Those who fast, are well aware of the benefits of including mushrooms in the diet. They are nutritious, but low-calorie, perfectly combined with a variety of products. So we store mushrooms (we collect them only in those places where there are no nearby businesses, trails with busy traffic, landfills) and prepare various delicacies. We'll tell you how to cook caviar for winter.
Caviar is simple
Tasty mushroom caviar for the winter from the boletus is obtained even from not very young mushrooms. This snack can be cooked pretty quickly.
Ingredients:
- fresh boletus - 3 kg;
- white medium-sized salad bulbs - 6-7 pcs .;
- cold pressed oil, sunflower odorless - 1 glass;
- ground pepper (a mixture of black, fragrant and white) - ½ tsp;
- carrots of medium size - 4-5 pcs .;
- salt, mountain or sea without additives - 2 tbsp. spoons;
- dill - if desired.
Preparation
Caviar from the boletus for the winter is cooked in a cauldron or saucepan with a thick bottom. We clean vegetables and mushrooms. Mushrooms are well washed - usually on the hats and near the legs a lot of debris. Cut them into 5-6 parts, pour water and boil with one onion for 20 minutes after boiling, then drain the water. Meanwhile, the onions are shredded in cubes, and the carrot is three on a large grater or cut. In warmed butter we pass onions and carrots, when they become soft, we add mushrooms. Put everything together, salt, pepper. When the liquid evaporates, you can put dill, but it is not necessary - and so it turns out delicious.
Then we mush the stewed mushrooms with a blender, and we get a mushroom roe from the boletus, for the winter we roll it simply. In sterilized jars we put hot caviar, put them in a basin or other container with water and sterilize for 15 minutes.
We use household appliances
The same delicious caviar from the boletus and podberezovikov for the winter is obtained in a multivariate.
Ingredients:
- washed and peeled apiaries and podberezoviki (1: 1) - 2 kg;
- onion - 1 kg;
- carrots of medium size - 2 pcs .;
- salt iodized white without additives - 2 tbsp. spoons;
- pepper ground black and fragrant - to taste;
- unrefined oil odorless - 50-70 ml.
Preparation
We clean the onions and carrots, cut them into smaller cubes and pour them into the bowl of the multivark. Fill with oil and in the "Frying" mode, cook for 10-15 minutes, stirring, so that the vegetables do not burn. During this time, mushrooms cut into pieces are brewed (if you want to save, the caps dry, the caviar from the feet of the boletus and podberezovikov for the winter is also very tasty). We connect the mushrooms with vegetables, add salt and pepper, in the "Quenching" mode, we weigh all together for 20 minutes, then grind it. If there is no blender, use a meat grinder. By the way, if there are no jars or you do not want to bother with rolling, remember that the mushroom salad from the boletus (recipe any) for the winter can be stored in the freezer. Just put it into bags or plastic boxes (when it cools down) and freeze.