Autumn is the best time for lovers of "silent hunting."
Many, taking baskets, go to the forest for mushrooms to stock up on them all winter. Mushrooms have excellent taste.
They are salted, dried and pickled, but in this article we want to share with you recipes for caviar from breasts.
Caviar from breasts for the winter - the basic principles of cooking
You can cook caviar from fresh, dried or salted breasts. If caviar is made from fresh mushrooms, they are first thoroughly washed and cleaned. Then the mushrooms are boiled over medium heat for half an hour. Boiled mushrooms are thrown into a colander, washed under running water and cool. Cooled breasts are crushed using a meat grinder or blender until a homogeneous mass is obtained.
If vegetables are used in the recipe, they are peeled and ground. Onions in small cubes, carrots are rubbed on a grater, and garlic is passed through a press.
All ingredients are put in a deep thick-walled pan, add vegetable oil and spices. Stir and cook over moderate heat for 30 minutes. You can pre-fry vegetables separately, and only then combine with mushrooms.
Hot caviar is laid out in jars, previously washed with soda and sterilized. Store preservation in the cellar or pantry.
You can make caviar from buns with fresh tomatoes or tomato paste.
Recipe 1. Caviar from mushrooms for the winter
Ingredients
gruzdy - five kilograms;
vinegar 9%;
vegetable oil - a glass;
dill and parsley;
coarse salt - a glass;
drinking water - 800 ml;
onions - one and a half kilograms.
Cooking method
1. Sort the breasts, thoroughly clean and rinse. Fold in a large saucepan, add pepper and salt. Put on fire. When the contents begin to boil, roll the fire to a minimum and cook for half an hour. Stir and froth during cooking. Take out the mushrooms with a slotted spoon.
2. When all the liquid has drained, pass the milk through the meat grinder.
3. Peel and chop the onion rings. Place in a pan with preheated vegetable oil and fry until golden brown. Then cool onion frying and twist through a meat grinder. Combine with mushroom mass. Shuffle.
4. Add greens and vinegar to the caviar at the rate of: for a half-liter jar a couple of branches of chopped herbs and a spoonful of vinegar. Shuffle. Pack hot caviar in sterile jars and cover with lids.
5. Place the cans in a wide pan, covering the bottom with a towel, pour hot water so that it reaches the shoulders. Sterilize over low heat for 45 minutes. Roll up immediately, turn over and cool, covering with a blanket.
Recipe 2. Caviar from breasts for the winter with celery
Ingredients
two and a half kilograms of mushrooms;
5 ml of vinegar;
320 g of onions;
300 ml of filtered water;
40 g of garlic;
a bunch of fresh celery;
200 ml of vegetable oil;
two green buds of dill;
90 g of iodized salt;
three leaves of cherry and currant.
Cooking method
1. Put fresh breasts in a large container, fill with water and leave for a while so that they get wet. Then rinse them under the tap, using a brush to rinse off all dirt and adhering leaves. Cut large mushrooms in half.
2. Transfer the breasts to an enameled pan, sprinkle them with salt and pour water. Put on fire and bring contents to a boil. Then reduce heat and simmer for another 30 minutes, stirring and removing foam.
3. Peel, rinse and finely chop the garlic and onion. Sauté the onions until transparent, then add the garlic and continue to fry for another five minutes.
4. Wash two liter jars with screw caps, rinse with soda, rinse and sterilize over steam or in the oven. Boil the lids.
5. Flip boiled breasts into a colander and rinse with boiled water. Cool. Twist the mushrooms in a meat grinder. Place the resulting mass in a cauldron.
6. Rinse the leaves of currants, cherries and dill umbrellas, dry and add to the mushroom mass. Send fried onions and garlic here. Stir and place on the stove. Once the caviar begins to boil, reduce the heat, cover and simmer for another hour. Stir constantly to prevent caviar from burning. Pour vinegar at the end. Take out the dill umbrellas and leaves of cherry and currant.
7. Pack the prepared caviar in jars and tighten the lids tightly. Cool by wrapping in a blanket.
Recipe 3. Dried breast caviar for the winter
Ingredients
a pound of dried breasts;
salt;
five onions;
ground black pepper;
150 ml of sunflower oil;
10 ml of vinegar;
spices.
Cooking method
1. In the evening, place the dried muffins in a bowl, and fill with cold water so that they soak in moisture and swell overnight.
2. In the morning, drain the water, and wash the mushrooms under the tap. Put in a pan, pour boiled water and put on fire. When the contents of the pan are about to boil, reduce the heat and cook for another 45 minutes, removing the foam from time to time.
3. Throw the boiled mushrooms into a colander, cool and twist in a meat grinder.
4. Peeled onions finely crumble and sauté over low heat, stirring constantly, until transparent. Add the mushroom mass and continue to fry for about 20 minutes. At the end, season it with salt, spices and pepper. Pour in the vinegar and mix.
5. Distribute the eggs into sterile jars, tighten the lids tightly, turn over, cover with a blanket and leave until completely cooled.
Recipe 4. Caviar from breasts for the winter with tomatoes
Ingredients
gruzdi - kilogram;
vegetable oil;
tomatoes - 300 g;
onions - 200 g;
salt and freshly ground pepper.
Cooking method
1. Soak fresh mushrooms in cold water for a couple of hours to make them easier to clean. Then drain the water, rinse each mushroom with a brush, put in a pan, salt and pour water. Put on the stove and cook, reducing the heat after boiling, for about 20 minutes. Discard the boiled mushrooms in a colander, rinse and cool again. Pass the breasts through a meat grinder and fry in vegetable oil for half an hour.
2. Chopped peeled onions in small pieces. Wash the tomatoes, wipe and cut into circles. Add onions, tomatoes to the mushroom mass and fry for a couple of minutes. Salt and season with pepper. Continue to fry, stirring regularly, for ten minutes.
3. Place hot caviar in sterile jars and sterilize twice. Place the cans, covered with lids, in a wide pot, pour hot water and sterilize over low heat for 45 minutes. Then stand a couple of days at room temperature and sterilize a second time for 60 minutes. Roll up and cool immediately. Store in a basement or refrigerator.
Recipe 5. Caviar from breasts for the winter with tomato paste
Ingredients
a kilogram of mushrooms;
vinegar;
100 ml of sunflower oil;
coriander;
salt;
75 g of tomato paste;
ground red pepper;
garlic - a few prongs.
Cooking method
1. We clean the breasts from pollution and wash it. Soak for a couple of hours in salted water. Then we drain the water, fill the mushrooms with clean water and boil for 15 minutes. We recline in a colander and cool. Grind the milk through a meat grinder, or finely chop.
2. Pour the sunflower oil into the cauldron and warm it well. We spread the crushed mushrooms and fry them over medium heat, stirring occasionally. The roasting process will take about two hours. All excess liquid should evaporate, and the oil should begin to separate from the mushrooms. In the end, salt.
3. Put the tomato in the pan and put on a small fire. Season with spices and simmer for a couple of minutes. Remove from heat, add finely chopped garlic and mix. We spread the tomato in the caviar and cook for another five minutes.
4. Distribute hot caviar in sterile jars. Add 70% vinegar essence at the rate of a teaspoon per liter jar. Immediately tightly roll up, turn over and leave to cool, covering with a blanket.
Recipe 6. Caviar from mushrooms for the winter with bell pepper
Ingredients
gruzdy - three kilograms;
salt;
carrots - a kilogram;
freshly ground pepper;
bell pepper - a kilogram;
onions - a kilogram;
vegetable oil - 300 g.
Cooking method
1. Soak the mushrooms in salted water for a couple of hours. Peel the carrots, wash and cut into four parts. Process onions in the same way. Free the bell peppers from the stalks, clean the seeds, rinse and cut into slices. Drain the water. Twist mushrooms and vegetables through a meat grinder.
2. Place the resulting mass in a thick-walled pan. Pour in vegetable oil, pepper and salt. Simmer over low heat, stirring occasionally, for an hour.
3. Pack hot caviar in sterile jars. Seal immediately with boiled caps. Turn conservation over and leave to cool, covering with a blanket. Store caviar in a cool, dark place.
Caviar from breasts for the winter - tips and tricks
Before processing, it is advisable to soak the breasts in salted water for a couple of hours. This will save them from bitterness.
Boil caviar in a thick-walled pan or cast-iron cauldron.
Vegetables can be pre-fried separately.
Boiled breasts can be chopped through a meat grinder, or very finely chopped.
If you like spicy dishes, you can add finely chopped chili peppers to your caviar.
