Such an excellent snack as caviar is prepared from anything, be it vegetables or even mushrooms. Here we are today, tell you how to prepare mushroom eggs from chanterelles and describe some interesting recipes.
Recipe for mushroom roe from chanterelles for the winter
Ingredients:
- fresh chanterelle - 1,5 kg;
- carrots - 250 g;
- onion - 250 g;
- olive oil - 130 ml;
- sweet pepper - 6 peas;
- black pepper - 6 peas;
- laurel leaf - 2 pieces;
- kitchen salt - 1,5 tsp.
Preparation
Chanterelles are cleaned from twigs and possible debris and washed them in a large volume of water. We transfer the mushrooms to a high pan, we put two kinds of peppercorns on top of them, laurel leaves and pour everything to the very top with water. We change the capacity to the included plate and cook mushrooms, along with the spices for 25 or even 30 minutes.
Next, take a large deep sauté pan, pour olive oil into it and when it warms up until the haze appears, put into it finely chopped cubes of onion and a large grated carrot. That nothing burnt at once all is mixed and we fry vegetables up to their softness. Merge the mushrooms neatly, but at the same time leave 2/3 cups of broth. Then we pass them all through a large screen of mincers, and then we spread the chanterelles in a sauté pan with carrots and onions. Sprinkle all the kitchen salt, pour the broth left by us and, after mixing all the ingredients, stew caviar from fragrant chanterelles for about 45 minutes. We lay out it on sterile, glass jars, which after being rolled up to the stop and we leave to cool down.
Recipe for cooking caviar from chanterelles with garlic
Ingredients:
- Forest mushrooms (chanterelles) - 1 kg;
- onion - 250 g;
- tomatoes - 350 g;
- carrots - 180 g;
- young garlic - 6 teeth;
- black pepper - 1/3 tsp.
- red pepper - 1/3 tsp;
- salt - to taste;
- sunflower oil - 120 ml;
Preparation
Mine and sort through each mushroom. Boil for at least 25 minutes in a lot of clean water, and then throw the boiled chanterelles into a colander. Next, we mix them into a large bowl of the blender and crush it to as small pieces as possible.
At the bottom of the pot of stainless steel pour oil and put everything on the stove. When it heats up, put the onions, ripe tomatoes and carrots scrolled onto a large sieve. When the vegetables are extinguished in the oil for about 10 minutes, sprinkle them with peppers, add salt to taste individually and spread the mushrooms from the blender bowl into the pan. Thoroughly mix caviar and simmer on low heat for 20 minutes. 7 minutes before the end of cooking, we enter the young garlic through the press. Next, we distribute the eggs by roasting in the oven to the banks and cork them until the coming winter.
Caviar from chanterelles and zucchini for the winter
Ingredients:
- chanterelle - 2.2 kg;
- young zucchini - 700 g;
- onion - 450 g;
- tomato juice - 300 ml;
- garlic - 3 teeth;
- table vinegar - 50 ml;
- sunflower oil - 1 item;
- sugar, salt - 1 dessert spoon.
Preparation
Properly prepare the chanterelles for further preservation and boil them all in a large saucepan. Further we wash mushrooms in a colander under a stream of flowing water and chilled them, grinding them, passing through a meat grinder.
In a large frying pan or saucepan with sunflower oil warmed to the haze (pour half of the oil on the recipe), fry until finely finely chopped onions, then introduce to it finely grated carrots and fry until the appearance of a golden color in the total mass. Young zucchini wipe through a larger grater than carrots and first fry, and then stew them for 15 minutes in a separate frying pan with the remainder of sunflower oil. Now we connect the fried carrots with onions, boiled, chopped chanterelles and stewed zucchini into one big, high-side pot. Add here in equal proportions sugar with the kitchen salt, pour tomato juice and, mixing, stew caviar no more than 20-25 minutes. Somewhere 10 minutes before turning off, we enter finely chopped garlic and table vinegar. We lay out our ready snack on steamed banks and roll them with boiling water in lids.