Caviar from salty and fresh breasts: recipes for the winter * Recipes

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The caviar from the breasts turns out to be very tasty and fragrant, no matter what recipe you cook it. This dish can be used as a filling for baking or simply spread on bread like a paste. Also, caviar can be prepared for the winter, rolled up in cans.

Selection and preparation of ingredients

Lumps are characterized by some bitterness, so before cooking they must be soaked in cold water overnight. It is desirable to put a load on top. Drain the water in which the mushrooms are located only before cooking, otherwise they may darken.

Important!There are many inedible mushrooms that look like mushrooms, so it is recommended to collect them only in company with experienced mushroom pickers.

Recipes for making caviar from breasts for the winter

Caviar can be cooked with both fresh and dried or salted mushrooms. You can add any vegetables and spices, taking into account your own preferences. The most delicious caviar is obtained with a mixture of white and black mushrooms.

Classic recipe

4.5 kg2 hours 20 minutes

fresh forest mushrooms
2 kg
Refined vegetable oil (sunflower)
500 g
salt and black pepper
taste
dried bay leaf
2 pcs.

Nutritional value per 100 g:

Cut the breast soaked in water into pieces, toss into a pot of water, salt and cook for 20 minutes. Drain, pour new and boil mushrooms in it for another 10 minutes.
Cut all vegetables into slices and fry them separately from each other until soft.
Fry the mushrooms too.
Twist everything in a meat grinder, transfer to a large stewpan or cauldron and simmer for 1.5 hours. Fifteen minutes before being cooked, add salt, spices, cilantro and chopped garlic to the mushroom mixture.
Sterilize the cans and roll ready caviar in them.

Video recipe

From salty breasts

560 g40 minutes

salted mushrooms
300 g
dark wine vinegar
1 tsp

Nutritional value per 100 g:

Rinse salted breasts with running water to remove excess salt from them.
Grind using a meat grinder or blender.
Fry in sunflower oil for about 15 minutes.
Separately, pass onion diced and grated carrots on a coarse grater.
Mix the mushrooms with fried vegetables, add sugar, vinegar, spices, chopped parsley and crushed or grated garlic.
You can eat mushroom caviar right away, as an appetizer, or stew for another 10 minutes and roll in jars.

Did you know? If the mushrooms receive a sufficient amount of sunlight during the growth period, they actively produce vitamin D, on which the color of their hats depends. If there were few sunny days, the mushrooms look duller and paler.

From fresh breasts

4.5 kg 1.5 hours

refined sunflower oil
400 g
bitter black pepper
10 peas
dried bay leaf
4 things.

Nutritional value per 100 g:

Soak fresh mushrooms, and then rinse thoroughly under a tap.
Scroll them through a meat grinder, preferably twice, to make the caviar more tender.
Chop the onions (preferably half rings), and then fry in oil until a beautiful golden color is obtained.
Scroll the fried onions through a meat grinder and shift it to the mushrooms.
Put this mixture in a saucepan or cauldron, pour vegetable oil and simmer for about 30 minutes.
Add salt and sugar, and simmer for another 20 minutes.
Add vinegar, garlic and spices to the mixture, keep on low heat for 10 minutes.
Put caviar in jars with a capacity of half a liter, and then sterilize each for 20 minutes. Roll up the container and leave to cool in the lid position down.

From dry breasts

1.2 kg 1.5 hours

dried mushrooms
0.5 kg
refined sunflower oil
150 g
ground black pepper
taste

Nutritional value per 100 g:

Pour mushrooms with cold water at night so that they are saturated with liquid and swell a little.
In the morning, rinse them under the tap, put them in a pot of water and cook for 45 minutes from the moment of boiling.
Grind boiled mushrooms in a meat grinder or using a blender.
Fry chopped onions in sunflower oil until translucent. Add mushrooms and fry the mixture for about 20 minutes, not forgetting to stir.
Add salt and pepper a few minutes before cooking.
The resulting caviar can be left for the winter, spreading it into small cans, or cooled and spread on bread as a snack.

Of dried white mushrooms

260 g1.5 hours

dried white breasts
50 g
dried black breasts
50 g
refined sunflower oil
5 tbsp. l
salt and ground black pepper
taste

Nutritional value per 100 g:

Soak dry mushrooms for 2-3 hours, then carefully drain the water into a separate pan.
Thoroughly rinse the breasts from the remaining sediment and transfer to a pan. Boil them for an hour until soft.
Finely chop and then roll through a meat grinder.
Chop the onion, rub the carrots on a coarse grater.
Fry vegetables separately and twist in a meat grinder.
Mix everything, add spices, crushed garlic and vinegar.
Stew vegetables with mushrooms in a saucepan for no more than 10 minutes.
Ready caviar should be put in a cold place. It is considered usable for 2-3 days.

Did you know? Mushrooms throw between 40 million and 7 trillion spores, which fly apart at the average speed of a car. These spores are always present in the air.

Of black mushrooms

3 kg1.5 hours

sunflower oil
1.5 cups
ground black pepper, red, allspice (mix)
1 tsp

Nutritional value per 100 g:

Throw mushrooms in water, add salt, boil and cook for about 30 minutes so that they cease to be bitter.
Remove from heat and strain through a colander.
Grind boiled milk in a meat grinder or blender.
Transfer the mushrooms into a deep pan, stewpan or cauldron. Simmer over low heat for about 30 minutes, stirring constantly with a spatula.
Fry the onions separately. Crush the garlic and toss in the same pan.
Allow the fry to brown and cover it with mushrooms. Add ketchup, salt and spices there. Stir everything and simmer for about 20–25 minutes over low heat.
Remove caviar from heat, transfer to sterile jars.
After cooling, put them in a cold place.

With vinegar

3.7 kg 1 hour

fresh forest mushrooms
3 kg
sunflower oil
2.5 cups
ground black pepper
taste

Nutritional value per 100 g:

Throw the mushrooms in boiling water and salt. Cook until half cooked.
Strain through a colander and twist to a puree condition using a meat grinder.
Add 220 ml of sunflower oil, tomato paste, and citric acid to the mushrooms.
Transfer the mixture to a large saucepan or cauldron and simmer for 10 minutes.
Add vinegar and pepper, bring to a boil and remove from heat.
Put ready caviar in sterilized jars in advance.
Pour the rest of the cooled boiled oil on top.
Roll up the cans, put the lid down so that they cool.

Features of storage of blanks

Mushroom caviar in containers and glass containers can be stored in the refrigerator for up to a month. But sterilized cans can be put in a cold pantry or cellar. The main thing is that the room temperature does not exceed 10–15 ° С. Such caviar is stored for up to 8 months, without spoiling and without losing its properties.