The other day I tried a surprisingly delicious appetizer while visiting. It turned out to be mushroom caviar - I immediately begged a friend for the recipe. In addition, there are many various variations blanks, from quite primitive to sophisticated, with a twist. Both forest and wild-grown ones can be used as a basis. special conditions mushrooms, fresh, salted, even previously dried.

In general, the process of preparing this type of preservation is not very complicated. It is somewhat reminiscent of manufacturing, since here too all products are fried and crushed to a homogeneous consistency. But it also has its secrets.

To get delicious mushroom caviar, you can use almost any edible species - chanterelles, champignons, boletus. Gourmets prefer to take milk mushrooms exclusively or pre-salted. The stems of noble mushrooms also work well, which is very convenient when marinating just the caps. That is, the tops are used for one type of preservation, and the bottom for another. Waste-free production!

There are many ideas for preparing this dish. There are both traditional, basic ones, and more original, author’s ones, and you can always choose delicious recipe to your liking. I offer several of the most popular options - from dried, salted, fresh mushrooms, as well as with the addition of vegetables and other ingredients.

Porcini mushrooms are the kings of the “silent hunt”. Finding them is not so easy, but what dishes can be prepared with them! So the caviar from them turns out to be incredibly tasty and tender.

For preparation:

• 1 kg of mushrooms;
• 4 medium tomatoes;
• 2-3 cloves of garlic;
• 50 g vegetable oil;
• 2 tbsp. butter;
• spices (paprika, ground black pepper, chili pepper, salt).

Preparation:

• Peel the raw materials, rinse, cut into pieces and fry in a mixture of two oils for 20 minutes.
• Separate the tomatoes from the skins and seeds, add to the mushrooms, and grind everything in a meat grinder.
• Place the minced meat in a frying pan and simmer over low heat for another 5 minutes, add spices and stir.
• Serve cold with croutons or homemade potato chips.

Mushroom caviar through a meat grinder with carrots and onions

Very interesting, with delicate structure You get caviar with onions and carrots, and it’s not difficult to prepare.

Required:

• 2.5 kg of raw materials;
• 0.5 kg of carrots and onions;
• 25 ml vinegar;
• 0.5 liters of vegetable oil for frying;
• 40 g salt;
• 5 g ground red hot pepper.

The preparation almost exactly repeats the classic recipe:

• Mushrooms need to be boiled in salted water for 40-60 minutes. Place in a colander and let cool;
• Grind by passing through a meat grinder;
• Chop the onion into cubes, grate the carrots on a fine grater;
• On hot frying pan heat half a glass of oil, first sauté the onion in it, then add the carrots;
• Combine the mushroom mixture with vegetables, add the remaining oil and spices;
• Simmer the mixture for an hour, stirring occasionally;
• At the end of cooking, add vinegar;
• Place into clean jars and roll up.

How to prepare caviar from fresh mushrooms with garlic for the winter

Now let's look at a recipe where the delicacy is proposed to be prepared from fresh mushrooms, only collected or, as a last resort, bought in a store, and then boiled in water.

We will need:

• 1 kilogram of raw materials;
• 1 l. water;
• 4-5 large onions;
• 3 tbsp. table salt;
• 2-3 cloves of garlic;
• vegetable oil for frying vegetables;
• 2 tbsp. vinegar;
• spices and salt to taste.

Preparation:

• Mushrooms are peeled, washed, boiled for 10 minutes;
• Then you need to drain this water, rinse the raw materials again under running water, put them in a pan with water and salt, cook for 15 minutes;
• Strain the product and grind in a meat grinder;
• Cut the onion into cubes, fry in oil, add garlic and mushrooms, simmer over low heat for another 10-12 minutes;
• Pack the finished dish into jars, add a tablespoon of ordinary vinegar to each jar (calculated for a 0.5 liter jar), and roll up.

The simplest recipe for caviar from dried mushrooms

If you prepare a snack using the dried version, you must first soak them in water.

The procedure is simple:

• pour the raw material with clean water for 3-4 hours, and then drain this liquid;
• boil the raw material in salted water;
• cool the product, grind it;
• finely chop the onion, saute for vegetable oil until transparent or light golden brown;
• add paste-like mushrooms and spices to the pan, simmer for another 10 minutes;
• Cool the mixture and grind with a blender or meat grinder.

For some reason, caviar from dried raw materials comes out more aromatic and tender than from fresh ones, so all the efforts pay off in the taste of the dish.

Cooking mushroom caviar at home

An excellent preparation for the winter is made from previously pickled mushrooms, for example, milk mushrooms. With this processing method they become even more tasty and juicy than fresh ones.

For a small portion of the product you will need:

• 250 grams of mushrooms;
• 1 onion;
• vegetable oil for frying;
• spices as desired.

Cooking process:

• salted milk mushrooms or other mushrooms are removed from a jar or tub, placed in a colander and washed well with running water to remove excess salt;
• the raw materials must be allowed to drain and dry;
• the onion is cut into cubes, sauteed in oil until soft, cooled;
• Mushrooms and onions remain to be combined together, seasoned with spices and chopped with any in a convenient way- in a blender, meat grinder, food processor or the old fashioned way on a board with a sharp knife, but it will take much longer.

I will add that each housewife chooses her favorite consistency, some prefer a soft paste, while others prefer graininess and the presence of pieces.

How to store caviar

Successfully prepared preparations for the winter still need to be able to be preserved. It’s such a shame when the fruits of many hours of labor simply begin to deteriorate due to a poorly washed jar, a weak lid, or too high temperature storage! So remember, dear housewives!

Even well-fried caviar, poured into clean jars, can spoil over time. To avoid this, it is better to additionally sterilize it.

• To do this, fill the jars filled with the aromatic mixture to the top with boiled vegetable oil, cover with clean lids and place in a large container;
• Place a cloth or metal mesh on the bottom to prevent the glass from bursting due to temperature changes;
• Next, water is poured into the container so as to reach the “shoulders” of the cans; the water is turned on under the pan;
• In this way, jars need to be boiled for 5 minutes for a volume of 0.5 liters, and 10 for liter jars;
• After this, they are rolled up, wrapped and, after cooling, placed in the cold;
• Unsterilized food should only be stored in the refrigerator to avoid the development of dangerous bacteria.

And another little-known method is freezing the product. To do this, the finished and slightly cooled caviar is laid out in portioned bags, trying to fill them to the brim and remove excess air. All that remains is to place such preparations in the freezer, and then, if necessary, take them out and reheat them. I will only add that defrosted food should be eaten within a day or two, since then the product can spoil and even cause food poisoning.

Mushroom caviar is not difficult to prepare, but there are a few important tips that will help you get the desired result.

• thoroughly clean the raw materials, removing debris, twigs, sand, dirt, wormy and old mushrooms;
• conditionally edible species must first be soaked to remove bitterness and poisons in salted and acidified water (10 grams of salt and 2 grams of citric acid for each liter of water);
• It’s better to take raw materials of the same type, it will be tastier;
• for preparation for the winter, they are generally boiled for 40-60 minutes;
• It is better to fry vegetables in a vegetable or butter, it will be tastier;
• caviar should be the same consistency, ideally creamy, and if the vegetables after frying can be rubbed through a sieve, then the mushrooms can only be ground in a meat grinder or blended;
• You need to store the finished dish in clean, sterile jars; in the cold, plastic lids are more suitable, and for indoor storage, you should roll up the workpiece with metal lids.

Caviar can be an original addition festive table or the main nutrition of vegetarians, fasting people, losing weight. After all, mushrooms, despite their high nutritional value, are low in calories, but in terms of benefits they are equal to traditional meat. Wish Bon appetit, and for new menu ideas, visit our blog, goodbye.

Mushroom dishes are a decoration of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number mushroom dishes in our diet. The endless possibilities of collecting the purest and most edible mushrooms and preparing many dishes from them all year round, which were perhaps the main diet of our ancestors, are gradually becoming a thing of the past.

Even after purchasing mushrooms, many housewives only know how to prepare 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms should be collected and at what time, how long should boletus, milk mushrooms, russula be cooked, what mushrooms are ideal for pickling, pickling, drying, stewing, what foods do they go perfectly with? Let's try to at least improve this situation a little.

Mushroom caviar from boiled mushrooms - basic technological principles

When preserving food, first of all, pay special attention to the safety of the prepared products - mushrooms. canned food this requirement is doubled. Let us briefly formulate the basic rules of mushroom canning:

The main principle of canning, ensuring long-term storage products - sterility of containers, careful sorting of ingredients to remove dirt and signs of spoilage of vegetables. Shelf life is increased by pasteurization, which destroys harmful microorganisms. The duration of pasteurization depends on the volume of the cans, heating temperature, and the degree of preliminary heat treatment of the products.

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in ready dish should be the same.

When stewing, vegetables and mushrooms, which consist primarily of water, retain at least 50% moisture. For preparations, use purified water.

The tightness of the closure protects the workpieces from the access of air, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, you need to carefully check the quality of the closures of the cans.

If products are prepared without pasteurization, then it is necessary to increase the content of natural preservatives in the products: salt, acetic acid, sugar. But sometimes this technique is not very suitable, because it significantly changes the taste of the product, not for the better.

When you use an unfamiliar recipe for the first time, do not take risks; it is better to pasteurize the product to avoid unnecessary troubles, even if the authors of the recipes emphasize that everything has been tested.

Some natural spices, in addition to taste and aroma, also have an antimicrobial effect: hot peppers, turmeric, bay leaf, juniper and other natural spices. Since in home canning Since various artificial stabilizers are not used, as in production, it is necessary to take into account the properties of spices in the process of home preparation.

Fresh spices when canning, it is better to add 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat solyanka or use for cooking cereals and beans.

Mushroom caviar from boiled mushrooms - a universal recipe

Ingredients:

• Boiled mushrooms: 3.5-4 kg
• Onions: 300 g
• Carrots: 300 g Salt: 1.5 tbsp. l.
• Ground pepper (red or black): 10 g
• Vegetable oil: for sautéing
• Vinegar 9%: 10 g

P preparation:

1. Selected and washed, Forest mushrooms should be boiled until fully cooked. Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.
2. Place the boiled mushrooms in a convenient bowl. Let them cool a little.
3. Puree the mushrooms. This can be easily done using a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.
4. Take vegetables - onions and carrots. Finely chop the peeled onion and grate the carrot root on a coarse grater. Fry them in oil. This should take about 15 minutes.
5. Send mushroom puree for frying. Add salt and pepper immediately.
6. Cook for about 30 minutes. Then pour in the vinegar, but do it at the end, literally a couple of minutes before the end of the process. Cook to completion.
7. Sterilize the jars and boil the lids for a couple of minutes.
8. Fill a sterile container with caviar. Screw on the lids.

For canning, use coarse kitchen salt that is not iodized.

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them with regular baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that a defect is suddenly discovered in the jars or lids, or the calculation of the required amount of containers turns out to be not entirely accurate, but the product is already ready for packaging and must be laid out in hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

In the winter season, hand-made items sell out very quickly. This is mainly jam and canned vegetables. However, another one is no less popular good preparation for the winter - this is mushroom caviar from boiled mushrooms. Be sure to try this appetizer, because it has a very unusual taste. There are a few simple recipes preparing this caviar without much expense.

Assorted caviar

Any mushrooms are suitable for preparing this caviar:

1. Champignon.
2. Honey mushrooms.
3. Chanterelles.
4. Russula.
5. Boletus mushrooms.

Before you start preparing the snack, you need to properly process the mushrooms:

1. Rinse.
2. Clean.
3. Slice.
4. Boil.

The recipe for mushroom caviar for the winter is very simple. To prepare it you will need the following ingredients:

Steps to prepare this dish:

Honey mushroom appetizer

This snack not only has an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Recipe for honey mushroom caviar for the winter does not require too many products:

Sequencing:

Many housewives are interested in how to prepare caviar from honey mushrooms, since these mushrooms have a reasonable price and are not inferior in taste to expensive mushrooms. This recipe is sure to please everyone for its originality.

Dried mushroom recipe

This appetizer is very tasty and original. It can be served immediately after preparation. Dried mushroom caviar has a consistency similar to pate and has an unusual aroma. It can be spread on bread, and also added to pizza and pies. To prepare it you will need the following products:

Stages of preparing this caviar:

Sterilization of jars

In order for mushroom caviar to be stored all winter, it is necessary to properly sterilize the jars.

First, you should inspect the container for cracks or chips. Chips will lead to the lid falling off, and a cracked jar may burst if boiling water is poured into it.

Then you need to rinse the jars of powder in hot water. Dry them with a towel and leave for a while so that all the moisture evaporates. It is dry containers that need to be sterilized.

The easiest way to sterilize is to boil the jars in a saucepan. The optimal time is 15 minutes. It is necessary to place a wooden plank on the bottom of the pan and place the jars on it. It is necessary to place gauze between them so that they do not touch each other. Water should cover the jars up to the hangers, but not get inside.

We need:

• Boiled mushrooms - 1.5 kg
• Onions - 700 g
• Carrots - 600 g
• Black pepper (ground) - 1 teaspoon
• Garlic (we use dried powder) - 2 teaspoons
• Salt - 2 teaspoons + to taste
• Table vinegar (9%) - 2 tbsp. spoons
• Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 allspice peas.

Important details.

• The preservation yield is about 2.2 liters.
• It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. Perfectly cook caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
• In cases with a meat grinder, this principle is not so important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, and boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cook.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. We don't need excess moisture. You can put it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, as in soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we send the boiled mushrooms into twisting. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. This takes up to 50 minutes. At the end, taste for salt, adjust to your liking and add vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition you can make caviar differently.

• We chop the mushrooms with a knife - at home, randomly, sometimes smaller, sometimes larger. We only grind the fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. This option is one of our favorite supplies for future use.

There is a third algorithm for the specified proportions.

• It is for lovers of homogeneous alternatives, when caviar falls on bread like pate. All at once - through a meat grinder with a large grill, add salt and stew. Place garlic, favorite spices and vinegar towards the end. In this case, the time for evaporation of moisture increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to taste for salt before adding the vinegar.

By the way, among the ingredients there may be ripe tomatoes of a not very watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes based on their total weight. Another idea with a consistent result for our recipes is deliciousness!

“Kaleidoscope” of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the New Year even without vinegar.

Ingredients:

• Mushrooms (boiled) - 1 kg
• Tomatoes - 600-800 g
• Onions - 500 g
• Carrots - 300 g
• Sweet pepper (red) - 300 g
• Salt - 1-1.5 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Oil - 150-200 ml
• Parsley - 1 medium bunch
• Bay leaf - 2-3 leaves
• Black pepper (ground) - to taste
• Allspice (peas) - to taste

Output - approximately 3 l

Preparation.

Let's prepare the mushrooms. Wash them and boil them in salted water - on average 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of three grinding options. You can pass everything through a meat grinder, beat it in a blender until it reaches a consistency with small pieces, or finely chop it with a knife. This will determine the texture of the snack.

We especially like the contrast when the fruits of the forest and tomatoes go through a meat grinder, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, we put mushrooms and tomatoes through a large wire rack into different bowls.

Finely chop the pepper and onion. Three carrots on a grater, size to taste, large regular ones - as always, to the point.

Fry the onion until golden - 3-4 minutes. Add pepper and carrots to it - simmer for 5 minutes. Next, simmer the tomatoes for 5 minutes.

The last to be added to the mixture is the mushroom mass. Simmer the caviar for 30 minutes. Do not forget to use the spatula a couple of times with passion - this way the dish will not burn.

Towards the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, place the caviar into jars.

For long-term storage, sterilization is required: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour up to the hangers of the cans.

Having rolled it up hermetically, let the supplies cool under the blanket. Best stored cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from the tomatoes act as a preservative.

“Sunny” with carrots, onions and zucchini

This is the case when additional vegetables are tasty to cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We'll get a lot delicate dish, where, however, there will be something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take lamellar ones or a mixture of them and tubular ones.

We need:

• Zucchini - 2 kg
• Fresh mushrooms - 800 g
• Tomatoes - 800 g
• Onions - 500 g
• Carrots - 300 g
• Salt - 2 tbsp. spoons
• Turmeric - 1 tbsp. spoon
• Sugar - 60-80 g
• Vegetable oil - 250 ml (150+100)
• Apple cider vinegar (6%) - 5 teaspoons

Important details.

• The preservation yield is about 4.5 liters.
• We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

Grind the washed and slightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar - simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.

Taste for salt and add vinegar at the very end. Can be placed in sterilized jars. We will send them for short sterilization and seaming. For jars of 500-700 ml - 15 minutes.

Let the caviar cool, wrapped up, as usual. Store in a cool and dark place.

Before serving, add chopped herbs and 2 cloves of garlic. Pass it through a press for 3-5 servings.

Do you prepare mushroom caviar for the winter through a meat grinder? Recipes with carrots and onions are an impeccable choice. It seems to be without any frills, but the scope for creativity is inspiring. Here they played with the cutting, there they added new spices. And the perfect dish is ready in a new way!

8.06.2017, 5:21

Mushroom caviar for the winter recipe with onions and carrots

Published on June 8, 2017

Continuing the series of articles about winter preparations, I am publishing the following recipe that I really liked. Today we’ll talk about how mushroom caviar is made. In the fall, when mushroom hunting begins, many people go to the forest to collect as many mushrooms as possible and then cook them deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using wild mushrooms as a base. Yes, it is wild mushrooms that are best used in this recipe because they have a wonderful aroma that only those mushrooms that grew in the forest can have.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just opening a jar and spreading mushroom caviar on a piece of fresh bread will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. Add boiled mushrooms minced through a meat grinder to the fried onions. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

• 1-1.5 kg forest mushrooms.
• 2 heads of onions.
• Vegetable oil.
• Laurel 1-2 leaves.
• Salt to taste.
• Vinegar 9% half a tablespoon.
• Ground red pepper half a teaspoon.
• Black ground pepper half a teaspoon.

Cooking process.

Of course, the dish will be much tastier from forest mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, there is one sure way. Pour warm water into a pan, add salt and add mushrooms to the salted water for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions in vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled down a little, they need to be passed through a meat grinder.

After the meat grinder, add the resulting minced mushroom to the onion in a frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. Afterwards, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and accurately sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will add an additional sweetish taste to the mushroom caviar. Prepares without much effort. It tastes good. Mushroom caviar will help decorate any dish not only with a beautiful color, but also with an excellent aroma.

INGREDIENTS:

• 1 kg. Gribov.
• 2 onions.
• 2-3 medium carrots.
• Vegetable oil.
• Salt and pepper to taste.
• A tablespoon of 9% vinegar.
• Spices.

COOKING PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. While cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add ground mushrooms to the carrots and onions, stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from burning to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now the mushroom caviar can be laid out, covered with lids, and sterilization of the caviar can continue directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy the wonderful taste on winter days while remembering the hot summer days. I wish you that everything turns out tasty and quickly. Peace and health to all.