The value of these mushrooms lies in their rich taste. But it should be remembered that they are considered conditionally edible, and therefore require a special approach in preparation for conservation, and indeed for one or another use in the kitchen. If you make a mistake, then any dish, even caviar from milk mushrooms, will become very bitter.
First, the mushroom harvest should be carefully sorted out and cleaned of forest debris. Secondly, the mushrooms are thoroughly washed with running water, either using a colander, or by repeatedly immersing them in a container with a large amount of water. Thirdly, the mushrooms are tightly placed in a large saucepan or bucket of water, left overnight, or better for a day. This procedure should be repeated a couple more times to finally "drive out" bitterness from our mushrooms.
Mushroom caviar traditionally takes pride of place among homemade delicacies. Many housewives strive to prepare several jars for family celebrations for the winter. And the recipes for caviar from milk mushrooms are just from the category of those dishes that become "a feast for the belly."
We offer a classic version of the method in which wonderful caviar from fresh milk mushrooms comes out. The best solution for her would be gray, freshly picked mushrooms.
We need:
- fresh mushrooms - 1000 g;
- carrots - 1000 g;
- turnip onions - 1000 g;
- sunflower oil - 200 g;
- tomato juice - 300 g;
- garlic, black pepper, salt - to taste.
Preparation:
- After that, the mushrooms should be immediately removed from the water and allowed to drain, and at the same time they should be condemned.
- The cooled mushrooms are chopped using a meat grinder or blender.
- Do the same with carrots and onions.
- After heating a frying pan with a thick bottom and high sides, pour oil into it and stirring constantly, fry onions and carrots.
- When the carrots lose color and the onions become translucent, add milk mushrooms to the pan and pour in tomato juice. Covering with a lid, the mass is sautéed for half an hour over low heat.
- 5 minutes before the end, garlic chopped with a press, as well as spices and salt are added to the mass.
- The hot mushroom caviar is removed from the heat and, without removing the lid, let it brew.
- At this time, jars are prepared - they are sterilized and metal lids are boiled.
- The cooked dish is laid out in jars, rolled up, turned upside down and wrapped up, left alone for about a day. Caviar from fresh milk mushrooms is quite whimsical to the storage method, so the best place for it is a cellar or refrigerator.
Option from dry milk mushrooms
Milk mushrooms are extremely nutritious and at the same time lean product. Therefore, it is ideal for those who follow a strict diet or are going to fast for any reason.
In order that during this period of time you can fully have a varied and tasty table, we suggest that you try to cook such a wonderful thing as caviar from dry milk mushrooms. Its piquant taste will leave few people indifferent.
We need:
- dried mushrooms - 500 g;
- onions - 5 pcs.;
- sunflower oil - 150 g;
Preparation:
- In the evening, fill the dried milk mushrooms with cold water and leave them overnight so that they are saturated with moisture and swell.
- We drain the water, rinse the mushrooms with running water and put on the fire to cook for about 45 minutes from the moment of boiling.
- Grind the boiled mushrooms using a meat grinder or blender.
- Finely chop the onions and fry them in a deep frying pan until translucent.
- Add the boiled mushrooms and sauté over low heat for 15-20 minutes, adding salt, pepper and spices a few minutes before the end.
- Cool the resulting mushroom caviar.
The best way to use it is sandwiches on white bread. We hope this dry milk mushroom caviar recipe will become one of your favorites.
Enjoy your meal!
From milk mushrooms with garlic
This recipe works best for black milk mushrooms, because this mushroom itself looks the least appetizing when salted or pickled. Therefore, "hitting" the mushroom caviar, it will hide this shortcoming, but its amazing taste and aroma will add immodest charm to our dish. Caviar with garlic is easy to prepare, therefore it is quite common among housewives.
We need:
- mushrooms - 0.5 g;
- carrots - 1 pc.;
- onions - 2 pcs.;
- vegetable oil - 100 g;
- garlic - 3-5 cloves;
- salt, black pepper, spices - to taste.
Preparation:
- Prepared mushrooms are placed in a pot of water and put on fire. After boiling, reduce the heat and cook them for 45 minutes.
- We take the boiled milk mushrooms out of the water and let the excess liquid drain.
- Meanwhile, fry finely chopped onions and grated carrots on a medium grater in a deep frying pan over low heat. The onions should become translucent and the carrots should lose their intense color. Do not forget to stir the vegetables constantly. Carrots will give our dish a softer and richer taste.
- We mix our vegetables, chopped garlic with a press and cooked milk mushrooms passed through a meat grinder.
- We put the mushrooms back into the pan and leave it on the slowest heat for 10-15 minutes to sweat, so that all the components of our caviar "make friends" with each other and soak up each other.
- It is advisable to store the finished dish in a cool place or use it immediately. Milk mushroom caviar with garlic will be a good combination with egg dishes or an addition to hot bread toast.
It will not be superfluous to remind once again that these mushrooms cannot be used immediately in any recipe without preliminary processing. The food will taste very bitter and you will spoil the food. So soaking or salting are invariable milestones in the preparation of any kind of milk mushrooms. Even it is possible only after soaking and cooking. But these simple rules will help you enjoy caviar from these wonderful mushrooms throughout the winter.
Autumn with rains and bad weather can please the lovers of "quiet hunting" with rich prey of black and white milk mushrooms. Mushrooms are salted, pickled, and I like to make mushroom caviar from milk mushrooms for the winter. The appetizer is good as an addition to meat, potato garnish, will go for making sandwiches, vegetable stew. Over the years, a lot of preservation recipes have been collected, I offer the best, time-tested and household ones. Whatever recipe you choose, in any case, the caviar will work out - you will lick your fingers!
Experienced cooks make a wonderful homemade snack from fresh, raw mushrooms. Many canned from pre-boiled ones. Dry milk can also be harvested, but here you need to keep in mind that bitterness has been preserved in them, which means that you need not only soak, but soak milk mushrooms for a long time.
Attention! Milk mushrooms are conditionally edible types of mushrooms. In some European countries, they do not appear at all on the lists of acceptable for collection and consumption. The mushrooms contain bitterness that irritate the mucous membrane of the stomach and intestines. Therefore, before processing, they must be soaked in cold water for 24 hours, replacing the water with fresh water several times during this time.
How to cook caviar from milk mushrooms for the winter
Before you is the simplest, almost classic universal recipe for processing milk mushrooms into caviar. Can be made from black milk mushrooms, their white representatives will do. The appetizer is made from boiled mushrooms.
You will need:
- Milk mushrooms, black, white - 1 kg.
- Large onion.
- Tomato paste - 30-60 gr. (30 grams is one big spoon, be guided by your preferences).
- Sunflower oil - 100-150 ml.
- Pepper, salt.
Recipe with photo
Go through the mushrooms by removing debris. Clean the caps of sand, which mushrooms usually manage to collect in large quantities. Cut into pieces.
Milk mushrooms, regardless of the grade, are certainly soaked. Fill with water for a day (change the water more often with bitterness). After a day, drain the liquid, rinse the mushrooms in running water.
Fill with water, salt, cook for 20-30 minutes. Count the time after boiling. Shortly before the end of cooking, add a bay leaf and a couple of peppercorns. This will bring its own flavor to the future snack.
Simultaneously fry the diced onion in a skillet.
Throw the mushrooms in a colander, catch the lavrushka and peppercorns. Wait for the liquid to drain completely.
Scroll through a meat grinder (with a large wire rack). Put in a thick-walled dish such as a cauldron, pots with a thick bottom.
Add tomato paste to the twisted mushrooms, pour oil.
Since caviar loves butter, it is permissible not to limit the amount indicated in the recipe. Top up at your discretion.
Lay out the fried onions. Stir the contents, put them on the stove to fry.
Stir often, if you notice a lack of oil - splash a little more. The mass should not burn. Caviar is prepared for 10-15 minutes.
5 minutes before the end, add pepper, even out the taste with salt. If you like a thinner caviar consistency, add a little water. Love the spicy caviar, add more pepper.
Distribute in sterile jars, roll up. After cooling down, transfer the jars for storage to the pantry, cellar.
Since the caviar has a chopped consistency, it is more practical to take the legs of milk mushrooms, large, broken mushrooms for preparation of the blank. Put the hats on salting and pickling.
Milk roe with carrots, onions, garlic - you will lick your fingers
Would need:
- Mushrooms - 1 kg.
- Carrots - 2-3 pcs.
- Onion heads - 2-3 pcs.
- Garlic cloves - 2-3 pcs.
- Tomato sauce - 300 ml.
- Odorless vegetable oil - 100-150 ml.
- Salt, ground pepper.
Preparation:
- Rinse the mushrooms cleaned from dirt, cut, soak for a day. Change the water several times during this time.
- Cook in salted water. Drain the liquid well. You can even squeeze the mushrooms a little with your hands.
- Cool, punch with a blender or grind with a large mesh meat grinder.
- Chop the peeled onions into large cubes. Rub the carrots with coarse shavings. Fry the onion cubes until transparent, add the carrots.
- Cook together for a few minutes. Pour in the sauce. Stir the mass.
- Combine frying with milk mushrooms, add oil. Cook for about half an hour.
- Finely chop the garlic cloves, add to the caviar. Season with salt and pepper. Taste and adjust the flavor of the caviar.
- Stir well again. Sweat for 5 minutes, turn it off.
- Fill the jars, twist. After cooling, place in the cold for permanent storage.
Milk roe with zucchini
Zucchini has an excellent property - in the blanks they get along well not only with other vegetables, but also with mushrooms. Keep an interesting recipe for canning snacks.
Take:
- Mushrooms - 2 kg.
- Zucchini - 0.8-1 kg.
- Onions - 200 gr.
- Sunflower oil.
- Pepper, salt.
How to cook:
- Prepare mushrooms for canning as described above. Cook, fold, cool.
- Remove the seed part from zucchini, cut into half rings. Divide the onion into several parts.
- Grind vegetables and milk mushrooms in a meat grinder.
- Put in a cooking pot, pour in oil, a little water, set to cook.
- After boiling, season with salt. Simmer over a low heat until the caviar thickens. Cooking time is approximately 30-40 minutes.
- Arrange in sterilized jars, roll up. Store in a cool place.
Video recipe for preparing delicious caviar from white or black milk mushrooms for the winter. Successful blanks!
The most delicious and nutritious preparation for the winter is caviar from milk mushrooms. In winter, this dish helps not only to diversify the family's everyday menu, but also to decorate the festive table with its presence. Many housewives use caviar for filling in pizza, it can be simply spread on bread or served as a side dish for any main dish.
There are many recipes for preparing caviar from milk mushrooms for the winter, but this article offers the most interesting ones. Caviar can be prepared from fresh mushrooms, salted, pickled and even frozen. Additional ingredients in the composition of mushroom caviar can be a variety of vegetables. However, do not forget about the spices and herbs that bring their own unique notes: sugar, dill, parsley, ground pepper, paprika, etc.
We offer 8 recipes for preparing caviar from milk mushrooms for the winter for a variety of types: dry, black and white.
Caviar for the winter, prepared from dry milk mushrooms, will be an excellent option when organizing a quick snack. In addition, this caviar can be used to fill a wide variety of dough products, including pies and pies.
- Soaked and boiled milk mushrooms - 3 kg;
- Carrots - 500 g;
- Onions - 700 g;
- Salt;
- Ground black pepper - 1 tsp;
- Vegetable oil - 200 ml;
- Vinegar 9% - 7 tbsp l.
The recipe for caviar for the winter from dry milk mushrooms can be done in stages, using the detailed description.
Peel the vegetables, rinse, cut into slices, grind in a meat grinder, fry in oil until tender and put in a deep frying pan.
Twist the mushrooms in a meat grinder 2 times to get a fine grain.
Add to the vegetables, pour in the oil and simmer over medium heat for 10 minutes. Cover with a lid and continue simmering for another 30 minutes, stirring regularly so that the mass does not burn. Add salt and ground pepper to taste, simmer for 15 minutes.
Pour in the vinegar, let it simmer for 3-5 minutes and immediately distribute it into sterilized jars, roll it up and leave it to cool at room temperature, then take it to the basement.
How to cook caviar from black milk mushrooms for the winter: a recipe for preserving mushrooms
Caviar made from black milk mushrooms for the winter will surprise your loved ones and guests with its amazing taste.
It can be served as an independent dish to the festive table.
- Soaked milk mushrooms - 2 kg;
- Vegetable oil - 1.5 tbsp.;
- Onions - 500 g;
- Garlic - 5 cloves;
- Salt;
- A mixture of ground peppers - 1 tsp;
- Garlic ketchup - 4 tbsp l.
Mushroom caviar from black milk mushrooms for the winter is prepared quite simply, if you use its step-by-step description.
- Boil the mushrooms in salted water for 30 minutes to completely remove the bitterness, while constantly removing the foam from the surface.
- Place in a sieve and leave to drain completely.
- Grind the mushrooms through a meat grinder until smooth or use a blender to reduce graininess.
- Pour oil into a deep frying pan and add the mushroom mass.
- Simmer with constant stirring with a wooden spatula for about 30 minutes over low heat.
- In another frying pan, fry chopped onions and garlic until golden brown.
- Add to mushrooms, add ketchup and mix well.
- Simmer over low heat for 20-25 minutes, stirring regularly to prevent the mass from burning.
- Arrange in sterile jars and close with tight nylon caps.
- After cooling down at room temperature, take the conservation to the basement.
How to make caviar from white milk mushrooms for the winter: a step by step recipe
Caviar from white milk mushrooms for the winter is prepared much easier than from black ones, because these fruiting bodies do not soak for a long time. In addition, they do not need to be boiled, since there is practically no bitterness in them.
- Soaked milk mushrooms - 3 kg;
- Vegetable oil - 1.5 tbsp.;
- Vinegar 6% - 150 ml;
- Salt;
- Ground black and white pepper - 1 tsp;
- Paprika - 1 tsp;
- Onions and carrots - 600 g each;
- Garlic - 7-9 cloves;
- Dill greens - 1 bunch.
How to make caviar from milk mushrooms for the winter, you can learn from a step-by-step recipe.
- After soaking, the mushrooms are washed and squeezed a little by hand.
- Spread on a sieve and allow time to drain completely.
- Pass through a meat grinder, put in a pan with heated oil and fry for 30 minutes.
- Peel vegetables, chop them into cubes and fry in another pan until golden brown.
- Grind with a meat grinder, add to mushrooms, add chopped greens, paprika, a mixture of ground peppers and add salt to taste.
- Stir, stew over low heat for 30 minutes and pour vinegar into the caviar.
- Continue to simmer for 15 minutes and distribute into sterilized jars.
- Cover with lids, put in a pan with hot water, at the bottom of which there is a kitchen towel (so that the jars do not burst). Sterilize the caviar for 20 minutes.
- Roll up, turn over and cover with a blanket until it cools completely. Then take it to a cool room or refrigerate. Store the workpiece for no more than 6 months. at a temperature of + 10 ° C.
How to make delicious caviar from raw milk mushrooms for the winter
Caviar cooked for the winter from raw milk mushrooms is an extremely tasty snack for any occasion.
If you have such caviar in your bins, you can assume that you will have the opportunity to quickly prepare lunch or dinner. It will make a delicious soup, with it you can fry potatoes or stew meat.
- Soaked milk mushrooms - 3 kg;
- Vegetable oil - 2 tbsp.;
- Garlic - 10 cloves;
- Salt to taste;
- Sugar - ½ tbsp. l .;
- Vinegar 9% - 40 ml;
- Onions - 1 kg;
- Black pepper - 10 grains;
- Bay leaf - 4 pcs.
How delicious to cook caviar from milk mushrooms for the winter, a step-by-step description of the recipe will show.
- The soaked milk mushrooms are washed with cold water and chopped through a meat grinder 2 times to reduce graininess.
- Peel the onion, cut into half rings and fry in oil until golden brown.
- Chop the fried onions with a blender or meat grinder and combine with mushrooms.
- Spread the mass into a deep saucepan, pour oil and begin to simmer over low heat.
- After stewing for 30 minutes, add salt to taste and sugar, mix and simmer over low heat for another 20 minutes.
- Pour in vinegar, add chopped garlic, bay leaves and grains of black pepper, mix and stew for 10 minutes.
- Placed in glass jars with a capacity of 0.5 liters and set to sterilize for 20 minutes.
- Roll up, allow to cool and take out into a cool room.
How to cook caviar from salted milk mushrooms with onions and carrots for the winter
Caviar, prepared for the winter from salted milk mushrooms, will help every culinary specialist to surprise his family and friends with a delicious snack.
- Salted milk mushrooms - 1 kg;
- Olive oil - 100 ml;
- Onions and carrots - 2 pcs.;
- Parsley greens - 1 bunch.
A recipe with a detailed description will help you see how to cook caviar from milk mushrooms for the winter.
- Soak the salted milk mushrooms for 2 hours, changing the water 3 times so that the excess salt disappears.
- Grind through a meat grinder and put in a pan with heated olive oil.
- Fry for 15 minutes over medium heat and set aside.
- We clean onions and carrots, grind with a meat grinder and fry in oil until tender.
- Combine with mushrooms, fry over low heat for 20 minutes and add chopped parsley.
- Mix thoroughly and distribute in sterilized jars.
- After cooling, the caviar from salted mushrooms can be eaten immediately, or you can store it in the refrigerator.
A simple recipe for mushroom caviar from soaked milk mushrooms
A simple recipe for preparing caviar from milk mushrooms for the winter will help novice housewives enrich their culinary experience.
Such an appetizer can simply be prepared for a family dinner, or you can make a preparation for the winter.
- Soaked milk mushrooms - 2 kg;
- Onions - 1 kg;
- Vegetable oil - 1.5 tbsp.;
- Salt to taste;
- Ground black and red pepper - ½ tsp each.
- Boil the mushrooms for 20 minutes in salted water, rinse and drain.
- While they are draining, peel the onion, cut into half rings and fry over medium heat until soft so that it does not burn.
- Combine mushrooms and onions, grind through a meat grinder and put in a hot frying pan.
- Fry over low heat for 5 minutes and pour in vegetable oil.
- Continue to fry for 20 minutes, add salt, add ground black and red pepper.
- Stir, fry for 20 minutes over low heat, constantly stirring the mass.
- Arrange in sterilized jars, roll up and cover with an old blanket until completely cooled.
- Refrigerate and store no more than 3 months, although such delicious caviar will be eaten much earlier.
Mushroom caviar from milk mushrooms with vegetables
The recipe for caviar from mushrooms for the winter with the addition of vegetables will make the dish richer and more nutritious. Even children can eat this snack due to the large amount of healthy vegetables.
- Soaked milk mushrooms - 2 kg;
- Carrots - 0.5 kg;
- Onions - 1 kg;
- Eggplant - 0.5 kg;
- Garlic - 10 cloves;
- Vinegar 9% - 100 ml;
- Vegetable oil - 200 ml;
- Salt to taste.
Mushroom caviar from milk mushrooms can be an excellent option for the winter to quickly feed hungry children or put a snack on the table for unexpected guests.
- Mushrooms are boiled for 20 minutes, allowed to drain completely and chopped with a meat grinder.
- All vegetables (except garlic) are peeled, cut into cubes and fried separately from each other until cooked in a little oil.
- Grind in a meat grinder and combine with mushrooms.
- Pour in oil, fry over low heat for 30 minutes, stirring constantly so that the mass does not burn.
- Add salt, pour in vinegar, mix and stew for 20 minutes, continuing to constantly stir the mass.
- Diced garlic is placed in sterilized jars, caviar is poured.
- Cover with lids and put on sterilization in hot water.
- Sterilized for 20 minutes, rolled up and allowed to cool at room temperature.
- Then they take it out to a cool basement or put it in the refrigerator.
Milk mushroom caviar with tomato paste
The recipe for mushroom caviar for the winter from milk mushrooms with the addition of tomato paste is an unusual and tasty snack. Try to cook it and make sure: it is what you need!
- Soaked milk mushrooms - 3 kg;
- Tomato paste - 200 ml;
- Vegetable oil - 1 tbsp.;
- Garlic - 10 cloves of medium size;
- Salt to taste;
- Vinegar 9% - 5 tbsp l .;
- Ground black pepper - 1.5 tsp. without top.
How to independently make caviar from milk mushrooms for the winter in order to amaze your family with your culinary abilities?
- Boil the soaked milk mushrooms in salted water for 30 minutes and put on a wire rack.
I often cook caviar from mushrooms in late summer or autumn, when winter preparations from salted milk mushrooms remain, and a new harvest is on the way. You can also cook from fresh milk mushrooms, the taste will be slightly different, more delicate and soft. True, before cooking, they need to be soaked for 1 to 3 days, changing the water in order to get rid of the bitter milky juice of the milk mushrooms. We'll have to tinker! It's worth it though. Milk mushroom caviar has its own spicy, piquant, forest flavor. If you put garlic and vinegar together with onions and carrots, stew everything together and put the caviar hot in clean sterilized jars, then it can be stored in the refrigerator for a long time. Only on top it is worth pouring in a few tablespoons of vegetable oil, so that it completely covers the mushrooms and there is no air access to them. Such mushroom caviar from milk mushrooms for the winter can be stored in the refrigerator for up to six months. Of course, such an appetizer can be prepared from any forest mushrooms, but caviar is special from milk mushrooms. Moreover, I have already told you about the benefits of these mushrooms.
Ingredients:
- salted milk mushrooms (or fresh soaked) - 500 grams.
- onion - 1 piece.
- carrots - 1 piece.
- garlic - 2 cloves.
- apple cider vinegar - 2-3 tablespoons.
- hot chili pepper - 0.5 pieces (or to taste).
- salt to taste.
- sugar to taste.
- odorless vegetable oil - 70-100 grams.
How to cook caviar from salted milk mushrooms:
1. Let's prepare all the products for caviar. Peel and wash the onion and carrots. Rinse the salted milk mushrooms in running water to get rid of excess salt and acid.
2. Grind the milk mushrooms in portions in a blender.
Chop the onion and carrots into arbitrary pieces and also chop them in a blender.
3. In a thick-walled saucepan, simmer the onions and carrots in butter. Until they change color and soften.
4. Add chopped milk mushrooms to the carrots and onions. Simmer over low heat until the moisture evaporates and the desired density is obtained. We stir more often, the caviar so strives to burn. Be careful not to burn yourself, the thickened caviar can gurgle and "spit"!
5. Salt caviar, pepper and add sugar, all to your liking.
6. Remove the pan from the heat and let the caviar cool. Squeeze the garlic into the cooled caviar, pour in apple cider vinegar. Mix thoroughly, taste it, perhaps something is missing.
The caviar from the milk mushrooms is ready. This is a wonderful appetizer - spicy, spicy, satisfying! Spread it on bread, toast, crackers. It can be stuffed with tomatoes, wrapped in pancakes, added to pizza.
Enjoy your meal!!!
Best regards, Nadezhda Yurikova.