Mushroom caviar is a very tasty and nutritious dish. Fresh, dry, as well as salted and pickled mushrooms are suitable for preparing this snack. The most fragrant is caviar from forest mushrooms (ceps, butter, boletus and boletus).
Pick your recipe
You will need
-
- For caviar from dried mushrooms:
- 50 g of dried mushrooms;
- 1 onion;
- 1-2 tbsp. l vegetable oil;
- ground black pepper;
- salt.
- For caviar from dried and salted mushrooms:
- 250 g of salted mushrooms;
- 50 g of dried mushrooms;
- 1-2 onion heads;
- 2 cloves of garlic;
- 1 hard boiled egg;
- dill or parsley;
- 6% vinegar to taste;
- 1-2 tbsp. l vegetable oil.
- For mushroom caviar for future use:
- 1 kg of mushrooms;
- 200 g of onions;
- 300 g of tomatoes;
- 150 ml of vegetable oil;
- ground black pepper;
- salt.
Instruction manual
1
Dry Mushroom Caviar
Rinse dry mushrooms and soak them overnight in a small amount of cold water. In the morning, carefully drain the infusion and strain. Rinse the mushrooms again and put in strained infusion. Then put on moderate heat and cook the mushrooms until soft. After this, remove from heat, cool and pass through a meat grinder (or chop finely). If the mushroom caviar turns out to be dry, add a little mushroom broth to it. Peel and chop onions. Lightly fry it in vegetable oil, cool and mix with mushrooms. Add pepper and salt, mix everything thoroughly. For a sharper taste, mushroom caviar can be seasoned with lemon juice or vinegar.
2
Dry and salted caviar
Prepare and boil the dried mushrooms according to the previous recipe. Catch salted mushrooms from brine and rinse thoroughly. Throw it in a colander, let the water drain. Peel and fry onions in vegetable oil. Then add finely chopped or minced boiled mushrooms and stew them with onions for 15 minutes. Add chopped salted mushrooms. Mix well. Peel the garlic clove, pass through a press and add to the mushrooms. Pepper caviar and season with vinegar. Transfer to a salad bowl, sprinkle with finely chopped dill or parsley and chopped boiled egg.
3
Mushroom caviar for future use
Rinse the mushrooms very thoroughly, peel and cut into slices. Boil the mushrooms in salted water over medium heat for 20 minutes. Throw in a colander, rinse with cold boiled water, cool the mushrooms and pass through a meat grinder. Transfer the mushroom mass to a pan with vegetable oil and fry over low heat for half an hour. Separately, fry finely chopped onions and tomatoes, cut into slices. Combine vegetables with mushrooms, add salt and pepper, mix and simmer everything together over high heat for 15 minutes, stirring constantly. After that, lay out still hot caviar in prepared in advance dry warmed cans, roll them up and sterilize.
Useful advice
Mushroom caviar from dried mushrooms can be prepared without onions, with the addition of tomato paste sauce, herbs and vegetable oil.
- Grocery store. Mushroom Caviar Recipes
- how to make caviar from dried mushrooms