mushroom caviar from black milk mushrooms with carrots and onions

When preparing dishes from milk mushrooms, it is very important to remember that the whole process is divided into two stages. This is the preparation of the mushrooms and the actual preparation itself.

Since milk mushrooms are classified as conditionally edible and have a bitter taste, they need a special approach! Now I will tell you all the subtleties. If you do it right, then you will succeed great! There is nothing difficult, but it takes a lot of time! But the most important thing is that caviar from these wonderful mushrooms turns out to be incredibly tasty and you will never regret that you have taken up the cooking!

Products:

• 3 kg - Black mushrooms
• 3-4 pcs. - large Carrots
• 3 pcs. - large Bulbs
• Sunflower oil (for frying vegetables)
• Salt to taste
• Ground black pepper
• 4-5 cloves - Garlic

Preparation of milk mushrooms:

We clean fresh milk mushrooms from moss, dry leaves and other large debris. We remove low-quality, wormy areas.

Fill with cold water for 2 hours, so that they are slightly soaked. So it will be easier to clean them of earth and sand. After pre-soaking, put it in the sink and rinse it under running water. With the help of a knife, we remove all dirt from the surface of the mushroom. We clean well the depression in the middle of the mushroom. If the mushroom is large, you can cut it. This will make it easier to clean up.

If small debris remains under the back of the cap between the plates, it can be easily removed using a toothbrush.

We put the peeled milk mushrooms in a clean dish. You can use a bucket or a deep basin. We fill in no more than half with milk mushrooms. Fill with cold water and put in a cool place. Ideally, the milk mushrooms are soaked under running water. If you have such an opportunity, be sure to use it. If not, change the water every 5-6 hours for the first day. This will eliminate souring. After changing the water 3-4 times, add salt to the next pouring. At the rate of 1 tablespoon for 2 liters of water.

Mushrooms should be soaked in a salted solution for at least 2 days. Salt water should be changed 2 times a day. And do not forget to close the lid so that all the mushrooms are submerged in the liquid. After such processing, there will be no trace of bitterness.

Caviar preparation:

We drain the salt water, rinse the milk mushrooms with cold water and immerse them in a cooking pot. We put it on the stove, set it to intensive heating, bring it to a boil and reduce it to a minimum. Boil for half an hour.

Next, take out the milk mushrooms, rinse with water and put the pot of clean water on the stove again. We spread the mushrooms. Add 1 level tablespoon of salt. Cook for 40 minutes after boiling. We remove the formed foam from the surface of the water.

While the milk mushrooms are boiling, prepare the vegetables. Chop the onion into cubes, chop the carrots on a grater.

Fry onions and carrots in sunflower oil until vegetables are soft.

We discard the boiled milk mushrooms in a colander so that the glass has excess moisture.

Put the fried vegetables and milk mushrooms in the bowl of a food processor. Grind to a homogeneous granular mass.

We spread the chopped mass in a frying pan, after pouring the sunflower oil. Simmer over medium heat for 10 minutes. We close the lid, continue to simmer already over low heat for another 30 minutes, stirring occasionally so that the mass does not burn. Add chopped garlic, salt, ground pepper. Simmer for another 15 minutes.

Pour in vinegar. Let it simmer for another 5 minutes and immediately distribute it into sterilized jars. We roll it up and leave it to cool at room temperature, then we take it out into a cool room! The caviar is ready! We are waiting for winter to enjoy a real delicacy! Bon Appetit!

Caviar from porcini mushrooms for the winter in jars

Most of the recipes above involve cooking mushroom caviar before serving it directly. But, if you want to preserve this tasty dish during the winter, you better use these recipes for playing porcini mushrooms for the winter in jars. We will present several recipes at once so that you can choose a blank according to your own taste.

For the first recipe for mushroom caviar, you will need 1 kg of fresh boletus, 200 ml of water, 10 grams salt and 4 grams of citric acid... Separately, you need to prepare the ingredients for the dressing: 100 grams of vegetable oil, 20 grams of mustard diluted in 100 ml of 5% vinegar, salt and pepper to taste (Figure 5).

Caviar is prepared in the following sequence:

1. We examine the mushrooms, select only the best specimens, rinse them under running water and separate the legs from the caps.
2. In a separate enamel pot, mix water, salt and citric acid, put the mixture on fire and bring to a boil.
3. When the liquid boils, we introduce prepared mushrooms into it and cook over low heat, constantly removing the resulting foam. Boletus must be cooked until cooked: when they are cooked, they will settle to the bottom.
4. Next, we remove the mushrooms from the liquid and put them in a colander so that excess moisture is drained from the product. After that, you need to rinse the workpiece with cold running water and let the water drain again.

When the boletus is ready, chop them finely or pass them through a meat grinder, fill with the remaining ingredients, mix thoroughly and put them in dry sterilized jars. We cover the containers with lids and put them in a sterilization pan filled with water at +40 degrees. It takes 45 minutes to sterilize the workpiece for half-liter cans and 55 minutes for liter cans. Then we just seal the caviar with lids and send it for storage.

Figure 5. Cooking snacks for the winter in cans

Another recipe also involves pre-boiling the mushrooms. First they need to be rinsed, cleaned and rinsed thoroughly with cold water. Next, without chopping the boletus, put it in an enamel pan, pour 800 ml of water into it, add a glass of salt and cook over medium heat for half an hour.

In the process of cooking the product, the mushrooms need to be stirred periodically and the foam formed on the surface should be removed. It is possible to determine the readiness of boletus mushrooms by several signs. Firstly, the ready-made mushrooms settle to the bottom, and secondly, the brine becomes transparent. As soon as they are ready, they are quickly taken out of the water and, without allowing to cool, are chopped through a meat grinder or cut with a knife.

During boiling boletus, onions should also be prepared: they are peeled, cut into rings or half rings and fried in vegetable oil until golden brown. After frying, you should have a little less than a glass of this vegetable. After that, the onion is also passed through a meat grinder and mixed with mushrooms. Add 70 grams of vegetable oil to the blank, a tablespoon of 6 percent vinegar and finely chopped fresh dill or parsley.

Mix the mass thoroughly, if necessary, add salt to taste and lay out in dry sterilized jars. We cover the containers with lids and sterilize in boiling water for 40 minutes (for 0.5 l cans). After the completion of heat treatment, the cans are hermetically sealed and sent to the pantry for storage. It is better to serve this dish cold.

The stages of cooking classic mushroom caviar are shown in the video.

How to cook frozen mushroom caviar

Sometimes the mushroom harvest is so huge that there is no longer any strength to make some preparations after the bulkhead and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product, you can not only cook soup, but also cook delicious mushroom caviar.

Ingredients:

• Mushrooms (any) frozen - 0.3 kg.
• Bulb onion - 1 pc.
• Salt, spices, herbs.
• Vegetable oil.
• Sour cream - 150 gr.

Algorithm of actions:

1. Defrost the mushrooms by placing them in a colander, since there will still be a lot of liquid.
2. Peel the onion, sauté using a deep frying pan with heated oil.
3. Chop mushrooms finely, send to onions. Fry until a delicious aroma appears.
4. Now you can salt and pepper. It remains to pour in sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, pleasant texture (mushroom pieces are felt), suitable for tartlets and hot sandwiches.