Mushrooms are cooked an incredible amount of delicious dishes. In addition, they also make various billets, so that in winter you can open a jar and recall the taste of summer. In this article we will tell you the recipes for roe chicken.
Recipe for mushroom roe chanterelle
Ingredients:
- chanterelle - 500 g;
- carrots - 200 g;
- onion - 350 g;
- garlic - 3 cloves;
- salt, pepper - to taste;
- vegetable oil.
Preparation
Mushrooms are cleaned and sliced. We put them in a frying pan and fry for about 20 minutes in vegetable oil, stirring occasionally. In a separate frying pan for about 10 minutes, fry the chopped onion, during which time it should become transparent and only lightly brown. Grind the carrots and also fry separately. All the prepared ingredients are placed in the bowl of the blender, we add garlic, salt, pepper and turn into a homogeneous mass. All the roe of chanterelles with garlic is ready! You can serve it with potatoes or use it for sandwiches.
Caviar with chanterelles and courgettes homemade
Ingredients:
- chanterelle - 2 kg;
- zucchini - 700 g;
- carrots - 300 g;
- onion - 300 g;
- garlic - 1 head;
- tomato paste - 50 g;
- vegetable oil - 350 ml;
- vinegar 9% -20 ml;
- red pepper ground - 1 teaspoon;
- salt - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- bay leaves - 5 pcs.
Preparation
Mushrooms are sorted, cleaned and boiled for 20 minutes with the addition of bay leaf. Foam, which was formed, we take off. After that, we wash the mushrooms under cold water. The broth is not poured, we will need it. On vegetable oil, fry the onion until it is transparent, add grated carrots, tomato paste , spices and stew minutes 4. Squash three on a large grater and stew with a small amount of vegetable oil.
Mix all the prepared vegetables and give them a consistency of homogeneous mass with a blender or meat grinder. After that, again put in a frying pan or a pan with a thick bottom, pour in about 500 ml of mushroom broth. Add sugar, salt, garlic and lightly simmer, stirring for about half an hour. We fill the mass with vinegar and immediately lay out on cans, previously washed and steamed. We roll up the metal covers, turn them over, wrap them around and leave them to cool. We store caviar from chanterelles with zucchini in a cool place.
Mushroom roe from chanterelles
Ingredients:
- fresh chanterelles - 2 kg;
- onion - 0,5 kg;
- apple vinegar - 100 ml;
- tomato paste - 10 tbsp. spoons;
- carrots - 400 g;
- garlic - 1 head;
- sugar - 3 tbsp. spoons;
- salt - to taste;
- black ground pepper - to taste;
- vegetable oil.
Preparation
Chanterelles are clean and good for washing. After that, cut the mushrooms into large pieces. In the boiling water we lower the chanterelles and cover the pan with a lid. Boil for about 25 minutes until half cooked. While cooking mushrooms, we clean the onions and finely chop it. Heat the vegetable oil in a frying pan and pass the onion into it until it turns golden.
After that, we remove the caviar from the fire and let it cool. We put it into the bowl of the blender, add the garlic and all this is crushed and again we return the mass to the pan. Pour in the vinegar, pour sugar, salt, pepper and mix. Add the tomato paste, stir and place the pan on a small fire. Stew for another 20 minutes, stirring, so that the mushroom roe of chanterelles is not burnt. We lay it on sterile cans and roll it up. Cooled mushroom eggs from chanterelles are removed to the refrigerator or cellar for storage.