If you like vegetable caviar, then you will certainly be interested in a similar dish of mushrooms, namely boletus. Porcini mushrooms have a bright rich taste, winter preparations from the product are well stored and perfectly complement the daily menu.
Selection and preparation of ingredients
The first condition for buying a quality product is a trip to the official market or a large store.
Next, you need to pay attention to the type of raw material:
- the vacuum packaging should be dry without traces of condensate and contain information about the place and time of collection, conditions and shelf life;
- mushrooms sold in bulk should be resilient, dry, without spots and signs of rot, with a pleasant aroma.
Important! It is better to take not large young mushrooms with a hat up to 7 cm in diameter: the older the mushroom, the more harmful substances its pulp has accumulated.
Recipes
You can cook caviar from fresh, dried and frozen mushrooms. Also, previously salted mushrooms are often used for dishes.
Classic version
1.2 L50 minutes
porcini mushrooms (fresh)
1 kg
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
Peel mushrooms, wipe with a damp sponge. Chop randomly.
Place in a pan over medium heat to evaporate moisture.
Fry the onion chopped in half rings in a separate frying pan, add finely chopped garlic in the semi-cooked stage. Fry until golden brown.
After adding the same mushrooms, vinegar, salt and pepper, cover and simmer for 3-5 minutes.
Then twist all the products with a meat grinder or grind with a blender. You can leave some granularity of caviar, or you can grind it in mashed potatoes - as anyone loves. Place the finished dish in sterile jars (0.5 l and 0.7 l), roll up the lid.
Peel mushrooms, wipe with a damp sponge. Chop randomly.
Place in a pan over medium heat to evaporate moisture.
Fry the onion chopped in half rings in a separate frying pan, add finely chopped garlic in the semi-cooked stage. Fry until golden brown.
After adding the same mushrooms, vinegar, salt and pepper, cover and simmer for 3-5 minutes.
Then twist all the products with a meat grinder or grind with a blender. You can leave some granularity of caviar, or you can grind it in mashed potatoes - as anyone loves. Place the finished dish in sterile jars (0.5 l and 0.7 l), roll up the lid.Video recipe
Classic Edition Video Recipe: Classic Edition
Did you know? In nutritional and medicinal properties for the digestive tract, boletus broth surpasses a similar meat dish.
With tomatoes
3 L45 minutes
sunflower oil
3-4 tbsp. l
Nutritional value per 100 g:
- Boil the peeled mushrooms for 20 minutes, fold in a colander to remove liquid.
- Then fry in a hot pan, previously chopped as finely as possible.
- Wash the tomatoes, make a cross-shaped incision on the side of the separation of the stem. Pour boiling water in a deep bowl. After 3 minutes, the peel is easily removed, the pulp can be mashed.
- Fry finely chopped onions until golden.
- Combine all the ingredients in a saucepan, add spices and vinegar, simmer for 5-7 minutes.
- Then lay out on sterile containers and roll up.
Important! Tomatoes are highly acidic, therefore, for long-term storage for the winter, vinegar is necessarily added to the workpiece.
With onions and carrots
2 l40 minutes
Nutritional value per 100 g:
- Boil the pre-cleaned mushrooms until cooked.
- Grate the carrots, finely chop the onion, pass the garlic through a press.
- Fry chopped vegetables in a pan.
- Skip boiled mushrooms through a meat grinder, combine with fried vegetables, season.
- Arrange in previously sterilized containers, roll up a snack.
With garlic and chives
1 l40 minutes
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Arbitrarily chopped mushrooms soaked from brine, place in a pan and evaporate all the juice over low heat. Then add oil.
- Chop green onions and garlic.
- When the mushrooms are browned to a golden hue, add onion, garlic and, putting the lid on, simmer for 2-3 minutes.
- Grind the mass in a meat grinder, add spices. Keep refrigerated.
Leg caviar
0.5 L35 minutes
sunflower oil
2 tbsp. l
black pepper (ground), salt
taste
Nutritional value per 100 g:
- Boil the legs for 20 minutes, leave in a colander in order to glass the liquid.
- Then twist in a meat grinder.
- Finely chop the onion, fry until transparent, add legs and spices.
- Store the finished dish in the refrigerator. If you want to store for a long time, the recipe includes vinegar at the rate of 1 tbsp. l per liter of product.
Features of storage of blanks
Mushroom preservation should be stored in a dry, dark place, without exposure to sunlight.. Billets without vinegar are best stored in a cellar or basement. Periodically, you need to check rolled covers - the slightest bloating indicates damage to the product, it must be discarded. You can not use swollen preservation - this can threaten botulism. Shelf life of 6-8 months.
Did you know? Amanita are an indicator of the imminent appearance of boletus in the clearing: their abundance signals the beginning of the season of porcini mushrooms.
Mushroom caviar is a nutritious and tasty dish. It can be used as a paste, spreading on bread, used as a filling for baking or an independent snack.
