Mushroom caviar with carrots and onions. Recipe for mushroom caviar from boiled chanterelle mushrooms with tomato paste

Calories: Not specified
Cooking time: Not indicated

Tender, grainy mushroom caviar with carrots and onions is a culinary masterpiece. Vegetables give the appetizer a sweetish taste and juiciness. It is different from, although it can replace it on the table. This recipe uses a minimal set of spices - Bay leaf and pepper - so that they do not drown out the bright natural aroma of the mushrooms themselves. This snack can be used in a variety of combinations. It is great for filling pies, and it is delicious to cook stews with. And if you put a spoon in fried potatoes, the dish will acquire a unique taste! And of course, cold, oily caviar - best snack for any hot dishes!



You will need:

- 2 kg boiled mushrooms(forest or champignons)
- 3 onions
- 3 carrots
- 3 bay leaves
- 2 tbsp. vinegar
- 1 tbsp. sunflower oil
- 10 peppercorns
- salt to taste

Recipe with photos step by step:

In general, caviar can be prepared from any type of mushroom. Forest or champignons - they will all give a great effect. For fun, try mixing white and honey mushrooms, or champignons with butter mushrooms. The result will exceed your expectations.
We will try to cook it from champignons - those mushrooms that can be obtained at any time of the year.
So, wash the mushrooms. If necessary, remove the skin from them and cut off the very tip of the leg - it is hard. Place a pan of salted water on the stove. And when it boils, throw the mushrooms in there. Cook for about 10-14 minutes.

Then put it in a colander. To wash away extra salt and at the same time cool the mushrooms, rinse them under the tap. And again we leave it in a colander so that the excess water drains out. Otherwise, the caviar will not be thick, but watery.
Grind the mushrooms in a meat grinder or blender. Set the minced meat aside.

Remove the husks from the onions and cut into small squares. Grate the peeled carrots.

Pour some oil into a frying pan and fry the vegetables in it.

When they take on a browned appearance, add the mushroom pulp.

Add some salt, pour in the rest of the sunflower oil and add all the spices except vinegar.

Now we time it for one and a half to two hours. Stir occasionally and simmer over low heat.
And only at the very end, five minutes before the end of stewing, add vinegar. It is best to take nine percent.

Place the hot stock into clean and dry jars. Without additional sterilization, immediately roll up the lids.

This twist stores well in the refrigerator or cellar. It is important that it is cold there and not exposed to sunlight.




Store for no more than 6 months.
Bon appetit.




For comparison, we recommend

Any edible mushrooms are suitable for preparing mushroom caviar: russula, boletus, boletus, chanterelle, champignon. Delicious caviar is obtained from milk mushrooms and poplar rows, however, before cooking, the mushrooms need to be soaked for several days. Butterfly caviar melts in your mouth, which is why housewives love it.

Recipe for mushroom caviar for the winter through a meat grinder

A common recipe for preparing mushroom snacks for the winter is classic way through a meat grinder. During its cooking, no flavor enhancers or preservatives are used.

Ingredients:

• 1 kg of forest mushrooms (you can use russula);
• 100 g carrots;
• 2 medium onions;
• 2 bay leaves;
• black ground pepper and salt to taste;
• 50 g of any vegetable oil.

Cooking process

1. The russula are sorted out and cleared of forest debris: pine needles, moss, and damaged areas are removed. Then washed and cut into arbitrary pieces.
2. The prepared mushrooms are boiled until tender in salted water with the addition of a bay leaf, and placed in a colander to drain the liquid.
3. Finely chopped onion and carrots grated on a coarse grater are sautéed in oil in a frying pan.
4. For getting homogeneous mass vegetables and mushrooms are chopped in the usual way, spices and salt are added to the mixture and simmered until tender over low heat for 40 minutes.
5. Ready mushroom appetizer put into jars, leaving a space of 1 cm at the very top, which is then filled with vegetable oil.

Ready-made mushroom caviar from russula should be stored in a cool room or in the refrigerator.

Mushroom caviar recipe without sterilization

Red paprika adds piquancy to mushroom caviar and combines interestingly with delicate taste mushrooms and softness of carrots.

Ingredients:

• 3 kg of wild mushrooms – chanterelles must be present in the mixture;
• 0.5 kg carrots;
• 500 ml sunflower oil;
• 1.5 tbsp. l. salt (without a slide);
• the same amount of vinegar;
• 1 tsp. hot pepper ground;
• 0.5 kg of onion.

Cooking process:

1. Prepared mushrooms are boiled in water with added salt for at least an hour. Then they are thrown into a sieve and crushed.
2. While the mushrooms are cooking, you can start preparing the vegetables. Finely chopped onion is fried on sunflower oil until golden brown. Saute the carrots separately.
3. Place chopped mushrooms and fried vegetables in a separate pan with thick walls, add the remaining oil, spices and salt to taste.
4. Mushroom caviar should be simmered for 1 hour, stirring the mass all the time so that it does not burn.
5. 5 minutes before removing from heat, add vinegar to the mixture, then put it in jars and roll up. To increase the shelf life of the snack, the preservation will have to be wrapped until the contents of the jars have completely cooled.

Advice! With this method of preservation, caviar can be stored indoors, hidden, for example, in a cabinet niche.

Mushroom caviar with carrots and onions

A savory snack can become a decoration festive table. For cooking, you can take honey mushrooms, porcini mushrooms or chanterelles.

Ingredients:

• 1 kg of mushroom mixture: chanterelles, boletus, boletus;
• 250 g carrots;
• 250 g onions;
• 1/3 tsp. vinegar essence;
• 4 cloves of garlic;
• 1 tbsp. l. salt;
• 50 ml of any sunflower or olive oil;
• 4 things. peppercorns, the same amount of bay leaf;
• ground black pepper to taste.

Preparation of the workpiece

1. Place prepared and chopped mushrooms in a pan with salted water, add peppercorns and bay leaves, and boil for 20 minutes. Readiness is determined by how they sink to the bottom.
2. Chopped vegetables (onions, carrots and garlic) need to be fried in a frying pan until golden brown.
3. Mushrooms and vegetables are first chopped, then fried again in a frying pan with spices added for about half an hour.
4. Finally, chopped garlic is added to the caviar.
5. The finished snack with the evaporated liquid is placed in jars and sterilized for half an hour - half-liter containers, 1 hour - liter jars.

The finished twists are placed upside down and wrapped until they cool completely. Caviar from fresh mushrooms must be stored in a cool place.

Mushroom caviar from boiled mushrooms

For delicious snack It’s better to take porcini mushrooms, boletus, champignons or honey mushrooms.

Ingredients:

• 2 kg of mushrooms boiled until half cooked;
• 350 g carrots;
• 10 black peppercorns;
• 300 g vegetable oil;
• 350 g onions (2 large heads);
• 3 bay leaves;
• 20 ml vinegar;
• salt to taste.

Cooking process:

1. Mushrooms are cleaned, washed in running water, chopped small pieces and boil in water with added salt for half an hour. Then put it in a colander and let the water drain.
2. Onions and carrots are fried in vegetable oil in a frying pan.
3. Now mix the vegetables and mass, add salt and pepper, the remaining oil and simmer for 1.5 hours until cooked.
4. At the end, vinegar is added to the caviar.

Note! During preparation, the mixture may stick to the bottom. How to cook mushroom caviar to avoid burning? It's simple, you need to regularly mix the workpiece using a wooden spatula.

Mushroom caviar with onion and garlic

Quite a simple and tasty recipe.

Ingredients:

• 3 liters of milk mushrooms boiled until tender;
• 100 ml tomato juice;
• 1 kg carrots;
• vegetable oil;
• 1 kg of onion;
• garlic to taste;
• salt, ground black pepper.

Cooking process:

1. First, clean the milk mushrooms, remove the skin that covers the cap, and cut out all the black spots.
2. Then the mushrooms are placed in boiling water and cooked for 40 minutes. After this, the products are drained in a colander and placed in a meat grinder.
3. Fry finely chopped onion and grated carrots in a frying pan in oil. When the carrots and onions acquire a golden hue, add milk mushrooms to the frying pan and slowly pour in tomato juice. The mixture should be mixed thoroughly, salt and pepper to taste.
4. Caviar is boiled for 30 minutes. At the end, add garlic passed through a garlic press.

The finished caviar is placed in jars, placed in a pan with water and sterilized for 50 minutes over low heat. The twist is wrapped in a blanket until it cools completely. Store in a cool place.

Advice! Mushroom caviar is prepared from salted mushrooms in the same way, only the milk mushrooms are pre-soaked from salt in cold water during few hours.

Mushroom caviar from frozen mushrooms

If for some reason in the summer there was not enough time to roll up mushroom caviar for the winter, it can be made from frozen mushrooms.

Ingredients:

• 800 g frozen mushrooms;
• 2 onions (large);
• salt;
• green onion feather;
• 4 tbsp. l. sunflower or olive oil;
• lemon juice or vinegar (to taste).

Preparation of the workpiece:

1. The mushrooms are thawed and boiled in lightly salted water, then placed on a sieve to drain the liquid.
2. The onion is finely chopped and fried.
3. After the mushrooms have cooled, add fried onions.
4. The caviar needs to be salted, spices added, seasoned lemon juice or vinegar.

Before serving, the appetizer of frozen mushrooms is decorated with herbs. It turns out delicious caviar, like independent dish or as a spread on bread.

Recipe for mushroom caviar from champignons

In the recipe, champignons can be replaced with other mushrooms: dry, fresh or frozen.

Ingredients:

• 500 g champignons;
• 2 cloves of garlic;
• 150 g carrots;
• 200 g onion;
• 70 g sunflower oil (for frying);
• ground black pepper to taste;
• salt.

Cooking process:

1. The champignons are washed and cut into arbitrary pieces, the carrots are grated on a coarse grater, and the onions are cut into rings or half rings.
2. The prepared products are sent to a frying pan and fried. The champignons are fried separately.
3. After the frying process, all ingredients need to be placed in the bowl of a food processor and chopped.
4. Then the caviar is transferred to a thick-walled bowl, spices are added to taste, add salt and cook for 5 minutes over low heat.
5. The resulting champignon caviar is placed in jars, refined sunflower oil is poured on top and rolled up .

Advice! You don’t have to roll up champignon caviar for the winter, but cook it whenever you want, since mushrooms are sold in the store all year round.

Mushroom caviar from subtopolniks

Podtopolnik or poplar row is a conditionally edible mushroom. With proper canning, an excellent preparation is obtained.

Ingredients:

• 1 kg of poplar rows;
• garlic to taste;
• 7 tbsp. l. sunflower oil;
• 50 g salt.

Note! To get rid of the bitterness of floodplains, they should be soaked in water for 2 days, constantly changing the water.

Preparation of the workpiece:

1. After soaking the poplar rows, they are placed in boiling water with the addition of soda and boiled for 1 hour.
2. Then drain in a colander and chop as usual.
3. The resulting mixture is placed in a frying pan greased with vegetable oil and simmered until the liquid evaporates.
4. Peeled garlic is passed through a garlic press, added to the rows and mixed.
5. After the snack is ready, it is laid out in sterilized jars, refined sunflower oil is poured to the top (to the very neck) and sealed with lids.

Mushroom caviar for the winter with tomatoes

To prepare caviar, take assorted mushrooms: boletus, boletus, chanterelle, russula, boletus, boletus and others. Onions and peppers are used to add flavor.

Ingredients:

• 3 kg of assorted mushrooms;
• 1 kg of tomatoes;
• 700 g onions;
• 300 ml sunflower oil;
• 3 large carrots;
• salt and pepper to taste.

Ready-made mushroom and tomato caviar can be spread on salty cookies or make mini toasts.

Cooking process:

1. Place the peeled and washed mushrooms in a saucepan and pour warm water, add salt, bring to a boil and boil for half an hour.
2. Then drain in a colander, chop, and fry in a frying pan for 15 minutes.
3. The onions are cut into thin half rings, the tomatoes into small pieces, and the carrots are grated.
4. All prepared ingredients are mixed and sauteed in a frying pan.
5. Vegetables are placed in a pan with mushrooms, spices and salt are added. For lovers pungent taste You can put chili or garlic in the caviar.
6. The finished snack is placed in jars with screw-on lids, placed in a saucepan and sterilized over low heat for 30 minutes.

Store in a cool place. You can add mayonnaise or tomato paste to the tomato appetizer, immediately before eating.

Mushroom caviar from boletus

Butter - tasty and tender mushrooms, so they make caviar that tastes delicate. It is prepared according to a simple recipe.

Ingredients:

• 2 kg boiled butter;
• 4 onions;
• 1 tsp. Black pepper, ground;
• 1/2 tsp. Ground red pepper;
• 3 bay leaves;
• 300 ml olive or vegetable oil;
• salt;
• 10 black peppercorns.

Preparation of the workpiece:

1. Pre-boiled and cooled boletus should be finely chopped and placed in a frying pan for frying. Fry in sunflower oil for 10 minutes. Then remove them from the pan and cool.
2. Next you need to fry the finely chopped onion.
3. Then the butter and onions are chopped in a meat grinder, seasoned with salt and pepper and sent to a stewpan for stewing. Peppercorns are also placed here.
4. After simmering over low heat for 15 minutes, remove the container with caviar from the heat and remove all bay leaves from the mass.

The finished caviar is placed in jars, sealed and sent to the refrigerator for storage.

Porcini mushroom caviar for the winter

Delicious caviar can be used to decorate a holiday table, placed on tartlets or simply spread on bread, you can bake pizza or use it as an ingredient for preparing sauce for vegetable and meat dishes.

Ingredients:

• 3 kg boletus;
• 6 tbsp. l. white wine vinegar;
• 2 medium onions;
• salt to taste;
• 50 ml. any refined vegetable oil;
• 1 head of garlic;
• red, black, and allspice (you can use a mixture of peppers);
• 10 pieces. black peppercorns;
• 1 PC. bay leaf.

Advice! Fragrant boletus caviar can be served either hot or cold.

Cooking process:

Before boiling, the mushrooms are inspected for wormholes, sorted, cleaned of blackening on the stems, and washed in running water.

1. The finished boletus mushrooms are placed in boiling water and boiled for 30 minutes until they settle to the bottom. It is recommended to change the water several times during the cooking process.
2. Finely chop the onion or grind it in a blender. The gruel is fried on olive oil. You can use refined sunflower oil, but olive oil adds spicy taste caviar, making it tastier.
3. Boiled boletus mushrooms are crushed in the usual way.
4. Place the mushrooms in a thick-walled container, add the garlic and onions passed through the garlic and continue to simmer for 15 minutes.
5. 10 minutes before rolling, add salt to taste, red, black, allspice ground black pepper.
6. The finished mass is placed in hot, dried jars, placed in a saucepan on the fire and sterilized for 1 hour.
7. After sterilization, the jars are sealed, placed upside down and wrapped.

Store porcini mushroom caviar in a cool place. Caviar made from pickled mushrooms tastes good.

Mushroom caviar from milk mushrooms

Delicious caviar will perfectly complement hot and cold sandwiches. It can be added to salads, soups, and filled into snack tartlets.

Ingredients:

• 1 kg of fresh milk mushrooms;
• salt to taste;
• 2-3 pcs. carrots;
• 2 onions;
• 1 clove of garlic;
• pepper;
• 125 ml vegetable or olive oil.

Before cooking caviar, it is important to prepare milk mushrooms. They are sorted and soaked in water. It is necessary to soak for 2-3 days, constantly changing the water.

Preparation of the workpiece:

After all the preparatory work, you need to start preparing mushroom caviar from milk mushrooms.

1. Take a pan with thick walls, place milk mushrooms in it and fill it with water. When the water boils, boil the mushrooms for 40 minutes.
2. After cooking, the milk mushrooms are placed in a colander and left for a while to cool. Then they are crushed.
3. Then you need to finely chop the onion and fry it in sunflower oil.
4. Finely chopped carrots and mashed milk mushrooms are added to the onions.
5. Cover the container with a lid and simmer for 0.5 hours over low heat.
6. Add finely chopped garlic 10 minutes before removing from heat.
7. The finished caviar from milk mushrooms is placed in hot sterilized jars and covered with lids. The rolled up cans are turned over and wrapped.

After cooling, the workpiece is stored in the cellar, on the balcony or in the refrigerator.

Conclusion

The given recipes for mushroom caviar are easy to prepare, do not take much time and are prepared from available ingredients. Thanks to the variety of products used in the masterpieces, each recipe is sure to find its fan.

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Perhaps one of the best cold appetizers today is mushroom caviar. There is no shame in presenting it to guests at festive events, and it’s really good to just have a snack “on the hunt”.

Adults and children happily eat it; it is perfect as a main dish, if you spread caviar on black bread or toast, and as an addition to some kind of side dish, and as a delicious filling for pies.

Among other things, mushroom is a fairly inexpensive treat that can be prepared very quickly, stored all winter and, if necessary, opened to guests or household members.

I'll tell you how you can make mushroom caviar for the winter. different recipes and I will reveal several important secrets for preparing this dish.

Mushroom caviar with onions and carrots - homemade recipe

You should prepare:

• 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.

Cooking steps:

Rinse all mushrooms collected in the forest thoroughly, remove any existing twigs and leaves.

Cut into fairly small pieces, boil for 50 minutes in salted water, skimming off any foam that forms during cooking.

Drain the mushrooms in a colander, allowing all excess liquid to drain.

Wash and peel the vegetables, grate the carrots coarsely or chop them into small cubes along with the onion.

Heat a little oil in a deep frying pan, fry the onion for 5 minutes, and then add the carrots to it and cook for another 5-7 minutes. The vegetables should become soft and have a nice fried color.

Add the mushrooms to the frying pan with the onions and carrots, add salt and pepper, add a little more oil, and stir.

Cover with a lid and simmer for approximately 50-60 minutes, stirring your ingredients every 5 minutes.

Five minutes before the end of cooking, pour vinegar into the container with the food, mix all the ingredients well again.

Place directly from the frying pan into sterile glass jars, roll up, turn the containers over, wrap them well with a towel and leave to cool. When the brew has cooled completely, it can be put away in the cellar, kitchen pantry or in an ordinary refrigerator for storage.

Caviar from boiled mushrooms - prepared for the winter, rolled up in jars

In this recipe, it is important to use only fresh forest products. At the same time, you can take both boletus mushrooms, beloved by many, and others, for example, honey mushrooms, milk mushrooms, boletus.

Required amount of ingredients:

• A kilogram of any wild mushrooms, let me remind you again, fresh.
• 2-3 heads of onions.
• A quarter of a standard medium lemon (you will need the juice from this part for cooking).
• Olive or any vegetable oil - 4 tablespoons.
• Ground black pepper 1/2 part level teaspoon.
• Salt - to your own taste.

How to cook mushroom caviar correctly, I’ll tell you step by step

We sort through the mushrooms, throw out all the bad ones, as well as any other rubbish that you were able to bring in the basket.. We wash the gifts of the forest, clean, cut into convenient small pieces, boil until tender, which is about an hour, in lightly salted water.

We drain all the water from the prepared mushrooms. Let it cool a little, and then grind it in a meat grinder, adding a little spices and salt.

Peel the onions and finely chop them into cubes. If desired, you can cut this ingredient larger. Fry in vegetable oil until a pleasant shade.

Pour the mushroom mixture into the prepared onion, sprinkle everything with lemon juice, mix, simmer under the lid for 2-4 minutes and remove from heat.

We pack the mushroom caviar into pre-washed and sterilized jars, seal tightly or roll up.

Place the rolled containers in a saucepan with hot water, over low heat, sterilize half-liter jars for half an hour and liter jars for at least an hour.

Let the snack cool and you can eat it or store it in a dark, cool place.

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.

• A kilogram of any frozen mushrooms (you can take one variety or assorted).
• Two onions.
• 5 cloves of garlic.
• Two carrots.
• Sunflower – 60 ml.
• Vinegar essence - a third of a teaspoon.
• Coarse salt - a tablespoon without a slide.
• Two or three bay leaves.
• Peppercorns – 4 pcs.

Steps to prepare a delicious mushroom appetizer

Remove the frozen gifts of the forest from freezer a day before cooking. Food must defrost naturally, should not be in in this case use a microwave or hot water.

Place the defrosted mushrooms in a colander to drain. Then rinse and, if they were not boiled in advance, then boil for 40-50 minutes, and then drain in a colander. If these ingredients were cooked before freezing, this procedure is no longer necessary.

Chop the onion, grate the carrots, squeeze the garlic through the garlic press. All these ingredients should be prepared using different containers.

Pour sunflower oil into a cauldron or deep frying pan, add onions and carrots, sauté for several minutes until the ingredients become soft.

Pass the sauteed vegetables and mushrooms through a meat grinder, and then send this mass back to the cauldron, adding laurel, pepper, and salt. Simmer the mixture for 20 minutes.

Pour your favorite spices, garlic into the container, pour in vinegar, stir, simmer for another 7-10 minutes and remove from heat.

Package ready dish while it is still hot, put it in clean jars prepared in advance, or you can let it cool and eat it right away.

How to quickly prepare a mushroom appetizer for the table - champignon caviar (video)

Suddenly, such an opportunity happened! Guests or relatives suddenly arrived at your place, but there was nothing special to eat, as they say - “they weren’t expecting it.” We rummaged around in the refrigerator and found a bag of champignons.

Hey hey! The appetizer is almost ready for the table. Let's see how quickly this is done.

Several useful recommendations for mushroom caviar, which are rolled in jars

For cooking, you can take any edible mushrooms, including assorted mushrooms.

Most delicious varieties forest gifts that I recommend using are chanterelles, honey mushrooms, boletus mushrooms.

Before adding mushrooms to caviar, they must first be boiled in salted water for at least forty minutes. The only exception in this case is champignons.

Skip ready mixture You can use a sieve or grind in a blender. But it is best to use an electric or manual meat grinder, having first installed the smallest grate in the device.

Jars for sealing the product for the winter must be sterilized, and the sealing lids must be boiled.

Homemade mushroom caviar is stored under metal seaming lids at a temperature no higher than plus 21 degrees, that is, right in the room. If nylon or screw caps are used, store finished product should only be done in cool conditions. For example, in the cellar or in a regular refrigerator.

Now you know that you can diversify your mushroom preparations. Mushroom caviar, this is a great option.

So I wish you a successful mushroom hunt, and then a wonderful feast.

Good luck and all the best!

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 Forest 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, 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 place 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 them to twisting boiled mushrooms. 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, then it’s 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 on them total weight decorate the composition with tomatoes. 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, blend 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 storage Sterilization is needed: 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

The case when extra vegetables delicious 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 plate ones or a mixture of them with 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.

Cutting zucchini small cube. 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 lightly 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.

Mushrooms

Description

Ingredients

Steps

Prepare mushrooms, carrots and onion. Note! In addition to the fact that any mushrooms are suitable for preparing this caviar, they can also be used in any form, be it fresh mushrooms or frozen, boiled, dry. In any case, they need to be brought to the desired condition, namely washed, peeled and cut, if their size requires it. Carrots and onions need to be washed and separated from the top layer.



Prepared mushrooms need to be turned into pulp, and a regular meat grinder is perfect for this. Grind the ingredients into small cubes.



If desired, mushrooms can be cut into small pieces with a regular knife, but this is far from the easiest and fast process. Grind the peeled carrots into strips on a special grater for Korean carrots.



Chop the onion into thin half rings or as desired.



Take a thick-walled container, sprinkle its bottom with vegetable oil and prick it. Then place chopped carrots and onions on it. Fry vegetables until softened.



After ten minutes, add the mushrooms twisted through a meat grinder to the vegetables, then mix the entire preparation.





Be sure to leave some of the mushroom and vegetable mixtures for testing. It will be very tasty if you make a full-fledged sandwich from it with fresh crispy bread. Delicious mushroom caviar with carrots and onions is ready for the winter.



Bon appetit!