Honey mushroom caviar

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

Honey mushroom caviar for the winter

Many varieties of caviar have been developed from mushrooms again. For example, they prepare similar caviar with tomatoes. If desired, add sweet peppers or pieces of eggplant. The dish will only benefit from this. For such a preparation you need:

• Pre-cooked honey mushrooms – 1.5 kg.
• Tomatoes – 0.7 kg.
• Eggplants – 0.3 kg.
• Onion – 0.3 kg.
• Horseradish leaves - 2 leaves.
• Sunflower oil for frying foods.
• Salt and garlic.
• Table vinegar – 2 large spoons.

1. Pre-boiled honey mushrooms should be placed in a colander until the liquid drains.
2. Washed and peeled eggplants are cut into small cubes and fried in vegetable oil.
3. Peeled and cut into small cubes tomatoes are fried separately.
4. Chopped garlic cloves and onions are also fried in oil until they become translucent.
5. Then 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 vinegar. After five minutes, the caviar is removed from the heat.
8. The caviar is placed in a clean glass container and a horseradish leaf is placed on top. The jars are covered with sterilized lids and placed for sterilization for half an hour. Afterwards, the jars are sealed and left upside down under a blanket until they cool.

Honey mushroom caviar with carrots

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

• Pre-boiled honey mushrooms – 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 grated on a large-mesh grater and added to the onion. You need to fry until the vegetables are browned. Afterwards, the mass is removed from the heat and placed in a deep plate.
3. After this, fry the mushrooms over high heat for five minutes. Products prepared in this way are passed through a meat grinder. The grid should have medium-sized cells.
4. Heat the remaining oil in a saucepan and stew the mushroom mass in it for 30 minutes. Salt, pepper or other spices are added for taste.
5. Now for winter harvesting Vinegar is poured in, but there is no need to add it for immediate use.

For blanks For long-term storage, the mass needs to be simmered a little more. Afterwards, the product is transferred to sterilized containers and carefully sealed. Store finished caviar in a cool place, for example, in the bottom section of the refrigerator.

Honey mushroom caviar with onions

To make caviar according to this recipe, prepare:

• Half a kilogram of honey mushrooms, 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 chopped using a meat grinder.
2. Onions are peeled and cut into small cubes. The prepared onion is fried in a frying pan with high sides until golden brown, then chopped mushrooms are added.
3. After this, the mass is mixed, after adding your favorite spices and salt.
4. Stirring occasionally, simmer the mushroom mass until the excess liquid evaporates.

The prepared caviar is transferred into sterilized jars and carefully sealed. Caviar can be stored in this form without sterilization, but only in the refrigerator.