Mushrooms are a very tasty and nutritious product; in the diet they can become a full-fledged substitute for meat.

At the height of the season, lovers of "quiet hunting" can gain more than a dozen kilograms of various mushrooms. Such an amount is unlikely to be eaten right away, so the hostesses often harvest them for the winter.

We are all accustomed to pickled, dried mushrooms, and of course, however, these types of cooking have already become boring for many, and we really want to cook something new, unbeaten and tasty from our favorite product.

This cooking option will suit the taste of every lover of this product.

In addition, mushroom caviar is perfectly stored, this is an ideal preparation for the winter.

Caviar can be harvested from any type of mushroom, but the most popular and affordable.

Butter caviar recipe

Classic caviar

Components:

3 kg of butter mushrooms;

· The same amount of onions (onions);

120 ml of 6% vinegar;

· Vegetable oil and salt.

Procurement process:

1. Washed and cleaned oil must be crushed (just finely chopped).

2. Blanch the prepared mushrooms for a few minutes (so that the boletus is finally cleared of sand).

3. After boiling for a while, drain through a colander and rinse the mushrooms again.

4. Then we set them to cook until tender, adding salt to the pot with water (the mushrooms have sunk to the bottom, which means they are ready).

5. We discard the butter in a colander, rinse and remove excess moisture.

7. Now it is the turn of the onion - cut it and sauté it until transparent, then pass it through a blender or meat grinder.

8. Combining mushrooms and onions, pour in the vinegar.

9. Mix everything into a total mass and bring the almost finished caviar to a boil.

10. We put on jars (sterilized), cover them with a lid and sterilize for about an hour.

11. At the end, roll up and cool the cans. Ready.

Classic butter caviar can be both an excellent appetizer and a filling for pies and buns. You can diversify this recipe for mushroom caviar by adding greens to it (dill, parsley, basil, in general, whatever your heart desires).

Spicy caviar from butter (with the addition of garlic and horseradish)

Components:

3 kg of oil;

12-15 medium-sized bulbs (onions);

120 ml of 6% vinegar;

· Vegetable oil, salt, water, spices;

Several green horseradish leaves (one for each jar);

Several cloves of peeled garlic (2-3 in each jar).

Procurement process:

1. Grind washed and peeled mushrooms.

2. Boil until cooked in salted water (mushrooms that have sunk to the bottom are considered ready).

3. Pass the chopped onion and, together with the boiled mushrooms, send it to a blender or meat grinder, twist it.

4. The resulting mass should be extinguished, not for long, just so that the components are saturated with all tastes, add spices and vinegar.

5. Put garlic and green leaves on the bottom of the already sterilized jars.

7. Now the matter is small, it remains only to roll up. Ready.

Spicy caviar from butter is perfectly stored and will delight you with its taste all winter long!

Cooking caviar is a great way to prepare mushrooms for the winter. Such caviar can make an excellent filling for, they bake pies with it or use it as a snack, spreading on bread. You can make caviar from different mushrooms, but today we will tell you several recipes for making caviar from butter.

Caviar from butter for the winter

Ingredients:

• boletus mushrooms - 500 g;
• onions - 350 g;
• garlic - 2 cloves;
• oil - 3 tbsp. spoons;
• salt pepper.

Preparation

We sort out the mushrooms, rinse, pour into a saucepan, fill with water and set to cook. When they boil, reduce the heat and cook for 40 minutes. After that, pour the mushrooms into a colander and wait for the water to drain. Then grind the mushrooms in a meat grinder or blender. Prepare the onion, peel it, finely chop it into cubes and fry it well until golden brown. When the onion becomes the desired color, add the mushroom mass to it, add pepper, salt and chopped garlic there. If you wish, you can add dill or parsley to our caviar. Mix the mass well and simmer over low heat for 15 minutes, while covering with a lid. Turn off the heat and let our caviar stand for a while. We put the caviar in jars and roll them up.

Butter caviar recipe

Ingredients:

• fresh butter - 250 g;
• onions - 3 pcs.;
• vinegar 6% - 15 g;
• sunflower oil - 70 g;
• water;
• fresh greens;
• salt.

Preparation

We sort out the freshly picked mushrooms, make sure that they do not come across wormy ones, remove the skin from the caps and cut into pieces. We wash the mushrooms under water to remove all the sand. We discard the butter in a colander and let the water drain. We put the mushrooms in a saucepan, pour 800 grams of water per 5 liters of mushrooms. We put on a low heat and periodically remove the foam that forms. Cook the mushrooms until soft, put them in a colander and rinse.

Fill again with the same amount of water with the addition of 250 grams of salt. Cook the mushrooms until the water becomes clear, do not forget to stir constantly, otherwise the mushrooms may burn. When the mushrooms are cooked, they will sink to the bottom. We wash the finished oil again and get rid of excess liquid. We grind our mushrooms using a meat grinder. Cut the onions into cubes, fry until golden brown and also grind in a meat grinder. Combine mushrooms with onions, add vinegar, mix herbs and let boil. We put the caviar in jars and cover with lids (we pre-sterilize the jars and lids for 30 minutes). We sterilize our caviar for 50 minutes. After that, the jars must be immediately cooled.

Butter caviar with carrots

Ingredients:

• mushrooms - 500 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• vegetable oil.

Preparation

We clean the mushrooms, rinse well and boil in salted water. At this time, fry the onions and carrots in oil and mix together with the mushrooms, pass our mixture through a meat grinder or grind with a blender. Add ground black pepper, fry everything, mix well.

Butter caviar with garlic

Ingredients:

Preparation

Pour water into a saucepan, pour salt into it, stir until completely dissolved, put the peeled mushrooms in the same place and cook them until they sink to the bottom of the pan. Finely ry the onion and fry in vegetable oil until light brown. Grind the finished mushrooms and onions with a meat grinder, then stew for 15 minutes. Add vinegar and to the resulting mass. We put caviar in sterilized jars, on the bottom of which we put herbs and garlic, and then mushroom caviar. Put a horseradish leaf on top of the caviar and tighten the lids. You need to store caviar in a cool place.

Video: Canned butter. Preparation for the winter.

Video: Mushroom caviar for the winter. Cook at home.

Video: Mushroom caviar video recipes from the grandmother (Borisovna)

The first question is - which mushrooms can be used to prepare mushroom caviar? The answer is simple: any! What are at hand - those and cook! And be sure to stock it up for the winter!

Silent hunting is in full swing - mushroom pickers use every opportunity to get out into the forest - day off, vacation, day off. Now is the time to enjoy nature and its gifts - delicious mushrooms - mushrooms, boletus, boletus, boletus and bright chanterelles with a delicate spicy aroma in abundance.

Mushrooms are a real gift of nature for humans! How many delicious dishes you can cook with them - do not count! Mushroom pies, sauces, julienne, pizza, pasta, risotto and of course winter preparations with mushrooms - now is the time to take care of this. If you have already salted, marinated, fried mushrooms with potatoes and frozen for future use, then it's time to make another delicious appetizer - mushroom caviar! No one will refuse this yummy! A wonderful lean dish for anyone fasting!

If - you now prepare more of it, then in the winter say "thank you" to yourself. After all, this is just a lifesaver for the hostess from it you can quickly cook lunch or dinner in a hurry - cook soup, serve with fried potatoes or meat, bake pizza or make mushroom sauce. Or just put it on the table as a snack even on holidays, even on weekdays - lovely!

And just spread the mushroom caviar on black bread ... M_m ... delicious!

Mushroom caviar recipes - countless!

You can cook mushrooms with onions, and add carrots or tomatoes (green or red), zucchini, eggplants there. You can cook on the stove and in a multicooker - wherever and with what you want - everything is delicious!

Mushroom caviar with carrots and onions from porcini mushrooms (boiled and frozen)

Many hostesses freeze boiled mushrooms for the winter. And this is very good! After all, then you can cook mushroom caviar at any time of the year - even in winter. You just need to unfreeze this very blank and arm yourself with our recipe!

Products:

• 1 kg of boiled mushrooms
• 2 medium carrots
• 2 small onions
• Ground salt and black pepper to taste
• Vegetable oil for frying
• Peel and wash onions and carrots

Cooking step by step:

I use mushrooms that have already been boiled in advance in this recipe, and in boiled form they weigh 1 kg. Moreover, these mushrooms were already frozen. If you are cooking with fresh porcini mushrooms, take the legs, wash them thoroughly and boil them in salted water for 40-45 minutes. Mushroom broth can be poured into molds and frozen, then added to sauces and soups, they will acquire a juicy and rich aroma of forest mushrooms.

Cool the mushrooms and grind in a meat grinder or in a blender with a chopper attachment.

It is better to pass through a meat grinder twice, then the mushroom caviar will be more tender and homogeneous.

Grate the carrots, finely chop the onion.

Heat the vegetable oil in a frying pan and put the onions in it first, and then the carrots.

Lightly salt and fry until tender. If vegetable oil is not enough, add it when frying from time to time.

When the onions and carrots are ready, put chopped mushrooms on them and fry,

We taste it during the frying process, if necessary, add salt and pepper. Fry for another 15-20 minutes, stirring occasionally. The caviar should not burn in any case. It is better to fry mushrooms with carrots and onions under the lid.

Mix the mushroom caviar well and put it in a salad bowl. You can eat it in any form - hot, warm and cold - as you like. Can be used as a delicious spread of yeah bread, cold snacks, or added to pizza and julienne

Mushroom caviar from butter with onions and tomatoes, minced

Butter mushrooms are amazingly tasty mushrooms and caviar from them turns out to be just wonderful, silky!

For the winter, it is good to cook caviar from butter through a meat grinder with tomatoes - you get an ideal snack, spread on sandwiches!

Products:

• 1 kg oil
• 0.8 kg of onions
• 1.5 teaspoons of salt (to taste)
• 0.5 teaspoon ground black pepper
• 2-3 tomatoes
• 50 ml vinegar 6%
• 1 pc of laurel leaf
• 3 garlic cloves optional
• Vegetable oil for frying
• Wash vegetables under running water

Cooking step by step:

1. Wash the oil, clean it from debris and sand with a brush, remove the skin from the caps and cut
2. Boil in salted water for 15 minutes.
3. Throw in a colander.
4. Peel and chop the onion into cubes. Cut the tomatoes into cubes too
5. In a frying pan, fry the onions separately in vegetable oil until golden brown.
6. Add chopped tomatoes to the onion, simmer with salt until tender. We immediately add spices to them - ground black pepper, bay leaf. Simmer for 10-12 minutes.
7. While the vegetables are stewing, pass the mushrooms through a meat grinder.
8. Also skip the stewed vegetables.
9. Mix chopped vegetables with tomatoes and boiled butter, you can pass this mass through a meat grinder again so that it has a more delicate consistency.
10. We spread the caviar in a frying pan, salt, pepper, if necessary (everyone has a different taste, doesn't it?). Simmer for another five minutes under the lid so that the taste is uniform.
11. If you will roll caviar from butter into jars, then add vinegar at this stage.
12. If you plan to eat it in the near future, then you do not need to add vinegar, but garlic can be added at this stage. You can chop the garlic finely or coarsely or pass through the garlic press.
13. Stir again so that the mushrooms do not burn, add more vegetable oil if necessary, but do not overdo it.
14. Place the ready-made mushroom caviar in sterilized jars prepared in advance.
15. Now we will sterilize them in water to make sure that they will be a safe product for your family in winter.

We sterilize half-liter cans in quietly boiling water for 25-30 minutes, 0.7-0.8 cans for about 35 minutes, Liter cans for 45-50 minutes.

Then roll up the covers!

It is best to store such caviar in a cool, dark place. Although it's so delicious you'll definitely eat it quickly!

And if there is a desire to leave this yummy for the New Year's table, then put it in the cellar before the holidays, then the delicious mushroom caviar will be oiled for sure for the holiday!

Mushroom caviar in a slow cooker

Caviar can be made from absolutely any mushrooms - boletus, boletus, honey agarics, chanterelles and even year-round champignons. Of the latter, however, the caviar is not so fragrant. But from forest mushrooms it turns out the most delicious!

Can be prepared from a mixture of different types of forest mushrooms. If suddenly there are different mushrooms in your basket, then feel free to cook this fragrant snack.

So the products:

• 1 kg of forest mushrooms (boletus or aspen)
• 400 g carrots (2 medium)
• 400 g onions
• 1 tablespoon salt or 3 teaspoons
• Ground black pepper to taste
• Black peppercorns - optional
• 2-4 table. tablespoons of vegetable oil for frying

Cooking step by step:

Dice the onion

Grate the carrots on a coarse grater.

Wash the mushrooms well, remove forest debris. Cut into pieces.

Boil the mushrooms in a saucepan with salted water for 20-25 minutes. Throw in a colander to glass the water.

Pour vegetable oil into a multicooker saucepan.

We turn on the "FRY" or "BAKING" mode.

Add the onions and carrots, stir and fry until golden brown, about 10 minutes. During this time, they will become soft.

Add boiled mushrooms.

You need to salt. If you boiled mushrooms in salted water, then take a little less salt (although everyone has different tastes, carrots and onions are quite sweet)

Put salt to taste, about 1 tablespoon (or 3 level teaspoons).

Black peppercorns 8-10 pieces and black ground pepper - a pinch. Mix everything and fry for another 5-7 minutes.

Now we need to put it out. We turn on the "Extinguishing" mode for 30 minutes.

While the caviar is being prepared, we sterilize the jars. Who does not know how to do this, read our article.

After the mushrooms are stewed, grind them with an immersion blender.

If you do not have a hand blender, then before putting them in the multicooker bowl for stewing, spin them through a meat grinder and only then simmer.

Grind the caviar to a consistency that suits you.

If you will roll up mushroom caviar for the winter, then add vinegar 5 minutes before cooking.

If you do, cook to “eat now”, then you don't need to put the vinegar, then the taste of the caviar will be really mushroom.

True, the shelf life of such caviar is greatly reduced, even in the refrigerator. Although it is so tasty that it is unlikely to stagnate on your shelf!

From the specified number of ingredients, we got the following amount of aromatic boletus caviar:

If you want to make such caviar for the winter, then after you put it in jars (vinegar must be added), you must sterilize the jars with mushroom caviar. Mushrooms are a complex food and I would not recommend that you make preparations from them for the winter without sterilization - this is very dangerous for your health!

Pour water into a saucepan, put a cloth folded several times on the bottom so that the jars do not burst when boiling. The water should reach up to the shoulders of the cans. Pour jars of mushrooms with boiled lids and sterilize with a slight boil of water after boiling

• 0.5 l - 25 minutes
• 0.7 l - 30 minutes
• 1 l - 35-40 minutes

Then carefully remove the cans from the water and tighten the screw cap or machine. Turn over and leave to cool completely. Banks closed with screw caps do not need to be turned over.

Bon Appetit!

Tip: Do not pour out the mushroom broth - freeze and use for sauces and first courses

Mushroom caviar from honey agarics through a meat grinder

Do you remember as a child, we had only a meat grinder from the grinders? No blenders, choppers or other bourgeois devices for you! And our mothers and grandmothers made amazingly tasty caviar from honey agarics through a meat grinder. Everything was very simple and insanely delicious!

After all, the point is not how many newfangled devices you have (although it should be noted that they are very convenient and save our time), but the point is in the proven recipe for caviar from honey agaric and in a great desire to please your loved ones with delicious preparation for the winter. Well, in the fall, of course, try a jar of delicious wild mushroom caviar!

So we prepare caviar from honey agarics through a meat grinder! The recipe, proven over the years, is very simple, but at the same time, caviar from honey agarics turns out to be fragrant and tasty! This recipe contains a new way to sterilize mushrooms - for those who don't like messing with saucepans!

Products:

• 1 kg honey agaric
• 2 pcs. medium carrots
• 2 pcs. onions
• 1.5 table. tablespoons of salt
• 50-100 ml of vegetable oil
• 2 tea. spoons of 9% vinegar
• Ground black pepper to taste and optional

Cooking step by step:

Mushrooms must be thoroughly washed and peeled.

Be sure to boil them in lightly salted water. Pour water into a saucepan,

We put on the fire, when it boils, put the prepared mushrooms there, remove the foam, add salt, about 1.5 tablespoons.

We cook honey mushrooms for 35-45 minutes. We put it in a colander.

Peel and wash onions and carrots. Now we need to cut them. Cut the onion into half rings or cubes, and grate the carrots on a coarse grater, you can cut into medium-sized cubes - as you like.

Heat vegetable oil in a frying pan and put chopped onions and carrots there,

Fry vegetables until almost cooked.

Place boiled mushrooms and vegetable stir-fry in one cup

Now we arm ourselves with our favorite meat grinder.

Turn honey mushrooms and onions with carrots through a meat grinder together or one after another. The grill can be any at your discretion - how you like caviar, what consistency. Can be cranked 2 times to make it more uniform. If you like the taste of mushroom pieces in your mouth, you can take the middle wire rack and turn it once.

It seems like honey mushroom caviar is ready, but not quite! Now it needs to be stewed in a pan.

Pour a little vegetable oil on the bottom, put mushrooms with vegetables and simmer under a closed lid for 25 minutes, stirring all the time so that it does not stick or burn. If necessary, add salt, pepper, add your favorite spices. Although I believe that they overpower the taste of the mushrooms.

At the end of frying, add vinegar and mix the caviar well.

Prepare clean sterilized jars in advance. This is where we lay out honey agaric caviar for the winter.

We cover the jars with boiled lids and send them to sterilize in the oven at 110 degrees for 45-50 minutes.

We take out the jars of mushroom caviar from the oven, tighten the lids, turn over and leave in this form until it cools completely.

Store in a cool, dark place until winter.

If you are going to eat it in the near future, then you skip this point and simply put the caviar in a vase or in a container for storing in the refrigerator.

According to this recipe, caviar from honey agarics turns out to be surprisingly aromatic, tasty and tender.

Secrets of cooking any mushrooms

• Mushrooms must be thoroughly washed, cleaned of sand and forest debris, which often rushes to them.
• To do this, they need to be soaked in water for a short time. It should not be kept for a long time, because they absorb water well and become loose and watery, especially tubular mushrooms - porcini, boletus, boletus.
• With butter, it is better to remove the skin from the caps before cooking.
• Boil wild mushrooms before frying.
• Always skim mushrooms when boiling.
• If you are cooking a lot of mushrooms, use a larger saucepan because it creates a lot of foam. Make sure that she does not run away, otherwise you will have to wash the stove later.
• Throw in a colander in batches if there are a lot of mushrooms.
• Put mushroom caviar in jars tightly, try not to leave air.
• If the jar with mushroom caviar swells up during storage, is not tightly closed and leaks, or mold appears - throw away such preservation without a doubt in any case! It is very dangerous! Take care of yourself and your loved ones!

Mushroom caviar with vegetables

An excellent recipe for recycling green tomatoes - a very interesting combination of products, and the taste is amazing!

If you have already spun enough pickled green tomatoes and caviar from them for the winter according to our recipes:

Then feel free to add the rest to the mushroom caviar - you will not regret it! It turns out insanely delicious!

Products:

• 1 kg of mushrooms (already boiled)
• 300 g onions
• 300 g carrots
• 300 g bell pepper
• 300 g green tomatoes
• 150 ml vegetable oil
• 1 table. spoon of salt
• 1 table stock 9% vinegar
• 1 PC. Bay leaf

Cooking step by step:

Sort out the mushrooms, wash them from sand and dirt.

Cut large mushrooms (for example, if they are boletus, aspen or porcini).

Boil them in salted water for 35 minutes, skimming the foam all the time.

Throw in a colander and let the water drain

You can grind vegetables in any available way (chopper, chopper, etc.). For this recipe, in my opinion, a meat grinder is ideal - after all, we grind raw vegetables here.

We clean the carrots and scroll through the meat grinder.

Wash bell pepper, cut, remove seeds and stalks and also crank through a meat grinder

Wash green tomatoes, cut and roll in a meat grinder.

Then we twist the boiled mushrooms.

Chop the onions quite finely.

Pour vegetable oil into the pan. If the volume of vegetables and mushrooms is large, it is more convenient to cook caviar in a cauldron.

Fry the onions in vegetable oil until tender.

Add carrots, fry them together for 10-12 minutes.

Add all other vegetables: bell peppers, tomatoes and then chopped mushrooms.

Mix everything and simmer under a closed lid for one hour, stirring all the time so as not to burn.

Ten minutes before readiness, add spices: ground pepper, lavrushka and salt if necessary (taste: what you lack, then add) and, of course, vinegar. If you like spicy dishes, then you can add more pepper and vinegar than in the recipe.

Be sure to mix everything well and simmer for five minutes so that everything boils and the taste is evenly distributed.

Remove the bay leaf from the caviar before placing it in the jars. If you leave it, the taste will be too spicy ... although as you like.

So, we lay out the mushroom caviar with vegetables in the jars, tamping tightly so that there is no air left. We send the cans to be sterilized in a pot of water at medium boil

• 0.5 l - half an hour
• 0.7 l -40-45 minutes
• 1 l - 1 hour

We take it out of the pan and twist the workpiece. Turn over, leave to cool completely.

If you want to play it safe, hide it under the blanket, let it cool down there.

All delicious, aromatic mushroom caviar with vegetables is ready!

Be sure to save some caviar to sample it now - the perfect appetizer and spread on the bread!
Bon Appetit!

Butter mushrooms are very tasty mushrooms, they are used to prepare a variety of dishes. Mushrooms can be pickled or salted, and caviar from butter for the winter turns out to be very tasty. It can be used as an appetizer, spread on bread, added to side dishes, or topped in pies or pizzas.

Butterlets got their name from the special oily mucus that covers the cap of the mushroom. Therefore, before cooking caviar, the fungi will need to be pre-cleaned. First, they are simply cleaned of forest debris by wiping with a dry cloth. Do not wash the oil before cleaning, the wet mushroom is very slippery, it is very difficult to hold it in your hands.

Then you will need to remove the film from the cap, it is convenient to do this with a small knife. The film is easily removed from small fungi, but you have to tinker with large ones, since the film becomes thinner and breaks quickly.

Advice! The oil film contains substances that color the skin. If you do not want to frighten others with spots on your hands later, clean the oil with gloves.

Peeled mushrooms need to be washed and boiled. The oil is poured over with cold water and brought to a boil. Then the water is drained, the fungi are washed and again filled with fresh water. This time boiled butter is boiled from the moment of boiling for 30 minutes. Add salt and a little citric acid to the cooking water. The addition of acid will allow the mushrooms to retain their color.

In addition to mushrooms, additional ingredients may be included in the caviar recipe. Usually, vegetables are added - onions, garlic, carrots, tomatoes, bell peppers, zucchini.

To give a brighter taste, spices and seasonings are used - vinegar, mustard, lemon juice. Aromatic herbs complement the taste of caviar well. And so that the snack does not turn out to be dry, vegetable oil is added to the recipe.

Vegetables are fried or stewed, then mixed with mushrooms. Finished products need to be chopped, you can pass through a meat grinder or use a blender. Choose the degree of grinding to your taste. Some people like homogeneous, pate-like caviar. Others prefer small pieces of food.

If caviar is prepared without sterilization, then it is packaged in jars, covered with plastic lids and stored in the refrigerator. You can put the finished product in plastic containers and freeze. If you plan to store the product at room temperature, then you need to sterilize the canned food, pour the mushrooms on top with calcined vegetable oil and close the jars tightly.

Interesting facts: boletus has a very short shelf life. You need to process the mushrooms within 12 hours after picking, otherwise they will turn black and lose their taste.

A simple recipe for caviar from butter for the winter with onions

To begin with, here's a simple recipe for caviar that uses a minimum of ingredients.

• 1 kg of processed oil;
• 120 ml of refined vegetable oil;
• 2 onions;
• salt, black pepper to taste.

Peel the mushrooms, rinse and boil until tender. When cooking, add salt and a pinch of citric acid to the water. Drain the boiled mushrooms through a colander and leave to cool.

• 2 kg of refined oil;
• 1 large carrot;
• 1 large onion;
• 500 ml of vegetable oil;
• 5 allspice peas;
• salt, black pepper to taste;
• 2-3 bay leaves.

Read also: Peach jam - 8 recipes for the winter

We clean the butter, rinse them in cold water and boil with the addition of salt until tender. Drain the mushroom broth, and cool the mushrooms.

While the butter is cooling, peel the carrots and onions. Three carrots on a grater with medium holes, and chop the onion into small cubes. Fry vegetables in vegetable oil. First, put the onion in the oil, after about five minutes add the carrots and continue to fry everything together until the vegetables are fully cooked.

Grind the mushrooms, for this we use a meat grinder or blender. Put the chopped butter in a pan to the finished onion with carrots, mix well, add salt and pepper. Reduce heat and simmer everything together for 30 minutes.

Banks are sterilized in advance. We spread washed and well-dried bay leaves and peppercorns on the bottom. We put hot caviar in the tanks, cover with plastic lids. Cool to room temperature, then refrigerate. It is not recommended to store such canned food for more than six months.

Caviar from butter and mushrooms with tomatoes

Caviar is prepared only from butter or from a mixture of butter and moss. These mushrooms are very similar in appearance, but the mushrooms do not have an oily film on the cap, so they are easier to clean.

• 1 kg of mushrooms, the ratio of mushrooms and boletus can be any. You can cook this caviar only from butter or only from mushrooms;

We clean the mushrooms, rinse and boil. Drain the finished mushrooms through a colander, let them cool slightly. Then we grind them in any convenient way. You can use a meat grinder or blender. You can just chop with a knife, but it will take more time.

Cooking caviar is a great way to prepare mushrooms for the winter. Such caviar can make an excellent filling for, they bake pies with it or use it as a snack, spreading on bread. You can make caviar from different mushrooms, but today we will tell you several recipes for making caviar from butter.

Caviar from butter for the winter

Ingredients:

• boletus mushrooms - 500 g;
• onions - 350 g;
• garlic - 2 cloves;
• oil - 3 tbsp. spoons;
• salt pepper.

Preparation

We sort out the mushrooms, rinse, pour into a saucepan, fill with water and set to cook. When they boil, reduce the heat and cook for 40 minutes. After that, pour the mushrooms into a colander and wait for the water to drain. Then grind the mushrooms in a meat grinder or blender. Prepare the onion, peel it, finely chop it into cubes and fry it well until golden brown. When the onion becomes the desired color, add the mushroom mass to it, add pepper, salt and chopped garlic there. If you wish, you can add dill or parsley to our caviar. Mix the mass well and simmer over low heat for 15 minutes, while covering with a lid. Turn off the heat and let our caviar stand for a while. We put the caviar in jars and roll them up.

Butter caviar recipe

Ingredients:

• fresh butter - 250 g;
• onions - 3 pcs.;
• vinegar 6% - 15 g;
• sunflower oil - 70 g;
• water;
• fresh greens;
• salt.

Preparation

We sort out the freshly picked mushrooms, make sure that they do not come across wormy ones, remove the skin from the caps and cut into pieces. We wash the mushrooms under water to remove all the sand. We discard the butter in a colander and let the water drain. We put the mushrooms in a saucepan, pour 800 grams of water per 5 liters of mushrooms. We put on a low heat and periodically remove the foam that forms. Cook the mushrooms until soft, put them in a colander and rinse.

Fill again with the same amount of water with the addition of 250 grams of salt. Cook the mushrooms until the water becomes clear, do not forget to stir constantly, otherwise the mushrooms may burn. When the mushrooms are cooked, they will sink to the bottom. We wash the finished oil again and get rid of excess liquid. We grind our mushrooms using a meat grinder. Cut the onions into cubes, fry until golden brown and also grind in a meat grinder. Combine mushrooms with onions, add vinegar, mix herbs and let boil. We put the caviar in jars and cover with lids (we pre-sterilize the jars and lids for 30 minutes). We sterilize our caviar for 50 minutes. After that, the jars must be immediately cooled.

Butter caviar with carrots

Ingredients:

• mushrooms - 500 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• vegetable oil.

Preparation

We clean the mushrooms, rinse well and boil in salted water. At this time, fry the onions and carrots in oil and mix together with the mushrooms, pass our mixture through a meat grinder or grind with a blender. Add ground black pepper, fry everything, mix well.

Butter caviar with garlic

Ingredients:

Preparation

Pour water into a saucepan, pour salt into it, stir until completely dissolved, put the peeled mushrooms in the same place and cook them until they sink to the bottom of the pan. Finely ry the onion and fry in vegetable oil until light brown. Grind the finished mushrooms and onions with a meat grinder, then stew for 15 minutes. Add vinegar and to the resulting mass. We put caviar in sterilized jars, on the bottom of which we put herbs and garlic, and then mushroom caviar. Put a horseradish leaf on top of the caviar and tighten the lids. You need to store caviar in a cool place.