As a rule, caviar from any mushroom is a puree mass, in which, in addition to the base ingredient, vegetables and fragrant herbs can be present. A jar with such an appetizer can be dropped for the winter, preserving a rich forest aroma until the cold season. To understand the preparation of home-made mushroom roe, we will be helped by the recipes of caviar from summer for winter.
How to cook caviar for winter?
If there is a large amount of fry, you can cook caviar only from them, but it is generally permissible to combine honey agarics with other, more accessible mushrooms, such as champignons and oyster mushrooms.
Ingredients:
- onion - 260 g;
- carrots - 170 g;
- honey agarics - 1,1 kg;
- garlic - 2 teeth;
- vegetable oil - 140 ml;
- vinegar - 45 ml.
Preparation
If you have doubts about the place in which the mushrooms were collected, then before cooking, it is better to boil them to get rid of the possible accumulation of toxins in the porous pulp. Usually mushrooms are cooked in salted water until they subsidence to the bottom.
While the mushrooms are cooked, prepare the usual passerings from a mixture of onions and carrots. At the very end of the preparation of the roast, fill it with garlic teeth. Mix the vegetables with mushrooms, season, add vinegar and grind the mixture to the consistency of the pate with a blender or meat grinder. Combine the mixture with vegetable oil and distribute it in clean jars. After sterilization, the delicious roe from winter for winter is closed as usual.
Caviar with tomatoes for winter
In this recipe, a set of ingredients from the previous list is complemented by tomatoes. They not only reflect the color and consistency of the workpiece, but also make the taste of the caviar more pronounced, sweet and sour, perfectly combined with a rich mushroom flavor.
Ingredients:
- honey agarics - 1.6 kg;
- Tomatoes - 240 g;
- onion - 140 g;
- garlic - 2 teeth;
- carrots - 140 g;
- vegetable oil - 25 ml.
Preparation
Preparation of eggs from snow for winter begins with the preparation of the mushrooms themselves, which should be washed, and then boil in salted water for 40 minutes. Cooked mushrooms are thrown back, cut, and then fried. In parallel with vegetables, a standard onion-carrot fry is sent to the fire, which is served with garlic and spices. To it also put tomatoes divided into cubes. When the tomatoes will give off excess juice, and it will have time to evaporate, mushrooms are put in the frying pan and they cook together for 7 more minutes. The resulting mixture is whipped with a blender and spread out in clean jars. After sterilization, the billet is rolled up.
Mushroom Caviar from the legs is sucked for the winter with vinegar
The most valuable in the fungus are mushroom caps, they are often dried, frozen and canned separately from the legs. To separate the legs did not disappear, they can also be closed, however, in the form of caviar.
Ingredients:
- Legs snowballed - 1.1 kg;
- garlic - 2 teeth;
- thyme - 2 branches;
- onion - 160 g;
- eggplant - 190 g;
- vinegar - 35 ml;
- carrots - 80 g;
- tomato paste - 1 tbsp. a spoon.
Preparation
Prepared legs are cut into smaller pieces. Cut the chopped onion and carrots together, add the chopped chives, vinegar, thyme leaves and eggplant flesh without skin. When eggplants are browned, mix them with chopped mushroom legs, add the tomato paste and salt with pepper. Let the excess moisture from the mushrooms evaporate, and then beat the caviar until the desired consistency is achieved.
Thoroughly washed cans are filled with mushroom caviar and send packagings for sterilization. Upon completion of the sterilization of the workpiece, it is rolled up.