19 of the most delicious recipes for making caviar from salted forest mushrooms

Salted mushroom caviar is loved for its taste reminiscent of warm summer days. It is suitable for daily use or a festive table. The best taste in dishes prepared from the gifts of the forest: white, boletus, boletus, underfloor, chanterelle, boletus. You can also prepare this dish from more exotic and rare mushrooms.

Preparing the necessary ingredients

Preparing ingredients is an important process. It consists of two stages:

The salted product is thrown into a colander and washed under water. After that, leave to dry slightly.
The vegetables are pre-washed and peeled. The onion is cut into small cubes. Carrots are chopped on a medium or coarse grater. Vegetables are fried until golden brown.

Salted mushroom caviar recipes and process

Any salted mushrooms are suitable for cooking.

The dish contains vegetables and spices.

The cooking steps are similar for all recipes:

Salted mushrooms are washed and allowed to drain off excess liquid.
Vegetables are diced or grated and fried until golden brown.
The components are combined and passed through a meat grinder or ground in a blender. For coarse grain, the mass is cut with a knife.
Spices are added to the dish and stewed in sunflower oil for 10-15 minutes.
If vinegar is indicated in the recipe, it is added at the very end and mixed thoroughly. After that, the snack is served to the table or rolled up in jars.

From the underprivileged

The sub-floor units are distinguished by their extraordinary taste and aroma.

Composition:

450 grams of floodplains;
1 medium carrot;
1 teaspoon sugar
2 onions;
½ teaspoon of vinegar;
fresh herbs, spices.

Of chanterelles

Products are given per 1 kg of chanterelles.

Ingredients:

300 grams of carrots;
300 grams of onions;
150 ml of sunflower oil;
½ teaspoon sweet peas;
1 tablespoon vinegar

From russula

Russulas are one of the easiest to prepare.

Composition:

5 kilograms of russula;
1 carrot;
3 onions;
sunflower oil;
salt.

From mushrooms

Camelina appetizer is defined in two words - simple and tasty.

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Composition:

1 kilogram of saffron milk caps;
3 onions;
125 grams of sunflower oil.

From boletus

Boletus boletus has an unusual taste. The appetizer made from it is not like the others.

Ingredients:

5 kilograms of boletus boletus;
2 tablespoons tomato paste
2 onions;
110 milliliters of sunflower oil;
spice.

From crispy milk mushrooms

Unusual but tasty.

Composition:

450 mushrooms;
1 onion;
3 tablespoons of oil;
greenery;
spice.

From champignons

Salted mushrooms are also used for caviar. It is important to drain all liquid before cooking.

Ingredients:

5 kilograms of champignons;
3 carrots;
3 onions;
3 bell peppers;
spice;
sunflower oil for frying;
125 grams of tomato paste;
125 milliliters of water.

From butter

Caviar from salted or pickled butter is very tender and aromatic.

Composition:

1 kilogram of oil;
5 teaspoons of salt;
1 teaspoon sugar
800 grams of onions;
2 bay leaves;
2 pieces of cloves;
5 teaspoon black pepper
8 cloves of garlic;
sunflower oil.

From porcini mushrooms

White is the most delicious gift of the forest. An appetizer from it is obtained with a delicate aroma and is suitable for a festive table.

Ingredients:

1 kilogram of whites;
2 bay leaves;
spice;
sunflower oil for frying;
3 onions;
fresh herbs.

Salted value mushrooms

Salted valuei taste great. They make an excellent festive dish.

Composition:

300 grams of value;
3 cloves of garlic;
2 tablespoons of wine vinegar
2 bay leaves;
3 tablespoons of fat for frying.

With onion

This recipe is suitable for onion lovers. The amount of onion is determined by personal preference.

Ingredients:

2 kilograms of pickle;
onions to taste;
Sunflower oil for frying;
1/3 teaspoon vinegar
2-3 bay leaves.

Without onion

The caviar is made from salted mushrooms with sour cream without onions in an original way.

Composition:

5 kilograms of pickle;
50 grams of sour cream;
120 milliliters of oil;
spice.

Spicy mushroom caviar

Cooking spicy caviar is distinguished by the presence of hot pepper in the ingredients. This appetizer will appeal to lovers of spicy taste.

Ingredients:

3 kilograms of pickle;
3 hot pepper pods;
fat for frying;
1 head of garlic;
seasonings.

Caviar from dried and salted mushrooms

Dried mushrooms are pre-soaked and boiled. Instead of salted, pickled is allowed.

Ingredients:

200 grams of salted and 30 grams of dry mushrooms;
2 onions;
2 tablespoons of fat for frying;
5 cloves of garlic;
1 boiled egg;
table vinegar;
salt;
pepper;
chopped greens.

Sprinkle with chopped egg before serving.

With red onions

The caviar cooked with red onion has an original color and sweetish taste.

Composition:

0.3 kilograms of pickle;
2 red onions;
a bunch of fresh herbs;
sunflower oil for frying.

From a mixture of mushrooms and onions

If there is no one type of mushroom in sufficient quantity, then caviar is prepared from a mixture. White, boletus, boletus or whatever is available are suitable for the dish.

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Ingredients:

100 grams of white;
50 grams of boletus boletus;
50 grams of boletus;
2 medium-sized onions;
2 tablespoons of oil;
salt pepper.

With lemon

Lemon juice gives the dish an original sourness and acts as a preservative. Such caviar is stored in the refrigerator for a little longer.

Ingredients:

1 kilogram of mushrooms;
2 onions;
2 carrots;
1 teaspoon vinegar
4 cloves of garlic;
300 grams of tomatoes;
150 milliliters of oil;
2 teaspoons lemon juice
greenery;
black pepper.

Multicooker recipe

Cooking in a multicooker is no different from the usual process. You can use any recipe you like.

Ingredients:

2 kilograms of mushrooms;
onions, carrots, peppers, tomatoes, 2 each;
4 cloves of garlic;
100 milliliters of vinegar;
sunflower oil;
seasonings.

The difference in cooking is that the ingredients are passed through a meat grinder, combined with spices and fried in a slow cooker. Use the Fry mode. Cooking time 15 minutes.Then add chopped garlic and stew the dish for 5-10 minutes. The mode on the multicooker is "stew". At the very end, add vinegar and mix thoroughly.

With garlic and onions

Garlic makes the caviar spicier.

The dish is great as a snack during the cold season.

Ingredients:

1 kilogram of salted mushrooms;
5 cloves of garlic;
2 onions;
sunflower oil for frying;
1/3 teaspoon vinegar
2-3 bay leaves.

Rules for serving to the table

Mushroom caviar is an independent dish or a composition of a complex garnish. It is actively used for festive and Lenten meals. Serve chilled.

When serving, the dish is sprinkled with chopped herbs. A good combination is obtained with cilantro, parsley, dill, and basil.

Snacks look interesting on the festive table. Caviar is spread on slices of white bread, toast, salty crackers, croutons.

The appetizer goes well with meat dishes, fish, pasta, cereals. It is used for making pies, casseroles, omelets.

Duration and storage rules

The shelf life directly depends on the preparation method and the container in which the caviar is stored. For long-term storage, the dish is rolled up with metal lids in sterilized jars.

In open refrigerator conditions the shelf life is no more than 7 days.

In a cool basement or cellar, the product is stored in rolled up jars from six months to a year. The longest storage period is in the freezer. It is 1 year old.