Honey mushroom caviar with tomato paste. Recipe for winter mushroom caviar from honey mushrooms. The easiest way to prepare caviar from honey mushrooms

A huge number of people in our country are fond of mushroom picking. This is an interesting activity and a wonderful form of leisure, which also brings tasty fruits. After all, mushrooms can be used in cooking in a variety of ways. Based on them, you can prepare a delicious and aromatic soup, a hearty main course or a good salad. Mushrooms are also great for preparing food for the winter. We have already written about how honey mushrooms are pickled. Let's now clarify how mushroom caviar is prepared from honey mushrooms with garlic; we will provide a recipe for this using a meat grinder.

Mushroom caviar with garlic

To prepare mushroom caviar, prepare four liters of honey mushrooms, a couple of medium onions, one hundred milliliters of vegetable oil, four cloves of garlic. You will also need some salt and pepper depending on your taste preference.

First of all, clean the mushrooms from debris and rinse thoroughly. Boil them for ten minutes, then drain them completely. Pour a new portion of water over the mushrooms, bring to a boil and cook for another fifteen minutes. Drain the water, drain the mushrooms in a colander and cool. Pass them through a meat grinder once.

Peel the onion and cut it into small cubes. Fry in vegetable oil until nicely golden. Add the prepared mushrooms to the pan and simmer over low heat until all excess moisture has evaporated (about half an hour). Add finely chopped garlic to the container, add salt and pepper (based on your taste preferences). Mix well and heat over the fire for a couple more minutes.

Place the finished caviar in a sterilized jar and seal with a sterile lid. To keep caviar not only in the refrigerator, you should also pour boiling vegetable oil all the way to the top.

Mushroom caviar from honey mushrooms with garlic and carrots

To prepare such a dish, you need to prepare half a kilogram of mushrooms, one medium carrot, a couple of onions and three large cloves of garlic. Also use vegetable oil, salt and pepper.

Rinse the mushrooms thoroughly, peel and cover with cold water in a saucepan. Boil for a quarter of an hour after boiling. Then dump the mushrooms in a colander to drain the water.
Heat a frying pan with vegetable oil, fry the mushrooms in it for twenty minutes, stirring occasionally. No need to add salt.
In a separate frying pan, fry finely chopped onion. It should be painted in pleasant golden tones.

Peel the carrots and grate on a medium grater. Fry it in a separate container. This component will give your caviar a softer taste.
Pass all the prepared ingredients together with the garlic through a meat grinder (you can do it twice), add salt, pepper and mix well. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms - recipe through a meat grinder with garlic

To prepare this version of mushroom caviar you will need four hundred grams of honey mushrooms, four medium carrots, one medium onion, three large cloves of garlic. Also use one hundred and fifty milliliters of vegetable oil, one medium tomato, salt, black pepper and curry to taste.

Clean the honey mushrooms, wash them thoroughly and boil them. Peel the carrots and onions and pass through a meat grinder. Place a frying pan with vegetable oil on the fire and heat it up. Place prepared vegetables in it. Simmer for five to seven minutes. Chop the honey mushrooms and add them to the vegetables. Cut the tomato into small cubes and also add to the caviar. Simmer for ten minutes. Then add finely chopped garlic (or passed through a garlic press) into the pan, add salt and pepper. Keep the mixture on low heat for five minutes, then leave to infuse. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms with garlic and tomato paste

To prepare such a dish, you need to prepare four hundred grams of fresh honey mushrooms, a large onion, a large clove of garlic, a couple of tablespoons of vegetable oil, and a tablespoon of tomato paste. Also use twenty grams of dill, salt and pepper depending on your taste preferences.

Clean the mushrooms and wash them thoroughly. Fill in hot water, bring to a boil and simmer for forty minutes. Drain the mushrooms in a colander, cool and grind through a meat grinder.
Peel the onion and garlic. Chop the onion into smaller pieces, pass the garlic through a garlic press.

Fry the onion and garlic in vegetable oil for three minutes, then add the mushrooms and simmer for a quarter of an hour, stirring occasionally. Salt and pepper the future caviar, add tomato paste to it, stir and cover with a lid. Simmer over low heat for another five minutes, then cool. Serve this dish to the table, sprinkled with dill.

Additional Information

Honey mushrooms are quite interesting mushrooms that are popular among mushroom pickers. But few people know that these mushrooms can bring enormous benefits to the body. They contain natural antibiotics and anticancer substances. Honey mushrooms saturate our body with a huge amount of ascorbic acid and vitamin B1; in addition, they are rich in tocopherol, vitamins PP and B2. Such foods are a source of potassium, phosphorus, magnesium, iron, zinc and sodium. There is evidence that eating honey mushrooms helps improve the condition of patients with skin diseases (eczema and psoriasis). And such mushrooms also slow down the aging process quite well.

However, you should not get carried away with honey mushrooms if you suffer from disorders in the digestive tract.

Honey mushroom caviar is a delicious homemade product that every family member will enjoy. It can be prepared both for a holiday and as an everyday dish, a snack for alcoholic drinks. Mushroom caviar can be eaten immediately after cooking, either hot or chilled. In addition, during the mushroom season it is convenient to prepare it for future use - after cooking, the caviar is placed in sterile jars and covered with a lid.

Honey mushroom caviar is a delicious homemade preparation that every family member will enjoy.

The taste and quality of mushroom caviar depends entirely on the products that are used. That is why it is necessary to choose only those mushrooms that are suitable for heat treatment. It is worth noting that these fruits are perishable products, so for some mushroom pickers, the recipes described below will help save a rich harvest from destruction.

After picking, the mushrooms must be inspected and sorted within the next two hours. Otherwise, they may begin to deteriorate and insects will infest them.

First of all, each fruit is checked for damage or worms. All poisonous or overripe mushrooms are removed.
Before cooking, each mushroom must be cleaned. It is recommended not to wash some types under running water, as they may lose their taste (for example, mushrooms). Others, on the contrary, wash themselves or even douse themselves with boiling water.
Debris must be removed from each fruit, and the legs must be scraped of soil residues and trimmed. If the mushroom has a film on the cap (mucus or stickiness), then this is also removed.
After the second time, the legs are cut off (after the first time they managed to darken and begin to deteriorate). Conditionally edible mushrooms are boiled in salted water before cooking.

If you do not carry out all these steps even with store-bought fruits, then there is a possibility of a rotten smell and decomposition of their structure. Eating such fruits can cause poisoning.

How to prepare caviar from honey mushrooms (video)

A quick recipe for mushroom caviar from honey mushrooms for the winter

The caviar according to this recipe is especially aromatic and bright due to the addition of carrots to it. Mushrooms add additional aroma and are the basis of taste. Preparing caviar is simple, there is absolutely no need to follow the process, which means that even a beginner can handle the cooking.

To prepare quick caviar you will need:

400 grams of honey mushrooms;
4 medium sized carrots;
1 onion;
4 cloves of garlic;
200 milliliters sunflower oil;
ground pepper to taste;
1 tomato;
curry seasoning to taste.

Boil honey mushrooms in salted water for about 20 minutes. Pass the carrots and onions through a meat grinder or grate them on a fine grater. Fry the chopped vegetables in a frying pan for about 10 minutes. Send honey mushrooms cut into thin slices to the vegetables. Finely chop the tomato and add to the caviar. Cook the dish for another 15 minutes, add salt and roll it into jars while hot.

First of all, each fruit is checked for damage or worms.

Making caviar from honey mushrooms with tomatoes at home

Mushroom caviar with tomato is a universal appetizer that can be eaten both in summer and winter. In addition to it, a side dish of cereals or potatoes, meat, fish, and alcohol are served. You can prepare an appetizer with tomatoes for future use - just prepare it according to this recipe.

To make it you will need:

2 tomatoes;
1 onion;
1 kilogram of honey mushrooms;
ground black pepper;
ground red pepper;
salt to taste.

Honey mushroom caviar with tomatoes

The mushroom appetizer is prepared as follows:

Wash the mushrooms thoroughly to remove any debris, remove damaged areas and cut off the stems where they come into contact with the ground. Next, they need to be cut into small cubes, using either a knife with a very sharp blade or a food processor. When using a blender, the caviar will be much smaller, but more homogeneous.
Heat a frying pan, add a few tablespoons of sunflower oil and add mushrooms. Fry them until the liquid begins to evaporate. In this case, you need to make a slow fire.
Chop the peeled onion into medium-sized cubes. To prevent the onion from stinging your eyes while slicing, you need to place a container of water next to you and constantly dip it in the liquid.
Pour the onion into the pan and fry for about five more minutes.
Cut fresh tomatoes into several parts, and then each into several more slices. Place the tomatoes in a frying pan and simmer for 10 minutes. At the end add garlic cloves and pepper. Mix and place in sterilized jars.
Cool in a warm place, store in a cellar or refrigerator.

How to prepare caviar from honey mushrooms for the winter (video)

Recipe for mushroom caviar from honey mushrooms with onions and carrots

This caviar is obtained as a product that was freely sold on Soviet shelves. That is why it is dearly loved by all family members; it is valued as a hearty snack and a complete dinner.

Ingredients:

3 pieces of medium-sized onions;
1 kilogram of honey mushrooms;
1 carrot;
120 milliliters of vegetable oil;
2 tablespoons table vinegar;
ground black pepper to taste.

Caviar is prepared like this:

Clean the honey mushrooms and rinse under water. Also pour the liquid into the pan. Place the fruits in heated water and cook over medium heat until tender. You can determine that they are ready by how the honey mushrooms settle to the bottom.
Peel the onion and cut into small pieces, and grate the carrots into fine tera. Sauté onions and carrots in a saucepan until golden brown, cool.
Twist the honey mushrooms through a meat grinder to obtain homogeneous minced meat. Add vegetables, salt and pepper to taste. Fry the mushrooms for about twenty minutes.
When hot, place into sterile jars and leave to cool in a warm place. Store in a cool place.

Mushroom caviar from honey mushrooms with onions and carrots

The preparation time for this recipe is about two hours. Honey mushrooms turn out to be a little spicy due to the addition of garlic, but at the same time aromatic and very tasty. It is noteworthy that due to the absence of vinegar, caviar can be given to children and eaten by those who have digestive problems.

You will need:

1.2 kilograms of mushrooms;
2 medium sized onions;
3 large tomatoes;
4 cloves of garlic;
2 tablespoons of vegetable oil;
ground black pepper;
water.

Let's start cooking:

Pre-sort the mushrooms, rinse and place in a saucepan. Wait for the liquid to boil and cook for about twenty minutes over medium heat. Salt the water to taste and dip honey mushrooms into it.
Place the mushrooms in a sieve or colander, and after the liquid has drained, rinse again with cold running water.
Vegetables ( onion and garlic) peel, chop the onion, and put the garlic through a garlic press.
Peel the tomatoes and pass through a meat grinder.
Heat oil in a saucepan, fry onions and garlic, as well as tomatoes and simmer for about twenty minutes.
Fry the mushrooms until the liquid begins to evaporate and combine with the vegetables. Cook the caviar over low heat for half an hour.
Prepare containers for sealing - sterilize glass jars of suitable size in any convenient way (for example, in microwave oven or oven). Place metal cans in boiling water, cool completely, and dry with a paper towel.
Place the caviar in jars and sterilize for about 50 minutes, roll up the lids. Cool in a warm place and then store in a cool, dark place.

Honey mushroom caviar with garlic without vinegar

Simple caviar recipe

Caviar in this form looks great on festive table. It's easy and simple to prepare.

You will need:

about half a kilogram of honey mushrooms;
tartlets made from whole wheat flour;
1 onion.

The preparation of the dish is very simple:

Cut the onion into small cubes using a knife. Place it in a frying pan and fry until golden.
Scald the mushrooms with boiling water and boil in salted water for about half an hour. After time has passed, drain the liquid. Cut the fruits into small pieces and fry until the liquid has evaporated.
After this, add sour cream and onions to the mushrooms, simmer for another 5 minutes. The caviar is ready - it can be served or rolled into jars.

How to quickly cook mushroom caviar (video)

Preservation must be stored in a cool place, but before this you need to follow an important rule - the jars must cool in a warm place. Often housewives even wrap them in blankets or blankets. Gradual cooling will preserve the contents.
Honey mushrooms are mushrooms that must undergo heat treatment(cook or soak in water for several days). At the same time, they have a pleasant taste and aroma, which compensates for all the inconveniences during cooking. Caviar from honey mushrooms is soft in structure and light, it is impossible to fill your stomach with it. For additional satiety, crispbreads or bread, as well as meat dishes, are often served.

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Honey mushroom caviar is a popular dish in our area. They are easy to collect. The main thing is to know the places where they grow. And then just have time to cut it. As a child, my parents and I often went mushroom picking, but it was my father who went for honey mushrooms together with his uncle on a motorcycle with a sidecar. They removed the seat from it and brought a full cradle.

And it was the women's turn. I remember now how the whole kitchen was littered with mushrooms, and I was sitting on the floor and stringing them on a thread to dry for the winter. They were made according to various recipes - dried, boiled and frozen. I liked the option of preparing mushroom caviar more. It is widely used - spread on bread, as a snack, for pies.

It is convenient to make caviar from raw materials that are not suitable for pickling. For example, if the mushrooms are overgrown, broken, or have other defects. They will look ugly in the jar, but don’t throw away the good stuff? This is where this one comes in handy, it is very tasty, aromatic, and thanks to grinding, it doesn’t matter how beautiful the honey mushrooms were.

In earlier articles we discussed more than once different variants using mushrooms - salads, main courses.

Of course, it can be prepared from different types of mushrooms. Both forest and industrially grown ones are suitable. The taste varies slightly depending on the raw material, which is why the recipes differ - due to different density, meatiness, softness, and ability to absorb moisture or fat.

Yes, and from honey mushrooms alone you can prepare a snack that is completely different in taste by adding interesting ingredients. Which? Read on!

Mushrooms go well with onions – it’s already a classic. But a nice addition is sunny, tender, sweetish carrots, which give the caviar a beautiful color and pleasant consistency.

Product set:

Honey mushrooms – 1 kg
Carrots – 2-3 pcs.
Onion – 2 pcs.
Purified water – 3-4 liters
Salt – 2 tbsp. for cooking + 1 tbsp. at the end of cooking
Vegetable oil – 50 ml.

Place the peeled mushrooms in a saucepan and add water. It should be three to four times larger in volume than raw materials.

Put on fire, let it boil, then skim off the foam.
Add salt, boil for 30-40 minutes.

Strain the product and rinse under cold water several times.

Wash and peel the vegetables, cut the onion into half rings and carrots into pieces.

Place a frying pan on the fire, pour in vegetable oil, heat it up, then add the vegetables and fry them until half cooked.

Mix vegetables with mushrooms.

Place a large mesh in a meat grinder and grind the products.

Put everything to simmer over low heat, after adding another 1 tbsp. salt and pepper to taste, taste after 30 minutes, add spices if necessary.

Place in clean jars, compacting tightly, up to the shoulders.

Cover with lids, but do not roll up, sterilize in the oven at 140 degrees for 40 minutes.
Take out the jars, roll them up, turn them upside down, wrap them up, wait for them to cool - and you’re ready to eat!

How to make caviar from boiled honey mushrooms with garlic (you'll lick your fingers)

Adding garlic gives the appetizer its spiciness along with its aroma. Not a bad combination for winter preparation!

We will need:

Honey mushrooms – 1 kg
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 3-4 cloves
Salt 2 tbsp.
Vegetable oil - for frying
Vinegar 9% - 1 tsp.

We pre-clean the raw materials, then fill them with clean cold water, cook for 10 minutes after boiling, after adding about 1 tbsp. salt.
Drain the water, wash the mushrooms, add clean water again and cook for 20-30 minutes.

While the cooking process is in progress, peel the onion, cut into cubes, grate the carrots on a coarse grater, and chop the garlic with a knife.

We put everything in one frying pan and simmer in vegetable oil until half cooked.

Twist the mushrooms, add to the vegetables, simmer everything over low heat for 30 minutes, stirring.
Taste and add salt and pepper if necessary.

Mix the puree with vinegar, put it hot in jars, and store it exclusively in the refrigerator.

The most delicious caviar from honey mushrooms with tomatoes without sterilization

The addition of tomatoes gives the dish juiciness and sourness, it turns out original, fresh, but always tasty.

You will need:

Boiled honey mushrooms – 1 kg
Peeled carrots – 1 kg
Tomatoes – 1 kg
Onions – 1 kg
Salt – 1 tbsp.
Sugar – 2 tbsp.
Vegetable oil – 200 ml
Tomato sauce – 2 tbsp.
Black peppercorns, allspice

Preparation:

Grind the honey mushrooms, peeled and washed vegetables with a meat grinder (can be replaced with a blender or other kitchen device for chopping).
Add all other ingredients to the puree and simmer for 30 minutes.
Place 3 peas of black and allspice in each pre-sterilized jar.
Place the puree into containers and roll up.

Mushroom caviar from honey mushrooms with bell pepper

It is worth noting that this appetizer is a vegetarian dish. So you can pamper yourself with it even on days of the most severe fasting or if you are a strict abstainer from all products of animal origin. But the nutritional value of mushrooms will help you fill up well, forgetting about the feeling of hunger.

Products:

Mushrooms – 300 g
Onion – 2 pcs.
Carrots – 2 pcs.
Bell pepper (large) – 1 pc.
Salt - to taste
Vegetable fat for frying
Seasonings as desired

Cut the mushrooms into large pieces, boil, strain.
Peel the onions and carrots, grind into puree (you can use a meat grinder or a blender bowl).
Fry the vegetables until cooked.
Fry the honey mushrooms and mix with vegetables.
Cut the bell pepper into cubes, sauté separately, and add to the rest of the products.
Grind into puree, add salt and pepper.
If you are going to eat the snack right away, just let it cool; to prepare it for the winter, you should boil the mixture for another 10-20 minutes, then put it in sterile containers and seal it tightly.

Recipe for preparing caviar for the winter in a slow cooker

This appetizer can be prepared not only from honey mushrooms, but also from almost any mushroom, the main thing is that they are edible and of high quality.

Pre-boiled and then frozen or even dry raw materials are also suitable for the dish (but then they will have to be soaked and boiled in a slightly different way).

The cooking process is already quite simple, but it is made even easier with the help of a multicooker, this invariable kitchen assistant.

For the preparation we take:

Mushrooms – 1 kg
Carrots – 2 pcs.
Onion – 3 pcs.
Ground black pepper - a pinch
Peppercorns – 10 pcs.
Salt – 1 tbsp.
Vegetable oil – 2-3 tbsp.

Peel the onion and cut into cubes.
Peel the carrots using three coarse graters.
Wash the mushrooms and cut them into medium-sized cubes.
Boil honey mushrooms for 30 minutes in clean water.

Grease the multicooker bowl, turn it on to frying mode, cook the onions and carrots until golden brown, stirring occasionally.

After cooking, drain the mushrooms and add to the vegetables, stirring well.
Fry for 10-15 minutes with the lid closed.
Pepper, throw in a pot of pepper for extra flavor.
Add salt (if the raw material was cooked in salted water, then less salt is needed, about 2 tsp), fry for another 5-10 minutes.
Then mix again and cook on the “Stew” mode for 30 minutes.

Grind the caviar with a blender or meat grinder.
For more long-term storage you can add a little vinegar. But, as practice shows, even this way the snack is perfectly stored in the cellar.
Place in sterile jars and roll up.
From this set of products we get two half-liter jars and another plate “to try.”

Mushroom pates and caviar are gourmet dishes, not everyday ones, requiring time to prepare, but they pay off handsomely with their incomparable taste, aroma, and satiety. If you managed to collect good harvest again - don’t be lazy to prepare at least a little of this snack, you definitely won’t regret it!

Some people believe that caviar can only be made from vegetables. However, many experienced housewives call this opinion erroneous. After all, you can make a delicious preparation in the form of mushroom caviar.

Almost all types of “forest meat” are suitable for such an appetizer. The main ingredient can also be purchased at a store or market. These will be the familiar and always available champignons or oyster mushrooms. However, many years of experience show that very tasty mushroom caviar is obtained from honey mushrooms.

Caviar from honey mushrooms without sterilization, stored for the winter, is a real godsend for busy housewives who, for some reason, do not have the opportunity to stand at the stove for a long time. If you are just such a housewife, then the recipes offered below will be very helpful.

Classic mushroom caviar for the winter with honey mushrooms without sterilization will always help you out before guests arrive.

After all, with its help you can prepare many delicious and interesting dishes. It can be used to stuff bell peppers, tartlets, pancakes, pies and pizza. And if you need a quick snack, then simply spread the snack on slices of bread.

Honey mushrooms – 2 kg;
Carrots and onions – 0.5 kg each;
Vegetable oil – 400 ml;
Black pepper (peas) – 15 pcs.;
Vinegar 9% – 2 tbsp. l.;
Bay leaf – 2-3 pcs.;
Salt, pepper - to taste.

The recipe for caviar from honey mushrooms without sterilization is very simple to prepare. It is enough to boil the fruiting bodies, fry your favorite vegetables, grind everything together through a meat grinder and simmer in a common container before putting it in jars. And now in more detail:

Clean the mushrooms from dirt and rinse with water.

Then boil them for 20 minutes in salted water, skimming off the foam, and drain in a colander.

Cut the onion into small cubes and grate the carrots on a coarse grater.

Fry the vegetables in ½ part vegetable oil until soft.

Then pass all the ingredients through a meat grinder and place in a bowl for stewing.

Add peppercorns, salt, bay leaf, ground black pepper and remaining oil.

Simmer over low heat for about an hour, stirring constantly, then pour in the vinegar and simmer for another 10 minutes.

While the mixture is stewing, prepare glass jars and sterilize them along with the lids.

Place the finished caviar in jars, roll up and let cool at room temperature.

Move the workpiece to the basement or leave it in the refrigerator. However, most housewives note with humor that storing the product in the refrigerator increases the risk of it being eaten as quickly as possible.

Mushroom caviar from honey mushrooms with garlic without sterilization

The following method, which allows you to prepare mushroom caviar from honey mushrooms without sterilization, will appeal to lovers of savory snacks, because it contains garlic. Most likely, no man will remain indifferent to this dish!

Boiled honey mushrooms – 1.5 kg;
Onion – 2 pcs.;
Garlic – 4 cloves (more or less is possible);
Vegetable oil – 1 tbsp.;
Vinegar 9% – 1 tbsp. l.;
Sugar – 2 tsp. (optional)
Salt, black and red pepper - to taste.