Caviar from frozen honey mushrooms with garlic. Mushroom caviar

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.

Honey mushrooms are included in the list of one of the most favorite mushrooms of nutritionists and people who monitor their health and figure. And for good reason, since they contain a large amount of substances necessary for the human body. By canning honey mushrooms in the form of a salad with the addition of other vegetables, in addition to an appetizing snack, mushroom caviar for the winter with tomatoes is also a storehouse of vitamins.

This recipe for preparing a salad is the fastest and simplest, since it contains only mushrooms and carrots as vegetables; cooking does not take much time. But this fact does not affect the taste and quality of pickling.

Products:

2 kilograms of honey mushrooms;
2 heads of garlic;
15 grams of salt;
3 grams of pepper powder;
2 onions;
600 grams of carrots.

Ingredients per liter of marinade:

750 milliliters of distilled water;
130 milliliters of wine vinegar;
15 grams of sea salt;
9 grams of sugar.

Mushroom caviar for the winter:

Rinse the necessary products and disinfect containers and containers. Peel the mushrooms from dry and damaged parts and chop them into small squares; you can cut them into larger pieces, but this will make it easier to cook and the appearance of the workpiece will be more pleasant. Next, put them in a deep enamel bowl, pour boiling water over them and leave for thirty minutes. Cut off the peel of the carrots, chop them in the same way as honey mushrooms or grate them. Chop the peeled garlic and onion very finely.
Pour water, eighty milliliters of grape vinegar and the rest of the products from the second list into any container, mix and hold on fire for eleven minutes. Add mushrooms to the hot marinade and cook for about twenty-five minutes. Pour the marinade through a colander and leave the water to drain from the mushrooms for a couple of minutes.
Place mushrooms in a greased frying pan and fry for five minutes. Add garlic, onion, carrots, salt and pepper and simmer for another seventeen minutes. Once the salad has cooled slightly, place the salad in jars. If desired, the “caviar” can be passed through a meat grinder for greater similarity. Place a bowl large enough for the required ingredients with water on the fire, initially covering the bottom with a white cloth.
Carefully arrange the salad and simmer for fifteen minutes. Remove the jars of salad from the water and tightly screw on any type of lid (clip, screw-on, etc.). Wipe and place under a thick cloth. After eighteen hours, take the lettuce wraps to storage.

Caviar from fresh mushrooms - winter recipes

This salad is extremely simple to prepare and ideal as an original appetizer. All you need to do is chop, mix and cook the vegetables that are part of this preparation. Having done all this, you will receive a dish with a unique taste and unique juiciness.

Ingredients:

1 medium head of cabbage;
600 grams of honey mushrooms;
4 medium onions;
2 heads of garlic;
1/2 chili pepper;
3 carrots;
3 tablespoons table salt;
230 grams of sunflower oil;
150 milliliters of 6% wine vinegar;
100 grams of granulated sugar.

Mushroom caviar for the winter, a simple recipe:

Rinse mushrooms and vegetables, and disinfect containers for preservation. Remove the top layers of cabbage and cut into thin and short strips, grate the peeled carrots on a fine grater, and chop the pepper, freed from seeds and substrate, very finely. Chop the onions and garlic in the same way as the chili pepper. Remove the roots (if any) and dried areas from the mushrooms and cut into small cubes, the smaller the better.
Before preparing the salad, mushrooms must be boiled in lightly salted water for thirty minutes. Place the boiled honey mushrooms, chopped vegetables and other ingredients from the recipe together in a cast iron cauldron, stir and simmer over low heat for thirty-five minutes.
Then place the salad in jars along with the resulting juice. Disinfect the twists using the example of the first recipe and carefully tighten the lids. Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.

Mushroom caviar with tomatoes for the winter recipe

Due to the products used in this recipe, the salad turns out very bright and colorful. By preparing it, you will provide yourself with an appetizing dish that will decorate even the festive table.

Compound:

1.5 kilograms of cabbage;
950 grams of fresh tomatoes;
2 onions;
15 grams of ground pepper;
850 grams of honey mushrooms;
1 head of garlic;
700 grams of carrots;
1 leaf of dried bay;
20 milliliters of sunflower oil;
35 milliliters of grape vinegar;
60 grams of finely ground table salt.

Mushroom caviar from honey mushrooms for the winter:

Remove the top leaves of the cabbage, cut into pieces and set aside the head (we won't need it). We chop it into strips a couple of millimeters thick, but the length should not be more than seven centimeters. This is necessary for convenience, so that when placed on bread or in a salad plate, the cabbage does not stretch all over the table. Wash and peel the carrots, grate them. Cut clean mushrooms and tomatoes into squares four millimeters thick. It is advisable to first peel the tomatoes by keeping them in boiling water for a couple of minutes. Chop the peeled onion and garlic very finely.
Cook the mushrooms in salted water for about thirty minutes, drain all the water. Place all the chopped ingredients in a cauldron, add salt and pepper, mix and simmer over low heat for thirty-seven minutes. Place laurel leaves at the bottom of the jars, then pack the salad on them, and pour vinegar on top. As in the recipe described in the first recipe, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
Wrap the jars of salad in thick cloth, first placing them on closed lids. After twenty hours of cooling, store in storage.

How to make mushroom caviar for the winter

This salad is a bright representative among its fellows. Bright, rich taste and shades that make it stand out among the whole variety of salads.

Products:

370 grams again;
2.5 kilograms of tomatoes;
4 medium sized onions;
5 pieces of carrots;
6 bell peppers;
12 grams of black pepper powder;
glass (250 ml) sunflower oil;
15 grams of sugar;
10 grams of salt;
30 milliliters of wine vinegar.

How to prepare mushroom caviar for the winter:

Wash all the products from the list above, and disinfect jars and other dishes using the best method for you. Peel the onions and chop them into feathers (thin half rings). Cut off the peel of the carrots, cut into strips or grate on a grater with medium-sized holes. Remove the stems and peel from the tomatoes, scald with boiling water, and remove the seeds and substrate from the pepper, and cut into cubes or strips. From an aesthetic point of view, by chopping all the ingredients into strips, the salad will look more beautiful on the table. If you don’t want to stand and pore over vegetables, you can simply pass them through a meat grinder.
Next, place the onions in a deep, preferably cast iron, bowl, lightly sprinkle with oil and fry until golden brown, stirring frequently with a wooden spatula. Pour carrots into the fried onions, mix and keep on fire for another four minutes. Next add the pepper, and ten minutes later add the tomatoes. Thoroughly mix the contents of the dish and simmer over low heat for forty minutes, remembering to stir.
While stewing vegetables, prepare honey mushrooms. Rinse them with cold water so that no dry leaves or dirt remain in the water. Chop them into strips and boil them in salted water for thirty minutes. When the vegetables have fifteen minutes left to stew, add boiled mushrooms, sugar, pepper, salt and simmer for another twenty-five minutes. Turn off the stove, let the salad cool slightly and place it in jars.
Sterilize and seal them. Place the resulting pickles in a thick blanket, and after twenty-two hours, place them in storage.

Caviar from boiled mushrooms for the winter

Cabbage, honey mushrooms and other ingredients in this dish are wonderfully combined to create a sweet and spicy salad that absolutely anyone will enjoy.

Products for salad:

400 grams of honey mushrooms;
4 pieces of sweet pepper;
3 medium onions;
500 grams of eggplant;
10 grams of pepper powder;
500 grams of tomatoes;
3 carrots;
12 grams of table salt;
20 grams of granulated sugar;
300 milliliters of sunflower oil;
30 milliliters of fruit vinegar.

Mushroom caviar from boiled mushrooms for the winter:

Since mushrooms will take the longest to cook in the entire recipe, let’s start with them. We rinse them and, after filling them with water, cook them, but remove them from the heat a little before they are ready.
Peel the carrots and pass through a grater. Remove the seeds and stem of the pepper and cut into strips. Scald the tomatoes with boiling water and grind in a meat grinder. Peel the eggplants and chop into thin strips, and chop the onion into feathers.
To prepare the marinade, mix oil with vinegar, sugar, salt and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the mushrooms and cook for another twenty minutes.
Place the salad in sterile jars. Disinfect the pickling in a steam bath and close the lids. Place them under a thick cloth to cool for twenty-seven hours, and then put them in storage.

In addition to the unforgettable taste, mushroom caviar in a slow cooker for the winter contains many vitamins that are so necessary for our body. By preparing salads according to the recipes described above, you will acquire excellent preparations that are good as a side dish for main courses or as individual appetizers. Mushroom caviar with onions for the winter will undoubtedly please your whole family.

Caviar is a very tasty and convenient snack. You can spread it on bread and immediately get a nutritious sandwich, or you can use it as a filling for dumplings, pies or stuffed eggs. And if the vegetable and fish types of such snacks are known to almost everyone, then, for example, caviar from honey mushrooms is a rather rare dish on modern tables. And completely in vain! After all, this appetizing and nutritious product is equivalent to an exquisite delicacy.

Composition and beneficial properties of honey mushrooms

Honey mushrooms are a rich source of nutrients. However, they do not contain a large amount of calories (100 g of fresh honey mushrooms contain only 22 kcal) and are indicated for dietary and vegetarian nutrition.

The beneficial effect of honey mushrooms on the human body is explained by their valuable composition:

Preparation without sterilization

Housewives who do not have the opportunity to spend a long time at the stove and fuss with sealing the preserves need not be upset, because it is possible to prepare caviar from honey mushrooms without sterilization. This appetizer will be a real find for a light snack or in case of unexpected guests.

But when preparing such caviar, you need to take into account several rules that are extremely important for the safe nutrition of all family members.

Three most important rules for storing honey mushroom caviar without sterilization:

Under no circumstances should jars be sealed tightly! This applies to containers with metal screws and tight nylon lids. In a glass container with honey mushroom caviar there should be easy air circulation, so very light lids should be selected for storing it.
Since it is undesirable to preserve caviar for too long, even in the refrigerator or cellar, it is better to cook it in small quantities.
If necessary, you can save this snack for the winter by putting it in plastic bags and freezing it.

Classic way

The classic recipe for honey mushroom caviar is absolutely simple to prepare and does not contain anything superfluous, but the taste of such an appetizer will please everyone without exception.

In addition, it can be used as a topping for pancakes, pizza, tartlets or stuffed peppers.

Ingredients: honey mushrooms, onions and carrots, vegetable oil, black peppercorns, bay leaf, salt, ground pepper and vinegar 9%.

Preparation:

Mushroom caviar with garlic

This aromatic, savory appetizer will not leave lovers of spicy dishes indifferent. The recipe for making caviar from honey mushrooms with garlic is suitable even for the most novice housewife, since it does not require any special skills.

Snack products: raw honey mushrooms, garlic and onions, vegetable oil, granulated sugar, vinegar, red and black pepper, salt.

Preparing caviar:

Stewing in a slow cooker

An interesting way to prepare honey mushroom snacks using a slow cooker. This miracle oven will make the housewife’s work easier and make caviar even more aromatic and tasty.

Ingredients: honey mushrooms, onions and carrots, refined sunflower oil, black peppercorns, bay leaf, vinegar and salt.

Recipe:

Recipes for winter preparations

Long-term storage recipes take the housewife a little more time than previous cooking methods. And all because the product, which will be stored all winter, needs to be sterilized and sealed.

However, there are several huge advantages to this method.

Firstly, you can prepare a lot of caviar at once and not be afraid that it will spoil. Secondly, you will always have a jar of an appetizing snack on hand, which can also be used as an excellent semi-finished product for creating other dishes.

Assorted vegetables with mushrooms

A wonderful recipe for honey mushroom caviar for the winter, in which the benefits and taste of mushrooms are complemented by the vitamin qualities of other vegetables. The quantity of products given in this recipe is designed to fill 6 half-liter jars. If necessary, these standards can be increased or decreased, the main thing is to maintain the proportions.

Products: mushrooms, onions, red bell pepper, green tomatoes, carrots, refined sunflower oil, bay leaf, pepper, vinegar and salt.

How to cook:

With tomatoes and eggplants

An incredibly tasty combination of tomatoes and honey mushrooms. Eggplants in this recipe play the role of an additional component and add a special twist to the appetizer.

Ingredients: honey mushrooms, eggplants, fresh tomatoes, garlic and onions, horseradish leaves, salt, vinegar, sunflower oil, a mixture of black and red pepper.

Cooking steps:

Leg appetizer

Sometimes there are recipes for dishes that use only mushroom caps, but the stems are also a pretty tasty part of the fruit and it’s a shame to throw them away. So why not make delicious caviar from them?

What you will need: honey mushroom legs, garlic, zucchini, carrots and onions, sunflower oil for frying, vinegar, salt, pepper and thyme.

Recipe:

These delicious recipes for mushroom caviar from honey mushrooms for the winter will help any housewife prepare a tasty and healthy snack that will delight even the most picky family members.

Autumn is a great time to prepare all kinds of dishes for the winter, as they say “one day feeds the year.” During the long winter, it’s very nice to get something tasty from your cellar. For such an occasion, we prepare mushroom caviar.

Caviar can be added to various fillings or eaten as an independent dish. It can be added to the filling for dumplings, pies, casseroles, and you can even make soup. Here you can fantasize limitlessly.

Any mushrooms are suitable for preparing caviar. Just don't mix different varieties. Of course they must be edible))). But the leader, of course, is honey mushrooms. Their incredible taste and aroma will please any gourmet.

This year we picked a lot of mushrooms. To be more precise, honey mushrooms. I collect mushrooms of different sizes. The small ones are young for pickling and drying, and the large ones, slightly overgrown, are suitable for caviar. Having made sure that there are no “inhabitants” in them, I boldly put them in the basket.

Honey mushroom caviar is a very tasty appetizer. There are many recipes for making mushroom caviar. Today we have a classic cooking method. Even if this is your first time preparing this dish, I am sure that you will succeed, the main thing is your desire!!!

Ingredients

Honey mushrooms
Onion - 2 pcs.
Ground pepper
Vegetable oil for frying

For caviar from honey mushrooms, any honey mushrooms are suitable, even if they are overgrown or not beautiful in the caviar, no one will notice))).

So, first we need to peel and wash the mushrooms, then we boil them.

After boiling for about 5 minutes, we drain the first water. Fill the mushrooms with water again and cook for another 15-20 minutes.

Peel 1 onion and pass through a meat grinder along with the mushrooms.

Heat vegetable oil in a frying pan and first fry the finely chopped onion.

The onions are browned, pour in the twisted mushrooms and onions. Salt and pepper to taste.

Stir constantly to prevent the caviar from burning. We need all the moisture to evaporate.

As soon as the moisture has evaporated, fry for another 3 minutes and you can package it in jars.

Delicious honey mushroom caviar is ready!!!

Honey mushroom caviar recipe with carrots and onions

There is probably no family in Russia in which they do not prepare caviar from mushrooms. This tradition dates back to Soviet times. There was no such abundance in the stores, so all housewives prepared all sorts of goodies on their own. After some time, the situation changed and store shelves were filled with all sorts of different products. But it seems to me that dishes prepared with your own hands will be much tastier. Therefore, I suggest you prepare your own caviar from honey mushrooms.

In this recipe we will add carrots for a sweet note and of course onions will make our caviar piquant.

In this recipe I will tell and show how I prepare mushroom caviar from honey mushrooms with carrots and onions. In my opinion and taste, this is the most ideal recipe.

First you need to boil the mushrooms in salted water for about 40 minutes. But it is better to drain the first water after 5 minutes when it boils, and rinse the mushrooms.

Be sure to remove the foam!!!

While the honey mushrooms are cooking, let’s take care of the vegetables. Peel the onions and carrots.

Cut the onion into half rings and the carrots into cubes.

Fry in vegetable oil until half cooked.

The mushrooms are ready, we drain them and mix them with carrots and onions.

Pass through a meat grinder with a large grill.

Put it on gas and fry.

Add salt and pepper to taste. Fry for 30 minutes.

Fry for 30 minutes, taste again for salt, add more salt if necessary.

Can be placed in jars.

Do not close the jars tightly!!! Place in the oven at 110 degrees for another 40 minutes.

Time is over. Now take it out and twist it tightly.

Turn it upside down and cover with a towel until it cools completely.

You can put it in a hole until winter.

Preparing mushroom caviar for the winter

As you know, mushrooms are famous for their rich composition and huge amount of nutrients. Mushrooms are a vegetable protein, but they are not inferior to meat, so our mushroom caviar is suitable for Lent, and vegetarians will be satisfied.

In winter, when there are few vitamins, mushroom caviar will serve as an excellent supplement of vitamins and microelements. Therefore, we will definitely have this wonderful snack in our cellar!!!

Ingredients

Honey mushrooms
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 1 head
Pepper
Vegetable oil

Mushrooms must be boiled in salted water.

Then the vegetables and mushrooms need to be minced.

All on different plates!!!

In a frying pan with vegetable oil, first fry the onion for about 5 minutes, then transfer it to a separate pan with a thick bottom.

In the same frying pan, fry the carrots until golden brown and add to the onion.

It remains to fry the twisted mushrooms for 10-12 minutes and add to the onions and carrots.

Mix everything, salt and pepper to taste, add 2 tbsp. l. vegetable oil, cover with a lid and simmer over low heat for 10 minutes, stirring occasionally.

After 10 minutes, add the garlic through a garlic press and simmer for another 7 minutes.

The time is up, all you have to do is stir and the caviar is ready.