Almost every housewife has her own tricks, which she uses, making blanks for the winter, to preserve all the useful properties, as well as surprise her with taste. It seems to people that caviar from mushrooms can only be prepared in the harvest season. This is not true. Using the recipes in the article, you will learn how even in winter you can put this fresh snack on the table.
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How to cook for the winter
To save the dish for the winter, you can use any of the recipes that are proposed in the article, adding preservatives.
These include:
• lemon juice (half is enough for 1.5 kg);
• table vinegar with a concentration of 9% (2 tbsp. L. Per 2 kg);
• Some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Jars for harvesting for the winter must be thoroughly washed and steamed for about 15 minutes.
In addition, it is better if you still pasteurize them. Place them in a large and deep container, put on fire, filling at least half with water and boil for 30 minutes.
It is better to use the addition of one of the preservatives and pasteurization.
Classic boiled mushroom caviar
Using a minimal set of products, we will prepare a delicious snack.
We will need:
• 1, 5 kg of the main component;
• 250 g of onions;
• 4 tbsp. l vegetable oil;
• 7-8 cloves of garlic;
• salt and spices.
Fresh mushrooms are cleaned, cut off all damaged areas and washed several times.
Never cook from mushrooms, for which there is the slightest doubt.
We move them into a large pot and set on fire. As soon as the water boils, immediately drain and put on a stove with fresh liquid.We cook for at least an hour, after which we throw it in portions in a colander and cool in a natural way.
At this time, you can do the onion, which we cut in any form and pass in a pan with butter until browning. Install a meat grinder. With it, 2 times we scroll through all the prepared products for caviar from boiled mushrooms.
Heat a thick-walled pan or cauldron. Pour the oil and simmer the mixture over low heat with the addition of your favorite seasonings, chopped garlic and salt. Stew under the lid for 15 minutes.
With carrots and onions
A spicy snack will be loved by the whole family. Her colorful look captivates the eye.
Prepare:
• 300 g of onion;
• 6 cloves of garlic;
• 300 carrots;
• 1 tbsp. l salts;
• 1 kg of mushrooms;
• ½ cup vegetable oil;
• 2 bay leaves;
• a mixture of peppers.
Always first remove the debris brought by the mushrooms. It is better to rinse under running water, clean, if necessary, remove damaged areas.
We put it in a saucepan with water, after boiling we change the liquid, add salt and add the lavrushka.
After about 25 minutes, the mushrooms should sink to the bottom, recline in a colander, let cool slightly.
Peel the carrots and onions, cut. Fry in a hot pan with butter. Together with the main component, we twist in a meat grinder.
We send to stew for another half hour, but already with slow heating.
From frozen
In terms of quality, caviar from frozen and boiled mushrooms is no different. It is enough to get them in advance and let lie down at room temperature.
Change the composition a little:
• 1.5 kg of champignons;
• 5 tomatoes;
• salt;
• greenery;
• 300 ml of vegetable oil;
• 700 g of red onion;
• allspice.
We clean the bulbs and shred. We fall asleep in a pan with oil for passivation. As soon as you feel the aroma, add the grated tomatoes and reduce the flame.
To remove the skin, just scald the tomatoes with boiling water.
We’ll rinse out the thawed mushrooms, remove the blackened areas and cut into slices. We send to the onion frying, add the necessary seasoning and salt. We will languish until ready.
Soy sauce added in place of salt will help saturate the taste.
At the end, pour chopped greens, transfer to a blender bowl, chop. Having cooled a little, we make out in a beautiful bowl.
From dried mushrooms
The main difference will be the preparation of the “forest inhabitants”.
Would need:
• 1 kg of dried chanterelles;
• 2 tsp dry mustard;
• 4 onions;
• garlic to taste;
• salt;
• black pepper;
• a glass of vegetable oil;
• 2 tsp Sahara;
• Bay leaf.
In the beginning, for the caviar of their dried mushrooms, you need to soak the chanterelles. Fill them with water at room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, fill in fresh water, add salt and add the lavrushka. We put on the fire. Cook for 30 minutes, constantly removing the foam with a slotted spoon. We recline in a colander.
In a cauldron with oil, pass the onion, add the chanterelles, and overcook until a slight blush. Then grind with a blender. Spice bred with a small amount of boiled water and pour into the mass. Mix thoroughly.
Mushroom stew from dried mushrooms
We will cook from the caps of porcini mushrooms, which are the most tender of all varieties.
We will need:
• 600 g of mushrooms;
• 5 onions;
• 2 carrots;
• salt and pepper to taste;
• 3 tsp Sahara;
• garlic;
• vegetable oil for frying;
• 3 tbsp. l vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, soak the hats for the night, change the water and cook for about half an hour. First fry the onions with carrots until soft, then add the porcini mushrooms.
When a light golden crust appears on the hats, twist everything in a meat grinder, season, add and pour vinegar (add it slowly, constantly trying so as not to overdo it). If you intend to store for a long time, shifting to clean jars, pasteurize for 30 minutes.
Salted Mushroom Caviar
This is perhaps the easiest way to cook. That's all, because the first stage of this dish has already been completed. We do not need to boil and fry mushrooms, they can already be served. But, add more ingredients there.
The most important thing will be the onion. Its amount depends on the weight of the finished product. Also, if desired, you can add carrots. All vegetables are passaged in vegetable or olive oil.
The time for preparing caviar from salted mushrooms will take no more than half an hour. We take out the canned product from the can, put it in a colander and rinse thoroughly, removing excess salt. Let it drain and dry a little.
Then just grind together with vegetables in any way:
• very, very finely chopped;
• use a meat grinder;
• a tiny blender.
Pour favorite seasonings into the taste and mix well.
