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Recipe for honey mushroom caviar with carrots. Mushroom caviar from honey mushrooms for the winter

A huge number of people in our country are fond of mushroom picking. This is an interesting activity and a wonderful form of leisure, which also brings tasty fruits. After all, mushrooms can be used in cooking in a variety of ways. Based on them, you can prepare a delicious and aromatic soup, a hearty main course or a good salad. Mushrooms are also great for preparing food for the winter. We have already written about how honey mushrooms are pickled. Let's now clarify how mushroom caviar is prepared from honey mushrooms with garlic; we will provide a recipe for this using a meat grinder.

Mushroom caviar with garlic

To prepare mushroom caviar, prepare four liters of honey mushrooms, a couple of medium onions, one hundred milliliters of vegetable oil, four cloves of garlic. You will also need some salt and pepper depending on your taste preference.

First of all, clean the mushrooms from debris and rinse thoroughly. Boil them for ten minutes, then drain them completely. Pour a new portion of water over the mushrooms, bring to a boil and cook for another fifteen minutes. Drain the water, drain the mushrooms in a colander and cool. Pass them through a meat grinder once.

Peel the onion and cut it into small cubes. Fry in vegetable oil until nicely golden. Add the prepared mushrooms to the pan and simmer over low heat until all excess moisture has evaporated (about half an hour). Add finely chopped garlic to the container, add salt and pepper (based on your taste preferences). Mix well and heat over the fire for a couple more minutes.

Place the finished caviar in a sterilized jar and seal with a sterile lid. To keep caviar not only in the refrigerator, you should also pour boiling vegetable oil all the way to the top.

Mushroom caviar from honey mushrooms with garlic and carrots

To prepare such a dish, you need to prepare half a kilogram of mushrooms, one medium carrot, a couple of onions and three large cloves of garlic. Also use vegetable oil, salt and pepper.

Rinse the mushrooms thoroughly, peel and cover with cold water in a saucepan. Boil for a quarter of an hour after boiling. Then dump the mushrooms in a colander to drain the water.
Heat a frying pan with vegetable oil, fry the mushrooms in it for twenty minutes, stirring occasionally. No need to add salt.
In a separate frying pan, fry finely chopped onion. It should be painted in pleasant golden tones.

Peel the carrots and grate on a medium grater. Fry it in a separate container. This component will give your caviar a softer taste.
Pass all the prepared ingredients together with the garlic through a meat grinder (you can do it twice), add salt, pepper and mix well. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms - recipe through a meat grinder with garlic

To prepare this version of mushroom caviar you will need four hundred grams of honey mushrooms, four medium carrots, one medium onion, three large cloves of garlic. Also use one hundred and fifty milliliters of vegetable oil, one medium tomato, salt, black pepper and curry to taste.

Clean the honey mushrooms, wash them thoroughly and boil them. Peel the carrots and onions and pass through a meat grinder. Place a frying pan with vegetable oil on the fire and heat it up. Place prepared vegetables in it. Simmer for five to seven minutes. Chop the honey mushrooms and add them to the vegetables. Cut the tomato into small cubes and also add to the caviar. Simmer for ten minutes. Then add finely chopped garlic (or passed through a garlic press) into the pan, add salt and pepper. Keep the mixture on low heat for five minutes, then leave to infuse. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms with garlic and tomato paste

To prepare such a dish, you need to prepare four hundred grams of fresh honey mushrooms, a large onion, a large clove of garlic, a couple of tablespoons of vegetable oil, and a tablespoon of tomato paste. Also use twenty grams of dill, salt and pepper depending on your taste preferences.

Clean the mushrooms and wash them thoroughly. Pour in hot water, bring to a boil and simmer for forty minutes. Drain the mushrooms in a colander, cool and grind through a meat grinder.
Peel the onion and garlic. Chop the onion into smaller pieces, pass the garlic through a garlic press.

Fry the onion and garlic in vegetable oil for three minutes, then add the mushrooms and simmer for a quarter of an hour, stirring occasionally. Salt and pepper the future caviar, add tomato paste to it, stir and cover with a lid. Simmer over low heat for another five minutes, then cool. Serve this dish to the table, sprinkled with dill.

Additional Information

Honey mushrooms are quite interesting mushrooms that are popular among mushroom pickers. But few people know that these mushrooms can bring enormous benefits to the body. They contain natural antibiotics and anticancer substances. Honey mushrooms saturate our body with a huge amount of ascorbic acid and vitamin B1; in addition, they are rich in tocopherol, vitamins PP and B2. Such foods are a source of potassium, phosphorus, magnesium, iron, zinc and sodium. There is evidence that eating honey mushrooms helps improve the condition of patients with skin diseases (eczema and psoriasis). And such mushrooms also slow down the aging process quite well.

However, you should not get carried away with honey mushrooms if you suffer from disorders in the digestive tract.

Any fruiting body is rich in nutrients and microelements that are beneficial to humans. Although they are classified as plant foods, their caloric properties are not at all inferior to meat. A wide variety of dishes and preparations for the winter are prepared from mushrooms. In this article, we propose to learn about the most delicious snack prepared for the winter - honey mushroom caviar.

This mushroom caviar will please everyone: and those who are on a diet, and fasting, and vegetarians, and simply those who love to eat delicious food. Thanks to the recipes for preparing caviar from honey mushrooms for the winter, you can choose the one you like and make it your “trick”, complementing it with your favorite spices and herbs. Moreover, when you have caviar from forest mushrooms in stock, you can be sure that you will always have the opportunity to prepare a delicious lunch or dinner, cook soup or fry potatoes without any extra effort. Even by boiling pasta or cooking porridge and adding honey mushroom caviar to it, you can make a very tasty and nutritious dish.

How to properly prepare caviar from honey mushrooms for the winter in order to delight your family members and guests with a delicious snack? The main ingredient of caviar is mushrooms, but they can be combined with various vegetables: onions, carrots, tomatoes, eggplants, zucchini, cabbage. We offer 14 recipes showing how to prepare aromatic and nutritious caviar from honey mushrooms for the winter.

Making simple caviar from honey mushrooms for the winter is considered a basic recipe. It requires only three main components: mushrooms, onions and vegetable oil. It is worth saying that such mushroom caviar can be prepared for the everyday menu. From the proposed ingredients you get 4 jars of snacks, each with a capacity of 0.5 liters.

Honey mushrooms – 3 kg;
Vegetable oil 200 ml;
Onions – 5 pcs.;
Salt - to taste.

Thanks to a simple recipe for preparing caviar from honey mushrooms for the winter, you get a very satisfying and tasty dish that does not require much time.

Peel the honey mushrooms and place them in an enamel pan with boiling salted water.

Boil for 20 minutes, place in a colander and rinse to remove salt under the tap.

Let it drain and pass through a meat grinder with a mesh of fine divisions.

Peel the onion, cut into several parts and grind the same way.

Combine mushrooms with onions, stir, add salt and place in a frying pan heated with oil.

Fry until the liquid evaporates, stirring constantly so that the caviar does not burn, about 30 minutes over low heat.

Distribute into sterilized jars and close with plastic lids. Let cool and place in the refrigerator on the bottom shelf.

How to make caviar from honey mushrooms for the winter without sterilization

Many housewives use the option of preparing caviar from honey mushrooms for the winter without sterilization. However, in this case, the workpiece must be well fried in a large amount of vegetable oil.

And by adding lemon juice to caviar, you can get a more expressive taste and aroma of the final product.

Honey mushrooms – 2 kg;
Onions – 5 pcs.;
Squeezed lemon juice – ½ part;
Vegetable oil – 200 ml;
Salt and ground black pepper - to taste.

Preparing caviar from honey mushrooms for the winter will be much easier thanks to step-by-step instructions.

In a large saucepan, boil the decontaminated forest mushrooms and cook for 40 minutes. Such long-term boiling must be observed to avoid poisoning.
Place in a colander, let drain and cool.
We pass the honey mushrooms through a meat grinder 2 times and take up the onion.
Peel it, cut it into small cubes and fry in vegetable oil until golden brown.
Mix mushrooms and onions, add salt, pepper and mix.
Fry the entire mixture for 15 minutes over low heat.
Distribute into sterilized jars and add 1 tbsp to each. l. lemon juice.
Cover with plastic lids, let cool and place in the refrigerator.

Recipe for honey mushroom caviar with onions for the winter

Caviar made from honey mushrooms with onions for the winter is a universal dish. It is the onion that enhances the taste of mushroom caviar and gives the appetizer a rich aroma. This preparation is used as a filling for homemade baked goods, as well as a “spread” on sandwiches and toast. In addition, you can make delicious puree soups and sauces from it.

Honey mushrooms – 1.5 kg;
Onion – 500 g;
Carrots – 2 pcs.;
Vinegar 9% – 50 ml;
Vegetable oil – 150 ml;
Salt - 1 tbsp. l.;
Mixture of ground peppers – 1 tsp.

How to make caviar from honey mushrooms for the winter can be found in the step-by-step instructions:

Carefully clean the honey mushrooms and boil for 20 minutes in salted water.
Place in a colander and rinse under running water.
Peel the carrots and onions, wash them and chop them into cubes.
First fry the onion in vegetable oil, then add the carrots and fry the whole mass for 15 minutes.
Grind boiled mushrooms and fried vegetables using a meat grinder
Place it back into the heated frying pan, add salt and pepper and fry for 40 minutes over low heat with the lid closed.
Stir the caviar from time to time so it doesn’t burn, and 10 minutes before it’s ready, pour in the vinegar.
Place in sterilized jars, roll up, let cool and take to the basement.

How to cook caviar from honey mushrooms for the winter without onions

It turns out that mushroom caviar can be cooked without onions, which will not affect its taste in any way.

By preparing honey mushroom caviar for the winter without onions, every housewife can please her family with a delicious dish. This mushroom appetizer can even be placed on a festive table without risk, and guests will be delighted.

Honey mushrooms – 1.5 kg;
Carrots – 5 pcs.;
Vegetable oil – 200 ml;
Vinegar – 70 ml;
Salt;
Cilantro, dill and parsley - 30 g each;
Walnuts (shelled) – ½ tbsp.

According to the step-by-step recipe, you will learn how to properly cook caviar from honey mushrooms without onions for the winter.

Pour the peeled honey mushrooms with water and cook for 20 minutes, constantly skimming off the foam.
Using a slotted spoon, place on a sieve and let drain.
Allow to cool and grind by twisting in a meat grinder.
Peel the carrots, rinse, fry in oil and also grind through a meat grinder.
Mix mushrooms and carrots, add chopped herbs, add nuts, pre-chopped using a blender.
Place oil in a frying pan, fry for 10 minutes and pour in vinegar.
Place in sterilized jars, cover with metal lids and place in a saucepan with water, placing a small kitchen towel on the bottom.
Sterilize jars with a capacity of 0.5 liters for 30 minutes over low heat.
Cover with boiled plastic lids and take to the basement.

Honey mushroom caviar for the winter with 6% vinegar

Honey mushroom caviar prepared according to this recipe for the winter with vinegar turns out to be very aromatic. Although any acid can be added to the mushroom preparation, in this version we will cook with 6% vinegar.

Honey mushrooms – 2 kg;
Onion – 200 g;
Carrots – 400 g;
Vinegar 6% – 100 ml;
Vegetable oil – 200 ml;
Ground red pepper – 1 tsp;
Salt - to taste.

The following step-by-step recipe will show you how to prepare honey mushroom caviar for the winter:

Place honey mushrooms prepared for boiling in boiling water and cook for 20 minutes.
Remove with a slotted spoon, place on a sieve, cool and grind in a meat grinder.
We clean the vegetables and chop them into cubes, place them in a hot frying pan with hot oil and fry until golden.
Mix vegetables with mushrooms, pour in the remaining oil and simmer for 40 minutes over low heat.
Pepper, salt and continue to simmer for 20 minutes.
Pour in vinegar and fry for 3-5 minutes over high heat.
Place in prepared jars, roll up and turn the lids down.
We wrap it in an old blanket, let it cool and take it to the basement.

Recipe for mushroom caviar from honey mushrooms for the winter with carrots

The recipe for mushroom caviar from honey mushrooms for the winter with carrots will be a mystery to your guests. A vegetable added to the appetizer will perfectly highlight the taste of mushrooms, especially since the preparation will be stewed in the oven.

Caviar made from honey mushrooms with carrots prepared for the winter will appeal not only to you, but also to your friends.

Honey mushrooms – 2 kg;
Carrots and onions – 500 g each;
Olive oil – 200 ml;
Vinegar – 80 ml;
Ground red and black pepper – ½ tsp each;
Bay leaf – 5 pcs.;
Black peppercorns – 7 pcs.;
Salt - to taste.

Sort the mushrooms, peel, rinse and boil in salted water for 20-25 minutes.
Remove to a colander, let cool and pass through a meat grinder.
Peel the onion, rinse, cut into cubes and fry in oil until golden brown.
Peel the carrots, grate them on a coarse grater and add them to the onions, fry for 10 minutes.
Mix mushrooms and vegetables, mix with spices, add salt and pepper, add peppercorns and bay leaves.
Pour oil onto a baking sheet, place the caviar and place in a preheated oven.
Set the oven to 220-240°C and simmer for 1.5-2 hours.
10 minutes before the end of stewing, add vinegar and stir. Thanks to this simmering in the oven, the caviar will acquire a particularly delicate aroma.
Place the caviar in sterile jars and roll up.
Cool and move to the basement for long-term storage.

Recipe for delicious honey mushroom caviar for the winter without carrots

Is it possible to prepare caviar from honey mushrooms for the winter without carrots? Some housewives make similar preparations and assure that it turns out very tasty!

Honey mushrooms – 1 kg;
Onion – 500 g;
Vegetable oil (can be replaced with olive oil) – 70 ml;
Ground salt and pepper - to taste;
Tomato paste – 200 g;
Allspice – 5 peas.

The recipe for delicious honey mushroom caviar for the winter without carrots is prepared in stages as follows:

Honey mushrooms must be pre-treated and boiled in salted water for 20-25 minutes.
After the honey mushrooms have been placed in a sieve and allowed to drain, you need to prepare the onions.
Peel and cut it into small cubes, fry in oil until soft.
Grind the honey mushrooms in a meat grinder, add them to the onion and fry for 20 minutes over low heat.
Add salt to taste, add ground pepper and allspice.
Add tomato paste, stir and simmer with the lid closed for 20 minutes.
Place in sterilized jars and place in a pan of water with a kitchen towel at the bottom to prevent the glass from breaking.
Sterilize for 30 minutes over low heat, roll up, insulate, let cool and put in the refrigerator.

How to cook caviar from honey mushrooms for the winter with tomatoes

Many chefs believe that one of the most delicious caviar is honey mushroom caviar with tomatoes, prepared for the winter. Fresh tomatoes add a delicate taste to the preparation and make it aromatic.

Boiled honey mushrooms – 1 kg;
Onions and fresh tomatoes – 1 kg each;
Vegetable oil – 200 ml;
Salt – 1.5 tbsp. l.;
Sugar – 1 tbsp. l.;
Ground black pepper – 1 tsp;
Provençal herbs – 1 tsp;
Bay leaf – 3 pcs.;
Allspice – 5 pcs.

How to properly make caviar from honey mushrooms for the winter with the addition of tomatoes according to a step-by-step recipe?

Since the honey mushrooms have already undergone heat treatment, let’s start cooking the vegetables.
Pour boiling water over the tomatoes, remove the skin, cut off the seals along with the stem and cut into pieces.
Peel the onion, wash it and cut it into cubes, put everything through a meat grinder.
Grind the mushrooms twice through a meat grinder, combine with vegetables and place in a saucepan.
Pour in the butter, add salt and sugar, mix.
Simmer under a closed lid for 40 minutes over low heat.
Add the rest of the spices and simmer for another 30 minutes, constantly stirring with a wooden spoon so that the mass does not burn.
Fill the sterilized jars with mushroom caviar, close them with tight lids, turn them over and insulate them with an old blanket.
Let it cool completely and take it to a cool storage room.

Caviar from fresh honey mushrooms for the winter with vegetables

Caviar can be made from any fresh mushrooms. However, according to mushroom pickers, honey mushrooms are considered the most delicious. Caviar from fresh honey mushrooms for the winter with the addition of vegetables is an excellent nutritious appetizer for the holiday table. The main feature of the recipe is that all ingredients must be fried in vegetable oil.

Honey mushrooms (boiled) – 2 kg;
Bell pepper, carrots and onions – 500 g each;
Tomato paste – 200 ml;
Vinegar – 50 ml;
Vegetable oil;
Garlic – 10 cloves;
Salt - to taste;
Ground black pepper – 1 tsp.

Winter caviar from honey mushrooms with vegetables will be an excellent addition that will diversify your family’s daily menu.

Carrots, onions and bell peppers need to be peeled and chopped. Fry each vegetable separately in vegetable oil.
Combine the fried vegetables with mushrooms and pass through a meat grinder.
Season the mixture with pepper, salt, add tomato paste and crushed garlic, and then place in a saucepan.
Simmer over low heat for 40 minutes, stirring constantly to prevent burning.
Pour in vinegar, stir, let simmer for another 15 minutes and place in sterilized jars.
Roll up, turn the lids down and cover with a blanket.
After cooling, take it to the basement or put it in the refrigerator.

This caviar has an unusual taste and aroma, attracting everyone to the table to try this appetizer.

Honey mushroom caviar for the winter in jars with cabbage

The following recipe will be very unusual - honey mushroom caviar for the winter with the addition of cabbage. Although many people make solyanka from mushrooms, the caviar will turn out even tastier and more nutritious. It’s not for nothing that cabbage has always been valued for its beneficial substances that can replenish missing vitamins in the human body.

Traditionally, honey mushroom caviar is stored in jars for the winter, but in this case it can also be frozen in the freezer.

Honey mushrooms (boiled) – 2 kg;
Cabbage – 1 kg;
Onion – 500 g;
Sweet bell pepper – 500 g;
Vinegar 9% – 1 tbsp.;
Salt - to taste;
Sugar – 1.5 tbsp. l.;
Coriander (grains) – 1/3 tsp;
Vegetable oil – 300 ml.

Grind the honey mushrooms in a meat grinder and start preparing the vegetables.

Finely chop the cabbage, pour boiling water over it and leave for 20 minutes to remove the bitterness.
Peel the onion, cut into cubes and fry until golden brown.
Add carrots grated on a coarse grater and continue frying for 15 minutes.
Cut the pepper into noodles and fry with onions and carrots for 10 minutes.
Drain the cabbage and fry in oil for 15 minutes.
Combine all vegetables and grind through a meat grinder.
Combine with mushrooms, place in a saucepan, add salt and sugar.
Simmer under a closed lid for 20 minutes over medium heat.
Pour in the vinegar, add all the spices and ½ tbsp. water.
Simmer over low heat for 30 minutes, stirring constantly to prevent the mass from burning.
As soon as the excess liquid in the caviar evaporates and it acquires a dark color, the caviar is ready.
Place in sterilized jars, cover with plastic lids and, after cooling, place in the refrigerator.

Caviar from autumn honey mushrooms, prepared for the winter

Most of all, mushroom pickers value autumn honey mushrooms, from which they can make a variety of preparations. Caviar from autumn honey mushrooms prepared for the winter is especially tasty. It can be added to pies and dumplings and simply spread on bread.

Honey mushrooms (boiled) – 2 kg;

Onion -1 kg;
Oil – 200 ml;
Garlic – 15 cloves;
Salt.

We offer a video recipe for honey mushroom caviar for the winter:

Grind the honey mushrooms in a meat grinder together with raw onions and place them in a frying pan with vegetable oil.
Fry over medium heat for 15 minutes, add salt to taste and crushed garlic.
Continue to fry over low heat for 40 minutes, stirring constantly to prevent burning.
Place in jars, close with tight lids and, after cooling, place in the refrigerator.

Mushroom caviar prepared from boiled honey mushrooms for the winter

Mushroom caviar, prepared from boiled honey mushrooms for the winter, will win the hearts of even gourmets.

Honey mushrooms (boiled) – 1 kg;
Onions and carrots – 2 pcs.;
Salt;
Vegetable oil;
Coriander (ground) – ½ tsp;
Parsley – 1 bunch;
Garlic – 5 cloves;
Vinegar – 3 tbsp. l.

How to prepare caviar from honey mushrooms for the winter can be found in the following step-by-step instructions:

Pass the honey mushrooms boiled in salted water through a meat grinder.
Peel the onions and carrots, wash and finely chop.
Fry together in oil for 15 minutes and add to the mushrooms.
Add garlic cut into small cubes, chopped parsley, add coriander and add salt to taste.
Stir, pour in vinegar and place in prepared sterile jars.
Place in hot water and sterilize for 40 minutes over low heat.
Cover with lids, let cool and take to the basement.

Recipe for mushroom caviar for the winter from the legs of honey mushrooms

Sometimes for the winter they make mushroom caviar from the legs of honey mushrooms, which does not affect the taste of the snack.

Honey mushroom legs – 1 kg;
Onion – 300 g;
Vegetable oil – 100 ml;
Garlic – 5 cloves;
Tomato paste – 3 tbsp. l.;
Vinegar – 3 tbsp. l.

The recipe for making honey mushroom caviar for the winter is done step by step:

Boil the legs for 30 minutes, drain in a colander and fry until golden brown.
Peel the onion, chop it randomly and fry for 10 minutes.
Grind the legs and onions using a blender, place them in a frying pan and fry for 15 minutes.
Add tomato paste, vinegar and finely diced garlic.
Fry for 20 minutes over low heat and put into jars.
Cover with tight lids and, after cooling, place in the refrigerator.

Preparing caviar from honey mushrooms for the winter in a slow cooker

Preparing honey mushroom caviar for the winter in a slow cooker will not take much of your time. All work is carried out in the bowl of a kitchen appliance, which speeds up and simplifies the process.

Honey mushrooms – 700 g;
Onion – 3 pcs.;
Carrots and ratunda pepper – 1 pc.;
Tomatoes – 4 pcs.;
Garlic – 3 cloves;
Vegetable oil;
Ground salt and pepper;
Dill and parsley – 1 bunch;
Vinegar – 2 tbsp. l.

Mushroom caviar for the winter from honey mushrooms, prepared in a slow cooker, is not inferior in taste to other recipes. And if you have such a “helper”, feel free to use it in your kitchen.

Soaked in boiling water for 2-4 minutes, peeled honey mushrooms are placed in a multicooker bowl, poured with oil and fried with the lid open for 15 minutes.

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. We present to your attention - mushroom caviar!!!

Each time the taste turns out different, but there is always one thing invariably - in any version it 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 is a simply delicious dish that you can simply enjoy, or you can prepare it for future use. Today we will prepare such an appetizer in different versions, and everyone will be able to choose an option according to their taste.

Caviar from honey mushrooms twisted through a meat grinder - a simple recipe for the winter
Caviar with boiled honey mushrooms and garlic in tomato

Mushroom caviar from honey mushrooms twisted through a meat grinder - a simple recipe for the winter

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:

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.
Twist the honey mushrooms through a meat grinder through a large wire rack 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.
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.
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.
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.
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.
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.
Fill the jars, you will need 4 half liter jars. You don’t need to fill them to the very top. There should be some free space left.
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.
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.
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 of 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

Preparation of ingredients: mushroom caviar

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

mushroom caviar - preparation

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.
Heat 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.
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.
And now we alternately lay out 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.
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.
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.

I think that by this time everyone had 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.
We 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.
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.
Pour warm water into the 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.
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.

Mushroom 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: mushroom caviar

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:

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.
Meanwhile, peel the onion and garlic. Grind the onion through a meat grinder through a large wire rack.
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.
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.
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.
Meanwhile, the onion has reached the desired condition and it’s time to pour in the tomato sauce.
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.
Fry everything together until the sauce has dispersed and the mixture has a uniform color. This may take 5 minutes
Place the onion and tomato in the pan with the mushrooms, add the 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.
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.
While still hot, the caviar can be spread on bread and eaten with a sandwich washed down 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.

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.

Honey mushrooms are delicious, no matter what recipe they are prepared according to. The caviar made from them has a particularly interesting taste. After all, it is consumed not only as an independent snack, but also used to prepare other dishes for everyday or holiday treats.

Honey mushroom caviar for the winter

Many variants of caviar from honey mushrooms have been developed. For example, they prepare similar caviar with tomatoes. If desired, add sweet peppers or pieces of eggplant. The dish will only benefit from this. For such a preparation you need:

Pre-cooked honey mushrooms – 1.5 kg.
Tomatoes – 0.7 kg.
Eggplants – 0.3 kg.
Onion – 0.3 kg.
Horseradish leaves - 2 leaves.
Sunflower oil for frying foods.
Salt and garlic.
Table vinegar – 2 large spoons.

Honey mushroom caviar with carrots

Caviar with honey mushrooms with the addition of carrots is prepared for winter storage or used immediately for food. For the simplest option you will need:

Pre-boiled honey mushrooms – 0.5 kg.
Vegetable oil – 0.2 l.
Onions - 2 medium sized heads.
Carrots – 2 pieces.
Vinegar – 1 large spoon.
Spices and salt.

For long-term storage, the mass needs to be simmered a little more. Afterwards, the product is transferred to sterilized containers and carefully sealed. Store finished caviar in a cool place, for example, in the bottom section of the refrigerator.

Honey mushroom caviar with onions

To make caviar according to this recipe, prepare:

Half a kilogram of honey mushrooms, you can use broken or crumbled remains.
Two heads of onions.
Sunflower oil for frying
Salt.

The mushrooms are washed and boiled, then cooled and chopped using a meat grinder.
Onions are peeled and cut into small cubes. The prepared onion is fried in a frying pan with high sides until golden brown, then chopped mushrooms are added.
After this, the mass is mixed, after adding your favorite spices and salt.
Stirring occasionally, simmer the mushroom mass until the excess liquid evaporates.

The prepared caviar is transferred into sterilized jars and carefully sealed. Caviar can be stored in this form without sterilization, but only in the refrigerator.

Autumn is the time to collect and harvest mushrooms! The forest contains rich scatterings of honey mushrooms, chanterelles, russula, boletus and aspen boletuses. Mushroom pickers work from early morning and bring full baskets, and skillful housewives prepare fragrant mushroom caviar for the winter. This page presents 4 simple recipes that allow you to quickly, easily and inexpensively prepare this healthy delicacy.

Very . The cooking process itself is not complicated, and they store very well.

Recipe for preparing mushroom caviar from honey mushrooms for the winter

Mushroom caviar from honey mushrooms can be called a real delicacy. The amazing taste will appeal to everyone without exception.

We use ingredients:

peeled honey mushrooms – 1 kg;
onions and carrots – 2 pieces each;
salt – 3 tbsp. spoons;
pepper – 1 teaspoon;
sunflower oil.

Cooking process:

Fill the mushrooms with water until covered and send to cook. After boiling, remove the foam and add 2 tbsp. spoons of salt. Cook for another 30-40 minutes.

Place the boiled mushrooms in a colander and rinse with cold water.

Roughly chop the onions and carrots and send them to brown in sunflower oil.

Mix the mushrooms with fried vegetables and grind them through a meat grinder or grind them in a blender bowl.

Place the caviar in clean jars up to the shoulders and compact them tightly. Cover with lids and place on a baking sheet.

Place the jars in the oven for sterilization at 110 degrees for 40 minutes.

Cover hot jars with lids. Turn it over onto your head and wrap it until it cools. This mushroom caviar is securely twisted and will last until the January cold!

Mushroom caviar from honey mushrooms with carrots and onions

To prepare juicy mushroom caviar, you will need honey mushrooms, and for every kilogram of mushrooms, housewives take 1 carrot and onion. The recipe is easy and quick to prepare and will definitely appeal to all busy housewives.

Ingredients for caviar:

honey mushrooms – 2.5 kg;
carrots – 2 large pieces;
onions – 2 large heads;
salt – 3 tbsp. spoons;
pepper – 1 teaspoon with a small slide;
sunflower oil for frying.

Cooking progress:

Before preparing the caviar, the mushrooms must be carefully sorted and all damaged specimens must be discarded. Good honey mushrooms must be boiled in a large saucepan until they settle to the bottom. This is a sign that the mushrooms are ready!
At the same time, chop the onion into medium cubes and grate the carrots. We send this vegetable mass to a frying pan to fry until golden brown.
When all the ingredients have cooled, we will pass them through a meat grinder.

Scroll the half-finished caviar 2 times, then the dish will be tender and incredibly juicy.

Generously season the vegetable mass with spices and place in a frying pan to fry for another 20 minutes until fully cooked.
Mushroom caviar from honey mushrooms can be consumed immediately after preparation. But if there is a lot of it, then you can roll it up for the winter or freeze it.

To twist, add 1 teaspoon of 70% vinegar to the caviar. Mix, place in clean jars and sterilize in hot water for 30 minutes. To freeze, honey mushroom caviar should be cooled and placed in the freezer in a plastic container.

Ready honey mushroom caviar for dinner can be flavored with chopped garlic and herbs. It will turn out great, you'll just lick your fingers!

Recipe for winter mushroom caviar from honey mushrooms with tomatoes

Mushroom caviar can be prepared from different mushrooms: honey mushrooms, porcini mushrooms or chanterelles. With the addition of ripe tomatoes according to the recipe, this snack will become much brighter, tastier and healthier for digestion!

Ingredients for preparing caviar:

honey mushrooms – 1 kg;
tomato and onion – 4 pieces each;
carrots – 3 pieces;
sunflower oil – 250 ml;
salt and pepper - 1 tbsp.

Preparation:

We cut fresh, peeled mushrooms, immerse them in cold water and place them on the stove. When the water boils, cook them for approximately 5-7 minutes, skim off the foam. Discard the finished mushrooms and rinse again with cold water.
Together with finely chopped vegetables, we pass the honey mushrooms through a meat grinder, mixing the entire fluffy mass thoroughly.
Transfer the mixture to a large saucepan, add oil and spices.
After boiling, simmer the mushroom caviar over low heat for 40-50 minutes, making sure that the vegetables do not burn.
We transfer the finished caviar into sterilized jars, pour a spoonful of hot sunflower oil to cover the workpiece with a thin layer, and close the lid tightly.

This excellent snack is usually stored in the refrigerator. It can be served with sandwiches, salads and meat dishes. Bon appetit!

Mushroom caviar from honey mushrooms without sterilization

During the mushroom season, many forest products are stored for the winter. After frying and salting, small, broken or crumbled honey mushrooms often remain. Don't throw them away! This product is perfect for preparing quick caviar according to a simple recipe.

For caviar you will need:

mushrooms – 0.5 kg;
onion – 2 pcs;
sunflower oil;
salt.

Cooking process:

The remains of mushrooms and whole honey mushrooms need to be boiled until tender, cooled and passed through a meat grinder. Peel the onions, wash and cut into small cubes.
Pour oil into a deep frying pan and fry the onion in it until a beautiful golden color. After this, add the scrolled mushrooms.
Mix the delicious ingredients and season with spices to taste. Simmer until excess moisture evaporates and stir slowly.

You can add a couple of cloves of garlic to the caviar for flavor.

Place the finished, thickened snack into clean jars. It is not necessary to sterilize them, but in this case it is better to store the workpiece on the shelves of the refrigerator!

Appetizing mushrooms go well with many main dishes and will be the highlight of any holiday dinner!

Good luck with your preparations and look forward to new recipes!

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