Canned mushroom caviar (4 cooking options)

[Chanterelle caviar with Antonovka]

Canned mushroom caviar (4 cooking options)

Category: Blanks

Ingredients
Different mushrooms
Flavoring additives
Different vegetables

Cooking method

• This year I have had enough mushrooms, different.
• She sat and laid out in basins:
• - I boiled selected white hats in the freezer.
• - white legs are clean, and the hats are substandard in slicing, went to drying (oh, it smells delicious then dried mushrooms))))
• - the rest of the porcini mushrooms in "spare parts-cutting", and other forest mushrooms went to mushroom caviar.
• I boiled caviar in a wok, and then preserved it in jars - in winter there will be a surprise, especially for the post))
• Caviar is perfect as an appetizer, for bread, as a side dish, as an addition to something, for example, to boiled potatoes (add 1-2 tablespoons of mushroom caviar and mix).
• In general, there is a use for mushrooms in this design!
• And plus, I diversified the caviar with various additives so that it would not be boring))
• The principle of cooking caviar.
• - stew onions in a wok in vegetable oil until the onion juice and liquid boil off.
• - mix the fried onions with mushrooms and various additives according to the recipe, grind in a meat grinder. It is precisely to grind in a meat grinder so that the mass turns out to be grains-caviar, which is more reminiscent of mushroom caviar.
• - transfer the mass back to the wok, and simmer until fully cooked, until the vegetable juice-liquid boils down, so that the vegetables are enveloped in oil, stewed. With this approach, mushroom vegetables will be well preserved in canned form.
• - at the end of cooking (for 10 minutes) add a little vinegar to taste fresh caviar and to create an acidic environment in canned food.
• - Spread hot caviar in clean sterilized jars and roll up the lids, put on the lids until they cool completely, cover with a woolen blanket for self-sterilization. Or canned food can be sterilized by steam.
• Option 1. Chanterelle caviar with Antonovka.
• Boiled chanterelle mushrooms - 600 grams
• 
• Vegetable oil - 100 ml.
• Onions - 200 grams
• 
• Antonovka apples - 200 grams
• Fresh dill - 2-3 tbsp. l.
• Gray rock salt - to taste
• White sugar - to taste, 2 tsp.
• Vinegar - 1-2 tsp.
• Stew the onions in vegetable oil, add the chanterelle mushrooms on the medium grill rack
• 
• and simmer everything together until the liquid evaporates, so that the mass is already fried in oil, becomes oily
• 
• 
• Spread caviar in jars, close with lids, put on lids until they cool completely, wrap with a blanket.
• 
• Option 2. Cep caviar with carrots.
• Boiled porcini mushrooms (with the addition of other mushrooms) - 1 kg.
• 
• Vegetable oil - 150-200 ml.
• Onions - 300 grams
• Fresh carrots - 300 grams
• Fresh dill -3-4 tbsp. l.
• Gray rock salt - to taste
• White sugar - to taste, 1 tbsp. l.
• Vinegar - 1 tbsp l.
• The cooking principle is the same as above. but, here we first simmer the onions and carrots so that they become softer. Then we combine with mushrooms, and scroll in a meat grinder
• 
• And simmer in a wok in oil, until the liquid boils, so that the vegetables begin to fry in oil, then the caviar will be ready
• 
• Spread caviar in jars, close with lids, put on lids until they cool completely, wrap with a blanket.
• 
• Option 3. Cep caviar with Antonovka
• Boiled porcini mushrooms (with the addition of other mushrooms) - 600 grams.
• Vegetable oil - 100-150 ml.
• Onions - 200 grams
• Antonovka apples - 200 grams
• Fresh dill - 2-3 tbsp. l.
• Gray rock salt - to taste
• White sugar - to taste, 1 tbsp. l.
• Vinegar - 1-2 tsp
• Then I had such beautiful different forest mushrooms
• 
• Option 4. Mushroom caviar from various forest mushrooms with vegetables.
• Various boiled forest mushrooms - 1.3 kg.
• 
• Vegetable oil - 200-250 ml.
• Onions - 200 grams
• Sweet pepper red gogoshary - 200 grams
• Fresh carrots - 200 grams
• Tomatoes red fingers - 200 grams
• Tomato chips - 3-4 tbsp. L

• Seasoning "dried tomatoes with garlic and basil" (Admin)

• Fresh dill -3-4 tbsp. l.
• Gray rock salt - to taste
• White sugar - to taste, 2-3 tbsp. l.
• Vinegar - 1 tbsp l.
• The cooking principle is the same as above. but, here we first simmer the onions and carrots, so that it becomes softer. Then we combine with mushrooms, and scroll in a meat grinder
• 
• Ready caviar
• 
• And these are my ready-made jars, after wrapping with a woolen blanket))
• 
• 
• 
• 
• 

Note

I liked the result!
In the photo I show only what is available, and from which I have already taken a sample - delicious!
Well, I climbed into the wok with a spoon while cooking.
The rest of the banks shuffled ... until better times, there will be something to fast in winter!
All good blanks!

Fuh, I was exhausted from the blanks ... and from the scribbling I will add the rest later, you need to take a little break
These are my last global preparations for this season ... the rest will be on trifles ... but there will be a bit

I envy We have no mushrooms at all this year.
I love mushroom caviar very much.

[Tanyusha]

Tanyusha, but it turned out deliciously Canned for the first time

[Tatyana]

Mushroom caviar, my friend's mother taught me how to do it as a schoolgirl. It's very tasty, but we make it out of milk mushrooms, it turns out so crunchy, ehhhh, we don't have mushrooms this year. Yesterday, only my mother and I dreamed of eating.
Yesterday, for the first time in the summer, I saw that the cowsheds are also selling stubs.
But the day after tomorrow I'm leaving on vacation, so if there are mushrooms, then by me
Tatyana, delicious to your winter family, I know that caviar is delicious, especially with black bread.

Mmm, already drooling ... we have no mushrooms. The whole summer it was hot without rain.

Mushroom caviar is such a versatile thing !!!
In cans, however, I never rolled it. A neighbor long ago advised on small (one time) portions and in the freezer. And the principle is the same, we fry with onions or with vegetables and in a meat grinder, and 3-4 tablespoons in bags. In winter, it is instantly defrosted, mayonnaise, garlic and on a crust) or mash potatoes and into fried pies, and also into liver pate ..., in general - cool !!!
This year is unlikely, but next year I will try in jars, probably very convenient) and the taste is different with sugar and vinegar
Thanks for the idea!

Girls, good health!
Yes, multifunctional food, this mushroom caviar That's right, plus mayonnaise, garlic and order - the sandwich is ready
And sugar is good to add to dishes, it only enhances the taste of the dish, makes it brighter

Well, the freezer is also not rubber, so I closed it in cups and 400 ml jars. - fine!
In the freezer I have boiled porcini mushroom caps, I froze the special for soups

[Tanyusha]

Interesting recipes. Thank you, Tanyusha!
I haven't tried chanterelles with Antonovka, how are they?

[Oksana]

Oksana, I liked them there are few in the total mass of caviar, but you can feel the taste of Antonovka, there is an apple sourness.
And I liked the whites with Antonovka - something new and interesting. I have quite a bit of such caviar, I cooked it for testing, for a change.

I also have such chanterelles with Antonovka:

Chanterelle jam with antonovka (Admin)

[Tatyana]

Tatyana, jam I saw it, but I'm afraid I will not risk it and with mushrooms I already finished,: crazy: seem. I listened to a program about mushrooms, they talked very well about chanterelles and I dried them. I will add it in the form of a powder. And I'll try the caviar, good composition.

[Admin]

Admin, and what kind of jars-cups are so wonderful? (y) did you take it? confess: spiteful: caviar is just super! thank you

These are jars with lids for "faceted glasses" - or maybe vice versa? My daughter bought such jars for me.
On the forum, many have such banks, this is not a novelty for a long time. They have bought on the usual market.

Caviar is well worth it, just in the pantry

Eh, I haven't seen such cups with us: girl_cray1: as if I would not pass by

Tanya! Thank you very much for the caviar recipe .. I just finished making it, I'm sitting and enjoying the bread with caviar while still hot))

[Irisha]

Irisha, it's delicious, I know it for sure Excellent in winter to cook porridge with it

To your health!