Delicious Mushroom Caviar for the Winter: 26 Easy-to-Make Recipes

What mushrooms are used to make caviar?

Any edible mushrooms, from button mushrooms to porcini mushrooms, are suitable for this dish. It's even better to use several types at once to create a variety. The main rule is that all ingredients must be fresh, unspoiled, and moderately ripe. Caviar can also be made from frozen or dried mushrooms.

Mushrooms for the main preparation are always pre-treated. They are sorted, washed, cleaned, and then briefly soaked in cold water with salt. To ensure a smooth final product, use a blender or other chopping device. The finished product can be eaten immediately or preserved for the winter.

Video: "Delicious Mushroom Caviar"

This video shows how to make a delicious mushroom appetizer at home.

The best mushroom caviar recipes

Browsing through cookbooks, you'll find a multitude of ways to prepare mushroom caviar, from traditional to the most original. We've selected several simple yet delicious recipes for this appetizer that won't take much of your time.

From butter mushrooms

1. Prepare a kilogram of the main raw material. Add purified water and bring to a boil.
2. Drain the liquid, rinse the half-cooked mushrooms again, and then cook until done.
3. Once cooled, mince them. Also, chop 800 g of onion, then sauté with butter.
4. Add the butter mushrooms and simmer the vegetable mixture for about an hour.
5. Before removing from the stove, add 15 g of salt, 5 g of granulated sugar, a couple of bay leaves, two cloves, black pepper to taste, and one crushed garlic.

From porcini mushrooms

1. Combine a kilogram of porcini mushrooms with three finely chopped onions. Lightly fry everything in vegetable oil.
2. When the vegetables have cooled, puree them using a blender.
3. Add two bay leaves, chopped herbs, and spices to taste. Simmer over low heat until fully cooked.

From champignons

Fresh wild mushrooms are not always available for sale, so they can be safely replaced with farmed ones.

1. Finely chop ½ kg of champignons, 3 carrots, the same amount of onions and sweet peppers.
2. Saute the mushrooms in olive oil first, then all the other vegetables.
3. Combine the ingredients, season with salt and spices to taste, and squeeze in a little garlic. Blend the mixture thoroughly.
4. Add tomato paste diluted in half a glass of boiling water. Let the caviar simmer for about fifteen minutes.

From milk mushrooms

Before cooking, it is better to soak these mushrooms for 20 minutes in cold water to remove excess bitterness.

1. Boil the pre-prepared product in salted water, and then pass it through a meat grinder.
2. Saute a couple of onions and carrots in vegetable oil.
3. Combine with the main ingredient and simmer for 5 minutes, adding salt, pepper, and spices beforehand.

From boletus mushrooms

1. Boil one and a half kilograms of boletus mushrooms in salted water.
2. Lightly fry a couple of onions in olive oil.
3. Add mushrooms to them, then blend thoroughly.
4. Add 2 tablespoons of tomato paste, salt, pepper, and spices to taste to the mixture.
5. Simmer the vegetable mixture for about 10 minutes.

From saffron milk caps

1. Pour purified water over a kilogram of the prepared raw material. Boil for 15-20 minutes, then drain.
2. Fry 3 pieces of finely chopped onions.
3. Add the saffron milk caps there and let the mixture simmer for about a quarter of an hour.
4. Blend the cooled mixture with a blender, and then bring to readiness in a frying pan.

From the poplars

For those who enjoy hunting quietly, these mushrooms are known as the poplar rowan. They impart a unique flavor and a memorable aroma to the caviar.

1. Boil 1.2 kg of cottonwood mushrooms for 30 minutes. Change the water, then return to the stove.
2. After two hours, turn off the heat. Finely chop the cooled mixture and simmer until all the moisture has evaporated.
3. Saute chopped onions and carrots (200 g each).
4. Add the main ingredient, 1 teaspoon of granulated sugar, salt, and pepper to taste to the vegetables. Simmer for half an hour in a covered pan.
5. A minute before it’s ready, add 2/3 teaspoon of concentrated vinegar.

Before boiling the rowan mushroom, carefully remove the tubular layer located under the cap with a teaspoon.

From chanterelles

1. Grind a kilogram of chanterelles (they can be raw or pre-boiled) through a meat grinder.
2. Pour 150 ml of olive oil over them and cook over medium heat for 50-60 minutes.
3. Fry 300 g of onions and carrots.
4. Combine all ingredients, season with salt, pepper, and spices to taste. Simmer for about fifteen minutes.
5. Before removing from heat, add 15 ml of highly concentrated vinegar.

From russula

1. Boil ½ kg of prepared raw material in slightly salted water.
2. Lightly fry three onions and one carrot. Add the resulting puree, salt, pepper, and spices to the vegetables.
3. Simmer for 10-15 minutes, stirring thoroughly.

Assorted

The more different mushrooms you choose for this recipe, the more delicious and aromatic the appetizer will be.

1. Take a kilogram of different mushrooms. Soak them for 30 minutes, then change the water and simmer for about fifteen minutes.
2. After cooling the main ingredient, blend it with a blender.
3. Sauté two finely chopped onions. Combine with the resulting puree, season with salt and pepper, and mix well.

From frozen mushrooms

Frozen ingredients are no worse than fresh ones, but it is better to defrost them naturally.

1. Boil the mushrooms for an hour, adding a little salt.
2. Lightly fry two carrots and two onions.
3. Grind the vegetables and the main ingredients through a meat grinder. Add 3 bay leaves, 20 g of salt, and 4 peppercorns. Simmer for about 15 minutes.
4. Add 1/3 teaspoon of concentrated vinegar, spices, squeezed garlic and let simmer for another 5 minutes.

From salted mushrooms

An alternative to fresh or dried mushrooms is pickled ones. They will add an unusual, piquant flavor to the appetizer.

1. Blend 300 g of the main product.
2. Saute the carrots and onions (one at a time).
3. Combine the ingredients. Add a couple of bay leaves, half a hot chili pepper, and salt to taste. Simmer over low heat for about fifteen minutes.
4. One minute before removing from the heat, add 2 tablespoons of balsamic vinegar and 4 cloves of garlic.

From pickled mushrooms

1. Lightly fry one carrot and onion in vegetable oil.
2. Mix with the main ingredient (800 g) and mince.
3. Salt the puree, add a tablespoon of tomato paste, and spices to taste.
4. Simmer the mixture for about 10 minutes, stirring thoroughly.

From dried mushrooms

Dried mushrooms are considered the most aromatic, making this winter snack incredibly delicious.

1. Soak a kilogram of dry product overnight.
2. The next day, change the water, add a couple of bay leaves and simmer for 30 minutes.
3. Fry 4 onions, then add boiled mushrooms.
4. Remove from heat when the mixture is nicely browned. Once cooled, puree it with a blender.
5. Add 2 teaspoons of granulated sugar, dry mustard, salt, pepper, and garlic. Mix thoroughly.

From boiled mushrooms

1. Fry 200 g of finely chopped onion in olive oil.
2. Pass it through a meat grinder together with a kilogram of boiled mushrooms.
3. Add salt, pepper, and spices to taste. Fry in a pan for 10-15 minutes.

With carrots and onions

1. Boil a kilogram of prepared raw material, adding 1 tbsp. of salt, a few peppercorns, and a couple of bay leaves.
2. Combine 250g each of finely chopped onion and carrot. Fry until half-cooked.
3. Blend the vegetables together with the boiled mushrooms.
4. Add salt, sugar, spices, and 1/3 teaspoon of strong vinegar to taste. Simmer for half an hour in a covered pan.
5. Add 5 garlic cloves one minute before cooking is done.

With tomatoes

To make the appetizer more tender and soften the vegetables a little, you can add tomatoes.

1. Boil one and a half kilograms of mushrooms.
2. Finely chop 1 kg of tomatoes, removing their skins, and the same amount of onions.
3. Pass all ingredients through a meat grinder.
4. Add 20 g of salt, 40 g of granulated sugar, a glass of vegetable oil, and 2.5 tbsp of tomato paste. Simmer for about an hour, stirring regularly.

With onions and garlic

1. Boil half a kilogram of the main product for a quarter of an hour.
2. After draining the water, chop finely and then fry in vegetable oil for 10 minutes.
3. Separately sauté the carrots and onions (1 each).
4. Blend all ingredients, including 4 garlic cloves, in a blender.
5. Add salt and spices to taste to the mixture. Simmer for a little longer under a closed lid.

With lemon juice

You can add a little sourness to the mushroom caviar and enhance the flavor by adding a few grams of citrus juice.

1. Pour 30 g of freshly squeezed lemon juice over a kilogram of mushrooms. Fry them in olive oil.
2. Separately sauté the onion, carrots (two each), and 300 g of tomatoes. Finally, add half a crushed garlic clove.
3. Blend the cooled ingredients. Add salt and simmer for about an hour.
4. 15 minutes before it’s ready, add finely chopped herbs and pepper to taste.
5. Before removing the caviar from the heat, add 15 ml of concentrated vinegar.

With bell pepper

Don't be afraid to add bell peppers to your mushrooms. This vegetable can make your appetizer more interesting and original.

1. Boil one and a half kilograms of the main ingredient for 40 minutes.
2. Finely chop 450 g of onions, carrots, bell peppers and tomatoes.
3. Blend all ingredients together.
4. Simmer the mixture for an hour and a half, adding salt, pepper, and other spices beforehand.

With tomato paste

You can always use processed tomatoes instead of fresh ones. This won't make the caviar any less delicious.

1. Boil 1.2 kg of pre-prepared mushrooms for 10 minutes. Grind them through a meat grinder.
2. Sauté 1 onion. Add the mixture to the onion and sauté for another 5 minutes.
3. Pour 50 g of tomato paste diluted with water into the mixture. Add salt, pepper, spices, and crushed garlic.
4. Simmer slowly under a closed lid for 40-50 minutes.

With beans in tomato sauce

A slightly unusual mix that will appeal to those who like to experiment in the kitchen.

1. Soak 750g of white beans for 8 hours, then boil well.
2. Finely chop a kilogram of boiled mushrooms.
3. Sauté one onion with 450g of tomato paste. A few minutes before the onion is done, add garlic, salt, and spices (to taste), and pour in 1.5 liters of water. Blend the mixture thoroughly.
4. Pour the dressing over the main ingredients. Simmer the appetizer for about fifteen minutes.

With eggplants

Another recipe that combines two complete ingredients that work in harmony with each other.

1. Sprinkle ½ kg of sliced ​​eggplant with salt for 20 minutes to remove the bitterness. Lightly fry.
2. Separately fry 200 g of chopped mushrooms, one carrot, Crimean onion, and sweet pepper.
3. Add eggplant, chopped tomato, garlic, and 1 teaspoon of tomato paste to the vegetables.
4. After seasoning the mixture with salt and spices, simmer for another quarter of an hour.

To obtain a more uniform consistency, you can additionally blend the snack with a blender.

With zucchini

The eggplants from the previous recipe can be replaced with more tender and sweet zucchini.

1. Boil a kilogram of mushrooms for 15-20 minutes, adding a few allspice peas and a couple of bay leaves.
2. Sauté the onion and carrot (1 each), and a few minutes before they're done, add 3 tablespoons of tomato paste. Simmer for another 10 minutes.
3. Peel and seed the zucchini. Cut into cubes and lightly fry in vegetable oil.
4. Combine them with the remaining ingredients and blend.
5. Add salt and spices to taste. Let simmer for half an hour, and before turning off the heat, pour in 2 tablespoons of vinegar.

Through a meat grinder

1. Boil a kilogram of raw material for 40 minutes.
2. Lightly fry finely chopped carrots and a couple of onions.
3. Pass all ingredients through a meat grinder twice, making a homogeneous mass.
4. Add salt, pepper, and other spices. Let the mixture simmer for an hour over low heat, stirring occasionally.

In a multicooker

This recipe will definitely please housewives who are accustomed to using all the possibilities of new kitchen appliances.

1. Blend 2 kg of mushrooms.
2. In the same way, puree two pieces of onion, carrot, bell pepper, and tomato.
3. Place everything in a slow cooker, season with salt, pepper, and spices to taste. Pour in 50 ml of olive oil. Set the cooker to "fry" for 15 minutes.
4. Once the time is up, add 4 cloves of garlic. Turn on the "stewing" setting and let it simmer for 30-40 minutes. Just before it's done, add 100 ml of vinegar.

Rules for storing mushroom caviar

This snack is most often made for winter storage, so for long-term storage, it's sealed with tin lids. The finished product must be sterilized. To do this, pour a little vegetable oil into the bottom of each jar, then add the caviar. Line a deep container with a clean towel, fill it with boiling water, and place the sealed jars so that the water completely covers them. Sterilization time ranges from 20 to 50 minutes.

The processed jars are sealed with a kitchen wrench and then covered with a blanket, allowing them to cool gradually. Sealed this way, the mushroom snack can be stored for over a year. It's best kept in a cool place, but it won't spoil at room temperature either.

Another storage method is freezing. For this, use special zip-lock bags. After spreading the caviar, remove as much air as possible and seal tightly with a zipper. This snack can be stored for 10-12 months, but once defrosted, it should be consumed within 4-5 days.

Mushroom caviar is a very simple and, most importantly, quick dish that will grace any table. This homemade preparation can be prepared in just an hour and then enjoyed all winter long.