Description
Salted milk mushroom caviar is a very juicy and tasty appetizer consisting of chopped mushrooms and onions. Even a beginner can easily cope with the preparation of this simple dish. The secret of this unusual caviar is that salted milk mushrooms should be used for its production, since in this form they are very juicy and incredibly tasty. Also, nothing prevents you from supplementing the milk mushrooms with some more salted mushrooms. This will only improve the appetizer and, undoubtedly, make it more delicious!
It is very convenient to cook caviar from salted milk mushrooms at home with a margin. It keeps well in the refrigerator for seven days. However, given that it takes less than fifteen minutes to prepare this great snack, it can be done every day. It is also very easy to preserve mushroom caviar with onions for the winter, but in this case it is necessary to add vinegar or vinegar essence to it in order to ensure preservation with a long shelf life.
Before you start making homemade caviar from salted milk mushrooms, we suggest paying attention to the step-by-step recipe below with a photo. In it you will find tips that can simplify and speed up the cooking process!
Ingredients
Caviar from salted milk mushrooms - recipe
First, take out a jar of canned salted milk mushrooms from stocks, open and put the contents in a deep plate. Then thoroughly rinse the mushrooms from the brine with purified cold water.
Next, take one medium onion, peel and cut into half rings. Fry the vegetable in vegetable oil until golden brown. Also at this stage, you can fry the carrots and garlic, but this is optional..
Place the prepared ingredients in a blender bowl and grind until crumbled. If there is no blender, then twist the vegetables and mushrooms through a meat grinder.
Put the resulting mixture in a salad bowl and garnish with fresh green onions. If you want to preserve this snack for the winter, then fill it with vinegar and distribute it in sterilized glass jars. Tighten the blanks with lids, and after preservation, be sure to check for tightness. It is recommended to store homemade caviar from salted mushrooms only in a cool place..
A delicious appetizer that will appeal to all connoisseurs of gourmet cuisine - caviar from milk mushrooms. This dish has won universal love, because its taste is beyond any doubt refined. The recipe assumes several options, so cooking caviar for the winter will be an easy but interesting task.
Whichever recipe is chosen for cooking, milk mushrooms are the main component, without which it will not be possible to create tender and nutritious caviar. Required products that must be in stock before starting work:
- mushrooms - 1kg;
- onions (you can use white or red) - 1-2 pcs;
- vegetable oil - 125 -130 ml;
- seasonings: pepper (red, black), garlic - to taste.
Additional ingredients that can be added to black mushroom caviar during cooking:
- tomato paste (juice) - 150 ml;
- carrots - 2-3 pcs;
- lemon juice - 70-100 ml;
- fresh herbs.
If you wish, you can combine all the ingredients, the recipe allows this, but more often housewives prefer to make preparations for the winter, using the classic combination of products. Here, complete freedom of creativity opens up, so caviar from these mushrooms can differ in taste for different people.
How to cook caviar from milk mushrooms at home?
Before preparing the dish, it must be washed and put on medium heat for 25 minutes. After this time, the mushrooms must be thrown into a colander so that the water glass. Then the boiled gifts of the forest must be rinsed well in running water and dried and cooled a little. After that, you need to grind the milk mushrooms, using a blender or an ordinary meat grinder for the uniformity of the resulting mass. If the recipe involves the use of vegetables, then they should be peeled and chopped as well - cut the onion into cubes, pass the garlic through a special press, and grate the carrots. After that, vegetable oil, spices, chopped mushrooms and vegetables are added to the container for subsequent boiling of caviar. Also, if the selected recipe requires it - greens, tomato paste and lemon juice. All ingredients are thoroughly mixed and put on medium heat to cook for another 20-25 minutes.
You can proceed as follows - peel and finely chop onions, carrots and garlic, then place them in a preheated pan and fry until a uniform golden color is obtained for about 3-5 minutes. Add tomato sauce to vegetables, mix, then place in a container with mushrooms and cook until tender. For the winter, it is customary to roll caviar in glass jars, so they need to be prepared in advance. The sterilization process does not take too long, but it will get rid of various bacteria and will preserve the ideal taste of the product.
Hot ready-made mushroom caviar from milk mushrooms is laid out in banks, if it is assumed that it is harvested for the winter, rolled up. Storage is carried out in a cool place, it is better to use a cellar or basement, but in a city, a refrigerator or balcony is suitable.
The recipe for mushroom caviar assumes that its preparation will be made from fresh young mushrooms, since old milk mushrooms are tough and not so fragrant. The cooking process is best done in cauldrons or pots with thick walls. Jars with caviar can be additionally sterilized as follows: close the jars with lids, put in a deep saucepan with hot water or a double boiler and boil for 15-50 minutes, depending on the volume of the jar. To change the taste or just to save time, caviar can be made using salted or pickled mushrooms. Caviar from salted milk mushrooms requires less salt, since it is already contained in the original product. Some housewives prefer to add vinegar to winter preparations, so the dish will better retain its freshness, but it will acquire a characteristic pungency, so it is important to remember this feature.
Conclusion
Caviar made from milk mushrooms will be a pleasant addition to the table. These jars are best stored in a cool, dry place for the winter. In terms of nutritional value, these particular mushrooms are among the best, along with porcini. It is noteworthy that they do not grow anywhere else except in our climatic zone. Milk mushrooms contain a large amount of protein, therefore, they are a complete substitute for meat. Useful properties - strengthening bones, preventing kidney health. The main property for which milk mushrooms are appreciated and loved is the regulation of blood sugar levels, they are also a natural antibiotic. Thus, an appetizer with caviar from milk mushrooms will become not only a pleasant start to any meal, but also fill the body with the necessary nutrients and microelements. It can be added as an unusual but very tasty ingredient to soups, stews, vegetable salads. Both white and black varieties of milk mushrooms are suitable for the dish, so all collected mushrooms can be safely used for preparations for the winter. The cooking process, as can be seen from the description, is not complicated. The time from the beginning to the end of the work will take about 60 - 80 minutes.
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 a lot of recipes for preparing caviar from milk mushrooms for the winter, but this article offers the most interesting ones. Caviar can be prepared from fresh milk 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 pieces, 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 and continue simmering over low heat 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 stew 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 on the festive table as an independent dish.
- 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 on a sieve and leave to drain completely.
- Grind the mushrooms through a meat grinder until smooth or use a blender to reduce graininess.
- Pour the 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 lids.
- After cooling down at room temperature, take out the conservation to the basement.
How to make caviar from white milk mushrooms for the winter: a step by step recipe
It is much easier to prepare caviar from white milk mushrooms for the winter than from black ones, because these fruit 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 with your hands.
- Spread on a sieve and allow time for complete drainage.
- Pass through a meat grinder, spread in a pan with heated oil and fry for 30 minutes.
- Peel vegetables, chop 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, simmer 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 saucepan 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, prepared 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.
- Grind 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 is gone.
- Grind through a meat grinder and put in a pan with heated olive oil.
- Fry for 15 minutes over medium heat and set aside.
- Peel 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, caviar from salted mushrooms can be eaten immediately, or you can put it in the refrigerator for storage.
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 for 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 using 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 in hot water for sterilization.
- 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 appetizer. 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.
An original winter snack for all occasions, like caviar from milk mushrooms, will be for you at any time. The most common caviar dish is sandwiches, stuffed eggs, canapés and an independent snack with fresh herbs and olives.
Ingredients:
- Milk mushrooms - 2.5 kilograms.
- Onions - 320 grams.
- Garlic - 40 grams.
- Vegetable oil - 200 milliliters.
- Iodized salt - 3 tablespoons.
- Currant leaves - 3 pieces.
- Cherry - 3 leaves.
- Green dill buds - 2 pieces.
- Fresh celery - 1 bunch.
- Filtered water (boiled) - 300 milliliters.
- Vinegar - 1 teaspoon
Caviar recipe:
1. First of all, we pre-process the collected or purchased milk mushrooms. Since the milk mushrooms grow under the crust of the earth and leaves, everything sticks to the mushroom caps.
Therefore, before rinsing, you need to clean off the ground in a simple way, for this we will need any outdated toothbrush that will perfectly clean the ground and adhering leaves.
Then we put the mushrooms in a capacious container and fill with water, leave in this form for a while, so that in the future it will be easier to rinse them. Having held the mushrooms in water, we drain the liquid from the container and under the tap we rinse each lump with a sponge until whiteness, look at the photo.
If you have collected a sufficient number of milk mushrooms, sort them, leave the dense, beautiful ones with even edges for pickling and salting, and the rest is perfect for caviar.
2. Then put the large mushrooms on the cutting surface and chop at random. We grind them so that it is convenient to scroll through a meat grinder.
3. Take a deep and voluminous enamel pan and put mushrooms in it. Sprinkle with iodized salt, pour 2 liters of cold water and close the lid.
We turn on the burner at high power, bring the contents to a boil, stir, then reduce the power by one and cook for 30 minutes.
4. In the meantime, while the milk mushrooms are boiling, prepare the vegetables that are part of the recipe. We peel the onion and garlic from the husk and rinse in cold water to avoid cramps in the eye membrane.
5. Put the onions on a board and cut them into small cubes of the same size, see the photo.
6. Chop the garlic with a knife or rub it on a fine grater, see how it is convenient for you.
7. Put a frying pan with a thick bottom on the surface of the burner, pour in vegetable oil, then put the chopped onions there.
8. Add chopped garlic and fry vegetables over medium heat. Fry, stirring occasionally for 5 minutes, until golden brown.
9. Wash two liter jars and self-screwing lids in soapy water, then rinse them thoroughly. We sterilize the jars in the oven or in a water bath. We sterilize the lids by boiling.
10. We overturn the cooked milk mushrooms in a colander and rinse them with boiled water from the primary liquid. We put in a cool place to cool.
11. Then we install the meat grinder on the edge of the table, grind the cooled milk mushrooms, and then put them in a clean saucepan.
12. In order to give the caviar a more sophisticated taste, add spices in the form of fresh currant leaves, cherries, celery and dill. We pre-wash and dry them with a rag towel. Then add to the ground caviar. Also, don't forget about fried vegetables.
13. Mix the prepared ingredients and put them on the switched on burner. Bring the caviar to a boil, reduce the power, close the lid and simmer over low heat for 1 hour.
We taste it for salt, add to our taste if necessary. Try to stir the caviar every 5 minutes to prevent it from sticking to the bottom of the pot. And at the end of stewing, pour a spoonful of vinegar.
14. We put the prepared caviar in sterilized jars and, holding it with a towel, tighten the lid tightly. Caviar prepared in this way will stand for a long time.
