Mushroom caviar from chanterelles for the winter: the best recipes. How to make caviar from chanterelles for the winter with garlic, zucchini, tomatoes, boiled mushrooms of chanterelles: delicious recipes

Recipes for making mushroom caviar from chanterelles.

Chanterelles are useful mushrooms with a pronounced taste. They are very nutritious and are distinguished by a kind of aroma. An ordinary salting is not the only option for harvesting chanterelles for the winter. You can successfully prepare caviar, which will become a great filling for pizza and pies.

How to make caviar from chanterelles for the winter with garlic: recipe

It is best to work in the fall, when there are a lot of mushrooms. Since hats can absorb harmful substances, it is necessary to soak mushrooms in cold water for a short time. After that, the water merges.

Ingredients:

• 1 kg of mushrooms
• 2 large carrots
• 3 garlic teeth
• 2 large bulbs
• Laurus leaflets
• Pepper
• 120 ml of oil

Recipe:

• Cut the mushrooms and put them in a container with cold water. After boiling water, add bay leaf and cloves
• Boil the mushrooms in the broth for 25 minutes. Dry the broth, but leave a little
• Transfer the mushrooms to the blender and pierce them, share some water
• Grind the carrots with onions and fry in a pan with butter
• Add fried vegetables to the mushroom substance and turn on the blender again
• Transfer the substance into a pot with a thick bottom and languish on the fire for 50 minutes
• Grind the garlic and put in a pan, increase another 10 minutes
• Fill sterilized cans with caviar and roll them over

Caviar from chanterelles for the winter: a simple recipe through a meat grinder

This is the easiest recipe, since you do not need to separate and fry anything separately. Everything is prepared without unnecessary trouble.

Ingredients:

• 1 kg of mushrooms
• 300 g of carrots
• 300 g of onions
• Pepper
• Salt
• 100 ml of oil

Recipe:

• Rinse the mushrooms thoroughly and chop in a meat grinder
• Fold the mushroom puree in the cauldron and languish until the water boils
• Add grated carrots and chopped onions
• Stew for another 10 minutes and enter the oil
• Pepper and salt, stand under the lid for a quarter of an hour
• Put in sterilized jars and roll up with lids

Caviar from chanterelles for the winter with zucchini

This recipe is ideal if you have a great crop yield. It turns out to save foxes.

Ingredients:

• 2 kg of mushrooms
• 800 g of zucchini
• 300 ml of oil
• 05 kg of onion
• 0.5 kg of carrots
• 2 tablespoons of tomato paste
• Salt
• Spices

Recipe:

• Boil mushrooms in water with pepper and bay leaves
• Fry carrots with onions on half of oil and add tomato paste
• Fry grated zucchini in a separate frying pan with the remaining half of the oil
• Enter zucchini in the passing with tomato paste and add mushrooms
• Pour all this mass using a submersible type blender
• Enter salt and spices and languish on fire for a third
• Pour into sterilized jars and roll up

Mushroom caviar from chanterelles in a slow cooker

This is an interesting recipe that allows you to cook caviar in a slow cooker. This significantly saves time and time.

Ingredients:

• 1 kg of chanterelles
• 20 ml of vinegar
• Salt
• Spices
• 100 ml of oil
• 1 spoon of finished mustard

Recipe:

• Sort out the mushrooms and wash them. Put in a multicooker bowl and cook in the "cook" mode for 20 minutes
• The field of this, throw the mushrooms on a colander and let the water drain
• Grind boiled mushrooms in a meat grinder or in a blender and add spices in mashed potatoes, and mustard mixed with vinegar
• Add salt and vegetable oil. Beat all the components again using a blender
• Lay out in sterilized jars and put in a slow cooker filled with water and in “cooking” mode, languish for another 60 minutes
• Roll up with lids

Mushroom caviar from boiled foxes

Many housewives initially boil mushrooms before cooking caviar, but many prefer to grind raw mushrooms. It saves time, but such caviar is kept less. Therefore, if you plan to store the workpiece for a long time, it is better to boil the mushrooms.

Ingredients:

• 1 kg of chanterelles
• 2 tablespoons of tomato paste
• 20 ml of vinegar
• Ground black and red pepper
• Salt
• 120 ml of oil
• Mustard

Recipe:

• Sort and boil mushrooms with bay leaf for a third
• Let the water drain and cross the mushrooms in a blender
• Add tomato paste, vinegar and mustard
• Pour the oil into the cauldron and shift the mushroom mass
• Languish on the fire for 10 minutes and transfer to sterile jars, roll up

Caviar from chanterelles with tomatoes for the winter

This is a great summer option. At this time, there are many tomatoes and they are not at all expensive.

Ingredients:

• 1 kg of mushrooms
• 0.5 kg of tomatoes
• 0.5 kg of onion
• 150 ml of oil
• Salt
• Spices

Recipe:

• Rinse the chanterelles in cold water and pour into a pan
• Share water so that it covers mushrooms, enter spices and cook a third of the hour
• Drink a decoction and throw the mushrooms on a colander. Grind in a blender
• Fry the onion with tomatoes in oil in a pan and introduce mushrooms
• Salt the substance and increase 10 minutes
• Lay out in jars and sterilize for 45 minutes, roll up
• Such caviar is stored for 6 months

There are a lot of recipes for making caviar from chanterelles. If you live near the forest, be sure to please yourself with such a caviar.

Video: caviar from chanterelles