Mushroom caviar from frozen mushrooms

Features of cooking caviar from mushrooms

1. Any sort of edible mushroom can be used to prepare the dish. However, this aspect does not at all exclude the need for pretreatment and purification of raw materials. Be sure to sort out the mushrooms, exclude spoiled, dried and wormy ones.
2. Experienced chefs recommend soaking those mushrooms that raise doubts about freshness and edibility. To do this, prepare a solution of 3 grams. citric acid (can be replaced with 30 ml. lemon juice), 10 gr. table salt and 1.2 liters. warm drinking water.
3. The following types of mushrooms are considered the best options for cooking caviar: boletus, boletus, honey agarics, boletus, chanterelles, champignons. You can cook a dish not only from the hats, but also from the legs.
4. Before the direct preparation of caviar, it is necessary to boil the mushrooms in salted water. The duration of heat treatment is 35-45 minutes. Then the raw material is fried in vegetable, butter or olive oil.
5. Mushroom caviar assumes a uniform consistency, for this reason, all ingredients are crushed immediately before rolling. You can use a food processor, blender, meat grinder.
6. If you plan to spin the composition around the cans, sterilize the containers and lids in advance. Whenever possible, use plastic caps rather than metal ones. In this case, you will avoid oxidation at the neck of the container.
7. Caviar, sealed with nylon lids, is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in jars with metal sealed lids, can be kept at room temperature.

Spicy mushroom caviar for the winter from podpolnikov

Poplars, they are also poplar trees, they are poplar ryadovka! These mushrooms have many names, each region calls them differently. But the name does not change their taste! There are many ways to harvest these adorable mushrooms for the winter. Today I will tell you how to cook of which very tasty mushroom caviar with the addition of mustard. Mustard is what gives this appetizer a spice and piquancy!

You need to take:

• 2 kg - poplar
• 1 tbsp. spoon - Mustard
• 5 cloves - Garlic
• 1 PC. - large onions
• 1 PC. - Carrot
• Vegetable oil
• Citric acid - on the tip of a knife
• Vinegar 9% - 5 tablespoons. Lodges.
• Salt to taste
• Ground black pepper

Cooking method:

First, the mushrooms must be properly prepared. Clear debris and earth. We rinse and soak in cold water for three days. Water must be changed 2 times a day. After soaking, boil the mushrooms in salted water, with the addition of citric acid. The cooking time is 30-40 minutes.

We put the boiled poplars in a colander, leave for a while to glass the water.

At this time, peel the onions, carrots and garlic. Grind onions and carrots in a food processor. Pass the vegetables until soft.

Grind the prepared mushrooms with a meat grinder or food processor and put in a pan with onions. We set the heat to medium and simmer, stirring. All liquid should evaporate.

Separately mix the mustard with vinegar, add salt and pepper, squeeze out the garlic and send it to the stewed mixture.

Mix everything thoroughly, simmer for another 5-7 minutes and lay out the hot caviar in sterilized jars. We roll it up with iron lids and wrap it with a blanket. After cooling down, put it in a cool place. Enjoy cooking!

Ingredients for Mushroom Caviar:

• Mushrooms

  (glass capacity 250 ml, dry forest mushrooms: boletus, white, aspen)
  —
  1 stack.

• Butter

  (more than 30 g is possible)
  —
  20 g

• Olive oil

  (previously cooked with sunflower)
  —
  2 tbsp. l.

• Onion

  —
  1 PC

• Carrot

  —
  1 PC

• Garlic

  (taste)
  —
  1 tooth.

• Black pepper

  (optional, I don't put it)

• Salt

  (taste)

Cooking time: 90 minutes

Nutritional and energy value:

Mushroom Caviar Recipe:

I give cooking time without soaking the mushrooms! We take mushrooms. Caviar is most delicious from white, boletus, boletus or from this mix. This is, of course, for my taste! If you yourself picked mushrooms, peeled and dried them, then you are confident in your mushrooms and ...
… We take mushrooms and soak them in cold water overnight or at least 4 hours. We put them in a colander, keeping the water from under them. Then we filter this water through 2 layers of cheesecloth into a saucepan, where we will cook the mushrooms. I cut the mushrooms smaller. We put them in a saucepan in water and put on fire. Cook the mushrooms for 1 hour, salt the broth for 15 minutes. Again, we discard the already boiled mushrooms in a colander, and save the broth from under them. We use it for soups, it's delicious. Dry mushroom broths are special. They have such aroma and taste, they differ even from broths cooked with fresh mushrooms. This is again my opinion and taste! We boiled mushrooms. They are already salty.

Now we will cook vegetables. I always take 2 types of oil. One vegetable (now olive, and used to take sunflower), and the other - creamy. With the addition of butter, caviar is softer, softer and tastier! Melted butter in a saucepan, added olive oil and finely chopped garlic. In a minute, onions, also finely chopped

However, how to cut is not important, all the same grind everything. Fry the onion until soft, gilded it only (see

on the picture!). You do not need to fry it, it will not be tasty. We spread the grated carrots, mix and simmer until cooked under a lid on minimal heat.

We spread the mushrooms. Fry a little, until the liquid evaporates. You can pepper it, I don't like pepper in caviar! Try it with salt and if it didn't seem salty to you, add salt to taste. All is ready.

A long time ago, to make caviar, the entire contents of the stewpan were chopped very finely with a knife. Later - twice scrolled into a meat grinder. I'm going to use the chopper today and break the mass in it. We put the caviar in a jar and put it in the refrigerator. We take out the jar when we want to eat a sandwich. The caviar in the refrigerator costs 3 days open, but if you make more of it, then the other jars in which you put the caviar can be sealed and before that pour the top of the caviar with melted butter. This is certainly not a blank, this is to extend the shelf life. Usually, as a preparation, fresh mushrooms are used in caviar.

Well ... we take the caviar out of the refrigerator, cut a bun made of whole grain flour with the addition of rye (I will give a link to the recipe below!) And generously spread it with mushroom caviar.

MMMMMMMMMM! What aroma and taste !!! A closer view of the caviar, do you feel it?

For me, the taste of caviar from dry mushrooms is the most delicious !!! The old recipes are also the most delicious, our grandmothers and mothers could make such great dishes out of nothing !!!

Mushroom caviar from chanterelle

Another type of mushroom almost always pleases with a rich harvest - these are chanterelles. Red-haired beauties also grow in groups, amicably meeting lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics.In winter, transparent containers with bright orange caviar are a little hello from sunny summer and golden autumn.

Ingredients:

• Chanterelles - 1 kg.
• Carrots - 0.3 kg.
• Onions - 0.3 kg.
• Vegetable oil - 100-150 ml.
• Salt - 1 tsp
• Allspice - 0.5 tsp
• Vinegar - 1 tbsp l. (nine%).

Algorithm of actions:

1. The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms are very fond of clinging to pine needles and other forest debris. Use a knife to clean off the sand from the legs, cut them off if necessary. Rinse the mushrooms, again approach this process with all care.
2. Further, two options are proposed for the development of events: the first is to boil the mushrooms and twist through a meat grinder, the second is to send them raw to the meat grinder, avoiding the cooking process.
3. Transfer the twisted chanterelles to a saucepan or heavy-walled saucepan. Top up with vegetable oil. Simmer for 60 minutes.
4. While the process of stewing the chanterelles is going on, you need to prepare the vegetables. The method is also traditional - to clean, rinse.
5. Chop the onion, grate the carrots. Saute in a separate container.
6. Combine chanterelles and vegetables. Pour in salt and allspice.
7. Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in a sterilized container.

You can leave the chanterelles for cooling and serving for dinner, as the household will be delighted.

Mushroom caviar from boiled mushrooms for the winter

Mushroom caviar, in addition to the standard set of products, may include additional components. Popular because of their availability and bright taste, carrots and tomatoes. In addition, they visually make the dish more appetizing and attractive.

Mushroom caviar for the winter recipe through a meat grinder:

1. The mushrooms are prepared for the subsequent cooking procedure.
2. Boil the product in salted water, you can add some spices and a branch of herbs to the broth.
3. The boiling process continues for half an hour. Then the plant is drained and dried.
4. When the boiled mushrooms have cooled, they should be finely chopped or minced.
5. Fry the chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
6. Finely chopped onions, carrots and tomatoes are fried separately from mushrooms. You can additionally stew the vegetable stew.
7. While hot, mushrooms and stewed vegetables are mixed, spices are added and sautéed together for about 15 minutes.
8. Until the mushroom caviar has time to cool, it needs to be packaged in jars. Containers must be sterilized, otherwise the product will deteriorate.
9. Greens can be finely chopped or divided into small twigs. You can add it at any stage.
10. The mixture should be consumed within 1-2 weeks. Preservation can also be done, but for this, glass containers and lids should be sterilized more thoroughly, which must be plastic.

Cooking a dish step by step:

We write down the ingredients for the recipe for making mushroom caviar for the winter: fresh forest mushrooms, carrots, onions, refined vegetable (in my case, sunflower) oil, salt and ground black pepper.

The first step is to sort out the mushrooms. We throw away the wormy and spoiled ones (if you still find them) mercilessly.Thoroughly brush off sand, foliage and soil. In general, each individual type of mushroom is processed in its own way. For example, chanterelles are quite clean, but from butter you need to remove all films from the legs and hats.

Very good, we wash the mushrooms in several waters and put them in a large saucepan. Fill with cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - a lot of debris also remains in it.

Boiled mushrooms will noticeably decrease in volume and some will change their color.

We discard the ready-made mushrooms in a colander and let the liquid drain well.

In the meantime, we are engaged in vegetables for mushroom caviar for the winter. Peel and chop carrots and onions. Cut the carrots into small pieces or rub on a large grater. Cut the onion into arbitrary pieces, but not very coarsely. Put in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until a beautiful ruddy color. Do not forget to stir, otherwise the vegetables may burn!

I love how fried onions and carrots smell, and I also love to eat them. It is this additive that will give the finished mushroom caviar wonderful aromatic notes and a richer taste. And, of course, it will add richness to the color.

Now you need to pass the fried vegetables through a meat grinder into a suitable dish - a cauldron or other saucepan with thick walls is best. I advise you to grind them first, so that the oil contained in the fried vegetables, then take the boiled mushrooms with you.

We scroll them following the carrots and onions. Thus, the meat grinder remains practically non-greasy after oil.

Add salt and some ground black pepper. I do not advise adding any more seasonings, so as not to kill the mushroom taste and aroma. Stir and put on medium heat. Simmer under the lid, stirring occasionally, for about 40 minutes. During this time, we will prepare cans and lids. I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cold water into each one. I steam it in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and delicious mushroom caviar is ready. In the process, do not forget to taste it with salt and, if necessary, add salt. If you are preparing mushroom caviar for the first time and are worried about its safety, I recommend adding 1 tablespoon of 9% table vinegar to the contents of the pan before packing it into jars.

We put the caviar in jars so that no air gets in, that is, we tamp each portion tightly with a spoon. We leave about a centimeter from the edge of the can - fill this space with hot vegetable oil (we have 20 milliliters left for 2 cans, each with a capacity of 500 milliliters). Due to this procedure, there will be no air in the jar, so the mold will not have a chance.

We close the cans with lids or screw them. I got 2 half-liter jars of mushroom caviar for the winter and such a small bowl to eat right away.

We turn the cans over with the lids down, wrap them with a rug or blanket. In this position, we leave the caviar until it cools completely. Then we store it in a cool dry place - basement or cellar.

What to do with mushroom caviar further, I think, is not necessary to say.I will believe that she will still live with me until winter - it's hard to resist and not open a jar for lunch. By the way, I do not recommend eating such mushroom-based dishes for dinner - this is food that is quite heavy for digestion. Delicious preparations for the winter, friends!