Mushroom caviar of mushrooms with vegetables, pepper and spices. Ready-made mushroom caviar from mushrooms in a frying pan, pan and a slow cooker

Mushroom caviar of mushrooms with vegetables, pepper and spices. Ready-made mushroom caviar from mushrooms in a frying pan, pan and a slow cooker

Delicious “royal mushrooms” mushrooms like spruce forests. They grow in large families, and if you find a mushroom place, you can collect a few buckets of these beautiful mushrooms. What to do with the harvest? Salt, fry, cook soup, and even cook a very tasty mushroom caviar from mushrooms.

Such an appetizing dish can be eaten on weekdays and on holidays. Mushroom caviar is good as an independent snack, spreading on sandwiches, stuffing for pancakes and pies, a component of a pizza, salad or first course.

A jar of mushroom game of red mushrooms can be taken with you, going to visit. Get a nice and inexpensive gift to the owners.

Mushroom caviar of red mushrooms - general principles of cooking

Harvested mushrooms before cooking caviar must be processed. Mushrooms are picked, washed with cold water, cleaned from adhering grass and soil particles.

To cook the caviar, you need to cook the saffron mushrooms (boil for 20 minutes after boiling), and then scroll in a meat grinder with other ingredients. Depending on the recipe, it can be various vegetables: onions, carrots, garlic, tomatoes, peppers. They must be fried or stewed.

Red mushroom caviar is prepared as a regular dish, or as a winter harvest. In principle, it is possible to close caviar prepared for any recipe for the winter. The main thing is to add more vegetable oil or vinegar - as a preservative. In addition, it is important to properly prepare the banks.

Glass containers should be washed with them, and then sterilized over boiling water or in an oven at 150 ° C. Sterilization time - 15-20 minutes depending on the volume. Metal lids must be boiled for 10-15 minutes.

Mushroom caviar of “Rustic” red mushrooms

The easiest recipe for mushroom caviar from mushrooms includes only two ingredients. You can cook a portion of a delicious snack in just half an hour. If there are a lot of mushrooms and you want to prepare caviar for the future, the amount of ingredients can be increased and add a tablespoon of vinegar to each liter jar of ready-made caviar. Ingredients:

• kilogram of mushrooms;

• three medium onions;

• vegetable oil for frying (half a cup);

• two teaspoons of salt.

Cooking Method:

Washed cleaned mushrooms add to the pan, pour hot water, cook for twenty minutes after boiling.

Foam during cooking should be periodically removed.

As soon as the mushrooms boil, add salt.

Drain the water through a colander, cool the mushrooms and cut into pieces of arbitrary shape and size.

Peel the bulbs, chop “garlic” or rings.

Heat any vegetable oil in the pan, fry the onion for 10 minutes.

Add the mushrooms to the onion, salt to taste and fry all together for another 10 minutes.

Fry mushrooms with onions, cool a little, warm through a fine grinder or grind in a blender bowl.

Add butter to the pan, spawn and fry again for five minutes.

Ready mushroom caviar from mushrooms to apply to the table. You can sterilize glass containers, expand the finished product and cork with metal lids.

Mushroom caviar of mushrooms with tomatoes

Excellent snack is obtained from mushrooms and tomatoes, fried together with carrots and onions. Beautiful and very healthy dish - perfect preparation for a long winter. It will take a long time to cook, but the snack will turn out very tasty and will be stored for a long time.


• kilogram of fresh mushrooms;

• kilogram of tomatoes;

• kilo of carrots;

• kilogram of onions;

• vegetable oil;

• ground black pepper;

• salt;

• Three tablespoons of vinegar.

Cooking Method:

Cooked mushrooms cooked for half an hour and strain through a colander.

Bulbs and carrots clean.

Finely grate the carrot and chop the onion into cubes.

Pour the oil into the pan, heat, fry the onion.

Five minutes later add carrots, fry until ready.

Salt zazharku, add pepper and spices (optional).

Wash tomatoes, cut into several pieces and scroll through a meat grinder.

Pure tomato sauce in a frying pan, simmer vegetables on medium heat for five to seven minutes. Twist the mushrooms in a meat grinder, put in a pan to the vegetables and simmer for half an hour over low heat.

Pour the vinegar, mix, simmer for another five minutes.

Spread caviar in prepared jars.

Additionally sterilize in boiling water, covered with lids, for 15 minutes.

Let the caviar cool under a warm blanket, turning the lids upside down.

Store in a cool pantry or cellar.

Mushroom caviar of mushrooms with carrots

There are many options for mushroom snacks. One of them is caviar from mushrooms with onions and carrots. It is made very simply, it goes well with potato and meat dishes.


• one and a half kilograms of mushrooms;

• a pound of carrots;

• six hundred grams of onions;

• one and a half glasses of vegetable oil;

• a tablespoon of vinegar 9%;

• salt to taste.

Cooking Method:

Twist the boiled mushrooms in a meat grinder and fry.

Separately fry the carrots and onions.

Combine all the components of mushroom caviar from mushrooms in the pan.

Pour in the oil and stew for an hour with constant stirring.

Five minutes before the end of the quenching add a little vinegar, mix gently.

Put in the fridge or cork for the winter.

Mushroom caviar from ryotnikov “Hot”

Red and black pepper give this variant of mushroom redfish caviar savory spicy. It turns out a great snack for a festive feast.


• two kilograms of fresh mushrooms;

• three hundred grams of onions;

• three hundred grams of carrots;

• a glass of vegetable oil;

• a teaspoon of red pepper;

• salt to taste;

• ten black peppercorns;

• three bay leaves;

• a large spoon of table vinegar (9%).

Cooking Method:

Cook the mushrooms in salted water, drain into a colander and cool.

Chopped mushrooms mushrooms grind in a blender or meat grinder.

Finely grate the carrot, chop the onion.

Fry a carrot in a skillet.

Add onions, mushrooms, the remaining oil, season with pepper and salt, put a bay leaf.

Simmer everything under a lid on low heat for two hours.

Before you turn off the pan, add vinegar, mix well and fill the jars. Cork, allow to cool in heat and to endure in the cold for long storage.

Mushroom caviar of mushrooms with garlic and horseradish

Another spicy and very fragrant version of mushroom caviar from mushrooms. The combination of horseradish and garlic makes the snack savory and deliciously tasty.


• kilogram of fresh mushrooms;

• four medium sized bulbs;

• five cloves of garlic;

• two sheets of horseradish;

• two tablespoons of 9 percent vinegar;

• vegetable oil;

• salt to taste;

• three sprigs of parsley;

• pepper and spices to your taste.

Cooking Method:

Peel ryzhiki clean, wash, cut into large halves or quarters and cook in salted water.

Cool, drain in a colander.

Peeled bulb onions cut into rings.

Onions put in hot oil in a skillet, fry until a pleasant golden hue.

Peel the garlic cloves, wash horseradish and parsley.

Boiled camelina scroll in a meat grinder along with onion rings, horseradish leaves, parsley sprigs and garlic.

Mushroom caviar, salt, to taste add pepper, pour a dose of vinegar, mix well.

Transfer the billet to the steamed glass jars, cover with lids, but do not close.

Put the cans of caviar in a pan with hot water so that they are poured on the neck. Sterilize for twenty minutes in boiling water.

Cork and cool as usual winter harvesting.

Mushroom caviar of red mushrooms with bell pepper

Vegetables are well combined with the taste of mushrooms. Be sure to try to cook mushroom caviar from mushrooms, using Bulgarian pepper as one of the vegetable components.


• two kilograms of mushrooms;

• kilogram of bell pepper;

• kilo of carrots;

• kilogram of onion;

• a glass of any vegetable oil;

• salt.

Cooking Method:

Boiled mushrooms chopped in a meat grinder.

Peel vegetables, be sure to remove hard seeds from peppers.

Scroll the vegetables through the meat grinder.

In a thick-walled saucepan, combine vegetables and mushrooms, mix, salt, pour in the remaining oil and turn on the minimum heat.

When the juice boils, simmer for an hour. Spread out in clean sterilized jars, roll up and send in a cold pantry.

Mushroom caviar of mushrooms in a multicooker

It is convenient to cook mushroom caviar and a slow cooker. Preliminarily need to boil mushrooms. Vegetables can be fried in a crock-pot or in a pan more often.


• seven hundred grams of boiled mushrooms;

• three hundred grams of carrots;

• three hundred grams of onions;

• five cloves of garlic;

• a teaspoon of salt (vary to your taste);

• 100 ml of vegetable oil;

• two large spoons of 9% vinegar;

• a pinch of a mixture of ground peppers.

Method of preparation

Finely grate the carrot, dice the onion.

Pour some oil into the bowl of the multicooker, throw the vegetables and fry in the appropriate mode or in the baking program.

Twist the cooked mushrooms and roasted vegetables in a meat grinder.

Put the mass into the bowl of the multicooker, pour in the remaining oil, salt, sprinkle with pepper, mix.

Cook the eggs on the baking program for half an hour.

Pour vinegar, add chopped garlic.

Expand in glass jars and cork.

Mushroom caviar of red mushrooms - tricks and tips

In order to give spawn to caviar, you can add bay leaf, garlic, paprika, chili powder to any option of the blank.

It is not necessary to roll eggs for the winter in banks. It can be decomposed into plastic containers and frozen.

Caviar, made from ryediks, in the winter will prevent vitamin deficiency and protect against colds. In addition, due to the high content of beta-carotene, it improves vision, and due to calcium, magnesium, iron has a beneficial effect on the skin, nails and hair.

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