Salted mushroom caviar: 19 best cooking recipes, storage rules

Caviar made from salted mushrooms is loved for its taste, reminiscent of warm summer days. It is suitable for daily use or a holiday table. The best taste is found in dishes prepared from the gifts of the forest: boletus, boletus, birch boletus, boletus, chanterelle, and boletus. You can also prepare this dish from more exotic and rare mushrooms.

Content

Preparing the necessary ingredients
Recipes and process for preparing salted mushroom caviar
From the Podtopolniks
From chanterelles
From russula
From saffron milk caps
From boletus
From crispy milk mushrooms
From champignons
From the oil
From porcini mushrooms
From salted valui mushrooms
With onion
Without onion
Spicy mushroom caviar
Caviar from dried and salted mushrooms
With red onion
From a mixture of mushrooms and onions
With lemon
Recipe for cooking in a slow cooker
With garlic and onions
Serving rules
Duration and storage rules

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 this, leave to dry slightly.
Vegetables are pre-washed and peeled. Cut the onion into small cubes. Shred the carrots on a medium or coarse grater. Vegetables are fried until golden brown.

Recipes and process for preparing salted mushroom caviar

Any salted mushrooms are suitable for cooking..

The dish contains vegetables and spices.

The cooking steps are similar for all recipes:

The salted mushrooms are washed and excess liquid is allowed to drain.
Vegetables are cut into cubes or grated and fried until golden brown.
The ingredients are combined and passed through a meat grinder or crushed in a blender. For coarse grains, the mass is cut with a knife.
Spices are added to the dish and simmered in sunflower oil for 10-15 minutes.
If the recipe calls for vinegar, add it at the very end and mix thoroughly. After this, the appetizer is served to the table or rolled into jars.

From the Podtopolniks

Podtopolniki have an extraordinary taste and aroma.

Compound:

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

From chanterelles

Products are given per 1 kg of chanterelles.

Ingredients:

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

From russula

Russulas are one of the easiest to prepare.

Compound:

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

From saffron milk caps

A saffron milk appetizer is defined in two words - simple and tasty.

Compound:

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

From boletus

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

Ingredients:

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

From crispy milk mushrooms

Unusual, but tasty.

Compound:

450 milk mushrooms;
1 onion;
3 tablespoons oil;
greenery;
spices.

From champignons

Salted champignons 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;
spices;
sunflower oil for frying;
125 grams of tomato paste;
125 milliliters of water.

From the oil

Caviar from salted or pickled butterfish turns out to be very tender and aromatic.

Compound:

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

From porcini mushrooms

White is the most delicious gift of the forest. The snack made from it has a delicate aroma and is suitable for a festive table.

Ingredients:

1 kilogram of white;
2 bay leaves;
spices;
sunflower oil for frying;
3 onions;
fresh greens.

From salted valui mushrooms

Salted valui has a wonderful taste. They make an excellent holiday dish.

Compound:

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

With onion

This recipe is suitable for onion lovers. The amount of onion is a matter of personal preference.

Ingredients:

2 kilograms of pickled salt;
onion to taste;
Sunflower oil for frying;
1/3 teaspoon vinegar;
2-3 bay leaves.

Without onion

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

Compound:

5 kilograms of pickled salt;
50 grams of sour cream;
120 milliliters of oil;
spices.

Spicy mushroom caviar

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

Ingredients:

3 kilograms of pickled salt;
3 pods of hot pepper;
fat for frying;
1 head of garlic;
seasonings

Caviar from dried and salted mushrooms

Dried mushrooms are pre-soaked and boiled. Instead of salted ones, pickled ones can be used.

Ingredients:

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

Before serving, sprinkle the caviar with chopped egg.

With red onion

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

Compound:

0.3 kilograms of pickled salt;
2 heads of red onion;
a bunch of fresh herbs;
sunflower oil for frying.

From a mixture of mushrooms and onions

If one type of mushroom is not available in sufficient quantities, then caviar is prepared from a mixture. White boletuses, boletus mushrooms, aspen mushrooms or whatever is available are suitable for this dish.

Ingredients:

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

With lemon

Lemon juice gives the dish an original sourness and acts as a preservative. This caviar can be stored in the refrigerator 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.

Recipe for cooking in a slow cooker

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

Ingredients:

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

The difference in preparation 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. After this, add chopped garlic and simmer the dish for 5-10 minutes. The multicooker mode is “simmer”. At the very end, add vinegar and mix thoroughly.

With garlic and onions

Garlic makes caviar more spicy.

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.

Serving rules

Mushroom caviar is an independent dish or part of a complex side dish. It is actively used for festive and Lenten tables. 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 holiday table. Caviar is spread on pieces of white bread, toast, salted crackers, and croutons.

The appetizer goes well with meat dishes, fish, pasta, and cereal porridges. It is used for making pies, casseroles, and omelettes.

Duration and storage rules

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

When opened in the refrigerator, the shelf life is no more than 7 days..

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