Undeniably tasty mushroom dish - caviar from chanterelles. If there was a generous "harvest" this snack can be prepared for future use. Serve with sandwiches, add to soups or eat with your favorite side dish of cereals or vegetables. A simple and uncomplicated dish is prepared in two counts, a recipe is available to every novice chef.
How to cook mushroom eggs?
Caviar from chanterelles for the winter - recipes, usually simple, not having features. The only important point in the process is the preparation of mushrooms.
- Before you start cooking, you need to wash the mushrooms, pour them into a large container of water, remove the garbage and revise each copy, scraping the dirt.
- Rinse again in clean water, looking at the hats with massaging movements, there should be no suspicious spots on them.
- There is no point in worrying about the presence of insects in mushrooms, they are rarely wormy.
- If the mushrooms are not immediately applied, after washing they must be dried, transferred to a container, covered with a towel, put in a refrigerator.
How to cook mushroom eggs for the winter?
Harvested roe of chanterelles for the winter - a delicious appetizer, which can be served at a festive stand-up party. The proposed recipe is basic, given the minimum composition of the ingredients. Supplement the workpiece can be vegetables, garlic, tomato, the main thing is not to overdo it with spices, chanterelles do not combine well with strongly spicy flavors.
Ingredients:
- chanterelle - 1 kg;
- onion - 300 g;
- carrots - 100 g;
- salt;
- vegetable oil.
Preparation
- Peeled mushrooms boil for 10 minutes, removing the foam.
- Strain, dry, blender.
- In a frying pan, save the onions, add carrots, followed by mushrooms.
- Fry 10 minutes, stir constantly, salt.
- Distributed hot mushroom roe from chanterelles for the winter in sterilized jars, sealed.
Mushroom caviar with garlic - recipe for winter
Caviar mushroom with garlic is especially fragrant. To enhance the piquant taste snack can be supplemented with dried herbs, fresh add is not recommended to avoid molding cans. Added to the composition of hot pepper "light" will make caviar a little island and more interesting to taste.
Ingredients:
- chanterelle - 2 kg;
- garlic - 6 teeth;
- hot pepper "light" - 2 pods;
- salt;
- dried fennel - 1 tbsp. l .;
- butter;
- onions - 2 pcs.
Preparation
- Washed, peeled mushrooms cook for 10 minutes.
- Chop the chanterelles blender.
- Sparce onions, add mushroom puree, fry 10 minutes.
- Add the chopped garlic, chopped pepper, simmer for 5 minutes, add salt, pour in dried herbs.
- The caviar of chanterelles with garlic is languishing for 5 minutes, it is distributed by container and sealed.
Mushroom caviar with tomatoes
Tasty mushroom roe from chanterelles, the recipe of which is described below, is served immediately after cooling, it goes so delicious that you do not have time to preserve it. Tomatoes, sweet and hot peppers make the appetizer unusually appetizing, and to strengthen the original mushroom taste, to roast the ingredients is recommended in butter.
Ingredients:
- chanterelle - 1 kg;
- tomatoes - 3 pieces;
- sweet pepper - 1 pc .;
- pepper bitter - ½ pcs .;
- garlic - 2 teeth;
- onion - 1 piece;
- butter.
Preparation
- Mushrooms boil, dry, cut finely.
- Cut all the vegetables, as small as possible.
- Sparce onions, add mushrooms, simmer until the liquid evaporates.
- Throw the peppers, minced garlic, salt.
- At the end add the tomatoes, mix, reduce the heat, cover.
- Caviar from chanterelles will be ready in 15 minutes.
Mushroom caviar with tomato paste for the winter
Mushroom roe from chanterelles with tomato paste is harvested for the winter and stored for a long time, thanks to a large amount of butter. Of this number of mushrooms will be approximately one bank of 0.5 liters. Mushrooms are twisted through a meat grinder, if you prefer to feel bits of chanterelles, use a large strainer.
Ingredients:
- mushrooms - 1,2 kg;
- onion - 1 piece;
- tomato paste - 50 g;
- water 50 ml;
- garlic - 3 teeth;
- salt and pepper;
- vegetable oil - 130 ml.
Preparation
- Pure mushrooms cook for 10 minutes. Filter, drain.
- Grind the mushrooms through a meat grinder.
- Fry the onion, add the mushroom mass.
- Combine water and paste, pour into caviar, add chopped garlic, salt and pepper.
- Tomorrow is 40 minutes.
- Pour into a sterile can, pour hot oil, cork.
Mushroom caviar for the winter with carrots
Mushroom roe from chanterelles with carrots is more flavorful and appetizing. Vegetable components enhance the taste of the billet, but you must observe the measure and preserve the natural flavor of chanterelles. Simplify the cooking can be, scrolling ingredients at the same time, only garlic must be added at the end, so as not to spoil the final result.
Ingredients:
- mushrooms - 1 kg;
- carrots - 2 pieces;
- onions - 1 pc.
- garlic - 3 teeth;
- dried fennel and basil - 1 tsp;
- vegetable oil;
- sweet pepper - 1 pc.
Preparation
- Mushrooms are washed, boiled, dried.
- Skip all ingredients (except garlic) through a meat grinder.
- Put your heart on, pour a little oil.
- Carcases and chanterelles simmered for 25 minutes.
- Enter the chopped garlic, mix, salt, enter dry herbs. Tear for 5 minutes.
- Pour into a sterile jar, cork.
Caviar from chanterelles and zucchini for the winter
Any cooking of mushroom caviar is accompanied by a variety of vegetables, this option is no exception. The appetizer turns out to be rich, appetizing and the process of making snacks does not take much time. Vegetables are harmoniously combined with chanterelles and simple spices, piquancy will add hot pepper and garlic.
Ingredients:
- mushrooms - 1 kg;
- zucchini - 300 g;
- carrots and onions - 2 pcs .;
- garlic - 3 teeth;
- hot pepper - 1 pod;
- tomato paste - 20 g;
- oil - 150 ml;
- salt, sugar - at ½ st. l.
Preparation
- Mushrooms cook, removing foam. The broth is drained into a separate container.
- Sparce onions, add grated carrots, pasta, salt and sugar. Tear for 5 minutes.
- Grate zucchini, separately put out with the addition of oil.
- Combine all the ingredients, pierce with a blender, transfer to a frying pan, pour in 20 ml of broth.
- Enter the garlic and simmer 30 minutes.
- To spread in jars, sterilized caviar from zucchini and chanterelles 15 minutes, cork.
Caviar from chanterelles with vinegar for the winter
It is best to store the whole winter roe from chanterelles with vinegar, it is not even necessary to sterilize it. In addition to preserving function, vinegar adds a light spicy sour snack. Ingredients can be cooked separately, but it's faster to scroll all the ingredients through the meat grinder and languish for about half an hour.
Ingredients:
- mushrooms - 1 kg;
- onions, carrots, sweet peppers - 1 pc .;
- bitter pepper - ½ pcs .;
- garlic - 3 teeth;
- oil for frying;
- vinegar 6% - 50 ml;
- salt.
Preparation
- Boiled mushrooms, onions, peppers and carrots scrolled through a meat grinder.
- Put into a sauté pan and fry over medium heat for 20 minutes, put in the garlic, sprinkle.
- Add the vinegar, mix, pour 5 minutes, pour into a jar, cork.
Mushroom Caviar in the Multivariate
Cooked mushroom caviar in the multivark for the winter - a recipe that does not fundamentally differ from the traditional one. All ingredients are placed in the bowl and long languish. As a preservative, vinegar will perform, and the process of languor will take one hour. Prepare the container in advance, steaming jars and lids.
Ingredients:
- chanterelle - 2 kg;
- onions, carrots, peppers, tomatoes - 2 pcs .;
- garlic - 4 teeth;
- salt, ground pepper;
- vinegar 6% - 100 ml;
- oil - 50 ml.
Preparation
- Boiled mushrooms, onions, carrots, blanched tomatoes and peppers are scrolled through a meat grinder, straight into the bowl of the appliance.
- Introduce oil, salt, pepper.
- On the "Zharke" cook for 15 minutes, enter the garlic.
- Stir, turn on "Quenching", cook for 40 minutes.
- 10 minutes before the signal, pour the vinegar, mix.
- Pour into sterilized containers, cork.