Mushroom caviar from boiled mushrooms: home canning technology. Tasty and versatile home-made boiled caviar

Mushroom caviar from boiled mushrooms: home canning technology. Tasty and versatile home-made boiled caviar

Mushroom dishes are an adornment of Russian cuisine, but it’s no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. Limitless opportunities to collect the most clean and edible mushrooms, to cook from them all year round many dishes that were almost the main diet of their ancestors, are gradually becoming a thing of the past.

Even buying mushrooms, many housewives can cook only 3-5 recipes of dishes, which include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms and at what time do you need to collect, how many boletuses, mushrooms, russules should be boiled, which mushrooms are ideal for salting, pickling, drying, extinguishing, what products do they combine perfectly? We will try, at least, a little to correct this situation.

Mushroom caviar from boiled mushrooms - the basic technological principles

Being engaged in canning products, first of all, pay special attention to the issue of safety of harvested products - for mushroom canned dishes, this requirement is doubled. We formulate briefly the basic rules of mushroom canning:

• The main principle of canning, ensuring long-term storage of food - sterility of the container, careful sorting of ingredients with the removal of dirt, traces of spoilage of vegetables. Storage time is increased by pasteurization, due to which harmful microorganisms are destroyed. The duration of pasteurization depends on the volume of the cans, the heating temperature, the degree of preliminary heat treatment of the products.

• Mushrooms have a dense texture and retain their shape even after long cooking, but the degree of cooking of other components that make up the dish should also be taken into account: the consistency of the caviar components in the finished dish should be the same.

• When stewing vegetables and mushrooms, consisting mainly of water, retain at least 50% moisture. For blanks, use purified water. • The tightness of the closure protects the blanks from the ingress of air, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, you need to carefully check the quality of capping cans.

• If procurement of products occurs without pasteurization, then it is necessary to increase the content of natural preservatives in the preforms: salt, acetic acid, sugar. But this technique is sometimes not very suitable, because it significantly changes the taste of the blank is not for the better.

• When using an unfamiliar recipe for the first time - do not take risks, it is better to pasteurize the preparation to avoid unnecessary trouble, even if the authors of the recipes emphasize that everything is checked.

• Some natural spices, besides taste and aroma, also have an antimicrobial effect: hot pepper, turmeric, bay leaf, juniper, and other natural spices. Since various artificial stabilizers are not used in home canning, as in production, it is necessary to take into account the properties of spices in the homemade process.

• When preserving fresh herbs, it is better to add herbs 5–10 minutes before the end of cooking or stewing, in order to better preserve their flavor in the can.

• If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: mushrooms, oyster mushrooms, some species of mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less saturated, but you will not have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a can or in a freezer is an opportunity to quickly make pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat soup, or use it to make porridge and beans.

1. Mushroom caviar from boiled mushrooms - preparation for soup soups from


Honey agarics 5 kg

Onion 1.2 kg Pepper

Muscat, ground

Carrots 400 g


Bay leaf

Purified oil 250 ml

Vinegar 9% 150 ml

Greens (dill, parsley) 200 g

Output: 5 cans of 0.5 l

Cooking Method:

Sort the mushrooms: leave the whole for salting, drying or pickling - for the caviar all the rest will do. Peel them of leaves, conifer needles, soak in cold water and wash well.

Put in a large saucepan, pour water, bring to a boil. To remove the foam, drain the water by draining them through a colander, rinse. Pour purified water into the pan, put the mushrooms back. Boil over low heat for 20 minutes, adding peeled whole carrots (2 pcs., Medium size), 2 washed whole onions in husks, salt, bay leaf, allspice and black pepper. Continue cooking for 20 minutes, until the mushrooms sink to the bottom.

Remove the boiled mushrooms with a skimmer and strain the broth. Peel the remaining onions and scroll with the mushrooms in a meat grinder. Pour the prepared mass with broth, let it run for 10 minutes at minimum heat, adding oil.

Lay hot mushroom caviar in heated dry and sterile jars. To each jar separately, add 30 ml of vinegar, nutmeg, ground pepper, chopped greens. Cover them with sterile lids and pasteurize for 40 minutes. After tighten the lids, turn the jars, wrap. When chilled, transfer to the basement.

Mushroom caviar from the experience of this recipe can be used for toppings. Only in the winter, when you open the jar, do not forget to stew the caviar in butter, adding powder from dried ground mushrooms.

2. Mushroom caviar from boiled mushrooms - preparation for first courses of milk mushrooms (dry freezing)


Milk 3 kg

Onions 500g

Spices - to taste

White roots (celery and parsley) - 50 g each

Carrot red 90 g

Fresh dill - 120 g

Vegetable fat 150ml

Foil bags


Go through and wash the milk mushrooms. Soak them a day in salted water. Soaking time can be increased to two days. Milk before the main preparation must be boiled twice, washing and changing the water. Cooking time - 20-25 minutes. When re-cooking, add salt (20 g / 1 l), bay leaf, white roots (parsley, celery), carrots, dill, and a mixture of peppers. Boiled mushrooms chop finely and fry in hot oil, adding chopped onions. Divide the cooked caviar into portions and arrange into food foil bags. Volume portions choose arbitrarily. Tape edges carefully and tightly. Put them in the oven, preheated to 200 ° C for another 20 minutes. Then turn off the oven, and, without taking the workpiece, cool. Caviar in foil, without turning, shift into a container and store in the freezer.

You can store frozen mushroom caviar from boiled mushrooms for 6 months. Preparations use for cooking soups, and in order to enhance the aroma of mushroom broth, also prepare the powder (mushroom seasoning) of dried porcini mushrooms and honey agaric.

3. Mushroom caviar from boiled mushrooms - chanterelles in tomato


Chanterelles 4 kg

Dense tomatoes 1.0 kg

Onion 750g

Carrots 500g

Oil, refined 300 ml

Hot pepper, capsicum - to taste

Garlic 100g

Cloves, coriander, allspice - to taste

Sugar 80g

Salt, large 100 g

Greens 200 g

Acetic essence40 ml

Milk 1.5 liters

Output: 12 cans of 0.5 l


Chanterelles sort out and wash. Soak for 2-3 hours in ordinary cold water, then drain it, and again soak for an hour, adding milk and a little salt to the water. If chanterelles were collected in hot dry weather or in a pine forest, then they must have accumulated bitterness, which can be removed with the help of milk. After that, rinse the mushrooms in running water and cook in a large volume of water.

Peel and then cut into small cubes tomatoes, onions, carrots, hot peppers, chop the greens. Chanterelles cut into plates. Heat the oil, passe the onions and carrots, then add the tomatoes and peppers, season with spices and simmer the dressing for 10 minutes.

Lay the chopped chanterelles in jars, “by the belt”. In each jar, add a teaspoon of vinegar, chopped garlic and chopped greens. On top, lay out a hot filling in equal parts. Place the jars in a pan filled with hot water, sterilize the eggs for 20 minutes from the moment of boiling. Spin the caps and turn the jars over. Wrap, and after cooling, clean in a dark and cool place.

4. Mushroom caviar from boiled mushrooms - russula with white beans in tomato


Onion 600g

Pearl Beans 750g


Tomato paste 450 g

Oil 300 ml



Bay leaf

Salt 20 g per 1 liter of sauce

Ground coriander


Sugar - to taste

Vinegar 9% - 25 ml per 1 jar


Sort out the beans and soak them overnight. Cook it. Grains must be dense, but not boiled.

Soaked cereals soak in salty water. Mushroom savers assure that these mushrooms can not be boiled, but immediately used for cooking, but, for the sake of your own safety, boil them for 20 minutes, then rinse and chop finely.

Chop the onion and saute it with tomato paste in vegetable oil. Chop and add garlic, ground spices, sugar, salt and water (1.5-1.7 liters). Peel the filling until smooth.

Place the prepared mushrooms and beans in a deep dish, cover with the prepared sauce, simmer for fifteen minutes, and then place the cooked caviar and beans in the prepared heated cans with a capacity of 0.5 liters. Pour vinegar into each jar, cover and pasteurize for 25 minutes. Cork the cans and turn them over. Store in a cool and dark place.

5. Mushroom caviar from boiled mushrooms with rice - stuffing for pies, cabbage rolls and vegetables


Brownberries 3 kg

Onion 700g

Carrots 1.2 kg


Oil 200 ml

Rice, polished (boiled) 600 g




Bay leaf

Cooking Technology:

Enumerate fresh browns, cut off the legs at the base, rinse thoroughly, put in a saucepan. Bay with water, bring to a boil. Throw in a colander and pour re-cleaned and cold water. Given the subsequent roasting of mushrooms, cook over moderate heat for 20 minutes over moderate heat, salt a little more than the norm. Wash the mushrooms one more time and cut them into cubes or skip the meat grinders with large holes through the grate. Cook rice until half cooked. Chop finely peeled onions, chop carrots on a large grater. Spices grind into powder. In a deep saucepan, heat the oil. Fry the mushrooms, seasoned with spices, and shift them with a slotted spoon into a separate dish. Passe carrots and onions in the same oil. Put the mushrooms back into the saucepan and add the boiled rice.

After stewing caviar with rice for 15 minutes, fold them into sterile hot jars. Cover them with lids and place on a baking sheet. Pour hot water on the bottom of the pan and put it in the oven, preheated to 180 ° C, for 15 minutes. Immediately close the jars, taking them through one of the ovens. Turn and wrap. After cooling down, transfer to the basement.

6. Mushroom caviar from boiled mushrooms - solyanka of boiled mushrooms and cabbage



White cabbage


Vegetable fat

Frozen boiled mushrooms

Spices to taste


Tomato sauce


Vinegar 9% 30 ml per 0.5 l

Cooking Procedure:

Chop the washed and peeled vegetables and fry them separately, and then simmer, adding salt, sugar, ready-made tomato sauce and ground spices with mushrooms. All ingredients for the dish are taken in the same quantity, tomato sauce and spices - to taste, and vinegar is added before rolling the lids, 30 ml in each jar (0.5 l).

Pasteurization time - 15 minutes. Make sure of the quality of the capping, turning over the cans, and wrap them until they cool down completely.

Mushroom caviar from boiled mushrooms - useful tips and tricks

For canning, use large, non-iodized salt.

Often in some recipes indicate the amount of salt, sugar and vinegar in grams, and in other measures are written in tablespoons. This creates confusion, which takes up valuable time in the canning process. Make a sign for yourself and attach it in the kitchen in a prominent place, so you never forget how many grams and what is in a dining room or a teaspoon so as not to be distracted from your work by searching for tips on the Internet. Banks for canning can be prepared in advance so as not to waste time on that day when you are preparing food for canning. Clean them with regular baking soda, rinse under a strong stream of water and dry in a preheated oven. Then sterilize the lids, also dry them in the oven and cover the jars. You can not get the container out of the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel in order to maintain sterility.

When preparing cans and lids for canning, always add a couple of spare cans to the required number: it may happen that a marriage is suddenly found in the dishes or lids, or the calculation of the required amount of containers is not entirely accurate, and the product is ready for packaging and must be laid out hot. Rid yourself of the fuss in the kitchen during the hot season.

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