How to make glazed buns. Muffin glaze recipes: how to turn an ordinary muffin into a festive dessert

Mushroom caviar from honey mushrooms for the winter is an appetizing and aromatic snack, loved by many. Summer was successful, and the “silent hunt” for mushrooms was successful? Where to put the “prey”? Prepare delicious caviar from honey mushrooms for the winter. To do this, it is not necessary to take selected mushrooms. All substandard, broken, overgrown ones will go. The caps are marinated, and the caviar is made only from the legs. A delicious mushroom appetizer can be made according to several recipes, with carrots, onions, and garlic. It is prepared with or without vinegar. Pass it through a meat grinder, achieving a puree consistency, or preserve it in small pieces. In any case, when you open a jar of mushroom caviar, you will say: it’s so tasty that you’ll lick your fingers.

By preparing mushroom caviar for the winter, you will get a wonderful snack in your bins almost free of charge, which can replace boring pickles and marinades. This is both an appetizer and a separate dish, allowing you to have a thorough meal or a quick snack.

Mushroom caviar from honey mushrooms for the winter through a meat grinder. Recipe with onions, carrots and garlic

We prepare honey mushrooms from pre-boiled mushrooms. Take note of the recipe if in winter you want to make a portion of new caviar, and there are frozen mushrooms waiting in the freezer bins. Thaw them and cook them, the taste will be just as good.

Ingredients:
Boiled honey mushrooms - liter jar
Large carrot
Bulb
Sunflower oil – 150 ml.
Garlic clove
Salt, ground pepper

How to cook delicious caviar from honey mushrooms with onions and carrots

Sort the mushrooms, set aside the young ones for pickling. Wash the selected legs and overgrown honey mushrooms. Place in a saucepan, fill with water. Cook for 40 minutes. Count the time after boiling.

Drain in a colander, removing excess liquid. Peel the onions, carrots, garlic. Chop the onion into small cubes.

Grate the carrots with shavings. Fry, placing them in a frying pan one at a time.

Pass the cooked and cooled honey mushrooms through a meat grinder. If you want to chop it into pulp, repeat the process. In addition to the usual meat grinder, they use a blender, food processor and other devices.

Place the ground mushrooms in the frying pan with the vegetables. Add more oil, salt and black pepper. Mix the contents well. Make sure there is enough oil during frying. Top up if necessary.
Continue frying the mixture for 30 minutes. At the same time, send the jars for sterilization.

To ensure safety, it is recommended to sterilize the jars. Although this process, provided it is stored in a sufficiently cold room, can be skipped. Process the jars in a water bath. For half-liter containers, the duration of sterilization is 10-15 minutes.

When the caviar is almost ready, crush a garlic clove into the appetizer. Cook for the last 2-3 minutes. Turn off the heat and transfer the mixture into jars. Spread a spoonful of calcined oil on top.

Bon appetit!

How to prepare caviar from mushrooms, twisted through a meat grinder with carrots and onions for the winter - video recipe

The very appetizing and tasty caviar from this video will appeal to both your family and guests! The recipe is to die for!

On a note
To be on the safe side, you can pour a large spoonful of boiled water on top of each jar. sunflower oil. This will prevent the caviar from spoiling.

A simple recipe for honey mushroom caviar for the winter with garlic, vinegar or lemon juice without sterilization

I offer the simplest recipe for preparing caviar from honey mushrooms. Mushroom caviar from honey mushrooms can be prepared for the winter without using sterilization. In this case, use either a longer heat treatment, or add some acid: acetic or lemon juice.
Ingredients:
Honey mushrooms – 500 gr.
Onion head
Garlic cloves – 2-3 pcs.
Water – ½ cup
Lemon juice (or 9% vinegar) – 1 tbsp. l.
Salt, vegetable oil, pepper

Preparation:

Clean and rinse the mushrooms. Cut into arbitrary sizes. Place honey mushrooms in a saucepan, pour in water. It should be three to four times larger in volume than raw materials. Make a big fire.

After boiling, reduce the heat and skim off the foam. Add salt, cook mushrooms for 30-40 minutes.

At the same time, cut into cubes and fry the onion. Finely chop the garlic cloves.
Add garlic to mushroom mixture fried onion, salt, pepper, pour in juice or vinegar.

Put it back to cook. Let it boil strongly, immediately pour into jars and screw on. Store in a pantry or cellar. Bon appetit!

Mushroom caviar from honey mushrooms with tomatoes for the winter - you'll lick your fingers

In the fall, you can diversify your usual diet with aromatic mushroom caviar made from honey mushrooms with tomatoes, onions and carrots. Caviar is an excellent side dish for meat dishes, To boiled potatoes, and is also great for making sandwiches for a snack. Honey mushrooms are ideal for preparing snacks. They have a fairly dense structure. And when heat treatment it is preserved, resulting in a slightly crispy final product. And the more ingredients, the more satisfying, tasty and appetizing it turns out.

Ingredients:
1.5 kg of fresh honey mushrooms
2 medium tomatoes
1 large onion
1 carrot
150 ml vegetable oil
1 clove of garlic
Salt, ground black pepper to taste

How to make a snack from honey mushrooms with tomatoes through a meat grinder

Clean fresh honey mushrooms from plaque and dirt with the back of a knife blade. Place the mushrooms in a saucepan with big amount boiling water and bring to a boil. After boiling, drain the water and pour new boiling water over the mushrooms. Bring to a boil again. Add a little salt and cook the mushrooms at low boil for about half an hour.

Peel the carrots and grate on a coarse grater. Heat half the vegetable oil in a frying pan. Fry the carrots in it over medium heat until soft, stirring with a spatula.

Onion peel and cut into medium-sized cubes. Add to the pan and fry for a few more minutes over low heat until golden brown.

Peel the tomatoes. Make small cuts in the peel and place the fruit in boiling water for a minute. Next, transfer them to cold water and let cool. Peel the pulp from the skin and cut the pulp into small cubes. Peel the garlic and chop it as finely as possible with a knife. Add tomatoes and garlic to the pan and stir. Cook for another 3-4 minutes over low heat.

Recline boiled mushrooms Place in a colander and squeeze out the water well. Heat the second half of the oil in a frying pan. Large mushrooms can be cut into halves. Place the boiled honey mushrooms in a frying pan with heated oil. Fry them over medium heat for about 10-15 minutes, stirring with a spatula.

Fried mushrooms and vegetable mixture pass through a meat grinder or grind in a blender. Transfer the honey mushroom caviar with tomatoes to a large frying pan and add a couple of tablespoons of water. Simmer everything together for a couple more minutes, stirring continuously with a spatula.

Lay out the finished mushroom caviar from honey mushrooms in sterile jars. Roll up the lids and turn upside down. Cover the jars with a blanket and leave until completely cool. Store the cooled jars in a dark, cool place for winter storage. Bon appetit!

Advice
Instead of tomatoes, you can use 200 ml of tomato paste.

Preparing caviar from pickled mushrooms

Marinated honey mushrooms are a separate tasty dish. But if it so happens that you have stored too many pickled mushrooms, then you can diversify the menu by preparing delicious mushroom caviar from them.
Ingredients:
Pickled honey mushrooms - 300 g
Onion - 1 pc.
Juice from half a lemon
Salt and pepper - to taste

Preparation:

Honey mushrooms are washed under running water and left to dry for some time.
The onion is peeled, cut into small pieces and fried until transparent.
Finely chop the mushrooms, put them in a bowl, add fried onions.
Add spices and pour on top lemon juice.
Stir, arrange on a platter and sprinkle on top green onions. Bon appetit!

Mushroom appetizer from wild mushrooms for the winter

Mushroom caviar can be prepared from one type of mushroom, if you have collected enough of them. But it often happens that there is a real hodgepodge of mushrooms in the basket: the first summer honey mushrooms, a couple of boletuses, several boletus, Polish, red boletus (boletus). From this entire collection we will prepare wonderful mushroom caviar.
Ingredients:
Forest mushrooms
Bulb onions
Carrot
Salt
Ground black pepper
Vegetable oil

How to prepare caviar from forest mushrooms

First of all, the mushrooms must be peeled, washed and cut into pieces. Then pour water over the mushrooms and put on fire. We will definitely remove the foam. It needs to be removed several times. At first there will be a lot of it. Then reduce the heat and cook the mushrooms for 20-30 minutes. Run a spoon around the edge of the pan a couple of times. Dark islands of foam are noticeable.

Place the boiled mushrooms in a colander and rinse hot water from the kettle. As expected, the volume of mushrooms decreased almost threefold. It turned out to be a little more than 1 liter of boiled mushrooms. For caviar you still need to take 2 onions, 1 carrot, salt, ground black pepper, 3-4 tbsp. spoons of vegetable oil.

Sauté onions and carrots in oil. Add mushrooms, salt them, pepper them, and sprinkle with mushroom seasoning. Simmer on low heat for 30 minutes under the lid. Don’t forget to stir periodically with a wooden spatula, as mushrooms are very prone to sticking. Let the prepared mushrooms cool.

Next, grind the mushrooms in a meat grinder. Mushroom caviar is ready.

To preserve caviar for future use, it is best to freeze it. It does not lose its qualities when frozen. To do this, place the bag of caviar in a rectangular container and put it in the freezer. When the caviar freezes, lower the container for a few seconds in warm water and a briquette with caviar comes out well from it. These briquettes are convenient to store in the freezer. Mushroom caviar can be used to fill pies and pies. Bon appetit!

Video recipe on how to make delicious mushroom caviar from honey mushrooms

Bon appetit!

On a note
Before you open the jar, inspect it; the lid should not be swollen. If this is present, then the contents of the jar should be thrown away. The jar is not tightly screwed and air has gotten inside. It is strictly forbidden to eat such preserved food!

By preparing mushroom caviar for the winter, you will get a wonderful snack in your bins almost free of charge, which can replace boring pickles and marinades. Canned mushrooms go well with potato dishes and are good with meat, fish, and cereals. Can replace meat on fasting days, being a source of complete protein. This is both an appetizer and a separate dish, allowing you to have a thorough meal or a quick snack.

Cook with pleasure! See you again on my blog.

P.S. Dear readers, today I am starting to take my first steps on YouTube. I created and set up my own channel for musical congratulations on the holidays. Support me on YouTube, please watch my first video - subscribe to the channel, like it. Now I will have more work, I will congratulate everyone on the holidays, and we have a lot of them!

Forest mushrooms have long been a part of our diet. Hiking in the forest to pick mushrooms is a wonderful relaxation and, at the same time, a way to diversify your menu. And if the mushroom harvest is very rich, then you can do delicious preparations for the winter and feel the aroma of the forest and unusual taste mushroom caviar.Experts believe that suitable mushrooms for caviar are honey mushrooms. With them, the preparation comes out very tasty, aromatic and healthy.

Honey mushroom caviar for the winter - simple and tasty recipes

There are quite a few recipes for this delicacy, we invite you to try them all to decide and find the best ones for yourself.It is believed that peeling and washing mushrooms is a labor-intensive process, especially small mushrooms. But the result of this work will more than pay for all your efforts, so start preparing a dish that your family will not be able to tear themselves away from until they have eaten every last drop.

Ingredients:

Honey mushrooms - 1.5 kg
Medium carrots - 300 gr.
Onions - 300 gr.
Salt - 1 tsp.
Sweet peas - 4 pcs.
Bay leaf - 2 pcs.
Vegetable oil for frying - 150 ml.

Preparation:

Wash and peel vegetables and mushrooms thoroughly.

Boil the honey mushrooms after boiling for 20-25 minutes.

Place the boiled mushrooms in a colander and pass through a meat grinder. Also pass the carrots and onions through a meat grinder.

Heat the frying container over the fire and pour 150 g. oil, then add onions and carrots. Saute for 5 minutes, then add mushrooms.

It is advisable to cook caviar in a thick-walled cauldron or frying pan so that it does not burn.

Salt the mushroom mass, add spices, Bay leaf and close the lid tightly. Place the container on the stove. Reduce heat to low after boiling and simmer for 50 minutes.

Prepare the caviar jars in advance. Place the still hot caviar into jars, cover with lids, but do not screw them on.

Place the jars in a large saucepan, add enough water to reach the shoulders and sterilize for half an hour.

It is convenient to sterilize jars of mushroom caviar in the oven. To do this, place the blanks on a leaf, cover with lids and place in a cold oven. Turn the temperature mode to 110 degrees and sterilize for 20 minutes.

Then remove the jars and screw on the lids.

Leave the finished preserve until it cools completely, and then put it away for storage.

Honey mushroom caviar - the most delicious and simple recipe step by step

Cooking caviar according to this recipe is not intended for long-term storage, since the preparation is prepared without vinegar and without sterilization. It is better to eat such caviar within two weeks. Or package it in a bag and store it in freezer up to a year.

It is advisable to take large honey mushrooms, so the caviar will turn out tastier and juicier.

The recipe is for 2 jars of 0.5 liters each.

Ingredients:

Fresh honey mushrooms - 1 kg.
Onions - 300 gr.
Salt - 1/2 tsp.
Unscented sunflower oil - 100 gr.

Preparation:

Mushroom caviar from honey mushrooms for the winter - a recipe without sterilization

For caviar you will need:

Honey mushrooms - 2 kg.
Onions and carrots in equal quantities, 0.4 kg each.
Salt - to taste
Black peppercorns – 10 pcs.
Vegetable oil – 300 gr.
Bay leaves - 4 pcs.
1/2 teaspoon ground red pepper
Table vinegar (9%) - 1 tbsp. l.

Preparation:

Wash and peel 2 kg of raw honey mushrooms and boil them for half an hour. Then drain the water.
Dice the onion and carrots, then fry until golden brown in 150 g. sunflower oil.
Then pass the vegetables through a meat grinder along with the mushrooms.
Place the mushroom mixture in a cauldron, add the remaining oil and spices. Add salt and simmer for about an hour on the lowest heat. Then add vinegar and simmer for another 10 minutes.
Prepare your jars and don't forget to sterilize them. Place hot caviar into jars and seal with lids.

Don’t forget to wrap the finished canned food and leave it like that until it cools completely.

It is better to store these canned foods in a cool place.

Recipe for caviar from honey mushrooms for the winter with garlic through a meat grinder

This caviar requires a minimum set of products:

for each kilogram of mushrooms – 300 grams. Luke,
garlic - 3 cloves,
vegetable oil - 1/2 cup,
salt and pepper to taste.

Boil thoroughly washed mushrooms for 10 minutes, then drain the water, add fresh water, and cook for another quarter of an hour, and then drain the finished mushrooms in a colander.

Pass the boiled mushrooms through a meat grinder or chop with a blender. BUT many people don’t like too puree-like caviar, since small pieces of mushrooms retain more flavor.

Fry the onion until soft and chop together with the garlic in a meat grinder.

Pour odorless vegetable oil into a cauldron, add vegetables and mushrooms. Then add salt, sprinkle with spices and simmer for 40-45 minutes.

The spicy caviar is ready; it can be placed in ready-made jars and covered with plastic lids.

It keeps well in a cool place, and garlic gives it an original taste.

Mushroom caviar from honey mushrooms with tomatoes - a recipe for the winter

This caviar is prepared in several ways, we recommend preparing it according to different recipes one or two jars at a time to make the right choice.

For 1 kg of honey mushrooms you need:

Onion - 400 g,
Carrots – 200 g,
Tomatoes (can be overripe) - 500 g,
Salt, pepper to taste,
Vegetable oil – 200 gr.

Preparation:

Boil the honey mushrooms for no more than 20 minutes, then drain the liquid and pass them through a meat grinder. Place in a thick-walled frying pan and simmer for 20 minutes.
Fry chopped onions, grated carrots and chopped tomatoes in oil for a quarter of an hour.
Then mix the mushrooms and vegetables in a large bowl, add salt and pepper. If desired, you can add other spices to taste.Simmer for at least 30 minutes.

Wash the jars thoroughly and sterilize with steam. Place the finished caviar in them and sterilize again for a quarter of an hour.

By the way, some housewives recommend experimenting with preparing caviar.When stewing, you can add a few tablespoons of mayonnaise (only fatty) and then you need to increase the cooking time by 10 minutes. Instead of tomatoes, you can take 300 grams. thick, rich tomato paste, and if you like it spicy, pour 40 grams into the dish five minutes before the end of cooking. table vinegar(can be wine).

This caviar is perfectly stored and is eaten very quickly.

Honey mushroom caviar for the winter - recipe in a slow cooker

A multicooker greatly simplifies the life of modern housewives. With its help you can prepare many delicious dishes and even preparations for the winter without making much effort. And if your kitchen is also equipped with a food processor, then the difficult time of preparation turns into a continuous holiday.

Ingredients:

Boiled honey mushrooms - 1 kg
Peeled onions and carrots - 150 g each.
2 -3 cloves of garlic
Table vinegar (9%) - tablespoon
Vegetable oil 200-250 gr.
Salt, pepper - to taste
Bay leaves - 2 pcs.

Preparation:

Boil the peeled mushrooms for half an hour, then drain the sauce and prepare delicious caviar.

Pour half the oil into the multicooker bowl and add chopped carrots and chopped onions. Set the “Baking” mode for 30 minutes. At this very time, you need to pass the mushrooms through a meat grinder and squeeze out the escaping liquid.

When the multicooker mode has ended, remove the vegetables from it and also pass through a meat grinder. Pour all the oil that has accumulated in the bowl into the mushrooms. Then place the mushrooms and vegetables in the multicooker in any order, add spices, the remaining oil and turn on the “Baking” mode again for 20 minutes. When finished, add pressed garlic and vinegar and simmer again for 10 minutes.

When the caviar is ready, put it in jars. It should be stored in a cool place, preferably in the refrigerator, for several months.

If you violate the rules for storing any homemade preparations, then preservation may become NOT safe for health. And the labors and labors will be wasted. Therefore, it is important to follow the rules for storing mushrooms:

Mushroom caviar can be stored frozen in the freezer, packaged in small portion bags.Caviar can be stored in the freezer for about a year, but after defrosting it should be consumed immediately;
You can also store it in canned form. glass jars in a dark and cool place.
Opened caviar can be stored in the refrigerator for no more than 5 days;
If you prepared caviar without sterilization, be sure to store it in the refrigerator or cold basement;
If you find that the lid of the jar is swollen, then throw it away immediately without regret.
Do not store caviar for more than a year.

Mushroom dishes are very tasty in any form: pickled, boiled, fried, and caviar will always help out if guests come unexpectedly. You can use it to make tender tartlets, stuff peppers or tomatoes, make a roll, or add it to minced eggs, pancakes, or cutlets. The pies with potatoes with the addition of caviar are also incomparable.

But even without guests, such a dish will not stay in the refrigerator for long; your household members will be happy to treat themselves to the fragrant gift of the forest.

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, put in it Bell pepper 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 most simple 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 considered the most popular mushrooms. They can be prepared in absolutely different ways: pickled, fried, canned. I suggest you consider a more interesting option. Let's prepare delicious mushroom caviar. The composition of this dish is quite simple, and the recipe itself, despite its originality, is very easy to prepare.

Mushroom picking is already on its way. Therefore, we simply need to stock up on fresh ideas. Today we will analyze not just one, but several recipes at once. Believe me, each of them is unique in its own way. All these dishes have one thing in common: we will pass them through a meat grinder. Which will make our work much easier and bring ideas to life.

Honey mushroom caviar is considered a fairly versatile dish. It can be eaten as a separate snack or added to soups. Which makes it even more popular among housewives.

A simple recipe for honey mushroom caviar with garlic for the winter

I present to your attention classic recipe mushroom caviar. Which will include the most common ingredients of honey mushrooms, onions and garlic. This appetizer is very easy to prepare; the main task is to follow all the recommendations presented below.

We will need:

fresh honey mushrooms - 2.5-3 kg.
onions - 4 pcs.
garlic - 1 head
vegetable oil - 150 ml. (without smell)
salt - to taste
peppercorns - optional

Preparation:

1. The first thing we will do, of course, is to collect fresh mushrooms from the forest. After collection, they must be cleared of leaves and debris. Then soak them in cold water and leave in this state for 2-3 hours.

When soaking mushrooms, add enough salt to the water. Thanks to this bulk product, we will get rid of unnecessary larvae and worms that may have appeared in the product.

After the time has passed, drain the liquid. Rinse the mushrooms again under running water and add new water. Place the pan on the fire, bring to a boil, add salt.

Cook for 15-20 minutes, time may vary depending on the size of the mushrooms. If they are small, then 15 minutes will be enough.

2. Then drain the product through a colander. Rinse thoroughly under cold water to remove any remaining salt. And let the remaining liquid drain. At this time, we will prepare a meat grinder, through which we will pass the mushrooms. It is advisable to do this through a fine grill.

The process is quite fast so it won’t take much time. We add mushrooms, our task is to chop the mushrooms as much as possible.

Our caviar contains two more ingredients: onion and garlic. Peel the onion and wash it. Then we cut it randomly and pass it through the same meat grinder. Can be crushed using a blender.

Garlic can be used as desired. But keep in mind that it will make your caviar much piquant. We peel it and chop it as finely as possible. To do this, press the vegetable with the back of the knife, so it will become a little thinner. Consequently, cutting will be much more convenient.

If the cutting method does not suit you, you can pass the garlic through a press or grate it on a fine grater.

3. Pour vegetable oil into the frying pan. Add the onions and the missed mushrooms. Fry until all the liquid in the pan has evaporated.

Please note that the oil must be odorless. This is very important point and you shouldn’t lose sight of it.

Almost at the very end of frying, add chopped garlic and salt to taste. Mix everything again and continue the frying process for 2-3 minutes. In this way, we will disinfect the garlic so that if the jars are stored for the winter, the finished caviar will not spoil.

We put caviar from honey mushrooms into ready-made sterilized jars. We close or roll up the lids, which also need to be processed in advance.

It is preferable to store such a workpiece in a cool place. Preferably in a refrigerator or cellar. Ready caviar should be consumed within a year.

Honey mushrooms prepared in this way turn out to be very tasty, so the reserves should be large. Bon appetit!

Preserving honey mushrooms with carrots and onions

Let's consider another option with the addition of onions and carrots. Caviar from such types of mushrooms as honey mushrooms turns out very tasty and tender. This dish is considered an excellent delicacy for any festive table. Let's look at this recipe in more detail below.

We will need:

fresh honey mushrooms (peeled) -1,200 gr.
salt - 4 tablespoons
carrots - 4 pcs.
onions - 2 pcs.
vegetable oil - 40 ml.
pepper - to taste

Preparation:

1. Clean the mushrooms in the same way as the previous recipe. We remove any remaining grass and debris and clean it from dirt if necessary. And rinse thoroughly under running water.

Then put the honey mushrooms in a deep saucepan. Fill in liquid, the volume of which should exceed 3 times the product itself.

2. Place the pan with the product on the fire and bring to a boil. Remove the resulting foam using a slotted spoon. Add salt in the amount indicated in the recipe.

After boiling, reduce the gas to minimum or medium. Cook the product for 30-40 minutes. It is preferable to cook mushrooms with the lid closed.

We wash the finished product under running water. To avoid getting burned, stir the honey mushrooms with a wooden spatula or a regular spoon.

3. Peel and peel the vegetables and wash them. Cut the onion into half rings; you don’t have to chop them. In the future we will pass it through a meat grinder. Cut the carrots randomly into small pieces.

Pour vegetable oil into a heated frying pan. Add chopped vegetables and fry them until cooked. Mix the resulting fry with boiled mushrooms.

We prepare the meat grinder and place the finest grate. We skip the resulting vegetable mixture.

Place the finished caviar in a hot frying pan, add salt and pepper to taste. We will fry over medium heat for 30 minutes.

4. Place the resulting mixture in clean jars. Cover with iron lids and place on a baking sheet.

Heat the oven to 110 degrees, place the sheet and leave it for 40 minutes. We need this process to sterilize the product itself and the container in which it will be stored in the future.

We remove the finished caviar from honey mushrooms oven, cool at room temperature. Close the lids tightly and put them in a cool place.

Cooking mushroom caviar with vinegar in a slow cooker

In this case, the caviar will contain several varieties of mushroom, among which there is honey mushroom. If you only have one type in your supply, that's okay. Our task is to show you a cooking process that is suitable for absolutely any variety. The only thing worth remembering is that if you use bitter mushrooms, you should change the water several times during cooking.

We will need:

boiled mushrooms - 2.5 kg.
carrots - 500 gr.
onion - 500 gr.
vegetable oil - 2 tablespoons
bay leaf - 3 pcs.
black pepper - 10 peas
vinegar 9% - 1 tbsp

Preparation:

1. Since according to the layout we already use boiled mushrooms, I won’t talk much about the cooking process. We perform all actions similarly to the previous recipes. Remove dirt, soak for 2-3 hours, and rinse.

Then add liquid and put on fire. Bring to a boil, skim off the foam and add salt. This product should be cooked for 35-40 minutes at low bubbling.

It is advisable to cover the pan itself with a lid, since during the cooking process the product floats up very much. We wash the boiled mushrooms under running water, draining the mixture through a colander.

Leave the cooked mushrooms for a while so that all the water has time to drain. Then we pass it through a meat grinder with a fine grid.

Be sure to follow safety precautions. When working with this electrical equipment, it is important to observe all the nuances. For example, if a product gets stuck, it is prohibited to push it with your hands.

2. Vegetables that we will also use in preparing caviar are onions and carrots. Peel and pass through a fine sieve in the same way as mushrooms.

Pour into the multicooker bowl a small amount of vegetable oil. We put our cooked vegetables in it and bring it to readiness. Frying time can vary on average from 10-15 minutes.

And don’t forget to stir so that nothing burns. Otherwise, in the future it will have a very bad effect on taste qualities caviar.

Mix the rolled mushrooms with fried vegetables. Add another tablespoon of vegetable oil and mix. Season with pepper and salt, you can add bay leaf if desired. We set the stewing mode and cook on it with the lid closed for 2 hours. Then remove the bay leaf and add vinegar.

3. We have come to the very final stage. Surely you already have sterilized jars ready. If not, it's pretty easy to do. We thoroughly wash the glass container and place it on the nose of the steaming teapot. This is how the sterilization process takes place.

Then carefully remove the jars using a clean waffle towel and place them neck down on a cloth napkin.

We do things a little easier with the lids: put them in boiling water and boil for 3-5 minutes. Naturally, we do this only with the iron attribute.

Two hours later, the caviar was completely cooked. It's time to put it in jars and roll it up. Place glass containers with lids down. Cover with a blanket and leave until the mushroom caviar has cooled completely. Then we put it in a cool place for long-term storage for one year.

Delicious caviar from frozen honey mushrooms through a meat grinder

Well, to spice up our recipes a little, I suggest watching a short video presentation. I promise it will be very interesting and informative.

From it you will learn how to prepare mushroom caviar from frozen honey mushrooms. Agree that this is a rather interesting option. After all, sometimes you collect a fresh harvest, but you don’t want to cook at all. Then the freezer comes to the rescue. But I still recommend boiling the mushrooms using this storage method. After all, it’s not at all difficult to do this.

Like this delicious snack We succeeded from honey mushrooms. And for better piquancy, a small amount of garlic was added to the composition.

Amazing recipe for mushroom caviar with tomatoes

This is our final recipe for this article. And here I would like to discuss no less interesting recipe cooking with tomatoes. It is not only considered the simplest, but also turns out amazingly tasty. This appetizer can be served immediately, without waiting for it to cool down. If you decide to make it on blanks, then do not forget to add vinegar to the composition.

We will need:

boiled honey mushrooms - 1-1.2 kg.
tomatoes - 450 gr.
garlic - 8 cloves
odorless vegetable oil - for frying
onions - 3 pcs.
salt and ground pepper - to taste

Preparation:

1. We treat honey mushrooms to remove excess debris and wash them. Boil in salted water for 20 minutes after boiling. During cooking, remove any foam that has formed using a slotted spoon.

2. While the mushrooms are cooking, you can do the vegetables. Peel the onion and garlic and chop it finely.

Pour a small amount of vegetable oil into a heated frying pan. Fry our vegetables until cooked.

Then mix the finished frying with honey mushrooms. We pass the resulting mixture through a meat grinder with a fine sieve. You can grind the same mass using a blender. Pour oil into the frying pan, heat it and lay out the twisted products. Fry for 15-20 minutes.

At this time, you can start working on tomatoes. We wash them under running water. Cut into small cubes. If the skin of your vegetable is quite tough, be sure to remove it before slicing.

To remove the skin, make small cuts crosswise on the back side. Place the tomato deeper in the bowl and pour boiling water to the top. Leave the product in this state for 5-7 minutes. Then carefully remove and remove the unnecessary film.

Add the prepared tomatoes to the mushroom mixture, which is stewed on the stove at this time. Salt and pepper the entire mass of honey mushrooms to taste. Simmer under closed lid for 40 minutes, over low heat.

If you want to prepare caviar for storage, then add 40 ml. table vinegar. Continue the simmering process for another 15 minutes.

Place the finished dish in jars. Roll up the lids and cover with a warm blanket. Leave on the table or floor until it cools completely.

For longer storage, it is preferable to take the workpieces to a cool place. A cellar, basement or a regular refrigerator is perfect for this option.

Like these ones interesting options We looked at the preparations today. And note that each of them is unique in its own way. This means you shouldn’t stop at one recipe. You should try each of them. I'll tell you a little secret how this is done. Just prepare several different jars for variety, and write their names on top with a marker. Already during the test you will understand what is most suitable for your family.

I finish my note, I wish you to cook for pleasure for your family and friends.

See you again, dear subscribers!

Hello hostesses!

The long-awaited summer will soon pass and golden autumn will come - mushroom time. Let's go to the fairytale forest in search of mushrooms, which are very small and pretty, they just beg to be put in a jar. Collecting them is simply a pleasure, I found a stump, cut it once - and there you have it - a bucket.

And processing takes a very short amount of time. Honey mushrooms are good in any form, fried, boiled, or even dried. Another thing that has become very popular lately is unusual dish— caviar, namely mushroom caviar from honey mushrooms with various vegetables.

These preparations are made in jars and stored in a cool place or cellar. Confess who prepares such snacks for the winter and then surprises everyone. After all, such a miracle can be added to the fillings of pies. It turns out very tasty. And when you take it out, you will be enchanted by the aroma and remember those wonderful minutes of walking through the forest.

I eat this deliciousness with fresh bread or a loaf, just spread it on and sit and enjoy the pleasant taste.

But, before moving on to the cooking process itself, you need to know about some nuances. For example, honey mushrooms can be easily and quickly washed under running water. The main thing is to sort them well from under the garbage, remove unnecessary leaves, sticks, etc. You can take mushrooms of any size, from small to large.

After all, all cooking recipes assume that honey mushrooms will be twisted through a meat grinder or crushed in a blender. Therefore, you can even take hats and stems.

Well, now let’s go to the kitchen and right now put ourselves in a great mood and sing along to prepare a great snack.

The first option will be designed for those who do not really like all kinds of herbs and seasonings. This is done in order to better experience the forest aroma that nature itself gave us. In any case, you can easily add anything you want to the finished caviar if you want. Or move on to the second recipe and cook according to it.

Homemade mushroom appetizer - it’s so tasty, natural, without any impurities or junk, not exactly like a store-bought one. There are no flavors, additives or any E-shells in it. And even acetic acid, as everyone often does as usual. There is nothing criminal about this; I often add essence myself. You can add whatever your heart desires.

The only other reservation is that if you make such a preparation, and then after about a month and a half or three months open it and do a tasting, then the preservative, in this case citric acid or there is no need to add vinegar. But if, after all, you are doing it for long-term storage, then bring it in.

Did you know? This option is also good because it is without sterilization. And it is suitable for all types of mushrooms, that is, universal.

We will need:

Honey mushrooms - 2 kg
Onions - 600 g
Garlic - 1 head
Vegetable oil - 6 tbsp
Table salt
Citric acid - 2 pinches

Stages:

1. Rinse the mushrooms in water, removing all sticks and specks. Then place them in a saucepan and fill with water, lightly salt in moderation. Bring to a boil, remove the foam with a special spoon. And cook for about 40 minutes.

2. Then drain all the water and let them cool, transfer them to a bowl.

4. Then fry the onions in a frying pan with vegetable oil. Chop it into cubes and fry until nicely crusted, then add the prepared mass and stir. Add finely chopped garlic and salt if necessary. And fry until done, about 1 hour, so that all the liquid is gone.

5. And then place the prepared mushroom caviar in clean and dry sterile jars and close under the nylon lid. Do not use metal ones for a special seaming machine. You can take screw ones. But, before this, you need to put citric acid on top of each jar, that is, sprinkle it over the entire surface.

Please note that do not place the mixture all the way to the top. Store strictly in the cellar or refrigerator.

Honey mushrooms through a meat grinder - a simple recipe for mushroom caviar with onions and carrots

Honestly, I can’t imagine such an appetizer without vegetables, because carrots and onions are, in principle, always added to such dishes. What it gives is a great added flavor, as well as a beautiful and charming appeal. appearance. Beauty, and that's all.

This universal dish, which goes very well with any holiday snacks, but can also make an excellent sandwich on its own. Most importantly, such mushroom caviar is easy to prepare and you do not need to have any special skills, and to ensure the mass is uniform in consistency, use an electric meat grinder for this purpose.

Wow! By the way, speaking of which, you can make caviar from fresh mushrooms, even from frozen ones, we’ll talk about this a little further along the way, but even from pickled ones.

We will need:

boiled honey mushrooms - 1 kg
carrots - 1 pc.
onions - 2 heads
garlic - head
vegetable oil

Stages:

1. First, wash the mushrooms in water, you can only use the caps or stems, and it doesn’t matter at all that they will not be the same size, because they will grind finely later anyway. Next, you should boil them in water for about 40 minutes, after boiling.

2. They will darken slightly when they are almost ready and decrease in size, this is how it should be. Although it would be better if they weren't made so small so you could cook more.

3. Then place them in a meat grinder and grind until you get a porridge like this.

4. Then grate the carrots on a coarse grater and cut the onions into pieces.

Place this vegetable dressing in a frying pan and simmer with vegetable oil until the onion is soft and golden over low heat.

5. Next, as you guessed, add twisted honey mushrooms. Fry over low heat and vegetable oil. Don't forget to add salt and pepper if desired. Avoid burning and overcooking.

6. Place the finished caviar in jars and screw on the lids. Or eat it right away, piping hot))). For long-term storage, place in the refrigerator or cellar.

Use only sterile jars and lids so that this caviar can last for a long time, but not more than one year. Then it is dangerous to use!

What do you usually eat such deliciousness with? You can eat it with a slice of bread, or you can serve it as an original salad in a bowl. In any case, everyone will be happy.

For your attention, I also suggest watching one video from the YouTube channel, for those who are lazy and don’t want to read this step-by-step instructions.

Delicious option for a slow cooker

For some reason, everything marinated turns out so delicious like never before, you didn’t notice this feature. I love such magical preparations. Moreover, when you can experiment, because even in any recipe you like, you can add your own twists, for example, tomato or bell pepper, it will undoubtedly be delicious to add eggplant. After all, they are somewhat reminiscent of mushrooms. Therefore, experiment and improve your menu.

Remember, I shared with you my experiences about this. If there is no harvest, then you can cook just like this original snacks. Don't forget this. Well, one more know-how is that you can cook mushroom caviar in a slow cooker, because it is in it that the bowl with high sides and this dish can stand and simmer for a long time, like in an oven.

We will need:

boiled mushrooms - 5 kg
carrots - 1 kg
onions - 1 kg
vegetable oil - 4 tbsp
bay leaf - 5 pcs.
black pepper - 20 pcs.
vinegar 9% - 2 tbsp

Stages:

1. Before you start cooking, process the mushrooms in water, wash them well and thoroughly, then shake in a colander. Throw them into the pan and cook, if you use whole ones, then 40 -45 minutes, if you cook only the legs or caps - about 50 minutes, because they are harder.

2. After the required time has passed, return them to the colander and rinse them again with running water. Let the liquid drain completely.

3. Then turn on the appliance and quickly puree everything. Use a grater with medium or small holes.

4. Do the same with peeled carrots and onions.

5. Turn on the multicooker and select the “Frying” mode with the lid open, first simmer the vegetables with vegetable oil for about 10 minutes, at a temperature of 120 degrees.

6. Next, put the honey mushrooms, for some reason I want to call them kittens. I even do not know why). Yes, okay, continue frying, pepper and salt the workpiece. Stir and leave on the “Warming” mode for 1-2 hours.

Check back occasionally and stir to make sure nothing burns. 10 minutes before readiness, add salt and pepper, add bay leaf and pepper. Pour in vinegar.

7. Meanwhile, prepare the jars by sterilizing them in the oven. Or hold over steam, along with the lids.

You may not need to sterilize at all. But do it differently. Place the caviar mass in jars, cover with lids and place the dishes in a saucepan, put a towel on the bottom, pour water up to the hangers and turn on low heat, keep in this boiling state for about 1 hour if the jars are liter.

8. Screw on the lids tightly in any case and let the jars cool until room temperature. Happy discoveries!

Recipe for caviar without sterilization with vinegar

The next option will be unique in its own way, it is quite simple. But, at the same time, it has one feature, I would say a trick - the addition of pickled garlic arrows. Of course, you don’t have to add them, but if you do, it will be great! How, my friend says, amazing. Definitely lick your fingers, friends!

We will need:

boiled honey mushrooms - 2 kg
carrots - 3 pcs.
onion - 2 pcs.
ground pepper
ground coriander
marinated garlic arrows - 2 tbsp

Stages:

1. Grind boiled honey mushrooms together with vegetables, such as onions and carrots, in a meat grinder. And then place the whole mass in a cauldron and simmer in vegetable oil for about 1 hour. Keep the fire moderately low so that the mass does not burn.

2. At the very end, add salt, add coriander and pepper at your discretion, add garlic arrows and move everything around. Close the lid and let it sit for another couple of minutes.

3. Then eat for your health or put in jars and close tightly under nylon lids.

Be sure to sterilize the jars along with the lids to prevent the growth of bacteria. And remember that this snack option will need to be eaten before the New Year, because it does not contain a single preservative.

The most delicious recipe for mushroom caviar from honey mushrooms with garlic and tomatoes

What housewives don’t add, this time add exactly such ingredients as tomatoes or tomato paste together with garlic. It tastes amazingly delicious, you will be satisfied. The cooking technology is basically no different from previous recipes.

You know, someone also makes mushroom caviar with mayonnaise, but I haven’t tried it. I think it’s better if you really love this product, add it to a ready-made treat. This type is rightly called sandwich. Guess why?

We will need:

Boiled Forest mushrooms– 2 kg
Vegetable oil – 0.5 cups
Salt, ground black pepper
Garlic - 1 head
Small tomatoes – 2 pcs.
Carrot – 1 pc.

Stages:

1. Peel the onions and chop them into small cubes with a sharp culinary knife.

2. Grate fresh carrots on a coarse grater, wash them first and remove the peel.

3. Boiled honey mushrooms pass through a meat grinder along with garlic. Stir to distribute the garlic evenly. The aroma in the kitchen will be magical.

4. First fry the onions and carrots in a frying pan, that is, fry them like you would for borscht. And then add the mushrooms and chopped tomatoes (take only the pulp, by the way, you can cheat and when you spin the mushrooms, skip the tomatoes too).

5. Place the resulting mixture back into the frying pan or cauldron and simmer in vegetable oil for about 40 minutes, keeping the heat low, otherwise it will get fried, which is not acceptable for this summer dish.

6. Now just look how beautiful it looks, because it is the tomatoes and carrots that give this dish its rich and vibrant color.

Place hot caviar in sterile jars and cover nylon covers, store in a cool place, but not in the cold.

Preparing an appetizer from frozen mushrooms

And finally, I have prepared one more for you cooking masterpiece. I know that many housewives, and I am no exception, prepare boiled mushrooms in the freezer. After all, you can then take them out and easily make any dish, for example, cook them or add them to. And of course, make caviar.

Moreover, you can take absolutely any mushrooms, the main thing is to adhere to certain rules and then everything will certainly be 5+. I recommend watching this video, it is very educational and won’t take much time. Everything is shown neatly. Turn on the button and watch.

And also, as the owner of this film assures, she got this recipe from her mother and grandmother, so it is proven and will probably become the best in your piggy bank.

Well, the conversation has come to an end. Summarize. Today we learned how to deliciously cook mushroom caviar from honey mushrooms with various ingredients and mastered new cooking techniques. I hope everything works out for you. And perhaps one of you will write your favorite recipe.

Write, comment, because reviews are always needed. I'm glad to always read them at my leisure.

Have a great day, sunny and warm weather. Bye, subscribers and guests of the blog!