Good afternoon, my reader. To prepare very tasty mushroom caviar for the winter, milk mushrooms are used, both fresh and salted. You can pick up recipes with the addition of a variety of vegetable crops that enhance the aroma and richness of the flavor bouquet.
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Preparatory stage
Collect milk mushrooms on their own in environmentally friendly places. When buying, pay attention to the freshness of the mushrooms, the absence of rot and damage by insect larvae.
For caviar, young specimens with an exquisite aroma are selected. Overripe milk mushrooms lose the piquancy of the flavor bouquet.
To eliminate bitterness, fresh milk mushrooms must be soaked in slightly salted cold water for 2-3 days. The liquid is drained several times throughout the day and replaced with fresh solution.
Classic recipe for caviar from milk mushrooms
Ingredients:
- fresh milk mushrooms - 5 kg;
- refined sunflower oil - 200 ml;
- onions - 2 kg;
- vinegar (9%) - 2 tbsp. l .;
- dill, parsley (greens) - small bunches;
- table salt of medium grinding - 10 tbsp. l .;
- black pepper is added to taste;
- filtered water - 500 ml.
Cooking algorithm:
- The soaked mushrooms are washed with running water, put in a colander.
- After the excess moisture has drained off, place the mushrooms in an enamel pan. Pour salt with black pepper on top, pour in water and after boiling with medium heat, cook for 30 minutes, systematically removing the foam.
- The boiled milk mushrooms are slightly cooled and rolled twice through a meat grinder.
- Cut onions into medium pieces and fry in sunflower oil. After cooling, the onion is chopped in a meat grinder and mixed with mushroom puree.
- Thoroughly mixed caviar is distributed in small sterile jars.
- The washed greens must be finely chopped, combined with vinegar dissolved in water, and poured into a container with caviar.
The rolled up container is kept in the refrigerator. Such a blank can be used as a filling in the preparation of pizza or pies.
Caviar from milk mushrooms "Lick your fingers"
Ingredients:
- fresh milk mushrooms 500 g;
- a bunch of small greens;
- medium onion;
- corn oil - 3 tbsp. l .;
- lemon juice - 20 ml;
- salt and pepper are taken to taste.
Cooking algorithm:
The soaked milk mushrooms are washed, put in a saucepan, add a little water and cook with low heat for about an hour. Be sure to remove the foam. Finely chop the onion and fry in oil. The milk mushrooms and onions are cooled, chopped with a meat grinder. While stirring, add salt, pepper and lemon juice with a wooden spoon. The caviar is distributed among the banks.
With the addition of tomatoes
Ingredients:
- fresh milk mushrooms - 1 kg;
- small-sized dense ripe tomatoes - 300 g;
- onions - 200 g;
- some olive oil;
- salt with spices to taste.
Preparation:
- The soaked milk mushrooms are boiled for half an hour in slightly salted water. Throw them in a colander, and then rinse with cold water.
- After cooling, the mushrooms are chopped in a meat grinder and fried in a pan in a small amount of olive oil.
- The onion must be peeled and finely chopped.
- The tomatoes are washed and dried with a towel, and then cut into small slices.
- Combine the tomato and onion mass and blanch for 10 minutes with the addition of spices in a pan.
- In an enamel bowl, mix mushroom puree with fried onions and tomatoes until smooth.
Distribute in sterile glass containers and sterilize, covered with lids, for 45 minutes. After two days, repeat the sterilization for an hour.
Caviar with vegetables
Ingredients:
- fresh milk mushrooms - a three-liter jar;
- juicy carrots - 1 kg;
- large pod of bell pepper;
- onions - 1 kg;
- a little vegetable oil (about 50 ml);
- spices, salt - to taste.
Preparation:
The carrots are washed and peeled. Pepper is freed from the stalk, grains. The husks are removed from the onion. All vegetables with soaked milk mushrooms are crushed with a meat grinder, transferred to a thick-walled dish. Pour in salt and spices, pour in oil and stew with minimal heating until tender, constantly stirring with a wooden spatula. Distribute in small jars. After rolling up, wrap it up with a warm blanket until it cools. Store in a cool place.
Caviar made from salted milk mushrooms
Ingredients:
- salted milk mushrooms - 300 g;
- medium carrot rhizome;
- large onion;
- garlic cloves - 2 pcs.;
- wine vinegar - 1 tsp l .;
- sugar, ground pepper - to taste.
Preparation:
Salted milk mushrooms are washed with cool water. Put in a colander. When excess moisture drains, the mushrooms are chopped with a blender and fried in oil. Peeled carrots are finely chopped. The onions are peeled and cut into small cubes. Separately fried vegetables, after cooling, are mixed with the mushroom mass, adding mashed garlic cloves, pepper with vinegar and sugar. Homogeneous caviar is distributed in sterile jars, and then rolled up.
Milk roe with beans
Ingredients:
- milk mushrooms - 3 kg;
- juicy carrots - 1 kg;
- beans - 500 g;
- onions - 1 kg;
- fresh greens - a small bunch;
- ripe dense tomatoes - 500 g;
- refined sunflower oil - 500 ml;
- table salt is taken to taste;
- vinegar with a concentration of 70% - 1/2 tsp; l. per liter of caviar.
Algorithm:
- The soaked milk mushrooms must be washed and boiled at minimum heat for 2 hours. During the cooking process, the water is changed two to three times.
- The cooled mushrooms are thrown into a colander, after which they are chopped using a meat grinder with herbs.
- Grated carrots are fried and cooled.
- Onions, peeled and chopped into small pieces, are sautéed along with chopped tomatoes. Leave to cool in a frying pan.
- The vegetables are mashed using a blender.
- The washed beans are boiled until tender and minced in a meat grinder.
- Combine the mushroom mass with the vegetable mass with the addition of mashed beans. With active stirring, salt to taste and pour in vinegar.
The caviar is sterilized for 20 minutes. Then rolled up and cooled under a woolen blanket.
Any variant of caviar made from milk mushrooms will delight you with an unusually rich taste.
Do you cook mushroom caviar for the winter?
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