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Recipes for mushroom caviar from porcini mushrooms for the winter

Recipes for mushroom caviar from porcini mushrooms for the winter


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The recipe for caviar from porcini mushrooms for the winter occupies a special place among other preparations. Even a small spoonful of this delicacy can add mushroom flavor to soup, potatoes, hodgepodge or stew. Caviar is also good as an independent snack with a slice of bread.

How to cook caviar from porcini mushrooms

Regardless of the recipe chosen, there are processes that are the same for all types of blanks, without which it is impossible to properly cook caviar.

Fresh boletus must be carefully sorted out and washed. Put aside spoiled specimens with darkening and wormholes. It is better to shake off dirt and dirt with a brush or wipe the fruits with a damp cloth. Wash the product under a running stream. When immersed in water, there is a high risk that boletus will absorb a lot of excess liquid.

If the recipe provides for boiling, then water should be taken 3-4 times more than the volume of the product. It is better to drain the first water after boiling and use fresh water. Foam that forms on the surface should be collected. The mushrooms are done when they all have sunk to the bottom of the pot.

Grind the caviar in a meat grinder, food processor or blender. The consistency of the mass can be absolutely smooth or with small pieces - as you like.

Important! Do not add a lot of spices to the preparation, as the aroma of forest mushrooms can be lost in them. It is permissible to use a small amount of ground peppers (black, white, paprika), nutmeg, garlic, bay leaf.

Recipes for mushroom caviar from porcini mushrooms for the winter

Cep caviar is versatile for the winter. A selection of recipes describes the preparation of blanks that can be served on the table as an independent treat or used as an ingredient for other dishes.

A simple recipe for caviar from porcini mushrooms

This recipe for caviar from porcini mushrooms for the winter is so easy that it will be understandable even for a novice housewife without reproducing the process on video. The consistency and taste of the finished dish make it an ideal filling for various baked goods.

Ingredient proportions:

  • forest mushrooms - 2000 g;
  • onions - 270 g;
  • carrots - 270 g;
  • vegetable oil - 95 ml;
  • salt - 1.5 tsp;
  • ground black pepper - 0.5 tsp.

Recipe step by step:

  1. Boil the mushrooms. Then strain the broth by discarding them in a colander.
  2. Fry chopped vegetables in oil until soft.
  3. Grind all ingredients in a meat grinder. Then transfer to a saucepan, add salt and pepper and simmer for 40 minutes.
  4. Distribute the workpiece in sterile jars, roll up the lids and leave to cool, covering them with a warm blanket.

Advice! It is better to pass through a meat grinder first the sautéed vegetables, and then the mushrooms. So the oil will not remain on the walls of the meat grinder, but everything will fall into the workpiece.

Caviar recipe from dried porcini mushrooms

Experienced housewives know how to make caviar from porcini mushrooms not only in autumn and summer, but also in winter. It is enough to use dried specimens as the main ingredient. From them, the snack is even more aromatic.

Ingredient proportions:

  • dried porcini mushrooms - 150 g;
  • onions - 140 g;
  • vegetable oil - 60-80 ml;
  • garlic - 10-15 g;
  • vinegar - 20-40 ml;
  • salt, sugar and pepper.

Recipe step by step:

  1. Rinse the dried boletus, transfer to a suitable container and add water to swell. Leave on for at least 3-4 hours or overnight.
  2. Drain the liquid, pour in fresh water, send everything to the fire. Cook for 30-40 minutes.
  3. Put diced onion and finely chopped garlic into a frying pan with hot oil. Saute vegetables with constant stirring for 5-7 minutes.
  4. Put boiled boletus squeezed from moisture in a frying pan with a ruddy onion. Simmer all ingredients together for 5 minutes, season with spices and salt.
  5. Cool the resulting mass and grind with a blender until puree. Pour vinegar into the caviar, if necessary, adjust the taste with spices and mix everything with a spoon.

Caviar from the legs of porcini mushrooms

If the caps of large porcini mushrooms are stuffed, then caviar can be made from the legs for the winter. The cooking process will not differ from recipes that use all parts of the mushroom. It is only necessary to wash the legs more thoroughly, since more litter and earth accumulate on them.

Ingredient proportions:

  • boletus legs - 2000 g;
  • onions - 70 g;
  • vegetable oil - 115 ml;
  • vinegar - 45 ml;
  • fresh parsley - 20 g;
  • salt pepper.

Recipe step by step:

  1. Chop the washed legs and peeled onion into cubes. Fry everything in a pan until golden brown on boletus.
  2. Grind the fried legs and onions with a blender or meat grinder. Then transfer to a saucepan, add salt and spices, add a little water so as not to burn, and simmer for 30-40 minutes.
  3. Prepare the blank for the winter immediately in cans, close with iron lids.

Advice! You can easily and quickly clean the feet from dirt with a damp dishwashing sponge. She will clean up the dirt well, and will not make them watery, like when washing in water.

Cep caviar with garlic

Garlic goes well with boletus, so it is present in most recipes for caviar from dried white mushrooms. The basic version of such a preparation for the winter is given below.

Ingredient proportions:

  • porcini mushrooms - 3000 g;
  • onions - 140 g;
  • garlic - 30 g;
  • vegetable oil - 50 ml;
  • white wine vinegar - 90 ml.
  • ground spices and salt to taste.

Recipe step by step:

  1. Chop the onion and garlic and fry until golden brown.
  2. Boil boletus, cool, squeeze and grind in a meat grinder.
  3. Mix the mushroom mass with browned vegetables and simmer for 15 minutes, adding salt and seasoning.
  4. Fill half-liter jars with hot caviar, cover them with lids and soak for 1 hour in a saucepan with boiling water.
  5. After that, screw the jars with lids and wrap them until they cool completely.

Cep caviar recipe without sterilization

This caviar from porcini mushrooms is perfect for a quick dinner. Due to its fairly homogeneous, paste-like consistency, it spreads well on bread and is suitable for filling pita bread or tartlets.

Ingredient proportions:

  • fresh boletus - 500 g;
  • onions - 70 g;
  • vegetable oil - 60 ml;
  • lemon juice - 20 ml;
  • salt, ground pepper mixture - to taste.

Recipe step by step:

  1. Simmer the finely chopped mushrooms with a little water under the lid in a saucepan for 1 tsp.
  2. Saute and cool the chopped onions. Pass it 2 times through a meat grinder with a fine grid or interrupt with a blender along with the cooled boletus.
  3. Add salt, spices and lemon juice to the resulting mass. Stir, return to the fire and, after boiling, distribute in sterile jars, which are then sealed for the winter.

Cep caviar in a slow cooker

It is easier to cook mushroom caviar from porcini mushrooms in a slow cooker than on the stove in a frying pan, since you do not need to constantly stir the mass during the stewing process, fearing that it will burn.

Ingredient proportions:

  • fresh boletus - 500 g;
  • onions -90 g;
  • carrots - 140 g;
  • tomatoes - 200 g;
  • dill greens - 20 g;
  • vegetable oil - 80 ml;
  • garlic -15-20 g;
  • salt, pepper - to taste.

Recipe step by step:

  1. Pour boiling water over the mushrooms and chop finely. Chop the onion into cubes, grate the carrots on a fine grater.
  2. Pour oil into the multicooker bowl, put boletus mushrooms and start the "Fry" option. Cook the main ingredient of the caviar for 10 minutes. with the lid open with occasional stirring.
  3. Then put the carrots and onions and cook in the same mode for another 5-7 minutes.
  4. Pour over the tomatoes with boiling water, peel them off and twist them through a meat grinder. Chop the dill, and press the garlic through a press. Put these products in a multicooker bowl, salt and pepper.
  5. Close the lid of the device, switch it to the "Stew" mode and cook the caviar for another 45 minutes. Transfer the hot workpiece to a sterile container and close the lid tightly until winter.

Mushroom caviar from boiled porcini mushrooms with tomato paste

You can make caviar from porcini mushrooms for the winter without using vinegar. Dry white wine will perfectly cope with the role of a preservative, as in the recipe for preparation with tomato paste below.

Ingredient proportions:

  • boiled boletus - 1000 g;
  • onions - 200 g;
  • carrots - 200 g;
  • vegetable oil - 150 ml;
  • tomato paste - 120 g;
  • dry white wine - 80 ml;
  • garlic - 30 g;
  • salt and spices to taste.

Recipe step by step:

  1. Fry chopped onions and carrots until soft. Drain all the water from the heat-treated porcini mushrooms.
  2. Grind sauteed vegetables, garlic and boletus in a meat grinder. Mix the mass.
  3. Transfer the caviar to a deep frying pan with a thick bottom, add tomato paste, wine, salt and spices. Simmer under a lid over moderate heat for 1 hour, making sure that the mass does not burn.
  4. Cork the blank for the winter in dry sterile jars and wrap it until it cools completely, turning the container with caviar upside down.

Cep caviar with carrots and onions

Adding vegetables to caviar from fresh porcini mushrooms makes not only its taste richer, but also appetizing appearance. Such an appetizer can also be served on a festive table, for example, in winter for the New Year.

Ingredient proportions:

  • mushrooms - 1000 g;
  • onions - 250 g;
  • carrots - 250 g;
  • garlic - 20-30 g;
  • vinegar - 20 ml;
  • vegetable oil - 50-70 ml;
  • salt - 20 g;
  • allspice - 3-4 peas;
  • bay leaf - 2 pcs.;
  • ground black pepper to taste.

Recipe step by step:

  1. Pour the prepared main ingredient with water and boil after boiling for 20-25 minutes, adding allspice, bay leaf and salt to the pan. Rinse in cool water by discarding in a colander. Squeeze out excess moisture.
  2. Heat oil in a large brazier and fry chopped vegetables (except garlic) in it until almost completely cooked.
  3. Pass boletus and vegetables through a large grate of a meat grinder.
  4. Return the resulting mass to the brazier, add spices, vinegar and simmer under a lid for 30 minutes. on a quiet fire. Then remove the lid, add the garlic squeezed through a press and cook until the liquid evaporates.
  5. Arrange caviar in jars and sterilize in a saucepan with boiling water. A container of 0.5 l - 30 minutes, and 1 l - 1 hour. Roll up the lids and let cool, turning upside down.

Terms and conditions of storage

Mushroom caviar from the legs of porcini mushrooms, whole fresh or dried boletus should be stored until winter only in sterile glass containers. For this, the cans are washed with detergent or baking soda. Then it is kept over steam or in a hot oven. In order to sterilize the container, 50-10 ml of water is poured inside and sent to the microwave oven, turned on at maximum power for 5 minutes.

Before filling, they must be dried so that not a drop of water remains inside. The workpiece is laid out hot. Further, depending on the recipe, the caviar is sterilized or immediately rolled up with sterile lids. The sterilized workpiece can be stored in the closet or cellar for up to a year, not sterilized - only in the refrigerator and no longer than 6 months.

Advice! For convenience, it is better to have a label on each jar indicating the exact date when it was prepared. Then in winter you won't have to guess in what year it was cooked.

Conclusion

The recipe for caviar from porcini mushrooms for the winter is a dish that is no more difficult to prepare than caviar from eggplant or zucchini. It is only important to remember that the preparation prepared in violation of the technology can be a source of botulism. Therefore, you need to strictly follow the recipe and store the caviar until winter in proper conditions and no longer than the recommended period.


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