Recipes for harvesting mushroom caviar from barns for the winter
I had to urgently look for recipes for mushroom preparations. Collected a lot of pigs, they are also popularly called cowsheds. They won't stand for a long time, so I decided to give preference to mushroom caviar from the barns for the winter.
The fact that pigs are conditionally edible mushrooms never scared me. You need to cook them correctly, and then there will be no harm to health. You cannot dry and cook soup from barns. I learned this as a child. I have in stock recipes for black mushrooms, also conditionally edible mushrooms.
Processing mushrooms after harvest
Mushrooms brought from the forest are covered with forest debris: needles, leaves, earth. The primary processing of forest gifts is time-consuming. To make the garbage easier to clean up, we pour our wealth into a large basin, fill the basin with cold water.
You can forget about them for a day. The water should be changed once or twice during this time. After a day, drain all the water, pour a new one and start washing the mushrooms. Treat black milk mushrooms in a similar way. We boil the washed and cleaned pigs in a large volume of water, which can literally be slightly salted.
For a rich taste, put spices in a gauze bag: cloves, allspice peas. Dip the bag into water. Boil conditionally edible mushrooms for 1 hour. The resulting raw materials can be used for blanks. Here are the recipes that have taken root in our family.
Delicious pig caviar
After processing one bucket of mushrooms, I got about a bowl of raw materials. For this volume, I prepare a marinade from 1 glass of sunflower oil, 1 tablespoon of 70% vinegar. For aroma, I put cloves (things 2) and 5 allspice peas.
Prepared mushrooms must be rinsed in cold water, squeezed, chopped with a blender. To make the taste of mushroom caviar more interesting, we will use onions. Let's take heads that are not small, but rather large ones. 3 pieces will be enough. The onions need to be peeled, cut into cubes, and fried in oil until golden brown.
Combine the mushroom mass, fried onions, marinade in a deep saucepan, mix. Simmer for 15 minutes. The mass can burn, so you should not relax. We'll have to arm ourselves with a wooden spoon and stir the brew for 15 minutes. Pour the mushroom preparation hot into jars. Tighten the banks.
Mushroom caviar with carrots and garlic
Recipes for one type of mushroom can be used equally well for another type. So for one year I cooked champignons in the same way as in cowsheds, only I did not soak them for a day.
You can cook from not only fresh pigs, but also frozen ones.I often, due to lack of time, freeze pre-boiled mushrooms, and then prepare snacks from them. The snacks are delicious, because I take my time and make a small amount.
We will make this appetizer with garlic. For a kilogram of boiled mushrooms, it will take almost a head, if the teeth are small, I take 6 large slices. The workpiece has a pleasant garlic taste without overdoing it.
Onions and carrots need the same amount - 250 g. I indicate the weight of peeled vegetables. I cut the turnip as for a soup dressing, grated root vegetables. Carcass chopped vegetables in vegetable oil until tender.
Vegetables need to be cooled a little and passed through a meat grinder once. This moment is important. It is thanks to the vegetables passed through a meat grinder that the caviar from the mushrooms acquires the desired consistency.
If you are too lazy to mess around with a meat grinder, you can use a submersible blender, this will not affect the taste.
We put chopped vegetables, chopped mushrooms in a saucepan, add spices. There may be variations at this stage. Everyone has their own taste preferences. I use a tablespoon of salt for this volume, 1/3 of a teaspoon of vinegar, 50 ml of vegetable oil, 2 pieces of lavrushka, I sprinkle ground pepper on my eye, I drop four pieces of sweet peas.
All this yummy needs to be mixed and put to stew. When almost all the liquid has evaporated, add the crushed garlic. At this point, it's a good idea to take a sample - if there is not enough salt or pepper, correct the situation. Caviar, while it is hot, arrange in jars. You can pour calcined vegetable oil on top. Close the jars tightly and remove the mushrooms to storage.
Fried black milk mushrooms for the winter
I prefer to use simple recipes when we collect too many milk mushrooms for the winter. Ease of preparation does not in any way affect the taste of winter preparation. Now I'll tell you how to quickly make a universal, fried appetizer from black milk mushrooms.
In winter, we take out jars of fried milk mushrooms every week. We eat them with crushed potatoes or season with lightly pickled onions and eat them as a salad. The taste is difficult to convey in words. Better try to cook it yourself. The cooking process couldn't be easier.
Boil the mushrooms in the manner indicated above. Take out a larger pan, put the washed milk mushrooms in the pan to evaporate the liquid.
The pan must be completely dry. We heat and stir the mushrooms until all the liquid has evaporated.
When you have achieved the desired dryness of the mushroom preparation, pour oil into the pan. We use an odorless vegetable and pour a lot of it, the mushrooms should almost float in it. Salt the mushroom mass to your liking, simmer for 25 minutes, lay out in clean jars. There should be a 2 - 3 mm layer of oil on top, heat it additionally if there is not enough of it in the pan. It is better to store jars of mushrooms on a shelf in the cellar.
Recipe for caviar with tomato juice from pigs with sterilization
Some housewives prefer sterilized mushroom preparations. It is for them that this appetizer is suitable. I did it several times and the preparation always turned out well, despite the unusual combination of mushrooms and tomato juice. It is also cooked with garlic. I take a head for 2 kg of pigs and 400 g of tomato juice.
Usually I include carrots in the recipe - with it the taste is more interesting and the consistency is more original. Rub the root vegetables on a grater, let them sit in a pan until completely soft. I grind the boiled cowsheds on a blender, mix with carrots, send them to a saucepan, and pour tomato juice there.
Carcass all 30 minutes. I fill the mushroom blank with oil and spices to taste. I take the spices that are at hand - salt, pepper. Before finishing cooking, put finely chopped garlic in a saucepan. I spread the mushroom snack in one-liter jars, sterilize each one for 30 minutes, roll it up tightly and, after cooling under a fur coat, take it to the cellar.
I haven't cooked anything like this before. But I decided to try this recipe and the result amazed my husband and me, it's incredibly tasty. And so I closed 8 half-liter jars of such caviar. Very tasty, I recommend.