Caviar can be prepared from any mushrooms, but from the cream it turns out to be the brightest to taste and aromatic. For the preparation of such snacks for the winter, you can use not only whole young mushrooms, but also those not matured before marinating mature mushrooms, broken hats and mushroom pruning.
Caviar for winter with garlic, carrots and onions without sterilization
Ingredients:
- honey agarics - 1.6 kg;
- carrots - 85 g;
- onion bulbs - 85 g;
- fresh tomatoes - 185 g;
- cloves garlic - 2-4 pieces;
- stone is not iodized salt - to taste;
- refined sunflower oil - 45 ml;
- black pepper (ground) - to taste.
Preparation
First of all, it is necessary to thoroughly wash fresh honey agarics, paying special attention to the lower part of hats with scales.
Now warm up the water to boiling, add it to taste and immerse the prepared mushrooms in the boiling liquid. Cook them after re-boiling for forty minutes, then merge into a colander and leave to drain.
While boiling and dripping honey mushrooms, we prepare the vegetable component of the snack. We clean and grate the fresh carrots on the grater, shred the onion bulb with bulb and fresh tomatoes, and mince the cleared garlic cloves. Initially, put the carrot mass in the frying pan with the warmed sunflower without flavor, pass the vegetable for five minutes, then add the onion, and after another three minutes, the tomatoes. Fry the vegetable mass to the softness of all ingredients, then add the garlic, add salt and season with pepper.
On the same or another frying pan fry separately with the addition of sunflower oil boiled earlier and cooled firearms, withstand them on medium heat for about fifteen minutes, after which we again allow the mushrooms to cool and, together with the cooled vegetables, twist in a meat grinder or punch in a blender.
Once again warm the ready mushroom caviar in a frying pan or in a saucepan, pack it on dry, pre-sterilized jars, cover with capron lids and after complete cooling we place it on the shelf of the refrigerator for storage.
It is not recommended to seal tightly the jars with mushroom caviar and store under room conditions in order to avoid the development of the bacterium, which is the cause of botulism.
How to cook mushroom eggs for winter?
Ingredients:
- honey agarics - 1,9 kg;
- carrots - 370 g;
- onion bulbs - 370 g;
- laurel leaves - 2-4 pieces;
- stone is not iodized salt - to taste;
- refined sunflower oil - 390 ml;
- vinegar - 20 ml;
- black pepper (pea) - 10 pcs.
Preparation
Preparation of eggs from snow for winter begins, as in the previous case, with the preliminary treatment of mushrooms. They must be thoroughly rinsed, dropped into a saucepan with boiling, slightly populated water and boiled for twenty minutes. After a lapse of time merge boiled honey agarics on a sieve, rinse with cool water and leave for a while to drain, then grind in a blender or a meat grinder. Bulbs are cleaned, shredded cubes as small as possible, and grate the carrots on a fine grater and spread the resulting vegetable mass into a large pan with the sunflower oil heated in it. Give the vegetables to roast a little, then add twisted mushrooms, pour the rest of the vegetable oil, throw leaves laurel and pea pepper. We allow the mushroom caviar to be cooked for an hour and a half with frequent stirring, having salted the snack in the process of frying to taste.
We add vinegar to the ready caviar, mix it, pack it in dry and sterile jars, cover with lids and put it on the shelf of the refrigerator for storage. Banks can also be tightly rolled, but they must be further sterilized in an autoclave for fifteen minutes.