Everyone knows that caviar is not only a fish delicacy. This is the name of a dish of chopped vegetables, including mushrooms, fresh and dried, as well as salted and pickled. This article contains the best recipes for caviar from popular types of salted mushrooms and a variant of pickled.
Selection and preparation of ingredients
Do not buy canned mushrooms in the store. It is best to salt and pickle them yourself. If this is not possible, then when buying them, you should pay attention to the label, or rather the expiration date and composition. Properly prepared marinade should not contain preservatives ("E-shek").
Important! When buying canned mushrooms in the store, you need to carefully consider the contents of the jar. If the fruiting bodies and marinade are darker than in neighboring banks, then the composition contains an excessive amount of vinegar, which is harmful to the stomach.
Before cooking, mushroom pickles need to be cleaned of salt and mucus. There are two ways to do this:
- put the fruiting bodies in a colander and rinse them thoroughly with running water;
- soak the mushrooms in cold water for 30 minutes, then drain the water through a colander.
Unlike mushrooms, the rest of the vegetables must be fresh. They need to be washed, peeled and chopped: finely chop the onion and grate the carrots on a fine grater.
Mushroom caviar recipes
Salted and pickled mushrooms are already an independent snack. They can also be the main or additional ingredient in more complex dishes, such as mushroom caviar. In turn, caviar is not only spread on sandwiches. It can be a delicious filling for pies, pancakes and tartlets. It also serves as the basis for cooking vegetable soups and savory sauces.
From salted mushrooms
For salting and further use, you can take a variety of forest fruiting bodies. The technology for preparing caviar from various types of mushrooms is similar: they are washed from salt, ground into minced meat, vegetables (onions, carrots) are ground and fried, spices are added, and everything is mixed. But each recipe has its own nuances.
Did you know? Salted mushrooms are recommended to be included in the menu of pregnant women, as they strengthen immunity, and also prevent the accumulation of cholesterol in the vessels and the deposition of excess fat.
Gruzdey
250-300 g50 minutes
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Rinse mushrooms under running water, then twist in a meat grinder or grind with a blender.
- Heat a frying pan with oil, put mushroom mass on it and fry it over medium heat, stirring constantly, for about 15 minutes.
- Grind vegetables: finely chop the onion, grate the carrots finely. Then they need to be fried in a separate pan until soft.
- Mix mushroom and vegetable mass.
- Chop the garlic with the garlic and add it to the caviar together with sugar and vinegar. Mix everything thoroughly.
Valui with onions and carrots
250-300 g50-60 minutes
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Rinse the mushrooms well under running water from salt. Wash and peel vegetables and peels.
- Grind the mushrooms with a blender. Grate the carrots, finely chop the onion, crush the garlic with the garlic. Peppers can be finely chopped, or can be cut into large pieces, which are then easy to remove.
- In a frying pan greased, lightly fry the onions. Add carrots and simmer until it becomes soft.
- In another pan, simmer the mushroom mass for 10 minutes.
- Mix mushrooms with stewed vegetables and chopped chili. Add bay leaves and cool the mass.
- At the end, the caviar is seasoned with garlic and vinegar, and mixed.
Champignon
200 g30 minutes
ground black pepper
taste
sunflower oil
1-2 tbsp. l
Nutritional value per 100 g:
- Rinse mushrooms under the tap, then pass through a meat grinder or chop with a knife.
- Finely chop the onion and fry in oil. Cool.
- Combine the mushrooms with fried onions, salt and pepper. To stir thoroughly.
Chanterelle
100 g30-40 minutes
bulb onions
20 g (1/4 of the head)
sunflower oil
1 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Rinse and chop mushrooms with a knife or meat grinder.
- Chop the onion. Garlic squeeze garlic. Chop onion feathers.
- Spasser onion. Add mushroom paste to it, and simmer everything together for several minutes.
- Season with spices. Mix well. Caviar is ready.
- Sprinkle with herbs before serving.
Butter
1.2 L 1 hour 30 minutes
ground black pepper
5 tsp
Nutritional value per 100 g:
- Rinse the mushrooms, put them in a colander, so that all the water glass.
- Dice the onion and fry until golden.
- Scroll the mushrooms with onions in a meat grinder.
- Add garlic squeezed by the garlic and other spices to this mixture.
- Put the mushroom mass on the fire and simmer for 15 minutes. Caviar is ready.
- Put caviar in jars with nylon caps and store in the refrigerator. For winter storage, the snack is laid out in sterilized jars and rolled up with iron lids.
Ryzhikov
1 L 1 hour 15 minutes
bulb onions
300 g (4 pcs.)
ground black pepper
1/3 tsp
Nutritional value per 100 g:
- Soak the mushrooms in cold water for half an hour. Then lay it in a colander.
- Peel and finely chop the onion. Fry in oil for about 10 minutes.
- Grind mushrooms with a blender or meat grinder. Combine with fried onion mass.
- Salt and pepper the onion-mushroom mixture. Fry again for 20 minutes, stirring constantly. Ginger caviar is ready.
- For harvesting for the winter, caviar is laid out in sterilized jars and twisted with iron or glass lids.
Podberezovikov
1.2 L60 minutes
salted boletus
1,5 kg
sunflower oil
110 ml
Nutritional value per 100 g:
- Rinse the pickles thoroughly under running water or soak them in cold water for 30 minutes. To dry.
- Finely chop the onion and fry in a pan with heated oil.
- Grind birch brooms, blender, meat grinder or knife.
- Mushrooms mixed with fried onions, tomato paste and spices.
- Stew caviar, stirring, for 20 minutes.
- Put the appetizer in a sealed container and refrigerate or roll it up in sterilized jars for winter storage.
Important! If the finished caviar is in the refrigerator in an unpressurized container, it must not be stored for longer than a week. And in the form of winter preparations in the cellar, the snack will last for about a year.
From pickled mushrooms
300 g20-30 minutes
pickled mushrooms (any)
300-350 g
pickled or pickled cucumber
1 PC.
vegetable oil
2-3 tbsp. l
salt and pepper (black)
taste
Nutritional value per 100 g:
- Put the mushrooms from the jar into a colander to make the glass liquid.
- Cut them into small pieces or grind with a blender.
- Finely chop the onion and cucumber and combine with the mushroom mass.
- Add caviar with oil and mustard mixed with vinegar in advance.
- Salt and pepper. The appetizer is ready.
Did you know? The carbohydrate-mineral composition of mushrooms is almost the same as in plants, and the amount of protein is in animals. At the same time, mushrooms do not belong to either one or the other.
Here are just some varieties of caviar from mushroom pickles. It is prepared quite quickly and simply. This appetizer is perfect for fish and meat, pasta and various cereals.
