Chanterelle caviar: mushroom snack recipes

Chanterelles are nutritious mushrooms with a brightly defined taste and peculiar aroma. The salting and pickling of these fruiting bodies is not the only conservation options for the winter. One more way demanded harvesting is caviar from chanterelles. Her often used as a filling for pies and pizzas. Besides, mushroom caviar perfectly provides quick snacks, because it it’s just possible to spread on a slice of bread.

Simple recipes for mushroom caviar from chanterelles available to every hostess. For lovers of pure mushroom taste, caviar is prepared from a minimum set of ingredients. Those who love more rich flavoring shades, prepare this dish with the addition of various vegetables.

In addition, in the recipes of mushroom caviar, prepared for the winter from chanterelles, includes all kinds of spices and spices: marjoram, pepper, paprika, cloves, bay leaf, etc.

A simple recipe for caviar from chanterelles for the winter with a minimum the ingredients

A simple recipe for preparing chanterelle caviar for the winter includes yourself a minimum of ingredients. However, in winter such a dish will seem a real delicacy. Even on a slice of black bread caviar from chanterelles will conquer the most capricious gourmets!

• 3 kg of chanterelles;
• Salt to taste;
• 2 tbsp. vegetable oil.

In this embodiment, caviar for winter from chanterelles is twisted to meat grinder 1 or 2 times, depending on the desired graininess.

Chanterelles are cleaned, cut off the legs (to the middle) and washed well in a large amount of water. Distribute on a wire rack to drain, and if the mushrooms are large, then cut into pieces.

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100 ml of oil are poured into a heated deep pan, spread the glass chanterelles and fry over medium heat until all liquid will evaporate. As already mentioned, the mass is turned over meat grinder, and again spread in the pan. Add the rest oil and fry over low heat for 20-25 minutes, add salt and constantly stir to avoid burning.

Distribute in sterile dry jars and close tight lids. After complete cooling, the workpiece is taken out to the basement.

Chanterelle caviar recipe with onions and herbs

Recipe for mushroom caviar made from chanterelles with the addition of onions and herbs, pleasantly diversifies your daily menu in the winter period of time.

• 2 kg of chanterelles;
• 1 pc. carrots and onions;
• 1 tbsp. vegetable oil;
• 2 tsp 9% vinegar;
• 2 bunches of parsley and dill.
• Salt and ground black pepper to taste.

We offer a step-by-step description of a proven recipe for caviar from chanterelle mushrooms.

1. Chanterelles clean, cut off the tips of the legs, carefully Rinse.
2. Grind with a blender and put into a deep, thick stew-pan.
3. Pour 100 ml of refined sunflower oil, cover lid and simmer for 40 min over low heat.
4. Peel and chop the onion with carrots in any way.
5. In the remaining oil, fry the vegetables until golden brown.
6. Combine onions, carrots and mushrooms in one stewpan, add salt to taste and add black ground pepper.
7. Stir and simmer under a closed lid over low heat 30 min
8. Pour in vinegar, add chopped herbs, mix and continue to simmer for 10 minutes
9. Put mushroom caviar in sterilized jars and roll lids.
10. Turn over and cover the workpieces until completely cooled.

Chanterelle mushroom caviar with ketchup chili

The recipe for mushroom caviar from chanterelles with the addition of Chili ketchup is easy to implement. In that variant mushrooms with vegetables do not boil and do not fry.

• 1.5 kg of chanterelles;
• 300 g of carrots and onions;
• 150 ml of vegetable oil;
• Salt to taste;
• 200 ml of ketchup;
• 1 tsp ground black pepper.

1. We clean the mushrooms, cut off the ends of the legs and rinse in cold water.
2. Grind fruit bodies in a blender or in a meat grinder, put in a thick-walled stewpan.
3. Simmer over low heat until the liquid evaporates.
4. Peel the carrots and onions, and then chop: onions – small diced, carrots – on a fine grater.
5. Add to the mushroom mixture and simmer for 15 minutes.
6. Pour in all the oil, add, pepper and simmer under the lid 20 min
7. Introduce ketchup, mix and simmer over low heat 15-20 min, constantly stirring with a wooden spatula.
8. We lay out in sterile jars, roll up and leave cool at room temperature. Then we take out to the basement or leave in the fridge.

From boiled chanterelles with dry mustard

Caviar made from boiled chanterelles, according to many cooks, stored much longer. Therefore if you want keep the workpiece for a long period – boil the main product.

• 2 kg of mushrooms;
• 200 ml of refined oil;
• 5 tbsp. l tomato paste;
• � tsp. ground black pepper and red;
• 50 ml of 9% vinegar;
• Salt to taste;
• 1/2 tbsp. l dry mustard.

Cooking mushroom caviar from chanterelles should be done according to the phased description.

1. Sort the mushrooms, clean and rinse, then boil in water with adding bay leaf 20 min.
2. Discard on a sieve, allow to drain and after draining interrupt in blender.
3. Put the mushroom mass in a bowl, pour in the oil, add tomato paste, mustard, vinegar, a mixture of peppers and salt.
4. Simmer over low heat for 30 minutes, stirring constantly with a spoon, so that the mass does not burn.
5. Transfer to sterilized jars, roll up and leave cool.
6. Put the cooled eggs on the shelves of the refrigerator and do not store more than 3 months.

Caviar from frozen boiled chanterelles with carrots and onions

It turns out that caviar can be made from frozen boiled chanterelles. Such a dish will not differ from traditional caviar, cooked from fresh mushrooms.

• 500 g of frozen chanterelles;
• 300 g of carrots and onions;
• 4 cloves of garlic;
• 150 ml of refined oil;
• Salt to taste;
• Ground black pepper – ½ tsp;
• A pinch of ground cloves.

It’s not difficult to cook caviar from chanterelles for the winter, if you follow the phased description of the recipe.

1. Mushrooms are gradually thawed, leaving them in a container on refrigerator shelf.
2. Fry in a dry pan for about 20 minutes, until the liquid will evaporate.
3. Allow to cool and grind with a blender.
4. Separately fry chopped carrots and onions in a pan, give cool and mashed with a blender.
5. Connect all the crushed products, add, inject cloves, ground pepper, crushed garlic.
6. Stir and pour the remaining oil, simmer on a slow fire 20 minutes
7. Unfold in sterile dry cans and close plastic caps.
8. Such a preparation is perfect for boiled potatoes, pasta or just as a standalone dish.

Caviar prepared for the winter from chanterelles with garlic

Caviar prepared for the winter from chanterelles with garlic is used in as a filling for pancakes and toasts. Her taste is especially appreciated. those who like savory foods.

• 1 kg of mushrooms;
• 7 cloves of garlic;
• 2 medium carrots;
• 3 onions;
• 1 tbsp. l 9% vinegar;
• 4 peas of allspice;
• 150 ml of vegetable oil;
• 2 pcs. bay leaf;
• 3 buds of cloves;
• ½ tsp ground red pepper.

Caviar made from chanterelles with garlic is obtained not only fragrant and tasty, but also beautiful in color. Try prepare this recipe and make sure that you have not wasted it time.

1. Chanterelles are cleaned, washed and boiled for 20 minutes in salted water with cloves, bay leaves and fragrant pepper.
2. Boiled mushrooms with a small portion of the broth are placed in a blender and chopped.
3. Onions and carrots are peeled, chopped and fried in oil until readiness.
4. Allow to cool slightly with a hand blender puree.
5. Combine with the mushroom mass, add crushed garlic and spread in the pan.
6. Extinguish the whole mass over low heat with the lid closed 15 min
7. Salt to taste, pepper and pour vinegar, mix and continue to simmer another 15 minutes.
8. Sterilized jars are filled with cooked caviar, rolled up, allowed to cool and taken out to the basement.

Chanterelle caviar with onions, carrots and peppers

Chanterelle caviar cooked with onions and carrots will be a delight for your taste buds.

• 2 kg of chanterelles;
• 3 carrots and onions;
• 5 cloves of garlic;
• Salt to taste;
• 3 pcs. bay leaf and cloves;
• 200 ml of refined oil;
• 1 tsp ground black pepper;
• 2 tsp Paprika
• 1 pinch of marjoram.

Chanterelle caviar for the winter thanks to a step by step recipe the description will be on your desk a welcome guest.

1. Chanterelles, peeled and washed in a large amount of water, are cut pieces and lay in boiling water.
2. After boiling add cloves, bay leaf, marjoram, let it boil for 20 minutes.
3. They are immediately removed and transferred to a blender, mashed and refilled 1 Art. mushroom broth.
4. Chop carrots and onions, fry separately from each other. friend.
5. After cooling, the vegetables are also ground to a consistency. mashed potatoes.
6. Mushroom and vegetable masses are combined, the blender is turned on again and crush the whole mass.
7. Shifted into a stewpan with a thick bottom, languish on a slow fire for 1 hour, stirring constantly with a spoon.
8. Garlic cloves are crushed through a press, injected into caviar, salted, add paprika, ground pepper and continue to simmer for 15 minutes.
9. Fill sterile dry jars with mushroom mass and roll up.
10. Turn the lids down, cover with a warm blanket and leave to cool.
11. Such caviar can be stored even in the pantry room.

Chanterelle mushroom caviar with zucchini and tomato paste

Caviar made of chanterelles with zucchini will diversify your everyday diet and enrich the body with nutrients substances.

• 1 kg of chanterelles;
• 500 g of zucchini;
• 150 ml of refined oil;
• 300 g of onions and carrots;
• 3 tbsp. l tomato paste;
• 7 peas of allspice;
• 2 tbsp. l vinegar
• 3 bay leaves;
• Salt to taste.

Carefully read the step-by-step recipe for caviar from chanterelle mushrooms to make tasty and fragrant winter snack.

1. Peel the mushrooms, rinse in cold water and put in boiling water water.
2. Add bay leaf and allspice, boil for 20 minutes.
3. Peel the carrots and onions, wash and fry in ½ part vegetable oil until golden brown.
4. Introduce the tomato paste, mix and simmer for 10 minutes.
5. Peel the zucchini from the peel and seeds, cut into cubes and fry in the second half of the oil.
6. Combine all fried ingredients and boiled mushrooms, give cool and grind the whole mass in mashed potatoes using immersion blender.
7. Add salt to taste, mix and simmer over low heat 30 min
8. At the end of the quenching pour 2 tbsp. l vinegar and immediately pour into cans.
9. Roll up, wrap with a blanket, and after cooling completely take them out to the basement.

How to cook mushroom caviar from chanterelles for the winter with eggplant and tomatoes

You always want to surprise your family and friends with something holidays. Try to cook mushroom caviar from chanterelles with the addition of eggplant and tomatoes.

• 2 kg of boiled chanterelles;
• 1 kg of eggplant;
• 1 kg of tomatoes;
• 500 g each of onion and bell pepper;
• 300 ml of vegetable oil;
• 200 ml of tomato sauce;
• 10 cloves of garlic;
• Salt to taste;
• Sugar – 2 tbsp. l

Delicious chanterelle caviar prepared for the winter, will become your “chip” not only during the holidays.

1. Slice boiled chanterelles and fry until golden shade.
2. Chop the onion and fry too until soft.
3. Cut the pepper into noodles, add to the fried vegetables and continue fry for 5 minutes
4. Cut tomatoes into slices, grind with a meat grinder and add to vegetables.
5. Simmer the whole mass over low heat for 15 minutes, stirring constantly spatula.
6. Peel the eggplant, cut into strips, introduce into vegetables.
7. Simmer for 15 minutes and add the fried mushrooms, mix well.
8. Using a hand blender, make from the mass mashed potatoes.
9. Pour in tomato sauce, add sugar and add to taste salt.
10. Stir thoroughly, simmer for 50 minutes, constantly interfere, not allowing the mass to burn.
11. Add garlic squeezed through the press to the caviar, simmer for 10 minutes and remove from heat.
12. Put ready caviar in cans, roll up, heat and leave until completely cooled.

The chanterelle caviar is tasty and rich, and most importantly – it is stored for a long time.

It’s worth saying that mushroom caviar from chanterelles will be great stuffing for stuffing pancakes, pizzas, as well as for filling profiteroles. This dish is served as a side dish for potatoes, pasta, boiled rice. You can decorate tartlets with chanterelle caviar, baskets and shuttlecocks.