In the autumn, one of the main dishes on the table, every lover of "quiet hunting" becomes a mushroom roe. It is very simple to prepare it, everyone will cope with the recipe, and a variety of options and additives will allow to create completely different tastes of taste. Snack can be cooked and eat immediately, and you can prepare for future use.
How to cook mushroom eggs?
Preparing caviar from mushrooms is very simple, the ingredients are crushed very finely with a knife, pierced by a blender or scrolled through a meat grinder, it all depends on what consistency to achieve. If a snack is prepared from forest mushrooms, you need to carefully prepare them:
- any forest mushrooms first of all soak in cold water for 5-10 minutes to soak the dirt;
- get rid of debris, leaves;
- a couple of times to wash the mushrooms well, cut off the damage, wormholes, remove unnecessary films;
- the mushrooms must be boiled: large 20 minutes, small -10 minutes.
A delicious mushroom caviar will be obtained from every cook, if you follow the basic recommendations:
- Mushrooms absorb very well the different flavors, because if you want to preserve the characteristic flavor, do not add strong smelling spices, enough ground pepper and laurel.
- In the process of frying, a thick foam will be released from the forest mushrooms, it should be collected with a noise.
- Even the most delicious mushroom roe for the winter can deteriorate and cause harm to health. To avoid this, the workpiece must be sterilized before shading.
Recipe of mushroom roe from fresh mushrooms
The mushroom caviar is quickly cooked from the flesh through a meat grinder, the recipe of which is very simple. Often, after cooking a dish in which only hats are used (for example, canning), the housewives do not know what to do with the legs - this is the perfect way to get rid of them! Thanks to this shredding, the dish is very delicate with a bright mushroom flavor.
Ingredients:
- Legs are sprayed - 1 kg;
- onion - 1 piece;
- hot pepper - 1 pod;
- salt, pepper and oil for frying.
Preparation
- Grind mushrooms, onions and peppers through a fine strainer of meat grinder.
- Put into a sauté pan, fry until the liquid evaporates.
- Pour in the oil, simmer until ready, salt and pepper.
Mushroom Caviar - recipe with onion and carrots
A simple mushroom caviar with carrots and onions turns out delicious and very delicate. Grind the ingredients in different ways: grinder or grater, the onion is best cut with a small cube, so its juice and flavor will come out during the preparation of the dish, and not when grinding. Mushrooms fit any, even all-season mushrooms or oyster mushrooms.
Ingredients:
- mushrooms - 1 kg;
- onion - 1 piece;
- carrots - 1 piece;
- salt, pepper, laurushka;
- frying oil.
Preparation
- Cut onion finely, save on oil.
- Throw the chopped mushrooms, fry until the liquid evaporates, splash a little oil, stir, season with salt and pepper.
- Carrots grate on a small grater, put into the fry, put laurel, cover.
- The mushroom caviar is burning for 15 minutes at minimum heat.
Caviar from white mushrooms
The most rich forest taste is harvested caviar from white mushrooms for the winter . This snack is opened on a special occasion, its aroma is simply extraordinary. Preparation will take a lot of time, but the result will pay off all efforts. For sterilization it is better to use an autoclave, but if it is not available, a large pot of water is also suitable. Small cans are sterilized for 15 minutes, 25 liters.
Ingredients:
- boletus - 3 kg;
- onion - 3 pieces;
- carrots - 3 pieces;
- laurel - on ½ sheet in the jar;
- salt, oil for frying.
Preparation
- Mushrooms are washed, peeled, cut, boiled in salted water for 30 minutes.
- Screw mushrooms through a large strainer of meat grinder, through a shallow onion and carrots.
- In a frying pan first fry the mushroom puree, after evaporating the liquid, pour in the oil, toss the onions and carrots, salt.
- Fry until done.
- Put the caviar in steamed jars, put on top ½ sheet laurel, put in a pan, fill with water on the shoulders cans.
- Sterilize in boiling water for 15 minutes, roll up the boiled lids, wrap the veil, after cooling the mushroom game is moved to the basement.
Mushroom caviar with tomatoes
A pleasant taste is mushroom caviar with tomatoes for the winter . Close it with the addition of vinegar, if its presence is unacceptable, the blanks must be sterilized. Mushrooms are best used for forestry, they taste brighter and the snack will come out smoother. From one kilogram of mushrooms, as a rule, leaves 0.5 ml of caviar.
Ingredients:
- forest mushrooms - 1 kg;
- onions, carrots - 1 pc .;
- tomatoes - 2 pcs .;
- salt - 1 tsp;
- vinegar - 20 ml;
- sugar ½ tsp;
- frying oil.
Preparation
- Mushrooms grind in a convenient way, fry on minimum heat until the liquid evaporates.
- Introduce the oil, followed by a finely chopped onion.
- Grate the carrots finely, add to the mushrooms.
- Blanch the tomatoes, cut into small cubes, pour into the fry.
- Top with a minimum of 15 minutes, season with salt and sprinkle with sugar.
- Pour in the vinegar, pour 3 minutes.
- Pour into the steamed jar, immediately roll up, wrap it in heat, remove it in a cool day.
Mushroom caviar with garlic
Mushroom eggs, the recipe of which is described below, is obtained especially spicy. In addition to garlic, you can add hot pepper, and the appetizer will play a completely different taste. If there is a desire to prepare it for future use, the banks need to be sterilized so that bacteria do not form during storage. Taste this caviar right after cooking, as soon as it cools down a little.
Ingredients:
- mushrooms - 1 kg;
- garlic - 2 teeth;
- hot pepper - 1 pod;
- onions and carrots - 1 pc .;
- salt and pepper;
- tomato - 1 pc.
Preparation
- Mushrooms chop, put in a saucepan, simmer until the liquid evaporates.
- Enter the chopped onions, carrots, mix, salt, season with pepper.
- Add garlic and hot pepper, followed by blanched and finely chopped tomato.
- Covering the lid for 15-20 minutes.
Mushroom eggs with aubergines for the winter
Mushroom caviar with eggplant is a hearty snack, which you can prepare for future use. In the off-season it is useful for a quick snack, it can be used as a filling for a snack bakery. Eggplants in advance, prepare, cut the peel and salt, to get rid of bitterness. Forest mushrooms need to boil for 15 minutes, you do not need to buy.
Ingredients:
- mushrooms - 1 kg;
- eggplant - 2 pieces;
- onions, carrots, hot peppers - 1 pc .;
- garlic - 3 teeth;
- salt and pepper;
- frying oil.
Preparation
- Eggplant salted, bake in the oven for 15 minutes.
- Through a large strainer grinder grind the mushrooms and eggplant flesh.
- Put into a frying pan, fry until the liquid evaporates.
- Sprinkle the oil, toss the chopped onion and pepper, grate the carrots, add salt and season.
- Tumble 15 minutes, quit garlic, mix. After 5 minutes, transfer to the banks.
- Sterilize for 15 minutes. Cork, put in heat, a day later, mushroom with eggplant caviar is removed to the basement.
Caviar from salted mushrooms
An unusual taste is caviar from pickled mushrooms, you can use mushrooms, russules or other large "fleshy" mushrooms. This appetizer is good both in its own form and with a sandwich, but its qualities are best manifested as a filling for a pie, a snack roll or an egg mixture.
Ingredients:
- pickled mushrooms - 500 g;
- onions, carrots - 1 pc .;
- garlic - 2 teeth;
- hot pepper - ½ pod;
- wine vinegar - 2 tbsp. l;
- butter;
- Laurushka - 2 leaves.
Preparation
- Grind the blender in the blender.
- Sparce onions, add grated carrots.
- Enter the mushroom mass, simmer until the liquid evaporates.
- Throw a laurel and chopped pepper.
- Cool, add the chopped garlic and wine vinegar, mix.
Mushroom caviar with paprika bulgarian
Harvested mushroom caviar with Bulgarian pepper for winter will come in handy for the housewives, when it is necessary to surprise the guests with an unusual snack. This dish will appeal to all consumers who like sandwiches with a spicy sauce. Apply a better rattunda or paprika, their flesh is more dense and "fleshy" and the taste is more saturated.
Ingredients:
- forest mushrooms - 2 kg;
- onion - 1 piece;
- carrots - 1 piece;
- ratunda - 2 pieces;
- hot pepper - 2 pods;
- tomatoes - 2 pcs .;
- garlic - 5 teeth;
- oil - 50 ml;
- vinegar - 1 tbsp. l .;
- salt - 1 tbsp. l .;
- sugar - 1 tsp.
Preparation
- Boil and dry mushrooms.
- Tomatoes and pepper blanch.
- Skip mushrooms, tomatoes, rattundu, garlic through a meat grinder.
- Introduce oil, salt and sugar. Tomorrow is 40 minutes.
- Introduce the vinegar, stew for another 5 minutes.
- Pour into sterilized cans, roll up, wrap it in a blanket.
Caviar from dried mushrooms
Mushroom caviar from dry mushrooms is prepared in small quantities, just before serving. A very fragrant snack is obtained from dried forest hats, the recipe does not require special spices, enough mixtures of Provan grasses. Caviar is good as a filling for tartlets, pies, snack rolls.
Ingredients:
- dry mushrooms - 1,5 items;
- onion - 1 piece;
- oil for frying;
- salt, olive grass.
Preparation
- Soak mushrooms for 2 hours.
- Change the water, cook the mushrooms for 1 hour, drain the broth.
- Bow salvage, throw grass, enter mushrooms.
- Simmer for 15 minutes.
- Punch onion with mushrooms blender, salt.
- Mushroom spicy caviar is served immediately after cooling.
Mushroom caviar in the multivark for the winter
Cooked mushroom caviar in a multivarker does not differ from traditional. Almost any recipe can be adapted to the capabilities of the device, but you need to understand that many snacks at one time do not weld, given the small volume of the bowl. Of these ingredients will be approximately 2 cans of 0.5 liters.
Ingredients:
- mushrooms forest (boiled) - 3 kg;
- onions, carrots, paprika - 1 pc .;
- hot pepper - 1 pod;
- garlic - 4 teeth;
- tomatoes - 2 pcs .;
- oil, salt;
- vinegar - 2 tbsp. l.
Preparation
- Mushrooms, blanched tomato and peppers pass through a meat grinder.
- On "Zharke" save the onion and carrots, enter the mushroom mass.
- Switch to "Quenching", cook for 30 minutes.
- Add the garlic, salt, mix, add vinegar, cook for another 5 minutes.
- Spread on sterile cans, cork.