Loafs of caviar for the winter: delicious recipes appetizers

The most delicious and nutritious preparation for the winter is considered Caviar made of buns. This dish helps in winter not only diversify the daily menu of the family, but also decorate the festive table by your presence. Many housewives use caviar for filling in pizza, you can just spread it on bread or serve as a side dish to any main course.

There are recipes for making caviar from breasts for the winter quite a lot, however in this article the most interesting. Caviar can be made from fresh mushrooms, salted, pickled and even frozen. Additional ingredients in the composition of mushroom caviar can be a variety of vegetables. However not it is worth forgetting about spices and spices that contribute unique notes: sugar, dill, parsley, ground pepper, paprika, etc.

We offer 8 recipes for preparing caviar from mushrooms for the winter for the most different types: dry, black and white.

A simple recipe for making dry breast caviar with carrots for winter

Dry caviar for the winter will be great an option when organizing a quick snack. In addition, this caviar You can fill a variety of dough products, including pies and pies.

• Soaked and boiled breasts – 3 kg;
• Carrots – 500 g;
• Onions – 700 g;
• Salt;
• Ground black pepper – 1 tsp;
• Vegetable oil – 200 ml;
• Vinegar 9% – 7 tbsp. l

Caviar recipe for the winter from dry breasts can be made step by step using the detailed description.

Peel the vegetables, wash, cut into slices, chop on meat grinder. Fry in oil until cooked and put in a deep pan.

Twist the mushrooms in a meat grinder 2 times to make a shallow grain.

Add to vegetables, pour oil and simmer over medium heat 10 min. Cover with a lid and continue to simmer already over low heat yet 30 minutes, stirring regularly so that the mass does not burn. Pour salt and ground pepper to taste, simmer for 15 minutes.

Pour the vinegar, let it simmer for 3-5 minutes and immediately distribute in sterilized jars. Roll up and leave at room temperature to cool, then we take out to the basement.

How to cook caviar from black mushrooms for the winter: preservation recipe mushrooms

Caviar made of black mushrooms for the winter will surprise your loved ones and guests with their amazing taste.

It can be served at the holiday table as an independent dish.

• Mushrooms soaked – 2 kg;
• Vegetable oil – 1.5 tbsp .;
• Onion – 500 g;
• Garlic – 5 cloves;
• Salt;
• A mixture of ground peppers – 1 tsp;
• Ketchup with garlic – 4 tbsp. l

Black mushroom caviar prepared for winter simple enough if you take it step by step description.

1. Boil the mushrooms in salted water for 30 minutes to fully remove bitterness, while constantly removing foam from the surface.
2. Fold on a sieve and leave for complete drainage of water.
3. Grind the mushrooms through a meat grinder until smooth or Use a blender to reduce graininess.
4. Pour oil into a deep pan and add mushroom mass.
5. Simmer with constant stirring with a wooden spatula about 30 minutes on low heat.
6. In another pan, fry chopped until golden. onions and garlic.
7. Introduce into the mushrooms, add ketchup and mix well.
8. Simmer for 20-25 minutes, stirring regularly from burning mass.
9. Put in sterile jars and close with tight nylon lids.
10. After cooling at room temperature, take out the preservation in basement.

How to make caviar from white mushrooms for the winter: a step-by-step recipe

White caviar for winter is much easier to prepare than from black, because these fruiting bodies do not soak for a long time. Also their You can not boil, as they have practically no bitterness.

• Mushrooms soaked – 3 kg;
• Vegetable oil – 1.5 tbsp .;
• Vinegar 6% – 150 ml;
• Salt;
• Black and white pepper powder – 1 tsp;
• Paprika – 1 tsp;
• Onions and carrots – 600 g each;
• Garlic – 7-9 cloves;
• Dill greens – 1 bunch.

How to make caviar from mushrooms for the winter, you can find out from a step by step recipe.

1. After soaking, the mushrooms are washed and squeezed a little hands.
2. Spread on a sieve and give time for complete drainage.
3. Pass through a meat grinder, spread in a pan with heated oil and fried for 30 minutes.
4. Peel the vegetables, chop them into cubes and fry in another pan until golden brown.
5. Grind with a meat grinder, inject into mushrooms, add chopped greens, paprika, a mixture of ground peppers and salt to taste.
6. Stir, simmer for 30 minutes and pour into caviar vinegar.
7. Continue to simmer for 15 minutes and dispense into sterilized cans.
8. Cover with lids, put in a pan with hot water, at the bottom which is a dishcloth (so that the jars do not burst). Sterilize eggs for 20 minutes.
9. Roll up, turn over and cover with a blanket until completely cooled. Then take to a cool room or put in fridge. Keep the blank for no more than 6 months. at a temperature + 10 ° C.

How to make delicious raw breast caviar for the winter

Raw caviar prepared for the winter – extremely a delicious snack for any occasion.

If your bins have such caviar, you can assume that you it will be possible to quickly prepare lunch or dinner. From her you get a delicious soup, with it you can fry potatoes or stew meat.

• Soaked breasts – 3 kg;
• Vegetable oil – 2 tbsp .;
• Garlic – 10 cloves;
• Salt to taste;
• Sugar – ½ tbsp. l .;
• Vinegar 9% – 40 ml;
• Onion – 1 kg;
• Black pepper – 10 grains;
• Bay leaf – 4 pcs.

How tasty to cook caviar from breasts for the winter, will show step by step description of the recipe.

1. The soaked breasts are washed with cold water and ground through grinder 2 times to reduce graininess.
2. Peel the onion, cut into half rings and fry in oil until golden hue.
3. Chopped fried onion with a blender or meat grinder and combine with mushrooms.
4. Spread the mass in a deep saucepan, pour oil and begin to simmer over low heat.
5. After extinguishing for 30 minutes, add salt to taste and sugar, mix and simmer for another 20 minutes.
6. Pour vinegar, add chopped garlic, bay leaves and black pepper grains, mix and stew for 10 minutes.
7. They are laid out in glass jars with a capacity of 0.5 l and put sterilized for 20 minutes.
8. Roll up, allow to cool and take out to a cool room.

How to cook salted caviar with onions and carrots on winter

Caviar prepared for the winter from salty breasts will help everyone The chef will surprise your home and friends with a delicious snack.

• Salty breasts – 1 kg;
• Olive oil – 100 ml;
• Onions and carrots – 2 pcs.;
• Parsley – 1 bunch.

A detailed recipe will help you see how to make caviar from breasts for the winter.

1. Soak the salted mushrooms for 2 hours, changing the water 3 times to leave excess salt.
2. Grind through a meat grinder and put in a pan with heated olive oil.
3. Fry for 15 minutes over medium heat and set aside.
4. We clean the onions and carrots, grind with a meat grinder and fry in oil until cooked.
5. Combine with mushrooms, simmer for 20 minutes and introduce chopped parsley.
6. Mix thoroughly and distribute to sterilized banks.
7. After cooling, caviar from salted mushrooms can be eaten immediately, and can be stored in the refrigerator.

A simple recipe for soaked mushrooms caviar

A simple recipe for making caviar from breasts for the winter will help novice housewives enrich their culinary experience.

Such an appetizer can simply be prepared for a family dinner, and You can make a blank for the winter.

• Soaked breasts – 2 kg;
• Onion – 1 kg;
• Vegetable oil – 1.5 tbsp .;
• Salt to taste;
• Ground black and red pepper – ½ tsp each.

1. Boil the mushrooms for 20 minutes in salted water, rinse and give to drain.
2. While they drain, peel the onion, cut into half rings and fry over medium heat until soft so as not to burn.
3. Combine the mushrooms and onions, grind through a meat grinder and put on a hot pan.
4. Simmer for 5 minutes and add vegetable oil.
5. Continue to fry for 20 minutes, add salt, add ground black and Red pepper.
6. Stir, fry for 20 minutes over low heat, constantly mixing the mass.
7. Fill in sterilized jars, roll up and cover with old plaid until completely cooled.
8. Refrigerate and store for no more than 3 months, although such tasty caviar will be eaten much earlier.

Mushroom caviar from vegetables with vegetables

Winter mushroom caviar recipe with vegetables will make the dish more saturated and nutritious. This snack can even children eat because of the large amount of healthy vegetables.

• Mushrooms soaked – 2 kg;
• Carrots – 0.5 kg;
• Onion – 1 kg;
• Eggplant – 0.5 kg;
• Garlic – 10 cloves;
• Vinegar 9% – 100 ml;
• Vegetable oil – 200 ml;
• Salt to taste.

Mushroom caviar from buns can be a great option for the winter, to quickly feed hungry children or to have a snack on the table for unexpected guests.

1. Boil the mushrooms for 20 minutes, drain completely and with mincers are crushed.
2. All vegetables (except garlic) are peeled, diced and fried separately from each other until tender on a small amount of oil.
3. Grind in a meat grinder and combine with mushrooms.
4. Pour oil, simmer for 30 minutes, constantly stirring so that the mass does not burn.
5. They add, pour vinegar, mix and stew for 20 minutes, continuing to constantly interfere with the mass.
6. In sterilized jars, spread the diced garlic, pour caviar.
7. Cover with lids and put on hot sterilization water.
8. Sterilize for 20 minutes, roll up and give at room temperature. cool off.
9. After they take out to a cool basement or put in fridge.

Caviar made of bacon with tomato paste

Mushroom caviar recipe for winter from mushrooms with the addition of tomato pasta is an unusual and tasty snack. Try to cook it and make sure: she is what you need!

• Soaked breasts – 3 kg;
• Tomato paste – 200 ml;
• Vegetable oil – 1 tbsp .;
• Garlic – 10 medium-sized cloves;
• Salt to taste;
• Vinegar 9% – 5 tbsp. l .;
• Ground black pepper – 1.5 tsp. without top.

How to make caviar from mushrooms for the winter yourself to impress home with your culinary abilities?

1. Boiled soaked breasts in salted water for 30 minutes and put to the grill.
2. Cut into pieces and fry in a dry pan until evaporated of which are liquids.
3. Pour in a little oil and continue to fry for 15 minutes until golden colors.
4. Grind through a meat grinder, put in a pan, add oil and fry for 15 minutes.
5. Add chopped garlic cloves, add salt, add pepper and mix.
6. Dilute tomato paste 0.5 tbsp. boiled water and pour into mushroom mass.
7. Stir thoroughly and simmer over low heat for 30 minutes, stirring constantly to prevent caviar from burning.
8. Pour in vinegar, mix and continue to simmer for 15 minutes.
9. Put caviar in jars and close with tight nylon lids.
10. Leave in the room to cool, and then take out in a cool and dark room.