Caviar from pickled honey mushrooms recipe. Caviar from honey mushrooms for the winter “you’ll lick your fingers”: recipes with photos. Mushroom caviar with garlic

Mushroom caviar recipes are always simple and affordable. You can prepare honey mushrooms for the winter in just half an hour.

Honey mushrooms are very tasty mushrooms in any preparation. Fresh, salted, pickled, and especially caviar. You can use caviar to prepare delicious dishes that are perfect for both the daily menu and holidays.

There are many recipes for delicious caviar. You can add vegetables, herbs, hot peppers and other products.
Below are recipes for caviar, which can be made from any mushroom.
Tasty, fast and healthy! Record, save, cook and enjoy the unique taste of wild mushrooms, collected with your own hands or purchased at the market.

So, the mushroom hunting season begins. All mushroom lovers go to the forest to collect a lot of forest beauties and cook delicious dishes from them. Of course, every housewife tries to make supplies for the winter - she dries, salts or prepares dishes from pickled mushrooms.

But the most delicious mushroom caviar is made from boiled mushrooms for the winter. Her recipe is simple. You will make such a preparation, spending a minimum of time, and in winter you can serve caviar as a dish on its own or prepare tartlets, croutons, pies, potato zrazas, pancakes or vol-au-vents. Recipe for mushroom caviar with vegetables:

For 6 half liter jars, prepare the following ingredients:

boiled mushrooms - 1.5 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
red bell peppers and green tomatoes - 0.5 kg each;
sunflower oil - 0.2 l;
salt, pepper, bay leaf - to taste;
vinegar - 1.5 tablespoons.

Honey mushrooms - how to prepare mushroom caviar from boiled mushrooms for the winter?

How to cook:

Fresh mushrooms you need to sort, peel, wash and boil for 20 minutes. Drain the water and place the mushrooms in a colander.
Carrot peel and grind through a meat grinder raw. The remaining vegetables can be finely chopped or minced through a meat grinder using a large grill or a special attachment if you have an electric meat grinder.
Then cut the mushrooms into small cubes.
Onion finely chop.
Take a large container such as a cast iron cauldron, warm it up on gas and pour in oil.
Lay out the onions and fry until transparent.
Now add the carrots and simmer for 10 minutes. Then add the remaining vegetables and simmer again for 10 minutes.
Add mushrooms to vegetables. Stir the mixture, add salt and cover with a lid.
After the mixture boils, simmer covered for 1 hour.
Finally add black pepper and bay leaf. Simmer for another 5 minutes, add vinegar and pour the mixture into jars.
Place jars in a large saucepan, pour warm water up to the waist, turn on the gas and leave to sterilize for 30 minutes.
After the time has passed, remove the cans, roll them up and turn them over under a warm blanket.

Important: Keep an eye on the banks. If any of them swell or “explode,” immediately throw the contents in the trash. This caviar is not suitable for consumption.

Honey mushroom caviar for the winter - a simple recipe through a meat grinder

Making mushroom caviar through a meat grinder is simple and quick. You won’t spend a lot of time preparing it, and in winter you can open the jar at any time and prepare quick sandwiches or other dishes. Caviar from honey mushrooms for the winter, a simple recipe through a meat grinder:

What you will need:

honey mushrooms - 1 kg boiled;
onion - 300 grams;
carrots - 300 grams;
vegetable oil - 150 ml;
vinegar 9% - 2 teaspoons;
salt, black pepper - to taste;
bay leaf - a couple of pieces.

Honey mushroom caviar for the winter - a simple recipe

How to cook:

First, sort the mushrooms, wash them and boil them in salted water for 20 minutes. Then separate 1 kg of boiled mushrooms; we will use this weight to prepare caviar.
Grind mushrooms, onions, carrots through a meat grinder. If you like the onion to be felt in a dish, then you can finely chop it and fry it until golden brown.
Now put the mushrooms and vegetables in a cauldron or another thick-walled container and put on gas to simmer for 30-40 minutes.
After the specified time has elapsed, add salt, pepper, bay leaf and vinegar to the container with caviar. Simmer for another 10 minutes and then remove the bay leaf.
Place caviar in half liter jars, and place to sterilize in a vat of water so that the jars are covered to the top. But make sure that the water does not overflow into the jars when boiling. Sterilization of half-liter jars should take at least 30 minutes.
Take out the cans and roll them up. Then turn it over and wrap it in a warm blanket.

Advice: This caviar can be made without carrots. The result is an excellent semi-finished product for preparing spicy dishes with mushrooms and onions, with the addition of garlic. This dish can also be eaten separately, spread on toast or bread.

Garlic adds a piquant and unique taste to any dish. There are many recipes for honey mushroom caviar with garlic. You can grind mushrooms, garlic, onions, and herbs through a meat grinder. Stew it all, put it in jars, sterilize it, and roll it up.

In winter, if desired, you can add carrots to this mixture for sweetness or hot peppers for even more spiciness. But there is a unique recipe for mushroom caviar with tomatoes, carrots and garlic.

What you will need:

boiled honey mushrooms - 1-1.5 kg;
carrots - 50 grams;
onion - 50 grams;
sunflower oil - 25 grams;
garlic - 2-3 medium-sized cloves;
tomatoes - 100 grams;
vinegar - 1 teaspoon;
salt, pepper - to taste.

Preparation consists of the following steps:

Sort the mushrooms, wash and boil. Remember that this product is boiled down by 2 times, so cook a lot so that you get 1-1.5 kg of boiled honey mushrooms.
When the mushrooms are ready (after 30 minutes), place them in a colander to drain.
Grind the carrots on a grater. Place in a heated frying pan with a little oil and fry over low heat.
After 15 minutes, add diced onions to the carrots. Cook for another 15 minutes.
Peel the tomatoes. To do this, first pour boiling water over it and then remove the skin. Cut them into cubes and add to the carrots and onions. Simmer for 15 minutes.
Cut the cooked mushrooms into cubes, fry in a separate frying pan and add to the vegetables.
Add chopped garlic, salt, pepper and vinegar. Simmer for another 10 minutes.
In this form, the caviar can be transferred to jars, sterilized for 30 minutes and rolled up. But you can grind the whole mixture in a meat grinder, put it in jars, sterilize it and then roll it up. Choose the method that suits you best.

Important: Many housewives put the hot mixture directly into sterilized jars and roll it up. But it is better to roll up the mushrooms after boiling the jars in hot water. This is what the cooking technology provides.

Mushrooms are traditionally prepared with carrots and onions. Above were original recipes for caviar from honey mushrooms with green tomatoes or vegetables and garlic. Caviar made from honey mushrooms with carrots and onions is popular among housewives, as it turns out very tasty. Carrots provide sweetness and onions provide piquancy.

Here are the products you will need:

boiled honey mushrooms - 1 kg;
carrots - 400 grams;
onion - 200 grams;
salt, pepper - to taste;
vinegar - 1-2 teaspoons.

How to cook:

Boil the mushrooms. First sort them out and wash them.
Drain the mushrooms in a colander to drain excess liquid.
Grate the carrots on a coarse grater and fry in a hot frying pan with vegetable oil for 10 minutes.
Cut the onion into medium sized cubes and also fry, but separately from the carrots.
Now cut the mushrooms into small pieces and also fry separately from the vegetables.
Combine vegetables with mushrooms and simmer everything together for 15 minutes.
Add salt and pepper to taste. Pour in the vinegar and after 5 minutes turn off the mixture.
Place it in jars and sterilize for 30 minutes.
Roll up the jars - delicious caviar is ready!

These ingredients are enough for 2 half liter jars and still have some left over for testing. Therefore, if you want to make more rolled mushrooms, then take 2 or 3 times more of all the products.

Tomatoes and honey mushrooms are the main ingredients in this recipe. If desired, you can add sweet peppers or garlic, or eggplants to this caviar. Recipes with garlic and sweet pepper were described above. Try making mushroom caviar from honey mushrooms with tomatoes, with the addition of eggplant.

So what you will need:

boiled honey mushrooms - 1.5 kg;
tomatoes - 700 grams;
eggplants - 300 grams;
onion - 300 grams;
garlic - 3-5 cloves, but you can do without it;
salt - to taste;
horseradish leaves - 2 pieces;
sunflower oil - for frying vegetables and mushrooms;
vinegar - 2 tablespoons.

Prepare caviar following these steps:

Wash, peel and boil the mushrooms for 20 minutes. Drain them in a colander.
Wash and peel the eggplants. Cut into cubes and fry in oil.
Also peel the tomatoes., cut into pieces and fry separately.
Chop onion and garlic and simmer in vegetable oil until transparent.
Cut the honey mushrooms into cubes and add to the onion for 15 minutes.
Then add the fried eggplant and tomatoes.
Simmer the mixture for half an hour. Then add salt, pepper and vinegar. Simmer for another 5 minutes.
Divide the mixture into jars, place a leaf of horseradish in each container, cover with pasteurized lids and sterilize for 30 minutes.
Then roll it up and turn it over under a warm blanket.

If you did not add garlic, then in winter open the jar and add it fresh. Juicy and piquant taste is guaranteed!

There is not always time to prepare dishes from mushrooms immediately after picking them. Firstly, I’m tired after a hike in the forest, and I don’t want to bother with cooking anymore. Therefore, you can freeze mushrooms, and in winter prepare a delicious dish from them - caviar from frozen honey mushrooms.

To freeze mushrooms, they need to be peeled, washed, and boiled for 20 minutes. When all the mushrooms have sunk to the bottom of the pan, drain them in a colander. Water glass? Place in bags or containers and put in the freezer.

So, do you have some free time? Do the following:

Take the mushrooms out of the freezer and let them cool down.
When they melt, cut them into cubes Place in a frying pan with vegetable oil and simmer for 15 minutes.
You can also chop the bell peppers in advance. and freeze it, tomatoes, eggplants and so on.
Fry the vegetables separately: carrots, onions, eggplants or tomatoes.
Add vegetables to the mushrooms and simmer the mixture for another 15 minutes.
Add garlic, salt, pepper. Stir the caviar, bring to a boil and remove from heat. Place the dish on a plate.
Chop some green onions and sprinkle on the caviar. The dish is ready!

This caviar can be spread on bread, toast or served as a main course.

Often, after preparing a mushroom dish from honey mushrooms, their legs remain. But a good housewife does not throw anything away. You can make caviar from this product. Caviar from the legs of honey mushrooms for the winter with zucchini will help diversify the daily menu.

This caviar is easy to prepare. Prepare the following ingredients:

honey mushroom legs - 1 kg;
zucchini - 300 grams;
garlic - 2 cloves;
thyme, salt, pepper - to taste;
onions and carrots - 1 piece each;
sunflower oil for frying;
vinegar - 2 teaspoons.

You need to prepare such caviar according to one of the recipes that were described above for preparing whole mushrooms:

First, prepare the legs: peel and boil.
Then fry the vegetables separately.
Combine mushrooms and vegetables and simmer for 20 minutes.
Add spices and salt, simmer for another 5 minutes. Remove the thyme sprig.
Place the caviar in jars and sterilize. Roll it up and put it under the blanket.

Advice: Add vinegar at the very end of stewing the caviar, before putting the dish into jars.

Mushroom caviar from dried honey mushrooms - recipe

Dried mushrooms are no different from fresh ones if they are properly restored. Soak the mushrooms overnight, and then boil the mushrooms in another water for 30 minutes. Now mushroom caviar from dried honey mushrooms can be prepared in the same way as from fresh mushrooms. Choose a recipe from those described above and prepare the dish to your liking: with tomatoes, garlic, carrots and onions, with zucchini and so on.

In winter, you can make delicious caviar with mayonnaise and egg from boiled mushrooms. But this dish needs to be made before the table; it is not suitable for long-term storage. Recipe:

Take 150 already reconstituted mushrooms and cut them into cubes.
Fry the onions and carrots over low heat.
Combine vegetables and mushrooms. Add one finely chopped egg.
Season the caviar with mayonnaise and sprinkle with chopped herbs.

This caviar will be an excellent addition to the holiday table - tasty and original.

Every housewife has pickled mushrooms if there is a forest near the house. Marinated mushrooms are a delicious dish in themselves. But it can be used as a semi-finished product for preparing other savory dishes. Mushroom caviar from pickled honey mushrooms:

Rinse honey mushrooms (300 grams) under the tap in a colander and leave to drain excess water.
Peel one onion, cut into cubes and fry in a small amount of vegetable oil.
Finely chop the mushrooms and place in a bowl.
Add fried onions to them.
Pour lemon juice over the mixture. Mix well. Add salt to taste, pepper and stir again.
Spread the mixture into a serving dish and sprinkle with chopped green onions.

This caviar goes great with any side dishes, and can also be spread on bread.

Video: Mushroom caviar video recipe. A book about tasty and healthy food

I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can prepare a bunch of tasty and healthy dishes from them. Today we will talk about mushrooms, or more precisely about mushroom caviar.

We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. Caviar from them is eaten as an independent dish, spread on bread, baked into pies or casseroles.

What mushrooms can you use to make mushroom caviar?

To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.

Important - the mushroom must be edible.

There are a great many ways to create caviar. Today I will share the most delicious ones.

Mushroom caviar from honey mushrooms with onions and carrots

This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for a festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.

You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.

Grocery list:

onion - 250 g,
carrots – 250 g,
peppercorns – 3-4 pieces,
a couple of bay leaves,

Procedure for preparing caviar:

At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.
Place our mushrooms in a saucepan with cold water. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.
Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).
Grind mushrooms and vegetables using an electric meat grinder or blender.
It is better to use the largest grate for the meat grinder.
Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
Fry the caviar for about 30 minutes under the lid.
The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.

or in the oven.

Then we twist the jars well and turn them upside down.

Mushroom caviar from boiled mushrooms for the winter

Another recipe for boiled mushrooms - but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.

Grocery list:

About a kilogram of mushrooms;
200 grams of onions;
juice of a quarter of a lemon;
3-4 tablespoons of vegetable or olive oil;
salt and black pepper to taste.

The process of creating caviar:

We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
Fry the chopped onion into cubes.
Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
Salt and pepper to taste.
In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.

Frozen mushroom caviar

Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.

Grocery list:

assorted mushrooms to your taste – 1 kg,
onion - 250 g,
carrots – 250 g,
garlic about 4-6 cloves,
vinegar essence – 1/3 tsp,
refined vegetable oil – 50-70 ml,
coarse rock salt – 1 tbsp. l.,
peppercorns – 3-4 pieces,
a couple of bay leaves,
black or white pepper - to your taste.

Procedure for preparing caviar:

When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
Grind mushrooms and vegetables using an electric meat grinder.
We send the entire mass to a roasting pan or frying pan.
Let's add spices. Vinegar gives the dish some sourness.
If you don't like it, you don't have to add this product.
The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
While the caviar is hot, pack it into sterilized jars. Or we eat right away!

Mushroom caviar in a slow cooker

Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:

Dried mushroom caviar - the most delicious recipe

For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.

Grocery list:

dried mushrooms – 200 g;
a couple of large onions;
large carrots - 1;
a few cloves of garlic to taste;
salt - to taste;
white or black pepper – 0.5 tsp;
vinegar - 1 tbsp. l.;
granulated sugar – 1 tsp;
refined vegetable oil for frying;
soft butter – 80-100 g.

The process of creating caviar:

Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
Peel the carrots and grate them.
Change the water in the mushrooms and place the pan on the gas stove for 30-40 minutes. During cooking, remove any foam that forms. Place the boiled mushrooms in a colander.
Place the vegetables in a hot frying pan with vegetable oil.
When the vegetables become soft and golden, add mushrooms to them.
After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
Using a blender or meat grinder, grind the mixture from the pan.
Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
Mix the cooled mass with soft butter. The dish is ready.

Methods for storing mushroom caviar:

There are two ways to store our finished caviar:

Storage in the freezer.
Rolling into jars and storing in the underground or basement.

To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.

When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. The jars are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars are sterilized for 40-50 minutes, half liter jars for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.

In order for caviar to turn out great, you need to know a few rules for preparing it:

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

I will be glad to repost your comments.

Dear friends, please tell me, who among you doesn’t like mushrooms? And even if there are such among us, everyone likes to collect them while walking through the forest.

And if many varieties have to be looked for in clearings, and literally one at a time in the bushes, then honey mushrooms grow in a family. You will find a stump strewn with small forest gifts, and you can immediately collect a whole basket of them. That’s why they are loved, and perhaps mushroom pickers already have their own treasured stumps, where every year they collect a basket or two of forest gifts.

Young, not overgrown honey mushrooms are very tender and tasty. They are boiled, fried, canned and cooked with caviar. There are many options for preparing it. Some people like to cook it in the simplest way, adding only onions. But sometimes you want variety, and carrots, tomatoes or tomato paste, and even bell peppers are added along with onions.

Each time the taste turns out different, but there is always one thing invariably - caviar, in any version, is welcome on every table, be it weekdays or holidays.

Another advantage of preparing caviar is that the mushrooms contain something called substandard. These are broken, slightly overgrown specimens, and sometimes just legs that will no longer fit anywhere. But in such an appetizer they will be just right. Everything will be twisted in a meat grinder, or finely chopped with a knife, and no one will figure out where the legs and broken caps are.

The result is a simply delicious dish that you can simply enjoy, or you can prepare it for future use. Today we will prepare such an appetizer in different versions, and everyone will be able to choose an option according to their taste. By the way, you can take a look.

This is a very simple option with a minimum of ingredients. You can prepare mushrooms this way by rolling them into jars. It will be very convenient to then open the jar and eat the contents with either potatoes or pasta. Or just spread it on a piece of bread and drink tea with this sandwich.

This snack can also be used as a filling for pies.

We will need:

boiled honey mushrooms – 2 kg
onion – 5 pcs (large)
vegetable oil – 150 g
salt, ground black pepper to taste

Preparation:

1. Boil mushrooms in salted water in advance. I cook them for 20 - 30 minutes after boiling. The time depends on their size. Hats cook faster, legs take longer.

Foam will appear, it must be removed as it appears. After they are boiled, they should be placed in a colander and all the water should be allowed to drain.

If the mushrooms are quite dirty, they should be cooked for 20 minutes, then drained through a colander. After rinsing them under running water, add cold water again, bring to a boil and cook for another 10 minutes.

2. Twist the honey mushrooms through a meat grinder through a large grill so that they do not turn out in the form of porridge, but in the form of small, tangible pieces.

Place them in a small cauldron or saucepan with a thick bottom. In such dishes, the frying process occurs without surprises - nothing burns to the bottom or walls.

You can immediately salt the contents. Don’t add too much for now; during frying, when the salt has dispersed, you can taste and add if necessary.

3. Cut the onion into small cubes. Take large onions, they will give a lot of juice and the caviar will turn out more juicy and tasty.

4. Pour vegetable oil into a frying pan, heat it and fry the chopped onion in it. It should soften slightly or brown. You can even cover it with a lid to get softness.

5. Add the fried and drained onions to the mushrooms and stir. If the mass turns out to be too thick, then you can add half a glass of warm water to it, and sometimes a whole glass is required. And also, if you think that there is not enough oil, you can add a couple more tablespoons.

6. Simmer for one hour over very low heat, stirring occasionally every 7 to 10 minutes. Make sure that the mixture does not burn.

After this time, add ground black and allspice pepper and simmer for another 5 minutes.

7. While the contents were languishing in the cauldron, prepare the jars. They should be washed and sterilized, as well as the lids with which we will close.

8. Fill the jars, you will need 4 half liter jars. There is no need to fill to the very top. There should be some free space left.

9. Place them in a saucepan lined with a cloth with warm water. Cover with lids. After the water boils, set aside for 30 minutes. During this time the jars must be sterilized.

10. Heat about 16 tablespoons of oil. 30 minutes after the start of sterilization, open the lid of each jar and pour 4 tablespoons of hot vegetable oil into them. Then cover with lids and sterilize for another 10 minutes.

11. Taking out one at a time, screw on the lids, place in a warm place and cover with a towel. While the contents gradually cool, the cooking and sterilization process will continue.

There is no need to invert the jars onto their lids!

When the contents have cooled completely, the jars should be stored in a cool place. A pantry or underground will do. It is advisable to store such a preparation for no more than a year.

And of course, if you wish, you can eat such a snack right away. To do this, of course, it does not need to be sterilized.

Pickled mushroom caviar for the winter - the most delicious step-by-step recipe

If you cook this caviar at least once, it will definitely remain in the collection of your family recipes. The taste of such a snack is simply delicious, the color and aroma are not far behind. And no matter how much you prepare it for future use, it is always eaten first.

I prepare such a snack specifically for the winter because you can collect all the most delicious and aromatic things in a jar. And when combined into one whole, vegetables and mushrooms give a combination that will be remembered for a long time.

One of the highlights of this method is that I add green tomatoes to the ingredients. They do not provide a lot of juice and that sourness that is contained in ripe fruits, but they give an unusual, refined taste.

We will need:

boiled honey mushrooms – 1.5 kg
carrots – 500 gr
onion – 500 gr
bell pepper – 500 gr
green tomatoes – 500 gr
vinegar 9% – 1.5 tbsp. spoons
salt – 1 tbsp. spoon (or better to taste)
ground black pepper to taste
bay leaf – 2 pcs
sunflower oil – 200 ml

Preparing Ingredients

1. Boil the mushrooms in advance. After the water boils, cook for 20–30 minutes (the second number for large specimens), constantly skimming off the resulting foam. 5 minutes before the end of cooking, add salt to the water.

If you use only legs, then cook them for 45 minutes.

When the time is up, place them in a colander and let all the water drain.

2. Pass the carrots through a meat grinder. To do this, you will need a large wire rack to prevent the pulp from turning into mush.

3. Grind the bell pepper in the same way.

I use red vegetables, but you can play with the color; yellow or orange fruits will look beautiful.

4. Also pass the tomatoes through the grill of a meat grinder.

You can use both completely green fruits and those that are slightly gaining color. It’s better to take both, in approximately equal quantities.

If you don’t have such tomatoes, then take hard red or pink fruits.

5. But we won’t twist the onion, we’ll just cut it into very small cubes. Let it keep its juice inside.

6. We will also pass the mushrooms through a meat grinder. They are slippery, quite dense and will perfectly clean our knives, collecting all the remains of vegetables inside.

And now that we have everything at hand, we can start cooking.

Preparation

1. To fry the ingredients, we need a pan with a thick bottom and walls, or a cauldron. I have a cauldron, and I will cook in it. In addition, I took a double portion of all the ingredients and I need large and voluminous dishes.

2. Warm the container thoroughly and pour in the oil. Let it warm up in turn, and send the onions there. There is no need to fry it too much. It is enough for it to just become softer, or even better, to bring it to a translucent state.

3. Now you need to lightly fry the carrots. Place it on the onion and also allow it to soften slightly. It will be enough to keep it in the oil for 6-7 minutes, with stirring of course.

4. And now, one by one, add bell peppers, green tomatoes and finally, mushrooms. Now you need to salt the mixture to taste, taking into account that we have already salted the water in which our forest representatives were boiled.

5. Set the heat to medium and wait until the vegetable mixture boils. Then reduce the heat and cover with a lid. Cook in this way for 1 hour, stirring. Make sure that nothing burns to the bottom. That is, when stirring, hook the entire mass from the bottom. This is convenient to do with a slotted spoon.

The appetizer should be cooked in the juice that has been released from the vegetables. If for some reason this juice is not enough (this practically never happens, but just in case), then add half a glass of boiled water.

But within an hour, the juice should be completely absorbed into all the components present, there should be no liquid left.

6. After the allotted time, open the lid and add vinegar. Pour in 1 tablespoon, stir and taste. If you want to add more, then pour in another half spoon. If you don't want to, then leave it that way. For one thing, check if there is enough salt, if not, then add salt. Yes, we almost forgot to add laurel; the piquant taste wouldn’t hurt us.

You will also need to add ground black pepper. Of course, it should be added to taste. Some people like it spicier, while others just want to indicate the presence of peppery aroma and taste.

Mix the contents of the cauldron thoroughly again and let it simmer for 10 minutes so that the added components are distributed as they want.

Sterilization

And so, our caviar is already cooked. We tried it hot, spread it on a piece of bread. Amazing!!! What more can be said?! I specially make a double portion so that I can eat it fresh and prepare it for future use. A double serving will yield 6 half-liter jars and a bowl of snacks to enjoy.

1. I think that by this time everyone has already washed and scalded the jars and lids with boiling water. If not, then you need to do it without delay. Caviar should be placed in jars directly from the heat, hot from the heat.

2. Fill the jars tightly, to the very top, so that “air pockets” do not form inside. To avoid this, compact each layer thoroughly, and if you missed an air bubble somewhere, help it get out.

3. Line the bottom of a large pan with cloth or gauze and place the jars in it. I use a 5-liter container that holds 5 small jars. I will sterilize another one in a small saucepan.

The lids I use are those that need to be rolled up with a machine. But you can also use screw-on ones. We cover all the jars with them at once. And that’s it, you can’t open them under any circumstances. It is not advisable for air to get inside.

4. Pour warm water into containers so that it reaches the “shoulders” of each jar. Now you need to bring the water to a boil and let it sit for 30 minutes, after which, without opening the lid, remove them from the pan and screw them on.

If you use 650 gram jars, then you need to sterilize for 45 minutes, and if you use liter jars, then 1 hour.

5. Place the twisted jars on the lid and cover with a warm blanket. Leave for 3 - 4 days, then store in a cool and dark place.

It is not recommended to open containers with any preserved mushrooms within a month. If during this time the lid does not swell, then you did everything correctly and did not violate the technology. The contents can be opened and enjoyed.

Well, today, of course, we were not left without a tasty treat. Here it lies in a vase and beckons with its appetizing appearance and delicious aroma. It's time to cut the loaf and put the kettle on!

If desired, the same recipe can be applied to all other mushrooms. And in winter, cook using it even with fresh champignons.

Caviar with boiled honey mushrooms and garlic in tomato

This appetizer can be prepared either simply with garlic or with tomatoes. It turns out delicious either way. I propose to consider a more complex option, that is, with tomatoes. However, if you don’t want to cook like this, then simply exclude them from the ingredients.

Tomatoes give the appetizer an additional taste and slight sourness. And I like to cook it exactly this way.

We will need:

boiled honey mushrooms – 2 kg
onion – 0.5 kg
garlic – 5 cloves
tomato sauce – 0.5 l
vegetable oil – 300 ml (a little more is possible)
salt, pepper to taste
bay leaf – 1 pc.

Preparation:

1. Wash and boil the mushrooms in lightly salted water in advance. They should be boiled for about 20 minutes, this is after boiling. Foam will appear on the surface and must be removed.

Then drain them in a colander and let cool slightly.

2. Meanwhile, peel the onion and garlic. Grind the onion through a meat grinder through a large wire rack.

3. Heat the oil in a frying pan. We add 300 ml of it, but in general I’ve come across warrants that use much more of it. In my opinion this is too much, and I add it in this ratio. And sometimes even less.

When you cook, take this fact into account and add oil if necessary. But when you start frying, pour the specified amount first.

4. Place the twisted onion in oil and fry it over low heat. Make sure that it does not burn, just simmer it so that it becomes translucent and saturated with fat.

5. While it is being fried, also grind the honey mushrooms on a large grill in a meat grinder. Place them in a large saucepan, in which we will cook the caviar.

6. Meanwhile, the onion has reached the desired condition and it’s time to add tomato sauce to it.

If you don’t have one, you can peel the tomatoes, cut them into cubes and add them. Or use thick tomato paste. But for her, 0.5 liters will be too much, it is concentrated, and it will be enough to add only 2 - 3 tablespoons.

7. Fry everything together until the sauce has dispersed and the mixture has a uniform color. This may take 5 minutes.

8. Place the onion and tomato in a pan with mushrooms, add bay leaf. Add salt to taste and mix everything. Simmer over low heat for 1.5 hours. During this time, the mass should be stirred several times.

And if it sticks to the bottom, then you can add a little more oil.

Everyone's cooking utensils are different. So, if you cook caviar in a cauldron, you will no longer need oil. But if you use an enamel pan, you will most likely have to add it.

9. At the end of cooking, squeeze the garlic through a press, add it to the mixture, and also add ground black pepper to taste. This is for spice lovers. Mix everything thoroughly again and simmer for another 5 - 6 minutes.

10. Still hot caviar can be spread on bread and eaten, washing down the sandwich with hot tea. And of course, the appetizer can be cooled and served with any dishes, simply placing it in a salad bowl on the table for lunch or dinner.

You can also prepare the snack by wrapping it in jars. We already know how to do this. Follow the link and read. There you will also find other varieties of delicious caviar from other representatives of the forest kingdom.

A simple recipe for mushroom appetizer with carrots and onions

And this is another simple way, thanks to which the appetizer turns out very tender and slightly piquant from the presence of garlic. You can cook it just to eat, but also for storing it for the winter, that is, for wrapping it in jars.

The second option will just take a little more time.

We will need:

honey mushrooms – 1 kg
onions – 5 pcs.
carrots – 3 pcs (medium)
garlic - cloves (small)
salt, pepper to taste
vegetable oil – 150 ml

Preparation:

1. First of all, boil the mushrooms. To do this, fill them with water, bring to a boil and cook, skimming off the foam, for 20 - 30 minutes, depending on their size.

Then drain the water, let it drain completely and pass through a meat grinder.

2. Grind the peeled onion through a meat grinder.

3. Do the same with carrots. It is best to use a large grid for these manipulations.

4. Heat the frying pan thoroughly and pour two tablespoons of vegetable oil into it, fry the onion in it. Transfer it to a large pan, greased with oil.

5. In the same frying pan, in a new portion of oil (2 tablespoons), fry the carrots for 3 - 4 minutes. And then also put it in a common pan.

6. Now it’s the mushrooms’ turn to go into the frying pan. They love butter, so we’ll pour 4 tbsp for them. spoons. They should be fried for about 7 minutes. During this time, do not leave them unattended and stir occasionally so that they fry evenly.

Also add the fried forest products to the vegetables in the pan. And now it’s time to add salt and pepper to all this splendor.

7. Add the remaining oil, stir and place the pan on low heat. If you are preparing an appetizer just to eat, then it will be enough to simmer the contents for about 25 minutes. After the allotted time, add chopped garlic, stir again and simmer for another 10 minutes.

At the same time, do not forget to stir the mixture throughout the entire period of time so that nothing burns.

But if you decide to prepare it in jars for the winter, then simmer for 1 hour. And only then can you add the garlic, then simmer while stirring for another 20 minutes. That is, our procurement time has doubled.

Then place the snack in scalded jars and sterilize as described in the second recipe. Half liter jars - 30 minutes, and 650 gram jars - 45 minutes.

Delicious caviar is ready and you can already try it.

And at the end of our article today, let's make a small summary. And so, caviar from honey mushrooms can be prepared quite simply, using only themselves and onions.

You can add carrots and garlic to it. And of course, it turns out very tasty if you add tomatoes and bell peppers to the ingredients. Such options are not often used, but in vain. It turns out to be a very tasty snack.

There are two options in cooking technology

When the ingredients are placed in a frying pan sequentially, one after another
When all components are fried separately and then combined to simmer together in one container

According to all the recipes proposed today, the snack can be eaten immediately after it is cooked, or canned in jars for the winter. Since it takes a long time to cook, there are no storage problems with it. It keeps well in a dark, cool place for up to a year, or even more.

Before you open the jar, inspect it; the lid should not be swollen. If this is present, then the contents of the jar should be thrown away. The jar is not tightly screwed and air has gotten inside. It is strictly forbidden to eat such preserved food!

If you have closed the jars with nylon lids, then you can only keep them in the refrigerator. And I think no more than a month. To be honest, I don’t store caviar this way, and therefore I don’t know the exact time.

Dear friends, prepare a delicious mushroom appetizer, eat it for your health and store it for the winter. There is nothing difficult to prepare, and the product turns out very tasty and welcome on every table.

Bon appetit!

Home canning is a great way to diversify your winter table with affordable and favorite pickles.

We suggest preparing canned mushroom caviar from honey mushrooms.

Taste qualities of the product

Honey mushrooms are a low-calorie product containing valuable proteins such as chitin, B vitamins, dietary fiber, and microelements. Mushroom caviar will replace meat during fasting. Adding carrots, sweet peppers, and various spices will give the snack an original taste, golden-orange color and attractive appearance.

Features of product selection

Caviar is prepared from fresh mushrooms, which can be bought in a store or collected in the forest. Choose only young, high-quality specimens, without damage, signs of deterioration or long-term storage. Old mushrooms, despite their large size, are watery and tasteless.

How to collect honey mushrooms in the forest

This prolific species grows well in deciduous forests in places with high humidity in lowlands, on stumps, sometimes on fallen trees, preferring birch, oak, alder, aspen.. Having found a stump with an elegant cluster of golden-orange mushrooms, you will probably look around nearby You will also find a cluster of mushrooms.

Carefully cut off the fruiting bodies, trying not to damage the mycelium, then after 3-4 days you can harvest another crop from this place.

There are several types of edible mushrooms. Their main difference from false ones is a kind of skirt located under the cap on the leg. The collection period is from August to November, September-October is the peak season. At this time, the mushroom has the highest taste properties. The fruiting bodies grow actively after the rains; a good harvest of mushrooms can be harvested in 3-4 days.

Important! Be careful when picking mushrooms, as some poisonous species look very similar to honey mushrooms.

Remember well the distinctive features of edible mushrooms:

grow on stumps, trunks of fallen trees, dying roots;
they have a pleasant mushroom smell;
there are scales on the cap;
have a light brown cap;
the plates on the bottom of the cap are white, sometimes with a hint of cream.

Do not take mushrooms that cause even slight doubts. Signs of false mushrooms:

grow on the ground;
have an unpleasant earthy odor;
the skin of the cap is smooth, of bright colors;
yellow plates.

How to choose honey mushrooms when purchasing

Retail chains sell honey mushrooms grown on mushroom farms. Fresh quality mushrooms are determined by the following characteristics:

dense, smooth, with small scales on the cap;
have a pleasant mushroom smell;
no mold, no damage;
not too large.

Step-by-step recipe for making honey mushroom caviar with onions and carrots

Watch a video on how to make homemade caviar from honey mushrooms.

Important! Honey mushrooms should not be eaten raw! Minimum cooking time 35 minutes.

Kitchen appliances and utensils

To prepare caviar you will need:

glass jars and metal lids;
cauldron, stewpan or deep frying pan;
meat grinder or blender;
seaming key;
colander;
a warm blanket for wrapping the cans.

Required Ingredients

Products are taken in the following proportions:

honey mushrooms peeled -3 kg;
onions - 1 kg;
carrots - 0.8 kg;
sweet pepper - 1 kg;
sunflower oil - 200-250 ml;
vinegar - 60 ml;
salt;
black pepper - 1 teaspoon;
paprika - 10 g;
bay leaf - 2 pcs;
mustard seeds - 2 teaspoons.

Did you know? Using refined deodorized oil will maximize the flavor of mushrooms.

Step-by-step cooking process

Read the step-by-step instructions for preparing the dish:

Other recipes

The basic caviar recipe can be supplemented with your favorite spices and vegetables. For lovers of spicy preparations, garlic and red chili pepper are ideal; they can be added both at the cooking stage and before serving the snack. Tomato lovers will love honey mushroom caviar with tomatoes.

Did you know?Nicotinic acid, which is part of honey mushrooms, reduces cholesterol levels in the body.

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

Required Products:

boiled honey mushrooms – 1.5 kg;
onions - 2 medium onions;
garlic – 4-5 or more cloves;
vinegar 9% - 1 tablespoon;
sugar - 2 teaspoons;
salt, black and red pepper - to taste.

Cooking process:

Grind the boiled honey mushrooms.
Finely chop the onion, fry in ¼ oil until transparent, chop.
Combine chopped onions with mushrooms and simmer in the remaining oil in a saucepan for 30-35 minutes, stirring regularly.
5-10 minutes before the end of cooking, season with salt, sugar, spices and vinegar.
Place the finished caviar in sterile jars, seal tightly, and insulate until cool.

Did you know? The most expensive mushrooms are white truffles; in 2014, at an auction in New York, a truffle weighing 1.89 kg was sold for $61,000.

Honey mushroom caviar for the winter with tomatoes

Adding vegetables allows you to make the preparation dietary, containing very few calories.

You will need:

boiled honey mushrooms – 1.5 kg;
onions - 0.3 kg;
fleshy tomatoes - 0.7 kg;
eggplants – 0.3 kg;
horseradish leaves - 2 pcs;
garlic – optional, 4-5 cloves;
sunflower oil - 150-200 ml;
vinegar 9% - 50 ml;
salt, black pepper - to taste.

Eggplants are processed first, then other products. Horseradish leaves can be replaced with grated root.

Cut the washed and peeled eggplants into cubes, add salt and leave for 5-10 minutes. Drain the juice and fry in oil until half cooked.
Separately, fry the diced tomatoes without peel.
Finely chop the onion and fry separately until transparent, adding garlic at the end.
Cut the boiled mushrooms into small cubes, add to the onion, simmer for 15 minutes.
Add tomatoes and eggplants to the onions and mushrooms, simmer, stirring regularly for 30-35 minutes.
5 minutes before the end of the heat treatment, the caviar is seasoned with spices and vinegar.
Hot caviar is placed in sterile jars. Add horseradish and sterilize for 30 minutes.
Close hermetically with sterile lids. Allow to cool completely under the blanket.

Conditions and periods of storage of blanks

Canned sterilized mushrooms, hermetically sealed with metal lids, are recommended to be stored for no more than 1 year. Carefully follow the technology for preparing and sterilizing products. Supplies should be stored in a dry, cool and protected from light place. If there are any signs of spoilage, do not consume the contents of the jar.

Important! Even if the lid on the jar is not swollen, its contents may be spoiled and unsuitable for food!

Without sterilization, caviar is stored at a temperature of +5-7 degrees in a closed container for no more than 3-4 days.

Correct combination and serving

Caviar can be served as an independent appetizer, side dish, or used as a filling for various dishes. As a snack, it goes well with croutons and toast made from white or rye bread. It will successfully complement meat and potato dishes, buckwheat porridge, pasta, and omelettes. Mushroom caviar filling is suitable for stuffing zraz, lasagna, and open pies.

Now you know how to prepare caviar from honey mushrooms - an affordable and versatile preparation that the whole family will love!

Of course, you can use dried mushrooms to prepare caviar, but the aroma of fresh honey mushrooms cannot be replaced with anything. Only from them does a real delicacy emerge.

Required ingredients:

mushrooms – 2 kg;
salt – 20 g;
citric acid – 8 g;
vegetable oil – 150 ml;
mustard – 2 tbsp;
9% vinegar - 8 tbsp.

Preparation:

1. We clean the honey mushrooms from leaves and soil and rinse them under the tap.

2. Place in a colander and wait for excess liquid to drain.
3. Take 2 glasses of water, add citric acid and place on medium heat.
4. Place the mushrooms in boiling water and cook until tender. If they have decreased in volume and floated to the surface, then the process is complete.
5. Cool the mushrooms and grind them using a meat grinder.
6. Mix dry mustard with vinegar and add to the chopped mushrooms, along with vegetable oil.
7. Salt, pepper and mix thoroughly.
8. Prepare half-liter jars in advance by boiling them in a large saucepan.
9. Place the mixture in containers and place in the oven to sterilize for 40 minutes.
10. Twist the jars, turn them over and wrap them in a warm blanket.

In winter, you can eat delicious sandwiches or use caviar as a filling for dumplings.

Advice! For this recipe, you can use other mushrooms that have dense pulp, such as boletus, boletus, and boletus.

Mushroom caviar with carrots

If you make mushroom preparations for the winter, you will be able to pamper your family with culinary masterpieces all year round. For example, a potato casserole with minced meat and the addition of honey mushroom caviar, prepared according to the finger-licking recipe, has a divine taste.

Ingredients:

mushrooms – 2 kg;
carrots – 300 g;
onions – 300 g;
sunflower oil – 50 ml.

Preparation:

1. Soak the mushrooms for half an hour in cold water, changing it periodically, then boil.

2. Transfer the mushrooms to a colander and leave to stand for a while to get rid of excess liquid.

3. Peel the carrots and grate them on a coarse grater. Remove the skins from the onion and cut into small cubes.

4. Fry vegetables in sunflower oil until golden brown. Beat the cooled honey mushrooms in a blender.

7. Place the mushroom puree and vegetable mass in a cast iron casserole, add salt, pepper and simmer for 40 minutes, stirring so as not to burn.

8. Transfer the hot mixture into clean jars and close with tin lids using a seaming wrench.

Transfer the cooled containers to the pantry for further storage.

Caviar with tomato sauce

This aromatic snack will diversify the daily menu.

Ingredients:

honey mushrooms – 2 kg;
onions – 2 pieces;
garlic -5 cloves;
bay leaf – 2 pcs.;
vegetable oil – 300 ml;
salt – 2 tbsp;
tomato sauce – 500 g;
black and ground pepper to taste.

Preparation:

1. Boil the washed mushrooms in salted water for 40 minutes.

2. Cool the honey mushrooms and grind them using a blender, transfer them to a cauldron, pour 250 ml of ketchup and simmer for an hour and a half.

3. Peel the onion and grind it in a meat grinder.

4. Fry in sunflower oil until golden brown.

5. In the middle of the process, add the rest of the tomato sauce.

6. Combine the onions with mushrooms, squeeze out the garlic, sprinkle with pepper and place on medium heat for 15 minutes.

7. Place the still hot mixture into clean jars and seal them.

You can diversify the taste of ready-made mushroom caviar by adding your favorite spices.

Mushroom platter with tomatoes

Honey mushroom caviar “You'll lick your fingers” with the addition of ripe tomatoes acquires a piquant and rich taste. By following the steps in the recipe, we will get jars of the delicacy that will be perfectly preserved throughout the winter.

Ingredients:

honey mushrooms – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
tomatoes – 400 g;
sunflower oil – 100 ml;
salt, pepper to taste.

Preparation:

1. Soak the mushrooms overnight and then boil them in salted water.
2. Cool and pass through a meat grinder.
3. Simmer the resulting mixture in a frying pan for 15 minutes.
4. Peel the onion and chop it into thin slices.
5. Grate the carrots on a coarse grater, and cut the tomatoes into cubes, having first freed them from the film.
6. Fry the vegetables in vegetable oil until tender, then mix with the mushroom mixture, season with black pepper and salt.
7. Place the stew into jars while hot.
8. It is not necessary to sterilize the caviar; it will be perfectly preserved as is.

Advice! For those who like it spicy, you can add a little red chili pepper during the stewing process.