Home-made caviar from champignons can also be prepared for long-term storage, and for daily use. In the first in the case of banks it is necessary to sterilize, and in the second, it is enough just keep the dish in the fridge. For such recipes take and fresh, and dried, and pickled, and even salted mushrooms – the result invariably turns out excellent! For the preparation of mushroom caviar, you can use a home cook assistant or just fry everything ingredients in a pan.
Fresh mushroom caviar cooked in slow cooker
Ingredients
- champignons – 1 kg
- onions – 2 pcs.
- sunflower oil – 5 tbsp. l
- dry wine – 50 ml
- dried thyme – 1 tsp.
- salt, pepper – to taste
For the preparation of mushroom caviar from champignons in a slow cooker rinse the mushrooms thoroughly under cold running water, peel, finely chop.
Rinse, peel and chop the onion.
Add vegetable oil to the multicooker bowl, put the option “fry”, warm up.
Stir the onion in hot oil, add mushrooms to the onion and fry 15 minutes, then salt, pepper and add thyme.
Pour dry red or white wine (most suitable would be white). Turn on the stewing program, cook caviar for another 30 or more minutes to evaporate as much liquid as possible.
Cool the prepared caviar from fresh champignons. You can leave her in cooked (with small lumps), or bring to homogeneous consistency in a blender.
Dried and salted champignon caviar
Mushroom caviar from champignons.
Ingredients
- dried champignons – 2 cups
- onions – 1 kg
- vegetable oil
- granulated sugar
- vinegar, salt
- Soak dried champignons in cold water until they swell. When the mushrooms swell, drain the remaining water.
- Pour mushrooms with fresh water, put to boil on medium Fire.
- Chilled mushrooms, pass through a meat grinder, put them in a pan with mushroom broth.
- Chop onions, fry until golden brown on vegetable oil, toss in the broth with mushrooms.
- Add granulated sugar, vinegar and mix thoroughly.
Mushroom caviar from champignons, prepared according to this recipe, can be served as an independent dish in a cold form or make sandwiches.
Caviar from salted champignons.
Ingredients
- pickled or salted champignons – 250 g
- onion – 1 pc.
- vegetable oil – 1-2 tbsp. spoons
- ground black pepper
- salt
For this recipe for preparing mushroom caviar from champignons. pickled or salted mushrooms should be washed, discarded in a colander, to glass water, then finely chop or pass through meat grinder. Wash onions, chop, fry on vegetable oil, then cool and mix with mushrooms. IN the resulting mass add salt and pepper to taste.
Dried champignon caviar.
Ingredients
- 300 g dried champignons
- 3-4 onions
- 12 cups vegetable oil
- salt, sugar, garlic, vinegar
To make caviar from dried champignons, mushrooms need soak for 3-4 hours, put to cook in a small amount water. Remove the mushrooms from the broth, chop them in a meat grinder, put in broth and simmer until moisture evaporates.
Fry finely chopped onions, add to mushrooms with sugar, vinegar. Cool, season with chopped garlic.
Mushroom caviar from salted champignons.
Ingredients
- 450 g salted champignons
- 1 onion
- 3 tbsp. tablespoons of vegetable oil
- greens, pepper, salt
To prepare caviar from champignons according to this recipe, salted mushrooms must be passed through a meat grinder along with fried onions onion, add pepper, salt, mix thoroughly. Prepared put caviar in a salad bowl, sprinkle finely chopped dill.
The old way of making mushroom caviar offers us another technology: chop mushrooms very finely chopped in a wooden trough or a wooden bowl. Then the mushroom tissue is not crushed, as in a meat grinder, but it will be granular, elastic grains, eggs.
Mushroom caviar from salted champignons and dried.
Ingredients
- salted mushrooms – 70 g
- dried – 20 g
- vegetable oil – 15 g
- onions – 10 g
- green onion – 20 g
- vinegar 3 percent – 5 g
- garlic
- salt and pepper to taste
- This caviar is prepared from dried or salted mushrooms, as well as from mixtures.
- Wash and cook dried mushrooms until cooked, cool, finely chop or mince.
- Salted mushrooms should be washed in cold water and also chop.
- Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
- Add crushed garlic three minutes before stewing. vinegar, pepper, salt.
- Put ready caviar on a plate with a slide and sprinkle with green onions.
Mushroom caviar from champignons and salted mushrooms.
Ingredients
- dry champignons 100 g
- salted mushrooms 940 g
- green onion 60 g
- onions 250 g
- vegetable oil 100 g
- vinegar 3% 15 g
- sugar 10 g
Soaked dried mushrooms are boiled and finely mixed with salted mushrooms chopped, then fried with chopped onion in vegetable oil 20 minutes. Season with vinegar, salt, pepper and cool. Before serving sprinkled with green onions to the table.
Here you can see a photo of caviar from champignons, cooked according to home recipes:
Mushroom caviar from champignons: recipes for winter preparations
Mushroom caviar from champignons.
Ingredients
- 250 g of mushrooms boiled and minced through a meat grinder
- 200 g fried onions
- 70 g of vegetable oil
- 15 ml of 6% vinegar
- salt to taste, dill and parsley
- Fresh mushrooms must be sorted for this home-made harvest. scrub and wash in cold running water.
- Put prepared mushrooms in an enameled pan, add per 5 kg of mushrooms 800 ml of water and 200 g of salt and cook over medium heat about 30 minutes.
- During cooking several times with a wooden spoon, carefully mix the mushrooms and remove the foam.
- As soon as the mushrooms settle to the bottom and the broth becomes transparent (sign of mushroom readiness), use a slotted spoon to get mushrooms and hot skip through the meat grinder.
- Cut the onion into circles and fry in a pan until golden yellow and then also pass through a meat grinder and add to mushrooms.
- Add vegetable oil, 6% vinegar and finely chopped dill and parsley.
- Mix the whole mass and lay tightly in sterilized 0.5 liter cans.
- Cover jars of champignon caviar prepared for the winter, lids and sterilize at 100 ° C for 40 minutes.
Caviar made from fresh mushrooms.
Ingredients
- mushrooms – 200-300 g
- onions – 1-2 pcs.
- vegetable oil – 3-4 tbsp. spoons
- pepper, salt
Rinse fresh mushrooms, peel, cut into thin plates, pour water and boil for 1 hour. After that Drain the remaining water, cool the mushrooms and pass through a meat grinder. To the resulting mushroom mass add fried onions, mix.
Champignon caviar prepared according to this recipe for the winter need to be decomposed into sterilized jars.
Mushroom caviar with mustard.
Ingredients
- For 1 kg of champignons – 200 g of water
- 10 g of salt
- 4 g of citric acid
For refueling
- 100 g of vegetable oil
- 20 g mustard
- diluted in 100 g of 5% vinegar
- salt and ground pepper to taste
Mushrooms are best suited for caviar. Freshly Picked Mushrooms sort, clean, separate the legs from the hats, carefully Rinse. Pour water into an enamel pan, add salt and citric acid, bring to a boil. Add mushrooms and on weak cook until tender, stirring gently and removing foam, mushrooms ready if they sink to the bottom. Throw in a colander, rinse cold water and let it drain.
Finely chop mushrooms or mince, season according to the recipe, mix and pack in clean, dry jars, cover and place in a pan with water heated to 40 ° C, for sterilization (at 100 ° C): half liter – 45 min, liter – 55 minutes
After that, banks with mushroom caviar from champignons, cooked for the winter, close tightly with boiled caps.
Sterilized mushroom caviar for the winter from champignons.
Ingredients
- 1 kg of champignons
- 150 g onions
- 100 ml mushroom broth
- 10 ml of vegetable oil
- clove
- black pepper, salt
Mushroom caviar can be prepared from both fresh and salted or dried mushrooms.
Wash the mushrooms thoroughly, clean, pass through a meat grinder, add mushroom broth, vegetable oil, passed through meat grinder onions, black pepper and cloves. Things are good mix, put in an enamel pan, bring to a boil, put into prepared banks and close with sterilized lids. Cans with caviar set in a pan with water and sterilize for 60–70 minutes (from the moment of boiling water). After two days, repeat the procedure, then cool the eggs and put in a cool place.
Mushroom caviar for the winter from champignons.
Ingredients
- mushrooms – 1 kg
- water – 150-200 ml
- salt – 40–45 g
- onions – 700 g
- vegetable oil – 250 g
- table vinegar – 60 ml
- dill or parsley to taste
For the preparation of mushroom caviar from champignons for the winter, this recipe peeled and washed mushrooms cook in salted water on moderate heat 25-30 minutes, stirring with a wooden false and removing the foam. When the mushrooms settle to the bottom of the pan and the brine becomes transparent, remove them with a slotted spoon and, without cooling, pass through chopper or chop finely with a knife. Cut the onion into circles and fry until golden yellow, then pass through a meat grinder and mix with mushrooms. Then add vegetable oil to the mixture and table vinegar, chopped dill or parsley. Everything mix, put in small jars and double heat processing: the first time the banks must be sterilized for 45 minutes, then incubate for 2-3 days at room temperature and again sterilize for 60 minutes.
Caviar from fresh champignon mushrooms.
Ingredients
- fresh champignons – 200-300 g
- onions – 1-2 pcs.
- vegetable oil – 3-4 tbsp. spoons
- pepper, salt
Peel, rinse, chop mushrooms for homemade work slices and cook for about an hour, then drain the water, cool and skip through the meat grinder. Add onions fried on vegetable oil, and mix well. Caviar can be used immediately or put in banks for long-term storage.
Check out our selection of homemade mushroom recipes. champignon caviar:
