Good afternoon.

Let's continue mushroom theme, which began with the previous article about. Today I want to offer you a cooking recipe that absolutely occupies a leading position in our family. I'm talking about honey mushroom caviar.

Caviar from honey mushrooms is incredibly tasty and is used in the most different options. This is both a simple sandwich and part of a side dish and an additive for stewing vegetables and meat.

Mix it, for example, with boiled pasta and you get gourmet dish with mushroom aroma.

You can come up with a lot of combinations, so take the time to prepare more honey mushroom caviar for the winter and you won’t regret it.

Mushroom caviar from honey mushrooms for the winter: recipe with onions and carrots

This recipe can be called classic. Minimum ingredients. Honey mushrooms themselves do not have a strong taste of their own, so we will add flavor to the caviar using onions and carrots. We will not use vinegar, so the workpiece will require sterilization.

Ingredients:

• Honey mushrooms – 1 kg
• Onions - 2 pcs.
• Medium carrots - 3 pcs.
• Vegetable oil – 50 ml
• Salt - 3 tbsp
• Pepper to taste

The indicated ingredients are enough for 3 half-liter jars and there will be another 200 grams left for testing to enjoy right now.

Preparation:

To begin with, we put honey mushrooms that have been cleared of soil and debris and washed under running water, put them in a deep saucepan and fill with 3 liters of cold water.

Place the pan on the fire, cover with a lid and bring to a boil.

When the water boils, reduce the heat to low, add 2 tablespoons of salt and cook for 30 minutes, covered, periodically skimming off the resulting foam.

When the mushrooms are cooked, drain them in a colander and rinse well with cold running water.

Then chop the onions and carrots. Cut the carrots into small cubes, and the onions into half rings, since before we pass them through the meat grinder, we will need to fry them a little.

Place the vegetables in a frying pan and sauté in vegetable oil until half cooked.

Half-ready is when the onion has already softened, but has not yet acquired a golden hue.

Now take a frying pan and pour its contents into a bowl with mushrooms. Do not drain the oil from the frying pan to the mushrooms.

Mix all the ingredients and pass them through a meat grinder. Take a medium-sized grill.

Throw the vegetables and mushrooms directly into the frying pan with oil in which the onions and carrots were previously fried.

The next step is to put this frying pan on medium heat, add one tablespoon of salt and pepper, stir and fry over medium heat under the lid for another 30 minutes, stirring occasionally.

When the caviar is ready, remove the pan from the heat and place the mushrooms in clean jars. It is not necessary to pre-sterilize the jars.

We fill the jars strictly up to their hangers, compacting them tightly.

Now you need to sterilize the workpieces. Place the filled jars in a cold oven, covering them with lids, but without screwing them on.

Close the oven, set it to 110 degrees and leave the jars to sterilize for 20 minutes.

Do not put jars in a hot oven, they may burst due to temperature differences

Then we take out the jars, tighten the lids tightly and leave them to cool upside down. There is no need to cover them.

Mushroom caviar is immediately ready to eat; there is no need to soak it.

How to make honey mushroom caviar in jars for the winter: a simple recipe with garlic and carrots

In this recipe, garlic and vinegar are added to the classic ingredients - for those who like it a little more spicy. In addition, there are differences in the preliminary preparation of products, which affects the final consistency of the caviar.

Ingredients:

• Honey mushrooms – 1 kg
• Onion - 1 piece
• Medium carrots - 2 pcs.
• Vegetable oil
• Garlic - 1 head
• Salt - 3 tbsp
• Vinegar 9% - 3 tbsp

As in the previous recipe, there will be enough ingredients for 3 0.5 liter jars.

Preparation:

We will cook honey mushrooms in two broths. This will not affect the final properties of the mushrooms; it is simply believed that you first need to extract all harmful substances from them using salted boiling water, and only then cook.

Therefore, we take peeled and washed honey mushrooms, put them in a saucepan with cold water, add 2 tablespoons of salt, bring to a boil and cook for 10 minutes over medium heat, skimming off the foam.

Then we put the mushrooms in a colander and rinse with cold water, and drain the water from the pan and wash the pan.

After this procedure, fill the pan again with cold water (2 liters), put the mushrooms in it, bring to a boil and cook for 20 minutes over low heat under the lid.

The advantage of double boiling is that after the second boil you are left with pure mushroom broth, which can be used for soup right away or frozen in plastic bottles for later

While the mushrooms are cooking, prepare the vegetables. In this recipe we will not put them through a meat grinder, so we grate the onion coarse grater, cut the onion and garlic into small cubes and fry them all together in vegetable oil until a beautiful golden color.

We pass the cooked mushrooms through a meat grinder.

And add to the vegetables in the frying pan. Add salt, mix everything well and fry over low heat under the lid, stirring occasionally for 30 minutes.

Don't forget to add oil to the pan as it boils.

5 minutes before the end, pour vinegar into the pan. It will not only add pungency to the mushrooms, but will also serve as a preservative for seaming.

Transfer the finished hot honey mushroom caviar directly from the frying pan to the very necks in advance and compact it. Then we close them with lids and leave them to cool upside down. After cooling, you can store caviar either in the cellar or in the refrigerator.

Mushroom caviar from boiled honey mushrooms through a meat grinder with tomatoes

The peculiarity of this caviar is the presence of tomatoes (or tomato paste) in it, which changes the color of the mushrooms and the caviar turns out not dark, but light and similar in appearance. But, to be honest, I won’t feel much of a difference in taste, whether with or without tomatoes.

Ingredients:

• Honey mushrooms - 2 kg
• Carrots – 300 g
• Onions – 1 kg
• Tomatoes - 1 kg or tomato paste 500 g
• Refined sunflower oil – 300 ml
• Salt to taste
• Vinegar 9% - 2 tbsp

At the end you will get 3 liters of excellent mushroom caviar.

Preparation:

As in previous recipes, boil the honey mushrooms for a total of 30-40 minutes. If you want, do it in one cooking, or if you want, in two. Actually it doesn't matter.

Grate the carrots.

Finely chop the ruk and fry until golden brown.

Pass the boiled mushrooms through a meat grinder. If you took tomatoes and not tomato paste, then roll them together with the tomatoes, removing the peel and stalks from them.

Tomato skins can be easily removed by placing them in boiling water for a few seconds.

Place all the ingredients in a saucepan with thick walls (a cauldron is best), add oil, salt and tomato paste, if you didn’t use tomatoes before.

Mix all the ingredients, bring the pan to a boil, and then simmer the caviar under the lid for 40 minutes over low heat.

5 minutes before cooking (i.e. after 35 minutes), pour vinegar into the pan.

After this, all that remains is to spread the hot caviar into sterilized jars (up to the neck), close or roll them up and leave to cool upside down.

Cooking mushroom caviar from honey mushrooms for the winter without sterilization in a slow cooker

When I say that the caviar recipe is without sterilization, I mean 2 cases: first, the jars are pre-sterilized and a jar already filled with caviar does not need sterilization. Second, you don’t sterilize anything at all, but then the caviar needs to be stored in the refrigerator and eaten within three months. Let's just say, no the best option, if you want to cook a lot.

And the composition and recipe of mushroom caviar in a slow cooker is no different from cooking in a frying pan (except in terms of convenience).

Ingredients:

• 2.5 kg boiled honey mushrooms
• 500 g carrots
• 500 g onions
• 2 tbsp vegetable oil
• 3 bay leaves
• 10 black peppercorns
• Salt to taste
• 1 tbsp 9% vinegar

The indicated ingredients are enough to obtain 3.5 liters of mushroom caviar.

Preparation:

I’ll cheat a little and skip the moment of cooking mushrooms, since I already wrote a lot about it today. So, take 2.5 kg of boiled honey mushrooms and grind them through a meat grinder.

Then chop the onions and carrots. We will pass them through a meat grinder, so we literally cut the vegetables into several parts so that they fit into the meat grinder.

We also twist the vegetables.

Fry the vegetables in a slow cooker for 15 minutes, adding one glass of oil (sauté). Don't forget to stir.

Then add mushrooms to the vegetables, pour in another glass of vegetable oil, salt and pepper, mix everything well. Put it on top Bay leaf.

Select the “quenching” mode, set the time to 30 minutes, close the lid and wait.

Then open the lid, remove the bay leaf and add vinegar.

All that remains is to fill the jars with caviar and leave them to cool.

But then you have two options: if you have sterilized the jars, then you can even store honey mushroom caviar in the kitchen cabinet until next fall. And if the jars are not sterilized, then store the cooled caviar in the refrigerator for no longer than three months

How to make caviar from honey mushrooms at home: video recipe with a blender

Well, the last recipe for today is for those who are too lazy to assemble a meat grinder and who have a blender. I offer the recipe in video format, without detailed description and the photo simply because, apart from the method of grinding the products, nothing changes.

As you can see, mushroom caviar from honey mushrooms is a dish whose preparation does not require a lot of time, rare ingredients and cooking skills. Therefore, even the most unprepared person can cook it.

I hope I was able to convey to you all the beauty of this product and you will make yourself a few jars for the winter.

Thank you for your attention.

Honey mushroom caviar is not a very popular dish. At least I don’t often see it on the tables of my friends and acquaintances. This makes it more interesting because you can surprise your guests.

Let's look at the usefulness of such a product. They contain vitamins such as C, PP, E and trace elements phosphorus, sodium, calcium, potassium, etc.

Often, false honey mushrooms pass themselves off as real, so be careful when purchasing or in the forest when you go mushroom hunting. It is also very important that honey mushrooms undergo good heat treatment, otherwise it can cause stomach upset.

To summarize, we can conclude that it is tasty and healthy, so I suggest you quickly start studying a cooking method that is more suitable for you. Let's begin!

I love dishes that can be prepared using a meat grinder. I think you do too, because it’s always easy and the end result is very tasty. This recipe is certainly no exception.

Simple, tasty, and most importantly unusual. So beautiful! Let's see what we have would need:

• honey mushrooms – 1 kg;
• salt – 3 tablespoons;
• onions – 2 pcs.;
• carrots – 2-3 pcs.;
• pepper - to taste;
• vegetable oil – 50 ml;

Preparation:

1. Clean and rinse honey mushrooms. Then we put it in a saucepan and fill it with water 2-3 times more than the amount of mushrooms themselves.

2. Put it on the fire and boil for 30-40 minutes. Don’t forget to remove any foam that has formed and add salt.

3. After cooking, be sure to rinse under cold water.

4. The next step is to cut the onion into half rings and the carrots into pieces.

5. Now fry the vegetables in vegetable oil.

6. Mix the roast with mushrooms and pass through a meat grinder.

7. Fry the resulting mass over medium heat for 30 minutes. Pepper to taste and add 1 tablespoon of salt.

8. Place the caviar in clean jars and compact tightly. Cover with lids, but do not close, and bake in the oven for 40 minutes at 110 degrees.

9. Roll up the jars, turn them over and leave until completely cool.

The most delicious honey mushroom caviar with tomatoes in jars

They say that if you want a dish to be tasty, add tomatoes to it. Well, let's check it out by preparing honey mushroom caviar with tomatoes.

Arm yourself with a pen and notepad. You will have something to write down.

Ingredients:

• honey mushrooms – 2 kg;
• carrots – 1 kg;
• tomatoes – 1 kg;
• onion – 1 kg;

Preparation:

1. Grind the boiled honey mushrooms, tomatoes, onions and carrots in a meat grinder. Then put it on fire.

2. Cook for 1 hour over moderate heat and after that you can put it in sterilized jars.

Here is such a short, but as simple as possible recipe. Personally, I have never seen honey mushroom caviar with tomatoes! Try it, maybe this method of cooking will be to your liking. Bon appetit!

Video recipe for mushroom caviar without sterilization at home

I know how much you love video recipes, so I suggest you watch how to cook mushrooms without sterilization. Many people don't like to bother with boiling the jars at the end of cooking. I am generally in favor of abandoning this, because when proper preparation everything will be fine with your jars.

Okay, I won’t delay, just watch it!

Ingredients:

• boiled honey mushrooms – 2 kg;
• onion – 800 g;
• vegetable oil – 400 g;
• tomato paste – 250 g;
• salt – 1 tablespoon;
• pepper - to taste;

So what do you think? Very easy, and most importantly delicious! Be sure to repeat it at home, you will definitely succeed!

Honey mushroom caviar through a meat grinder with vinegar and garlic

Oh, garlic is an incredible product! It combines harmoniously in almost every dish and imparts a delicious aroma. So mushroom caviar did not go unnoticed.

Let's learn how to cook it deliciously and repeat it at home. I think you'll like it!

Ingredients:

• honey mushrooms – 1 kg;
• garlic – 50 g;
• carrots – 2 pcs.;
• onion – 300 g;
• vegetable oil – 3 tbsp. spoons;
• salt - to taste;
• citric acid – 1 pinch;

Preparation:

1. Pour honey mushrooms into a saucepan and fill with cold water and put on fire. When the water boils, cook for 10 minutes. Be sure to add salt.

2. After they are cooked, drain the water and refill with cold water. This time they should simmer for about 20 minutes.

3. While the mushrooms are cooking, chop the vegetables. Cut the onion into cubes. Grate the carrots and finely chop the garlic (or put it through a garlic press).

4. When our mushrooms are cooked, we twist them using a meat grinder.

5. Sauté onions, carrots and garlic. Then add the twisted mushrooms. Fry over low heat for about 20 minutes. Towards the end add vinegar.

6. Place the caviar in sterile jars. And Done!

Like this delicious recipe it worked! The garlic added a special flavor, and the vinegar marinated our jars better. Bon appetit and have a warm winter!

A simple recipe for making caviar from honey mushrooms for the winter in a slow cooker

In the 21st century, every second housewife has a multicooker. We can’t do without a recipe in it, because this unit is in your kitchen for a reason, right? You need to use everything, so read the simplest recipe and cook at home.

Ingredients:

• honey mushrooms – 500 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• salt – 1 teaspoon;
• pepper - to taste;
• vegetable oil – 50 ml;

Preparation:

1. If your honey mushrooms are frozen, then rinse them in hot water, then pour boiling water over them and leave for 10 minutes.

2. Cut the onion into half rings and the carrots into strips. Place in the slow cooker and fry for 10 minutes. Pour vegetable oil into a container.

3. Then close the lid and set it to fry for 30 minutes.

In this recipe, we did not grind the ingredients in a meat grinder. If you feel more comfortable, do this before you heat-treat them a second time.

4. Place our dish in sterile jars and seal it until winter.

That's all the recipes for today. I hope you found something for yourself and prepare these delicious mushrooms in a way that suits you. See you again with new recipes!

Honey mushroom caviar is a delicious homemade product that every family member will enjoy. It can be prepared both for a holiday and as an everyday dish, snack for alcoholic drinks. Mushroom caviar can be eaten immediately after cooking, either hot or chilled. In addition, during the mushroom season it is convenient to prepare it for future use - after cooking, the caviar is placed in sterile jars and covered with a lid.

Honey mushroom caviar is a delicious homemade preparation that every family member will enjoy.

The taste and quality of mushroom caviar depends entirely on the products that are used. That is why it is necessary to choose only those mushrooms that are suitable for heat treatment. It is worth noting that these fruits are perishable products, so for some mushroom pickers, the recipes described below will help save a rich harvest from destruction.

After picking, the mushrooms must be inspected and sorted within the next two hours. Otherwise, they may begin to deteriorate and insects will infest them.

1. First of all, each fruit is checked for damage or worms. All poisonous or overripe mushrooms are removed.
2. Before cooking, each mushroom must be cleaned. It is recommended not to wash some types under running water, as they may lose their taste (for example, mushrooms). Others, on the contrary, wash themselves or even douse themselves with boiling water.
3. Debris must be removed from each fruit, and the legs must be scraped of soil residues and trimmed. If the mushroom has a film on the cap (mucus or stickiness), then this is also removed.
4. After the second time, the legs are cut off (after the first time they managed to darken and begin to deteriorate). Conditionally edible mushrooms are boiled in salted water before cooking.

If you do not carry out all these steps even with store-bought fruits, then there is a possibility of a rotten smell and decomposition of their structure. Eating such fruits can cause poisoning.

How to prepare caviar from honey mushrooms (video)

A quick recipe for mushroom caviar from honey mushrooms for the winter

The caviar according to this recipe is especially aromatic and bright due to the addition of carrots to it. Mushrooms add additional aroma and are the basis of taste. Preparing caviar is simple, there is absolutely no need to follow the process, which means that even a beginner can handle the cooking.

To prepare quick caviar you will need:

• 400 grams of honey mushrooms;
• 4 medium sized carrots;
• 1 onion;
• 4 cloves of garlic;
• 200 milliliters of sunflower oil;
• ground pepper to taste;
• 1 tomato;
• curry seasoning to taste.

Boil honey mushrooms in salted water for about 20 minutes. Pass the carrots and onions through a meat grinder or grate them on a fine grater. Fry the chopped vegetables in a frying pan for about 10 minutes. Send honey mushrooms cut into thin slices to the vegetables. Finely chop the tomato and add to the caviar. Cook the dish for another 15 minutes, add salt and roll it into jars while hot.

Making caviar from honey mushrooms with tomatoes at home

Mushroom caviar with tomato is a universal appetizer that can be eaten either summer time year and in winter. In addition to it, a side dish of cereals or potatoes, meat, fish, and alcohol are served. You can prepare an appetizer with tomatoes for future use - just prepare it according to this recipe.

To make it you will need:

• 2 tomatoes;
• 1 onion;
• 1 kilogram of honey mushrooms;
• ground black pepper;
• ground red pepper;
• salt to taste.

The mushroom appetizer is prepared as follows:

1. Wash the mushrooms thoroughly to remove debris, remove damaged areas and cut off the stems where they come into contact with the ground. Next, they need to be cut into small cubes, using either a knife with a very sharp blade or a food processor. When using a blender, the caviar will be much smaller, but more homogeneous.
2. Heat a frying pan, add a few tablespoons of sunflower oil and add mushrooms. Fry them until the liquid begins to evaporate. In this case, you need to make a slow fire.
3. Chop the peeled onion into medium-sized cubes. To prevent the onion from stinging your eyes while slicing, you need to place a container of water next to you and constantly dip it in the liquid.
4. Pour the onion into the pan and fry for about five more minutes.
5. Cut fresh tomatoes into several parts, and then each into several more slices. Place the tomatoes in a frying pan and simmer for 10 minutes. At the end add garlic cloves and pepper. Mix and place in sterilized jars.
6. Cool in a warm place, store in a cellar or refrigerator.

How to prepare caviar from honey mushrooms for the winter (video)

Recipe for mushroom caviar from honey mushrooms with onions and carrots

This caviar is obtained as a product that was freely sold on Soviet shelves. That is why it is dearly loved by all family members; it is valued as a hearty snack and a complete dinner.

Ingredients:

• 3 pieces of medium-sized onions;
• 1 kilogram of honey mushrooms;
• 1 carrot;
• 120 milliliters of vegetable oil;
• 2 tablespoons table vinegar;
• ground black pepper to taste.

Caviar is prepared like this:

1. Clean the honey mushrooms and rinse under water. Also pour the liquid into the pan. Place the fruits in heated water and cook over medium heat until tender. You can determine that they are ready by how the honey mushrooms settle to the bottom.
2. Peel the onion and cut into small pieces, and grate the carrots into fine tera. Sauté onions and carrots in a saucepan until golden brown, cool.
3. Twist the honey mushrooms through a meat grinder to obtain homogeneous minced meat. Add vegetables, salt and pepper to taste. Fry the mushrooms for about twenty minutes.
4. When hot, place into sterile jars and leave to cool in a warm place. Store in a cool place.

The preparation time for this recipe is about two hours. Honey mushrooms turn out to be a little spicy due to the addition of garlic, but at the same time aromatic and very tasty. It is noteworthy that due to the absence of vinegar, caviar can be given to children and eaten by those who have digestive problems.

You will need:

• 1.2 kilograms of mushrooms;
• 2 medium sized onions;
• 3 large tomatoes;
• 4 cloves of garlic;
• 2 tablespoons of vegetable oil;
• ground black pepper;
• water.

Let's start cooking:

1. Pre-sort the mushrooms, rinse and place in a saucepan. Wait for the liquid to boil and cook for about twenty minutes over medium heat. Salt the water to taste and dip honey mushrooms into it.
2. Place the mushrooms in a sieve or colander, and after the liquid has drained, rinse again with cold running water.
3. Peel the vegetables (onions and garlic), chop the onion, and pass the garlic through a garlic press.
4. Peel the tomatoes and pass through a meat grinder.
5. Heat oil in a saucepan, fry onions and garlic, as well as tomatoes and simmer for about twenty minutes.
6. Fry the mushrooms until the liquid begins to evaporate and combine with the vegetables. Cook the caviar over low heat for half an hour.
7. Prepare the container for seaming - glass jars of a suitable size, sterilize in any convenient way (for example, in a microwave or oven). Place metal cans in boiling water, cool completely, and dry with a paper towel.
8. Place the caviar in jars and sterilize for about 50 minutes, roll up the lids. Cool in a warm place and then store in a cool, dark place.

Simple caviar recipe

Caviar in this form looks great on festive table. It's easy and simple to prepare.

You will need:

• about half a kilogram of honey mushrooms;
• tartlets made from whole wheat flour;
• 1 onion.

The preparation of the dish is very simple:

1. Cut the onion into small cubes using a knife. Place it in a frying pan and fry until golden.
2. Scald the mushrooms with boiling water and boil in salted water for about half an hour. After time has passed, drain the liquid. Cut the fruits into small pieces and fry until the liquid has evaporated.
3. After this, add sour cream and onions to the mushrooms, simmer for another 5 minutes. The caviar is ready - it can be served or rolled into jars.

How to quickly cook mushroom caviar (video)

Preservation should be stored in a cool place, but before that you need to observe important rule– the jars should cool in a warm place. Often housewives even wrap them in blankets or rugs. Gradual cooling will preserve the contents.
Honey mushrooms are mushrooms that must undergo heat treatment (cooking or soaking in water for several days) before use. At the same time, they have a pleasant taste and aroma, which compensates for all the inconveniences during cooking. Caviar from honey mushrooms is soft in structure and light, it is impossible to fill your stomach with it. For additional satiety, crispbreads or bread, as well as meat dishes, are often served.

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With the arrival of autumn, the mushroom season begins. Some hobbyists look forward to this period. Everyone loves mushrooms. Picking mushrooms is a pleasure, an opportunity to enjoy the fresh forest air, a good walk.

Nature has given humanity a large number of species and subspecies of mushrooms, but especially stand out from the whole variety - honey mushrooms. These mushrooms are not only loved to be collected. Having a beautiful appearance, they combine excellent taste and beneficial features. Honey mushrooms are very popular among chefs.

The number of dishes that can be prepared from honey mushrooms cannot be counted. This is a very famous and sought-after type of mushroom. Mushroom caviar is in great demand among mushroom menu lovers.

Everyone likes honey mushroom caviar. It can be eaten by people on a diet during religious fasts. Food lovers will also not refuse this dish. In most cases, this appetizer is prepared in reserve. To prepare caviar from honey mushrooms for the winter, you can use the suggested cooking recipes.

1. Any mushrooms must be washed thoroughly before use. With honey mushrooms, this procedure must be carried out especially carefully. In most cases, they grow on trees; when picking mushrooms, pieces of bark and various forest debris end up in the basket. For superficial rinsing raw mushrooms an incident may occur with ready-made dish. While eating, grains of sand will crunch on your teeth and tiny pieces of bark will come across.
2. It is preferable to prepare caviar from honey mushrooms in unclarified sunflower oil. The original product will be more aromatic and tastier.
3. Glassware in which mushrooms will be preserved must undergo mandatory sterilization.
4. It is recommended to carefully wrap hot canned jars of mushroom caviar in a warm, thick cloth or thin blanket and keep warm until completely cooled. Using this method, finished mushroom products undergo double sterilization.
5. Canned mushroom snacks are stored only in places with low temperatures. In the refrigerator or cellar.

The easiest way to prepare caviar from honey mushrooms

This method is for those who prefer not to spend a lot of time at the stove, but really love mushroom caviar.

Ingredients:

• 3 kg honey mushrooms
• 200 ml vegetable oil
• 5 pieces. onions

Cooking a dish according to a simple recipe does not require much knowledge and skills:

1. Peeled and well-washed mushrooms are placed in an enamel pan with boiling salted water.
2. After half an hour, the mushroom broth is drained through a colander, the mushrooms are washed clean water.
3. The mushrooms must stand in a colander for some time in order for the water to drain properly.
4. Twist through a meat grinder on the finest mesh of divisions.
5. The onion is peeled, cut into pieces and ground through a meat grinder.
6. The ingredients are combined, mixed, salted and placed in a frying pan with boiling vegetable oil.
7. Fry until the moisture evaporates. The mass should be dry, but not burnt. To do this, stir the composition periodically during frying.
8. After half an hour, the finished caviar is placed in glass jars, closed under iron lids, and after cooling, put away in a cold place.

Honey mushroom caviar with carrots

Honey mushroom caviar for the winter with carrots

Mushroom caviar from honey mushrooms with carrots is very tasty in the snowy winter season. A sandwich with such caviar will remind you of the warm sunny days of early autumn. This recipe is a surprise. Carrots added to honey mushrooms will perfectly highlight the taste of mushrooms.

Ingredients:

• Honey mushrooms 2 kg boiled
• Onions 0.5 kg.
• Carrots 0.5 kg.
• Sunflower oil 200 ml.
• Table vinegar 9% 80 ml.
• Ground black pepper
• Bay leaf 5 pcs.
• Black peppercorns 7 pcs.

Work order:

1. Processed and washed mushrooms are boiled in salted water for about half an hour.
2. Drain the boiled mushrooms through a colander. After cooling, grind using a meat grinder.
3. Peeled onions are finely chopped and fried in sunflower oil until light Brown.
4. the prepared carrots are grated with large divisions, mixed with fried onions and sautéed for another ten minutes.
5. Combine vegetables and mushrooms and mix well. The mixture is salted, peppered, bay leaves and peppercorns are added.
6. Take a baking tray, pour oil on it, and place the mushroom mixture on it. The baking sheet is placed in a well-heated oven. The caviar is stewed for about two hours.
7. Fifteen minutes before the end of stewing, vinegar is added to the mixture and everything is thoroughly mixed.
8. At the end of stewing, the baking sheet should be immediately removed from the oven. Hot caviar from honey mushrooms is placed in sterilized jars and immediately twisted.
9. After cooling, the finished preserves should be immediately stored in a cool place. For long-term storage.

Honey mushroom caviar with garlic

For those who love to cook, preparing mushroom caviar will seem like a pleasant pastime.

Ingredients:

• Fresh honey mushrooms 1 kg
• Onion 0.25 kg
• Garlic 3 cloves
• Sunflower oil

Caviar from honey mushrooms with garlic for the winter is prepared as follows:

1. Peeled and washed mushrooms are boiled for about half an hour.
2. Drain through a colander and rinse with clean water. They drain well.
3. The onions are peeled, cut into several pieces and ground in a chopper until smooth and liquid.
4. Boiled mushrooms are mixed with the onion mixture and fried until all the moisture is released.
5. The fried, slightly cooled mushroom mixture is ground through a meat grinder.
6. The ground mixture is fried again, at which time garlic squeezed through a crush is added to it.
7. After ten minutes of frying, the fire is turned off, the finished mushroom dish is put into jars and rolled up.
8. After the canned honey mushroom caviar has cooled, the jars are taken out into the cold.

Honey mushroom caviar with tomatoes for the winter

Lovers of delicious food say that this mushroom appetizer, prepared for the winter, is one of the most delicious dishes made from honey mushrooms. There is no doubt, this is so.

Ingredients:

• 1 kg boiled mushrooms
• 1 kg selected onions
• 1 kg ripe tomatoes
• 200 ml vegetable oil
• 1.5 tbsp. spoons of salt
• 1 tbsp. spoon of sugar
• 1 teaspoon ground black pepper
• 1 teaspoon herbs de Provence
• 3 pcs. bay leaf
• 5 pieces. allspice peas

We do this:

1. After sorting and thoroughly washing, the honey mushrooms are boiled in salted water, drained through a colander, and drained.
2. Tomatoes are doused with boiling water to make the skin easier to remove. Peeled tomatoes are cut into pieces.
3. The onion is peeled, washed, cut into several pieces and passed through a meat grinder along with the tomatoes.
4. Cooked honey mushrooms are twisted using a meat grinder twice.
5. Minced mushrooms are mixed with prepared vegetables. The mixture is placed in a deep saucepan.
6. Vegetable oil is poured in, salt and sugar are added. The whole mass is mixed well and put on fire.
7. The mixture is simmered under a closed lid for thirty to forty minutes over low heat.
8. Spices, bay leaves and allspice are added. After adding the spices, the mass should be simmered for about half an hour, constantly stirring with a spatula to avoid burning.
9. The finished honey mushroom caviar is placed in a sterilized container and rolled under iron lids. Hot cans can be wrapped in warm cloth.
10. When the finished product is kept hot in a vacuum for a long time, double sterilization occurs. After final cooling, the workpieces are taken out into the cold.

Honey mushroom caviar for the winter with cabbage

In winter, the body always lacks vitamins. The recipe for preparing mushroom caviar with cabbage will completely solve this problem. Cabbage contains a huge amount useful substances necessary for a person.

Ingredients:

• 2.5 kg boiled mushrooms
• 1 kg prepared shredded cabbage
• 0.5 kg onions
• 0.5 kg sweet pepper
• 1 tbsp. spoon of vinegar
• 1.5 tbsp. spoon of sugar
• Spices, oil

Cooking method:

1. Mushrooms are prepared in the usual way. They are peeled, washed, boiled in salted water, drained through a colander, and passed through a meat grinder.
2. The cabbage is shredded in a shredder into thin strips. Pour boiling water over and leave for twenty minutes.
3. The onion is cut into cubes and fried in a frying pan in oil until golden brown.
4. The carrots are crumbled on a chicken grater and added to the fried onions. Vegetables are fried in this mixture for another ten minutes.
5. Thinly sliced Bell pepper added to the vegetable mass and fried for another ten minutes.
6. The cabbage is freed from water and fried in oil for fifteen minutes.
7. All processed vegetables are put through a meat grinder and mixed with minced mushrooms.
8. The finished mass is placed in a saucepan and simmered with salt and sugar for twenty minutes.
9. After stewing for twenty minutes, add vinegar, all the necessary spices and half a glass of water.
10. Everything is simmered over low heat for another half hour, with constant stirring with a wooden spatula to avoid burning the mixture.
11. If the mass has acquired a dark shade, it means that all the liquid has left it and the honey mushroom caviar with cabbage is ready.
12. The finished mixture is removed from the heat and the hot mixture is placed in prepared sterilized jars and rolled up.
13. The cooled dishes with finished products are taken to a cold place for the winter.

Anyone can use these wonderfully simple methods of preparing caviar from honey mushrooms for the winter and subsequently enjoy the wonderful, healthy mushroom caviar.

Dear friends, please tell me, who among you doesn’t like mushrooms? And even if there are such among us, everyone likes to collect them while walking through the forest.

And if many varieties have to be looked for in clearings, and literally one at a time in the bushes, then honey mushrooms grow in a family. You will find a stump strewn with small forest gifts, and you can immediately collect a whole basket of them. That’s why they are loved, and perhaps mushroom pickers already have their own treasured stumps, where every year they collect a basket or two of forest gifts.

Young, not overgrown honey mushrooms are very tender and tasty. They are boiled, fried, canned and cooked with caviar. There are many options for preparing it. Some people like to cook it in the simplest way, adding only onions. But sometimes you want variety, and along with onions you add carrots, tomatoes or tomato paste, and even bell pepper.

Each time the taste turns out different, but there is always one thing invariably - caviar, in any version, is welcome on every table, be it weekdays or holidays.

Another advantage of preparing caviar is that the mushrooms contain something called substandard. These are broken, slightly overgrown specimens, and sometimes just legs that will no longer fit anywhere. But in such an appetizer they will be just right. Everything will be twisted in a meat grinder, or finely chopped with a knife, and no one will figure out where the legs and broken caps are.

The result will be simple tasty dish, which you can simply enjoy, or you can prepare it for future use. Today you and I will prepare such a snack in different designs, and everyone will be able to choose an option to their liking. By the way, you can take a look.

This is a very simple option with a minimum of ingredients. You can prepare mushrooms this way by rolling them into jars. It will be very convenient to then open the jar and eat the contents with either potatoes or pasta. Or just spread it on a piece of bread and drink tea with this sandwich.

This snack can also be used as a filling for pies.

We will need:

• boiled honey mushrooms – 2 kg
• onion – 5 pcs (large)
• vegetable oil – 150 g
• salt, ground black pepper to taste

Preparation:

1. Boil mushrooms in salted water in advance. I cook them for 20 - 30 minutes after boiling. The time depends on their size. Hats cook faster, legs take longer.

Foam will appear, it must be removed as it appears. After they are boiled, they should be placed in a colander and all the water should be allowed to drain.

If the mushrooms are quite dirty, they should be cooked for 20 minutes, then drained through a colander. After rinsing them under running water, add cold water again, bring to a boil and cook for another 10 minutes.

2. Twist the honey mushrooms through a meat grinder through a large grill so that they do not turn out in the form of porridge, but in the form of small, tangible pieces.

Place them in a small cauldron or saucepan with a thick bottom. In such dishes, the frying process occurs without surprises - nothing burns to the bottom or walls.

You can immediately salt the contents. Don’t add too much for now; during frying, when the salt has dispersed, you can taste and add if necessary.

3. Cut the onion into small cubes. Take large onions, they will give a lot of juice and the caviar will turn out more juicy and tasty.

4. Pour vegetable oil into a frying pan, heat it and fry the chopped onion in it. It should soften slightly or brown. You can even cover it with a lid to get softness.

5. Add the fried and drained onions to the mushrooms and stir. If the mass turns out to be too thick, then you can add half a glass of warm water to it, and sometimes a whole glass is required. And also, if you think that there is not enough oil, you can add a couple more tablespoons.

6. Simmer for one hour over very low heat, stirring occasionally every 7 to 10 minutes. Make sure that the mixture does not burn.

After this time, add ground black and allspice pepper and simmer for another 5 minutes.

7. While the contents were languishing in the cauldron, prepare the jars. They should be washed and sterilized, as well as the lids with which we will close.

8. Fill the jars, you will need 4 half liter jars. There is no need to fill to the very top. There should be some free space left.

9. Place them in a saucepan lined with a cloth with warm water. Cover with lids. After the water boils, set aside for 30 minutes. During this time the jars must be sterilized.

10. Heat about 16 tablespoons of oil. 30 minutes after the start of sterilization, open the lid of each jar and pour 4 tablespoons of hot vegetable oil into them. Then cover with lids and sterilize for another 10 minutes.

11. Taking out one at a time, screw on the lids, place in a warm place and cover with a towel. While the contents gradually cool, the cooking and sterilization process will continue.

There is no need to invert the jars onto their lids!

When the contents have cooled completely, the jars should be stored in a cool place. A pantry or underground will do. It is advisable to store such a preparation for no more than a year.

And of course, if you wish, you can eat such a snack right away. To do this, of course, it does not need to be sterilized.

Pickled mushroom caviar for the winter - the most delicious step-by-step recipe

If you cook this caviar at least once, it will definitely remain in the collection of your family recipes. The taste of such a snack is simply delicious, the color and aroma are not far behind. And no matter how much you prepare it for future use, it is always eaten first.

I prepare such a snack specifically for the winter because you can collect all the most delicious and aromatic things in a jar. And when combined into one whole, vegetables and mushrooms give a combination that will be remembered for a long time.

One of the highlights this method is that I add green tomatoes to the ingredients. They do not provide a lot of juice and that sourness that is contained in ripe fruits, but they give an unusual, refined taste.

We will need:

• boiled honey mushrooms – 1.5 kg
• carrots – 500 gr
• onion – 500 gr
• bell pepper – 500 gr
• green tomatoes – 500 gr
• vinegar 9% – 1.5 tbsp. spoons
• salt – 1 tbsp. spoon (or better to taste)
• ground black pepper to taste
• bay leaf – 2 pcs
• sunflower oil – 200 ml

Preparing Ingredients

1. Boil the mushrooms in advance. After the water boils, cook for 20–30 minutes (the second number for large specimens), constantly skimming off the resulting foam. 5 minutes before the end of cooking, add salt to the water.

If you use only legs, then cook them for 45 minutes.

When the time is up, place them in a colander and let all the water drain.

2. Pass the carrots through a meat grinder. To do this, you will need a large wire rack to prevent the pulp from turning into mush.

3. Grind the bell pepper in the same way.

I use red vegetables, but you can play with the color; yellow or orange fruits will look beautiful.

4. Also pass the tomatoes through the grill of a meat grinder.

You can use both completely green fruits and those that are slightly gaining color. It’s better to take both, in approximately equal quantities.

If you don’t have such tomatoes, then take hard red or pink fruits.

5. But we won’t twist the onion, we’ll just cut it into very small cubes. Let it keep its juice inside.

6. We will also pass the mushrooms through a meat grinder. They are slippery, quite dense and will perfectly clean our knives, collecting all the remains of vegetables inside.

And now that we have everything at hand, we can start cooking.

Preparation

1. To fry the ingredients, we need a pan with a thick bottom and walls, or a cauldron. I have a cauldron, and I will cook in it. In addition, I took a double portion of all the ingredients and I need large and voluminous dishes.

2. Warm the container thoroughly and pour in the oil. Let it warm up in turn, and send the onions there. There is no need to fry it too much. It is enough for it to just become softer, or even better, to bring it to a translucent state.

3. Now you need to lightly fry the carrots. Place it on the onion and also allow it to soften slightly. It will be enough to keep it in the oil for 6-7 minutes, with stirring of course.

4. And now, one by one, add bell peppers, green tomatoes and finally, mushrooms. Now you need to salt the mixture to taste, taking into account that we have already salted the water in which our forest representatives were boiled.

5. Set the heat to medium and wait until the vegetable mixture boils. Then reduce the heat and cover with a lid. Cook in this way for 1 hour, stirring. Make sure that nothing burns to the bottom. That is, when stirring, hook the entire mass from the bottom. This is convenient to do with a slotted spoon.

The appetizer should be cooked in the juice that has been released from the vegetables. If for some reason this juice is not enough (this practically never happens, but just in case), then add half a glass of boiled water.

But within an hour, the juice should be completely absorbed into all the components present, there should be no liquid left.

6. After the allotted time, open the lid and add vinegar. Pour in 1 tablespoon, stir and taste. If you want to add more, then pour in another half spoon. If you don't want to, then leave it that way. For one thing, check if there is enough salt, if not, then add salt. Yes, we almost forgot to add laurel; the piquant taste wouldn’t hurt us.

You will also need to add ground black pepper. Of course, it should be added to taste. Some people like it spicier, while others just want to indicate the presence of peppery aroma and taste.

Mix the contents of the cauldron thoroughly again and let it simmer for 10 minutes so that the added components are distributed as they want.

Sterilization

And so, our caviar is already cooked. We tried it hot, spread it on a piece of bread. Amazing!!! What more can be said?! I specially make a double portion so that I can eat it fresh and prepare it for future use. A double serving will yield 6 half-liter jars and a bowl of snacks to enjoy.

1. I think that by this time everyone has already washed and scalded the jars and lids with boiling water. If not, then you need to do it without delay. Caviar should be placed in jars directly from the heat, hot from the heat.

2. Fill the jars tightly, to the very top, so that “air pockets” do not form inside. To avoid this, compact each layer thoroughly, and if you missed an air bubble somewhere, help it get out.

3. Line the bottom of a large pan with cloth or gauze and place the jars in it. I use a 5-liter container that holds 5 small jars. I will sterilize another one in a small saucepan.

The lids I use are those that need to be rolled up with a machine. But you can also use screw-on ones. We cover all the jars with them at once. And that’s it, you can’t open them under any circumstances. It is not advisable for air to get inside.

4. Pour warm water into containers so that it reaches the “shoulders” of each jar. Now you need to bring the water to a boil and let it sit for 30 minutes, after which, without opening the lid, remove them from the pan and screw them on.

If you use 650 gram jars, then you need to sterilize for 45 minutes, and if you use liter jars, then 1 hour.

5. Place the twisted jars on the lid and cover with a warm blanket. Leave for 3 - 4 days, then store in a cool and dark place.

It is not recommended to open containers with any preserved mushrooms within a month. If during this time the lid does not swell, then you did everything correctly and did not violate the technology. The contents can be opened and enjoyed.

Well, today, of course, we were not left without a tasty treat. Here it lies in a vase and beckons with its appetizing appearance and delicious aroma. It's time to cut the loaf and put the kettle on!

If desired, the same recipe can be applied to all other mushrooms. And in winter, cook using it even with fresh champignons.

Caviar with boiled honey mushrooms and garlic in tomato

This appetizer can be prepared either simply with garlic or with tomatoes. It turns out delicious either way. I propose to consider a more complex option, that is, with tomatoes. However, if you don’t want to cook like this, then simply exclude them from the ingredients.

Tomatoes give the appetizer an additional taste and slight sourness. And I like to cook it exactly this way.

We will need:

• boiled honey mushrooms – 2 kg
• onion – 0.5 kg
• garlic – 5 cloves
• tomato sauce – 0.5 l
• vegetable oil – 300 ml (a little more is possible)
• salt, pepper to taste
• bay leaf – 1 pc.

Preparation:

1. Wash and boil the mushrooms in lightly salted water in advance. They should be boiled for about 20 minutes, this is after boiling. Foam will appear on the surface and must be removed.

Then drain them in a colander and let cool slightly.

2. Meanwhile, peel the onion and garlic. Grind the onion through a meat grinder through a large wire rack.

3. Heat the oil in a frying pan. We add 300 ml of it, but in general I’ve come across warrants that use much more of it. In my opinion this is too much, and I add it in this ratio. And sometimes even less.

When you cook, take this fact into account and add oil if necessary. But when you start frying, pour the specified amount first.

4. Place the twisted onion in oil and fry it over low heat. Make sure that it does not burn, just simmer it so that it becomes translucent and saturated with fat.

5. While it is being fried, also grind the honey mushrooms on a large grill in a meat grinder. Place them in a large saucepan, in which we will cook the caviar.

6. Meanwhile, the onion has reached the desired condition and it’s time to add tomato sauce to it.

If you don’t have one, you can peel the tomatoes, cut them into cubes and add them. Or use thick tomato paste. But for her, 0.5 liters will be too much, it is concentrated, and it will be enough to add only 2 - 3 tablespoons.

7. Fry everything together until the sauce has dispersed and the mixture has a uniform color. This may take 5 minutes.

8. Place the onion and tomato in a pan with mushrooms, add bay leaf. Add salt to taste and mix everything. Simmer over low heat for 1.5 hours. During this time, the mass should be stirred several times.

And if it sticks to the bottom, then you can add a little more oil.

Everyone's cooking utensils are different. So, if you cook caviar in a cauldron, you will no longer need oil. But if you use an enamel pan, you will most likely have to add it.

9. At the end of cooking, squeeze the garlic through a press, add it to the mixture, and also add ground black pepper to taste. This is for spice lovers. Mix everything thoroughly again and simmer for another 5 - 6 minutes.

10. Still hot caviar can be spread on bread and eaten, washing down the sandwich with hot tea. And of course, the appetizer can be cooled and served with any dishes, simply placing it in a salad bowl on the table for lunch or dinner.

You can also prepare the snack by wrapping it in jars. We already know how to do this. Follow the link and read. There you will also find other varieties. delicious caviar from other representatives of the forest kingdom.

A simple recipe for mushroom appetizer with carrots and onions

And this is another simple way, thanks to which the appetizer turns out very tender and slightly piquant from the presence of garlic. You can cook it just to eat, but also for storing it for the winter, that is, for wrapping it in jars.

The second option will just take a little more time.

We will need:

• honey mushrooms – 1 kg
• onions – 5 pcs.
• carrots – 3 pcs (medium)
• garlic - cloves (small)
• salt, pepper to taste
• vegetable oil – 150 ml

Preparation:

1. First of all, boil the mushrooms. To do this, fill them with water, bring to a boil and cook, skimming off the foam, for 20 - 30 minutes, depending on their size.

Then drain the water, let it drain completely and pass through a meat grinder.

2. Grind the peeled onion through a meat grinder.

3. Do the same with carrots. It is best to use a large grid for these manipulations.

4. Heat the frying pan thoroughly and pour two tablespoons of vegetable oil into it, fry the onion in it. Transfer it to a large pan, greased with oil.

5. In the same frying pan, in a new portion of oil (2 tablespoons), fry the carrots for 3 - 4 minutes. And then also put it in a common pan.

6. Now it’s the mushrooms’ turn to go into the frying pan. They love butter, so we’ll pour 4 tbsp for them. spoons. They should be fried for about 7 minutes. During this time, do not leave them unattended and stir occasionally so that they fry evenly.

Also add the fried forest products to the vegetables in the pan. And now it’s time to add salt and pepper to all this splendor.

7. Add the remaining oil, stir and place the pan on low heat. If you are preparing an appetizer just to eat, then it will be enough to simmer the contents for about 25 minutes. After the allotted time, add chopped garlic, stir again and simmer for another 10 minutes.

At the same time, do not forget to stir the mixture throughout the entire period of time so that nothing burns.

But if you decide to prepare it in jars for the winter, then simmer for 1 hour. And only then can you add the garlic, then simmer while stirring for another 20 minutes. That is, our procurement time has doubled.

Then place the snack in scalded jars and sterilize as described in the second recipe. Half liter jars - 30 minutes, and 650 gram jars - 45 minutes.

Delicious caviar is ready and you can already try it.

And at the end of our article today, let's make a small summary. And so, caviar from honey mushrooms can be prepared quite simply, using only themselves and onions.

You can add carrots and garlic to it. And of course, it turns out very tasty if you add tomatoes and bell peppers to the ingredients. Such options are not often used, but in vain. It turns out to be a very tasty snack.

There are two options in cooking technology

1. When the ingredients are placed in a frying pan sequentially, one after another
2. When all components are fried separately and then combined to simmer together in one container

According to all the recipes proposed today, the snack can be eaten immediately after it is cooked, or canned in jars for the winter. Since it takes a long time to cook, there are no storage problems with it. It keeps well in a dark, cool place for up to a year, or even more.

Before you open the jar, inspect it; the lid should not be swollen. If this is present, then the contents of the jar should be thrown away. The jar is not tightly screwed and air has gotten inside. It is strictly forbidden to eat such preserved food!

If you have closed the jars with nylon lids, then you can only keep them in the refrigerator. And I think no more than a month. To be honest, I don’t store caviar this way, and therefore I don’t know the exact time.

Dear friends, prepare a delicious mushroom appetizer, eat it for your health and store it for the winter. There is nothing difficult to prepare, and the product turns out very tasty and welcome on every table.

Bon appetit!