Honey mushroom caviar

Honey mushrooms are delicious, no matter what recipe they are prepared for. Caviar from them has a particularly interesting taste. After all, it is used not only as an independent snack, but also used to prepare other dishes for everyday or festive treats.

Caviar from honey agarics for the winter

There are many variants of caviar from mushrooms honey agarics. For example, a similar caviar is prepared with tomatoes. If desired, put sweet pepper or pieces of eggplant in it. The dish will only benefit from this. For such a blank it is necessary:

• Pre-cooked mushrooms - 1.5 kg.
• Tomatoes - 0.7 kg.
• Eggplant - 0.3 kg.
• Onion - 0.3 kg.
• Horseradish leaves - 2 leaves.
• Sunflower oil for frying food in it.
• Salt and garlic.
• Table vinegar - 2 large spoons.

1. Pre-boiled mushrooms should be put in a colander until the liquid drains.
2. Washed and peeled eggplants are cut into small cubes and fried in vegetable oil.
3. Tomatoes, peeled and cut into small cubes, are fried separately.
4. Chopped garlic cloves and onions are also fried in oil until they are translucent.
5. Then the chopped mushrooms are added to the onion and the total mass is fried for another quarter of an hour.
6. Then comes the turn of eggplants and tomatoes, the mass is stewed for another half hour.
7. Then add salt, pepper and pour in vinegar. After five minutes, the caviar is removed from the heat.
8. Caviar is transferred into a clean glass container, a horseradish leaf is placed on top. Banks are covered with sterilized lids and put on sterilization for half an hour. After the cans are sealed and left upside down under a blanket until they cool.

Honey mushroom caviar with carrots

Caviar with honey agarics with the addition of carrots is prepared for winter storage or used immediately for food. For the simplest option, you will need:

• Boiled mushrooms in advance - 0.5 kg.
• Vegetable oil - 0.2 l.
• Onions - 2 medium sized heads.
• Carrots - 2 pieces.
• Vinegar - 1 large spoon.
• Spices and salt.

1. The onions are peeled and cut into half rings, then fried in vegetable oil.
2. Peeled carrots are rubbed on a grater with large cells and sent to the onion. You need to fry until the vegetables are browned. After that, the mass is removed from the heat and laid out in a deep plate.
3. After that, the mushrooms are fried over high heat for five minutes. The products prepared in this way are passed through a meat grinder. The lattice should have medium-sized cells.
4. In a saucepan, the remaining oil is heated and the mushroom mass is stewed in it for 30 minutes. Salt, pepper or other spices are added for flavor.
5. Now for winter harvesting pour in vinegar, but for immediate use it is not necessary to add it.

For blanks for long-term storage, the mass needs to be darkened a little more. After that, the product is transferred to sterilized containers and carefully sealed. It is necessary to store ready-made caviar in a cool place, for example, in the lower section of the refrigerator.

Honey mushroom caviar with onions

To make caviar using this recipe, cook:

• Half a kilogram of honey agarics, you can use broken or crumbled remains.
• Two heads of onions.
• Sunflower oil for frying
• Salt.

1. The mushrooms are washed and boiled, then cooled and minced using a meat grinder.
2. Peel and cut the onions into small cubes. Prepared onions are fried in a frying pan with high sides until golden brown, then chopped mushrooms are placed.
3. After that, the mass is mixed, after adding your favorite spices and salt.
4. Stirring occasionally, stew the mushroom mass until the excess liquid evaporates.

The prepared caviar is transferred to sterilized jars and carefully sealed. It is possible to store caviar in this form without sterilization, but exclusively in the refrigerator.