Champignon caviar: recipes and cooking tips

Secrets of mastery

Chopped mushrooms, vegetables and seasonings are placed in mushroom caviar from champignons. You can grind it in different ways, everything is left to the discretion of the housewife. Some cut all the ingredients into small pieces, while other cooks prefer to use a blender or meat grinder as an assistant. In the latter case, you will get a pate or puree.

This caviar can be served as an independent appetizer or as a filling for sandwiches. You can use this product every day, but it would not be a shame to put it on the holiday table.

You can use not only champignons for cooking, but also other types of edible mushrooms. Very aromatic caviar is obtained from milk mushrooms, boletus, white or subtopolnik.

General recommendations for preparing delicious mushroom caviar are as follows:

The main components in the recipe must be pre-processed. Mushrooms must be sorted, cleaned and washed.
You can use not only the caps, but also the stems for champignon caviar.
Before cooking mushrooms (this means other varieties), they need to be soaked in cold water, boiled in a lightly salted solution, and then fried.
The final product should have a uniform consistency; to get the perfect result, you can use kitchen appliances.
Sterilized jars will help preserve snacks in the winter.

As for the size of the cans, it is recommended to take those whose volume does not exceed one liter.

Mushroom caviar with onions and carrots - homemade recipe

3 kilograms of mushrooms (you can even use champignons, except for them any forest options are suitable).
500 gr. carrots.
500 gr. onions.
25 ml. vinegar (use only classic table vinegar 9%).
200 ml. refined vegetable oil.
A little ground pepper and salt to your taste.

How to cook delicious

It was already mentioned above that there are many different recipes. Below we present one of them. For champignon caviar for the winter you need to stock up on the following ingredients:

fresh champignons – 0.5 kg;
eggs - 3 pieces;
onions - 3 large onions;
vegetable oil – 4 tablespoons;
ground black pepper - to taste;
salt - to taste;
garlic – 4-5 cloves;
green onions or other greens - a medium-sized bunch.

Mushroom caviar for the winter with tomatoes - recipe through a meat grinder

If you want to add an extra slightly sour note to a classic caviar recipe, this recipe is for you. In addition to the standard set: onions, carrots, mushrooms, salt and pepper, tomatoes are also used here. It adds a slight sourness to the dish, emphasizing its taste. Also, the caviar becomes a more beautiful warm color.

Preparing caviar according to this recipe is just as easy as all the previous ones. And due to quite a large amount of garlic, it turns out to be slightly spicy. If you don't like it, you can reduce the amount of vegetable. Juicy, with a pronounced mushroom taste and amazing aroma - caviar according to this recipe will take its rightful place on your table.

You will need:

mushrooms – 1 kg;
onions – 4 pcs.;
tomatoes – 4 pcs.;
carrots – 3 pcs.;
garlic – 1 head;
vegetable oil – 250 ml;
salt to taste;
pepper to taste.

Cooking stages.

Peel the mushrooms, cut into small pieces and cook, adding water.

As soon as the water boils, cook the mushrooms for another 5 minutes, skimming off the foam. Then drain the water, rinse the mushrooms and grind them in a meat grinder.

Peel all the vegetables, except tomatoes, and also put them in a meat grinder. Wash the tomatoes, wipe them and grind them in a meat grinder.

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Place the resulting mass into a saucepan. Pour in the oil and add salt and pepper. Stir.

When the mass begins to show the first signs of boiling, reduce the heat to minimum and simmer for about 40 minutes, stirring occasionally.

Place the caviar in pre-prepared jars, compacting well. Pour hot sunflower oil and roll up the lids. Leave to cool by turning the jars upside down and wrapping them in a warm blanket.

Step-by-step instruction

The onion is chopped randomly. These can be cubes or half rings. It is recommended to cut small, which will help the product soften faster during frying. In addition, small pieces will not absorb oil much.

Rinse the mushrooms in water, remove the thin film from the caps and shorten the stems a little, cut the champignons into small pieces.

The oil is heated in a frying pan until boiling, and then the onions are added to it. The product is fried until golden brown. Move the onion to the edge of the pan and add mushrooms.

It is recommended to increase the heat to evaporate the juice faster, after 60 seconds, mix with the onion and continue frying, slightly reducing the power of the stove.

Frying is carried out until the products are fully prepared, which then needs to be cooled.

Boil the eggs, cool and cut into small pieces.

Transfer the slices to a plate with low sides and mash with a spoon until fine. You can set aside a small portion of the boiled eggs to garnish the appetizer.

To obtain mushroom caviar from champignons for the winter, according to the recipe, you need to put the fried mushrooms, onions and the remaining oil in the pan in a blender and grind until smooth. It should have the consistency of cream.

Garlic is grated on a fine grater; you can also use a special crush. The final processing of the product is carried out in a mortar.

Combine all ingredients (egg, garlic, mushrooms) and mix thoroughly.

Green onions are cut into small pieces and added to mushroom caviar. Some housewives additionally add other types of greens. Good taste is obtained by adding dill, parsley, cilantro, and celery. You can replace fresh herbs with dried herbs.

Salt and pepper are added to taste.

Champignon caviar will be much tastier if you let it brew, and therefore you can make some stock of such a tasty snack. There is a little trick here: when adding eggs, the shelf life is reduced to two days.

How to prepare mushroom caviar from fresh mushrooms for the winter

Very tasty caviar with a pronounced mushroom taste is an excellent winter snack. It can be spread on bread or served with the main course as an appetizer. This caviar is very easy to prepare, and the result is simply stunning.

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Honey mushrooms, boletuses or boletus mushrooms are ideal for this dish. Vinegar can be taken at 9% or 70%. In the first case, you will need 50 milliliters, in the second - 1 teaspoon. If you do not plan to store caviar for a long time, you can do without adding vinegar. From the specified amount of products you will get approximately 1.7-1.8 liters of mushroom caviar.

You will need:

boiled mushrooms – 1.5 kg;
onion – 250 gr.;
carrots – 250 gr.;
vegetable oil – 100 ml;
vinegar 9% – 50 ml;
allspice – 5 pcs.;
black pepper – 5 pcs.;
bay leaf – 3 pcs.;
garlic – 3 cloves;
salt to taste;
sugar to taste.

Cooking stages.

Clean dried mushrooms and then rinse with cold water. Using a dish sponge, remove all dirt and cut the mushrooms into small pieces.

Place the mushrooms in a saucepan and cover with cold water. When it boils, skim off the foam and cook for a quarter of an hour.

Drain the water, rinse the mushrooms and fill them with cold water again. When it boils, cook the mushrooms until fully cooked.

Drain the finished mushrooms and rinse with water again.

Peel the onion and carrot and cut into pieces. Then pass the vegetables through a meat grinder. And after that, do the same with the mushrooms.

Heat the vegetable oil in a saucepan or frying pan with a thick bottom and high sides.

When it gets hot, fry the onion, then add the carrots and stir. Add bay leaf and pepper. Simmer for about 5-7 minutes until the carrots are soft.

Add mushrooms to the prepared vegetables and, stirring vigorously, boil the caviar for 15 minutes. At the end, add salt and sugar, as well as chopped pressed garlic.

Remove the bay leaf - it has already given off its aroma, and then pour in the vinegar. Stir and cook for another 1 minute.

Place the caviar in pre-prepared sterilized jars. It needs to be laid tightly so that there is no excess air. Roll up the jars with lids and leave them upside down until they cool completely, covering them with a blanket.

Cooking technology

The champignons must be washed and boiled in salted water (10 minutes), drained in a colander, and after the water has drained, transfer to a blender and chop.

The required amount of vegetable oil is poured into the frying pan. Peel the onion and chop into small pieces. Place the slices in a frying pan and fry until golden brown.

Wash the carrots, peel them, grate them and add them to the onions.

Add chopped champignons to the existing ingredients in the pan. Mix everything thoroughly and continue frying.

Add salt, seasonings, vinegar. Mix the ingredients, then reduce the heat and cover the pan with a lid. Everything remains on the stove for another 15 minutes.

The prepared caviar, hot, is placed directly into prepared and sterilized jars and closed with lids.

After the jars have cooled, they should be stored in a cool place.

Recipe with vegetables - satisfying

Cooking time: 60 minutes, approximate quantity: 6 servings.

Required ingredients:

fresh champignons (300 g);
three medium carrots;
small salted or pickled cucumber;
a pair of medium onions;
125 g young shoots of green asparagus;
three cloves of garlic;
a third of a glass of nut butter;
salt, pepper (ground black, cayenne).

Preparation:

Peel vegetables and mushrooms. Cut the carrots into slices and boil.

Divide the asparagus into four parts. Boil young shoots in salted water (2 minutes).

Rinse both carrots and asparagus with cold water. Place the vegetables in a colander to drain completely.

Chop the onion and garlic and lightly fry. Then add the chopped mushrooms to the pan. Simmer everything over low heat until the liquid disappears.

Finely chop the cucumber. Place it in a frying pan along with boiled vegetables.

Stirring, cook the mushroom mixture for another minute. Then remove from heat.

Cool the contents of the pan and grind with a blender. It is best to serve this mushroom caviar on crackers (toast) with soft cheese. This snack is ideal for breakfast.

How to cook

Clean the mushrooms, remove any damage, and wash them if there are any. There is a little trick here: champignons usually absorb liquid strongly and therefore lose their taste. Therefore, you should not prolong the washing procedure.

Pour the oil into a frying pan, heat it up and add the mushrooms, then fry while stirring. At the end of the cooking process you need to add soy sauce.

Peel, wash and finely chop the onion, fry in oil in another frying pan until golden brown.

Cool the onions and mushrooms, mix and grind in a blender.

All that remains is to transfer the finished appetizer into a vase and serve.

In order to prepare champignon caviar for the winter according to the proposed recipe, you will need to ensure that you have sterilized jars.

How to make champignon caviar

Despite the fact that the method of preparing caviar is quite simple, it is necessary to take a responsible approach to the choice of ingredients. This is especially important for those who want to seal such a dish in jars for the winter.

Caviar is prepared from chopped mushrooms. Moreover, boiled, fried or raw specimens can be used. Champignons are ideal for such a dish, as they have suitable taste and are completely safe for the human body.

When choosing, first of all, the color of the fruiting bodies is taken into account; they should be white or slightly brownish. The presence of dark spots indicates that the champignons are overripe. They are harmless, but when cooked they become tough and tasteless.

The mushrooms should be firm and elastic to the touch. If they are soft, this indicates the beginning of rotting. This may also be indicated by an unpleasant odor emanating from the fruiting bodies.

Before preparing caviar, the champignons need to be cleaned. To do this, they are soaked in water for 1-2 hours, then the dirt is removed with a sponge or soft brush. The subsequent preparation option depends on the chosen method.

Recipe for caviar with walnuts

This method of cooking will not leave any gourmet or lover of everything unusual indifferent. In addition to the simplest ingredients for the recipe for mushroom caviar from champignons, you will need walnuts and soy sauce.

For cooking, you need to make sure you have the following products:

fresh champignons – 0.8 kg;
carrots – 0.3 kg;
peeled walnuts – 90 grams;
soy sauce;
vegetable oil;
garlic – 3–4 cloves;
black pepper - to taste.

Recipe for winter mushroom caviar from milk mushrooms with bell pepper

Very juicy, tender, with a bright mushroom flavor, which is emphasized by tomato and bell pepper. This caviar is a little more difficult to prepare than the previous ones, but it is worth it. Each vegetable is fried separately, which changes the taste and makes it more interesting.

If you don't have milk mushrooms, you can use any lamellar mushrooms. If you only have sponge mushrooms, use the stems alone - the caps are not suitable for this recipe. When you pass vegetables through a meat grinder, use an attachment with large holes.

You will need:

raw mushrooms – 3 kg;
onion – 750 gr.;
tomatoes – 750 gr.;
carrots – 750 gr.;
bell pepper – 750 gr.;
garlic – 2-3 heads;
vegetable oil – 600-700 ml;
salt to taste;
pepper to taste;
bay leaf to taste;
large bunch of cilantro.

Cooking stages.

Wash the mushrooms, peel them, cut them into pieces and send them to cook on the stove. When the water boils, cook them for 10 minutes, constantly skimming off the foam.

Drain the water, rinse the mushrooms, add water and cook again. After the water boils, cook the mushrooms for another 10 minutes.

Peel the onions, garlic, carrots, wash and wipe the tomatoes, cut off the stalks of the peppers and remove the seeds. After this, rinse and dry them as well.

Cut the onions and peppers into small pieces, grate the carrots, and cut the tomatoes into 4 parts.

Fry all vegetables separately. You also need to fry the mushrooms. When frying, be sure to add vegetable oil.

Grind vegetables and mushrooms through a meat grinder.

Place the resulting mass in an aluminum pan with the addition of vegetable oil and simmer for 1.5 hours under the lid, remembering to stir periodically.

20 minutes before the end of cooking, add bay leaf, peppercorns, salt and herbs, and squeeze out the garlic.

Place hot caviar into sterilized jars, compact, pour hot oil and roll up the lids.

Let the mushroom caviar cool by wrapping the jars in a warm blanket and turning them upside down.

Fragrant caviar with mushrooms and tomatoes

List of required products:

Boiled honey mushrooms – 1.5 kg.
Ripe fleshy tomatoes – 1 kg.
White onion – 1 kg.
Thick natural tomato paste - 2.5 tablespoons.
Spoon of salt.
1.5 or 2 tablespoons of sugar.
Sunflower – 200 ml.
Peppercorns – 6 pcs.

The process of preparing mushroom caviar in steps:

Wash the tomatoes, cut them or remove their skin by blanching, cut off the area around the stem, and cut the vegetables into pieces.

Peel the onion and chop finely.

Grind the honey mushrooms, onions and tomatoes boiled in advance into one container in a meat grinder.

Pour the resulting mass into a saucepan or saucepan, sweeten, salt, add oil and tomato paste.

Stir, cover, place over low heat, and cook, stirring occasionally, for one hour.

Sterilize jars with lids in a convenient way; place 2-3 peppercorns at the bottom of each container.

Fill the jars with hot mushroom caviar, screw on the lids, and turn the products upside down.

Cover with a terry towel and leave in this condition at least overnight, or better yet, for a whole day. After a day, the treat can be served on the table or put away in a convenient place for storage in the winter.