A lot of delicious things come out of chanterelles. How to prepare caviar from chanterelles for the winter, learn from this article.
Mushroom roe with chanterelles for the winter
Ingredients:
- boiled chanterelle - 1 kg;
- onions - 150 g;
- cloves - 2 pcs .;
- pepper ground red - ½ tsp;
- carrots - 230 g;
- vinegar - 10 ml;
- Bay leaf;
- garlic - 4 cloves;
- refined vegetable oil - 80 ml.
Preparation
Washed my mushrooms in salted water, adding to it laurel leaves, cloves, peas and boil for 20 minutes. Then pour the mushrooms into the blender along with the addition of broth. We transform all this into a homogeneous mass. Chop the garlic and throw it to the mushrooms. Grind the carrots and onions and let them pass in oil. Put the vegetables in the mushroom mass, mix and put on the stove. 50 minutes stew caviar under the lid, and then remove it and cook another 10 minutes to evaporate excess moisture. Cooking caviar season with pepper and vinegar. We distribute ready-made eggs for washed and steamed jars and cork. Keep it in the cold.
Caviar from chanterelles and zucchini for the winter
Ingredients:
- zucchini - 700 g;
- fresh chanterelles - 2 kg;
- garlic - 8 denticles;
- vinegar 9% - 40 ml;
- tomato paste - 100 g;
- red pepper ground - 1 teaspoon;
- onions - 200 g;
- refined vegetable oil - 300 ml;
- sand sugar - 30 g;
- bay leaf, carnation;
- salt.
Preparation
Mushrooms are cleaned and cooked for 20 minutes with a laurel leaf and cloves. We leave 2 cups of broth, we will need it a little later. Mushrooms are mine. On half of the vegetable oil, wessed the chopped onions. Add grated carrots and fry. Now put the tomato paste, spices and cook for another 4 minutes. Then fry the crushed squash. Mushrooms, zucchini and fried with a blender, grind, gradually adding the remaining oil and broth of mushrooms. Then we put sugar, salt and chopped garlic. At low heat, simmer, stirring to avoid burning, about half an hour. In the end, fill with vinegar and immediately distribute the prepared parboiled jars. Cork, wrap and let cool.
Caviar from chanterelles with tomatoes for the winter
Ingredients:
- fresh chanterelles - 1 kg;
- salt - 25 g
- leaf of laurel;
- onions - 250 g;
- pepper with peas;
- tomatoes - 240 g;
- carrots - 270 g.
Preparation
Fresh chanterelles mushrooms are pre-cleaned, washed and boiled for about 5 minutes. Then drain the water. With tomatoes, peel. Chop the onions with carrots and let them pass for 10 minutes. Chop the mushrooms in small pieces or twist them on a meat grinder. Salting, pepper and put in a frying pan. We extinguish a quarter of an hour. Then add the tomatoes and let it sit for half an hour on low heat. We spread mushroom eggs from chanterelles on prepared parboiled jars and roll them with boiled lids.
Caviar from chanterelles mushrooms for the winter
Ingredients:
- fresh chanterelles - 300 g;
- a mixture of peppers - ½ tsp;
- onion - 270 g;
- marjoram - 1 teaspoon;
- carrots - 250 g;
- vegetable oil odorless.
Preparation
Prepared chanterelles carefully washed, piled in a large pot and poured water. We put it on the stove and let it boil on low heat. We cook for about 40 minutes, always removing the resulting foam. Shink the peeled onions with thin half rings. Carrots are cleaned and crushed. We send onions and carrots to a heated frying pan, adding oil. Passeruem to light rudeness. We combine onions with mushrooms and carrots, put the necessary spices. All this is cleaned with a submerged blender. Then the resulting mass is cooked about half an hour on a small fire, stirring constantly so that it does not burn. And after that, we already lay out a delicious caviar of chanterelles for the winter on jars and cork. Successful and delicious all the workpieces!