Fans of mushroom dishes know pickles best of all, frozen, salted or fried oil. But sometimes you want a new taste or something unusual. And such a recipe exists – it’s mushroom caviar with the addition of various ingredients, as well as spices.
For example, caviar from butter and garlic is ideal harvesting mushrooms. From it you can make a pizza filling, add in pies, just spread on bread, using as sandwiches. It is also great for housewives topping pancakes, stuffing cutlets or tartlets. In addition, mushroom garlic butter caviar is an ideal recipe for harvesting for the winter, because it has a long shelf life.
In order to cook caviar, butter must be clean from dirt and grass by removing slippery film from the caps. Boil the mushrooms in water with the addition of salt for 30 minutes. Further mushrooms are thrown into a colander and allow the liquid to drain completely. The cooled oils are crushed using a blender, and the remaining vegetables fried in sunflower oil. Mushrooms combine with toasted vegetables and spices – caviar is ready. In the refrigerator, this workpiece can be store up to 7 days.
Simple mushroom caviar from garlic butter and garlic
A simple version of caviar with garlic 1.5 kg fresh oil:
- 180 ml of vegetable oil;
- 6 cloves of garlic;
- 3 onion heads;
- 1 tbsp. l Sahara;
- 0.5 tbsp. l salts;
- 0.5 tsp ground black pepper;
- 2 pcs. bay leaf, cloves and allspice.
To prepare caviar from garlic butter, peel mushrooms from dirt, remove the mucous membrane from each hat and rinse under the tap. Put all the butter in a pan with water and add some salt. Boil the mushrooms over medium heat for 20 minutes.
Fold the finished oil through a sieve so that the excess escapes liquid, allow to cool, and then grind in a meat grinder with a shallow grill.
Peel, wash, chop, and chop onions skip through the meat grinder.
Pour the resulting mixture of onions into a pan with a preheated sunflower oil and simmer so that the liquid evaporates.
Pour the mixture from the oil into the pan into the pan and mix well. Cover the lid and simmer for 40 minutes.
Add sugar, black pepper, salt, grated to the caviar chop the garlic and stew for 15 minutes.
In sterilized glass jars on the bottom put laurel leaf, allspice grains and cloves.
Arrange hot caviar in containers, roll up, let cool when room temperature and take to the basement.
Caviar for the winter from butter with garlic and tomato paste
Many gourmets like the recipe for caviar for the winter from butter with garlic and tomato paste.
For 1 kg of fresh butter you will need:
- 2 onions;
- 8 cloves of garlic;
- 100 ml of vegetable oil;
- 3 tbsp. l tomato paste;
- 1 bunch of green dill;
- 0.5 tbsp. l salts;
- 1 tbsp. l Sahara;
- 0.5 tsp black pepper;
- 3 pcs. Bulgarian pepper.
Rinse and peel the mushrooms well from the film. To fill with water, add a little salt and boil for 30 minutes.
Drain the mushrooms using a sieve, cool and pass through a meat grinder with a fine wire rack.
Peel onion, garlic and bell pepper, chop, also using a meat grinder. Fry the resulting mixture on a weak fire 15 minutes
Combine the mushroom and vegetable masses together, mix and simmer 30 mines over low heat.
Add salt, sugar, black pepper and future caviar tomato paste, mix well and simmer for 15 minutes.
Pour chopped dill greens into mushroom caviar, a pan cover and simmer another 10 minutes.
Put caviar in prepared jars, roll up and let cool, wrapped in a warm blanket.
After cooling, take out the cans in the basement or on the balcony.
Caviar from butter with garlic and carrots
For caviar from butter with garlic and carrots required:
- 1 kg of boiled butter;
- 4 onions;
- 4 large carrots;
- 500 g of fresh tomatoes;
- 1.5 tbsp. l salts;
- 2 large heads of garlic;
- 100 g vegetable oil for frying
Finely chopped peeled onion, grate carrots with a fine division. Fry all together in a pan for 10 minutes.
Wash and chop fresh tomatoes in small cubes. Add in fried onions and carrots, mix and simmer for 5 minutes.
Grind cooked boiled mushrooms through a meat grinder, fry in a separate pan in vegetable oil for 20 min
Combine vegetables with mushrooms, stew for another 20 minutes.
Remove from heat, add salt, crushed garlic and carefully mix.
Distribute caviar from butter into cans, roll up lids, wrap up, allow to cool completely, and then bring to cold a place.
Caviar from butter with garlic can be supplemented with any spices and foods that you like. Experiment and create your recipes, surprise with preservation from butter not only their loved ones, but also welcome guests.
