Mushroom caviar; recipes for delicious snacks prepared at home

Mushroom caviar - recipes for a delicious snack prepared at home

Perhaps one of the best cool appetizers these days is mushroom caviar. There’s no shame in presenting it to guests at special events, and it’s quite easy to have a snack just like that, it’s quite excellent.

It is happily eaten by adults and children; it is perfect as a main dish, if you spread caviar on dark bread or toast, and as an addition to some side dish, and as a delicious interior for pies.

Apart from everything else, mushroom caviar, like squash caviar, is a fairly cheap treat that can be prepared very quickly, stored all winter and, if necessary, opened to guests or household members.

I’ll tell you how you can create mushroom caviar for the winter using various recipes and reveal several fundamental secrets for making this dish.

Mushroom caviar with onions and carrots - homemade recipe
Caviar from boiled mushrooms - prepared for the winter, rolled up in jars
Fragrant caviar with mushrooms and tomatoes
Mushroom caviar for the winter from frozen mushrooms
How to quickly prepare a mushroom appetizer for the table - champignon caviar (video)
Some useful tips for mushroom caviar, which are rolled in jars

Mushroom caviar with onions and carrots - homemade recipe

3 kilograms of mushrooms (you can even use champignons, except for them, any forest variants are suitable).
500 gr. carrots.
500 gr. onions.
25 ml. vinegar (use only traditional table vinegar 9%).
200 ml. refined vegetable oil.
A little ground pepper and salt to your own taste.

Manufacturing activities:

Carefully wash all the mushrooms collected in the forest and remove any existing twigs and leaves.

Cut into fairly small pieces, boil for 50 minutes in salted water, skimming off any foam that forms during cooking.

Place the mushrooms in a colander, allowing all excess liquid to drain.

Wash and peel the vegetables, grate the carrots coarsely or chop them into small cubes along with the onion.

Heat a little oil in a deep frying pan, fry the onion for 5 minutes, and then add the carrots to it and cook for another 5-7 minutes. The vegetables should become soft and have a wonderful fried color.

Add the mushrooms to the frying pan with the onions and carrots, add salt and pepper, add a little more oil, and stir.

Cover with a lid and simmer for about 50-60 minutes, stirring your ingredients every 5 minutes.

5 minutes before the end of cooking, pour vinegar into the container with the food, again mix all the ingredients well.

Place directly from the frying pan into sterile glass jars, roll up, turn the containers over, wrap them well with a towel and leave to cool. When the brew has cooled down completely, it can be put away in the cellar, kitchen pantry, or in the most ordinary refrigerator for storage.

Caviar from boiled mushrooms - prepared for the winter, rolled up in jars

In this recipe, it is important to use only the freshest forest products. With all this, you can take both boletus, which is loved by almost everyone, and others, for example, honey mushrooms, milk mushrooms, boletus.

Required amount of ingredients:

A kilogram of all forest mushrooms, let me remind you again, new.
2-3 heads of onions.
A quarter of a regular medium lemon (the juice of the part given to us will be useful for making).
Olive or vegetable oil of any kind - 4 tablespoons.
Ground dark pepper 12 parts level teaspoon.
Salt - to your taste.

How to cook mushroom caviar correctly, I’ll tell you step by step

We sort through the mushrooms, throw out all the bad ones, as well as other rubbish that you were able to bring in the wicker... We wash the gifts of the forest, clean, cut into convenient small pieces, boil until tender, which is about an hour, in lightly salted water.

We drain all the water from the prepared mushrooms. Let it cool slightly, and then grind it in a meat grinder, adding a little spices and salt.

Peel the onions and finely chop them into cubes. If desired, you can cut this ingredient larger. Fry in vegetable oil until nicely colored.

Pour the mushroom mixture into the prepared onion, sprinkle everything with lemon juice, mix, simmer under the lid for 2-4 minutes and remove from heat.

We pack mushroom caviar into pre-washed and sterilized jars, seal tightly or roll up.

We lower the rolled containers into a pan with hot water, sterilize half-liter containers for half an hour and liter containers for at least an hour over low heat.

Let the snack cool down and you can eat it, or put it away for storage in a black, cold space.

Fragrant caviar with mushrooms and tomatoes

List of suitable products:

Boiled honey mushrooms – 1.5 kg.
Ripe fleshy tomatoes – 1 kg.
Snow white onion – 1 kg.
Thick natural tomato paste - 2.5 tablespoons.
Spoon of salt.
1.5 or 2 tablespoons of sugar.
Sunflower – 200 ml.
Peppercorns – 6 pcs.

The process of preparing mushroom caviar in steps:

Wash the tomatoes, cut them or remove their skins by blanching, cut off the space in the stem area, cut the vegetables into pieces.

Peel the onion and chop finely.

Grind the honey mushrooms, onions and tomatoes boiled in advance into one container in a meat grinder.

Pour the resulting mass into a saucepan or saucepan, sweeten, salt, add oil and tomato paste.

Stir, cover, place over low heat, cook, stirring occasionally, for one hour.

Sterilize jars with lids using the comfort method; place 2-3 peppercorns at the bottom of each container.

Fill the jars with hot mushroom caviar, screw on the lids, and turn the products upside down.

Cover with a terry towel, leave in this state at least overnight (that is, in the dark) , and preferably for the whole day. Every other day, the treat can be served on the table or put away in a comfortable space for storage during the winter.

Mushroom caviar for the winter from frozen mushrooms

A kilogram of all frozen mushrooms (you can take one variety or assorted).
Two onions.
5 cloves of garlic.
Two carrots.
Sunflower – 60 ml.
Vinegar essence – 3rd part of a teaspoon.
Large salt - a tablespoon without a slide.
Two or three bay leaves.
Peppercorns – 4 pcs.

Steps to making a savory mushroom appetizer

Remove frozen forest products from the freezer the day before cooking. Food must defrost naturally; in this case, you should not use a microwave or hot water.

Place the defrosted mushrooms in a colander to drain. Wash later and, if they were not boiled in advance, then boil for 40-50 minutes, and then discard in a colander. If these ingredients were cooked before freezing, this function is no longer necessary.

Chop the onion, grate the carrots, squeeze the garlic through the garlic press. All these ingredients should be prepared using different containers.

Pour sunflower oil into a cauldron or deep frying pan, add onions and carrots, sauté for a couple of minutes until the ingredients become soft.

Pass the sautéed vegetables and mushrooms through a meat grinder, and later return this mass to the cauldron, adding laurel, pepper, and salt. Simmer the mixture for 20 minutes.

How to quickly prepare a mushroom appetizer for the table - champignon caviar (video)

Suddenly, such an opportunity happened! At one point, guests or relatives came to your place, but there was nothing special to eat, as they say - “they didn’t expect it.” We rummaged around in the refrigerator and found a bag of champignons.

Hey hey! The appetizer is almost ready for the table. Let's see how quickly this is done.

Some useful tips for mushroom caviar, which are rolled in jars

For production, you can take any edible mushrooms, including assorted mushrooms.

More savory varieties of forest gifts that I recommend consuming are chanterelles, honey mushrooms, and boletus mushrooms.

Before adding mushrooms to caviar, they must first be boiled in salted water for at least forty minutes. The only exception in this case is champignons.

You can pass the finished mixture through a sieve or grind it in a blender. But it is best to use an electronic or manual meat grinder, having previously installed the smallest mesh in the device.

Jars for sealing the product for the winter must certainly be sterilized, and the sealing lids must be boiled.

Homemade mushroom caviar is stored under metal seaming lids at a temperature no higher than plus 21 degrees, in other words, right in the room. If nylon or screw caps are used, the finished product should be stored only in a cool place. For example, in the cellar or in an ordinary refrigerator.

Now you understand that you can vary mushroom preparations. Mushroom caviar is a good option.

So I wish you a successful mushroom hunt, and then a beautiful feast.

10 good recipes for hearty mushroom caviar

Eat it plain, stuff it with eggs and tomatoes, or use it as a filling for baked goods.

You can eat not only those mushrooms that are indicated in the recipes, but also others according to your taste. In this case, the cooking time must be adjusted depending on the type.

Sort the mushrooms and discard any worms. Rinse well under running water and clean.

To prepare a dish for the winter, use sterilized jars and lids. Keep the eggs in a cool and dark place.

Another method to preserve it is to freeze it. To do this, take portioned containers or bags.

1. Mushroom caviar from boletus with onion and vinegar

Ingredients

1,800 g of new boletus;
400 g onions;
200 ml vegetable oil;
1 pinch of sugar;
1 tablespoon salt;
1 teaspoon ground black pepper;
1 teaspoon of vinegar essence 70%.

Manufacturing

Boil the boletus for 20–25 minutes. Drain in a colander, cool and pass through a meat grinder.

Finely chop the onion. Fry for 5-7 minutes over low heat in oil with added sugar. Add mushrooms to fry and continue cooking for another 55–60 minutes. A couple of minutes before cooking, add salt, pepper, and vinegar essence. Place into jars and close with lids.

Rate the taste 🍆

5 regular recipes for eggplant caviar

2. Mushroom caviar from honey mushrooms with green and onions

Ingredients

400 g of new mushrooms;
4–5 tablespoons of vegetable oil;
1 onion;
5–7 stalks of green onions;
salt and pepper - to taste;
1 tablespoon vinegar 9%.

Manufacturing

Boil the mushrooms until tender, about 40–50 minutes. Drain in a colander, and then place in a frying pan with 2 tablespoons of heated vegetable oil. Fry over medium heat for 15–20 minutes or longer until the moisture released by the mushrooms has evaporated. Using a slotted spoon, transfer them to a plate, cool and pass through a meat grinder.

Chop both types of onions. Fry the onions for 5–7 minutes with salt and pepper in the same oil as the mushrooms. Sprinkle with green onions and cook for another 1 minute, and then the same amount with vinegar. Return the mushrooms to the pan and stir.

Place the caviar in a jar. Pour the remaining heated vegetable oil on top so that the mixture is completely covered.

Save 🥘

4 recipes for squash caviar that can be prepared for the winter

3. Chanterelle mushroom caviar with carrots

Ingredients

1 kg chanterelles;
120 ml vegetable oil;
1 onion;
1 carrot;
salt and pepper - to taste;
1 teaspoon vinegar 9%.

Manufacturing

Grind the chanterelles with a knife, blender or meat grinder. Place in a frying pan and add half the oil. Cover with a lid and simmer over low heat for 50–60 minutes. Stir constantly.

Cut the onion into small cubes, grate the carrots on a small grater. Fry in the remaining oil over medium heat for 6-8 minutes.

Add the frying to the prepared mushrooms. Stir, salt and pepper. Simmer over low heat for another 15–20 minutes. A couple of minutes before cooking, add vinegar.

Place into jars and seal with lids.

Experiment 🍲

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4. Mushroom caviar from champignons with parsley and lemon juice

Ingredients

800 g champignons;
1 small bunch of parsley;
100 ml vegetable oil;
1 onion;
1 tablespoon lemon juice;
salt and pepper - to taste.

Manufacturing

Boil the mushrooms until tender for 10–15 minutes. Grind with a knife, blender or meat grinder.

Finely chop the parsley.

Heat oil in a frying pan over medium heat. Chop the onion and fry for 5-7 minutes. Add mushrooms, parsley, lemon juice, salt and pepper. Stir, transfer to a jar and roll up the lid.

Help yourself 🥗

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5. Mushroom caviar from honey mushrooms with garlic and tomatoes

Ingredients

500 g honey mushrooms;
2 onions;
1 tomato;
1–2 cloves of garlic;
3–4 tablespoons of vegetable oil;
salt and pepper - to taste;
1 pinch of sugar;
1 teaspoon vinegar 9%.

Manufacturing

Boil the mushrooms for 40–50 minutes and discard in a colander.

Cut the onion and tomato into large cubes, chop the garlic or pass through a press.

Heat oil in a frying pan over medium heat. In 20–30 seconds, brown the garlic, add the onion, and after 1 minute add the tomatoes. Fry everything together for a few minutes. Throw in the honey mushrooms and cook for another 7–10 minutes.

Pass the frying through a meat grinder and return it back to the pan. Cook over low heat and stir constantly. After 30 minutes, add salt, pepper, sugar and vinegar. Leave on the stove for another 5 minutes, then transfer to a jar and close with a lid.

Amaze everyone 🍅

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6. Mushroom caviar from boletus with wine and tomato paste

Ingredients

750 g boletus;
1 onion;
3–4 tablespoons of vegetable oil;
1 carrot;
5 cloves of garlic;
3 tablespoons of dry snow-white wine;
2 tablespoons of tomato paste.

Manufacturing

Boil the mushrooms until tender, about 20–25 minutes. Cool.

Treat yourself 🌶️

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7. Mushroom caviar from honey mushrooms with walnuts and soy sauce

Ingredients

400 g honey mushrooms;
50 g walnuts;
2 onions;
2 carrots;
4 tablespoons of vegetable oil;
2-3 tablespoons soy sauce.

Manufacturing

Boil the mushrooms until tender, about 40–50 minutes. Drain in a colander and cool.

Grind the nuts with a blender. Cut the onions and carrots into large pieces.

Heat oil in a frying pan over medium heat. Cook the vegetables for 25–30 minutes, stirring occasionally. Using a slotted spoon, transfer to a plate.

Grind the mushrooms with onions and carrots in a meat grinder or blender. Place the mixture in the pan where the vegetables were cooked. Fry over medium heat. After 15 minutes, add nuts and soy sauce, stir.

This dish will keep in the refrigerator for a number of days.

Definitely do it

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8. White mushroom caviar with pepper and zucchini

Ingredients

800 g of white mushrooms;
2–3 zucchini;
1 carrot;
3 onions;
1 bell pepper;
4 tomatoes;
3 cloves of garlic;
6–7 tablespoons of vegetable oil;
salt and pepper - to taste.

Manufacturing

Cut mushrooms, zucchini, carrots, onions and bell peppers into small pieces. Pour boiling water over the tomatoes for half a minute, remove the skins and chop them too. Pass the garlic through a press.

Heat half the oil in a frying pan over medium heat. Fry the carrots for 5-6 minutes, add the zucchini with bell pepper, and after 8 minutes add the tomatoes. After 8 minutes, add salt, pepper, and garlic.

In a separate frying pan, brown the onion in the remaining oil for 5-6 minutes. Add the mushrooms and fry until fully cooked, about 20 minutes. Add the roasted vegetables, stir and cook for another 10–15 minutes.

This dish can be stored in the refrigerator for a number of days.

Prepare

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9. Mushroom caviar from salted milk mushrooms

Ingredients

1 onion;
2–3 tablespoons of vegetable oil;
400 g of salted milk mushrooms;
salt and pepper - to taste;
6–8 sprigs of parsley or dill.

Manufacturing

Cut the onion into small pieces. Fry in a frying pan with some oil for 6-8 minutes. Cool.

Pass salted snow-white or black milk mushrooms with onions through a meat grinder. Salt, pepper and add chopped herbs.

This dish can be stored in the refrigerator for a number of days.

Try

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10. Caviar from dried forest mushrooms

Ingredients

100 g of dried forest mushrooms (boletus, boletus, boletus and others);
2 onions;
1 carrot;
2 cloves of garlic;
3–4 tablespoons of vegetable oil;
salt and pepper - to taste.

Manufacturing

Cover the mushrooms with cool water and leave for 1-2 hours. Afterwards, wash under running water. Boil until tender, approximately 30–40 minutes. Drain in a colander and dry.

Cut the onions and carrots into small pieces. Pass the garlic through a press.

Heat oil in a frying pan over medium heat. Brown the onion in 4-5 minutes, add the carrots and cook for another 10-15 minutes, stirring constantly. Add mushrooms and garlic. Season with salt and pepper. Fry for another 5-7 minutes.

Grind the mushrooms and vegetables in a blender or pass through a meat grinder.

This dish can be stored in the refrigerator for a number of days.

Mushroom caviar for the winter

Saturday, September 19, 2015

It’s not long before the quiet hunting season will gain full momentum. How I love this time of year, when there are a lot of different mushrooms in the forest. You collect sunny chanterelles, generous snow-white ones, young slippery boletus, the desired redheads or slender boletuses, and then cook whatever your heart desires. Now we are preparing recklessly delicious mushroom caviar for the winter!

Almost any forest mushrooms are suitable for the mushroom caviar recipe (for example, milk mushrooms, trumpet mushrooms are best used for pickling). The main thing is that they are not wormy or spoiled. This time I have boletus, chanterelles (here you can see a recipe for mushroom caviar from chanterelles), boletus and boletus (white mushrooms). I also really like aspen boletuses (remember that they get very dark after they are made?), but it’s still too early for them.

In truth, mushroom caviar is a universal dish. This is a snack for toasts and sandwiches, and an inside for vegetables or homemade baked goods. In addition, mushroom caviar can also be used as a semi-finished product for pureed soups and sauces. But I like to eat it just with a spoon, more than a spoon!

Ingredients:

Making a dish step by step:

We write down the ingredients for the recipe for making mushroom caviar for the winter: the freshest wild mushrooms, carrots, onions, refined vegetable (in my case, sunflower) oil, salt and ground dark pepper.

First you need to sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you still get them). We carefully clean off the sand, leaves and soil. Absolutely, any individual type of mushroom is processed in its own way. For example, chanterelles are quite unstained, but with boletus it is necessary to remove all the films from the legs and caps.

Very good, wash the mushrooms in several waters and put them in a huge saucepan. Fill with cool water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - there is also a lot of debris left in it.

Boiled mushrooms will noticeably decrease in volume and some will change color.

Place the prepared mushrooms in a colander and let the water drain thoroughly.

Meanwhile, we are keen on vegetables for mushroom caviar for the winter. We clean and chop the carrots and onions. Cut the carrots into small pieces or grate them on a large grater. We cut the onion into random pieces, but not very large. Place in a frying pan with heated vegetable oil (80 ml) and fry over medium heat until beautifully golden brown. Do not forget to stir, otherwise the vegetables may burn!

I love the smell of fried onions and carrots, and I love eating them. This particular additive will give the finished mushroom caviar magical fragrant notes and the most intense taste. And, naturally, it will add richness to the color.

Now you need to pass the fried vegetables through a meat grinder into a suitable container - a cauldron or other pan with thick walls is ideal. I advise you to chop them first, so that the oil contained in the fried vegetables will later be taken with you by the boiled mushrooms.

We scroll through them after the carrots and onions. In this way, the meat grinder remains virtually non-greasy after using the oil.

Add salt and a little ground dark pepper. I don’t recommend adding any more seasonings, so as not to interrupt the mushroom taste and smell. Stir and place on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this period of time we will prepare the jars and lids. I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cool water into each. I steam them in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and very tasty mushroom caviar is ready. During the process, do not forget to test it for salt and, if necessary, add salt. If you are preparing mushroom caviar for the first time and are worried about its safety, I recommend adding 1 tablespoon of 9% table vinegar to the contents of the pan before packing it into jars.

Place the caviar in a container so that no air gets in, in other words, tamp each portion tightly with a spoon. Leave about a centimeter from the edge of the jar - fill this place with hot vegetable oil (we have 20 ml left for 2 jars, any with a capacity of 500 ml). Due to this procedure, there is no air left in the jar, so mold will not have a chance.

We close the jars with lids or screw them on. I ended up with 2 half-liter containers of mushroom caviar for the winter and this little bowl to eat right away.

We turn the jars upside down and wrap them in a blanket or blanket. Leave the caviar in this position until it cools completely. Then we store it in a cool, dry place - a basement or cellar.

I don’t think there’s any need to say what to do next with mushroom caviar. I will believe that it will still live with me until winter - it’s hard to resist opening the jar for lunch. By the way, I don’t recommend eating similar dishes based on mushrooms for dinner - this is a rather difficult food for digestion. Delicious preparations for the winter for you, friends!

Mushroom caviar for the winter - 5 recipes for making it through a meat grinder

Mushroom caviar for the winter is the most delicious preparation for long-term storage. Now I am talking about various methods of canning at home for home use.

Let's look at the most common recipes for preparing mushrooms for the winter, time-tested and with good reviews. Mushrooms suitable for making caviar include: boletus, boletus, boletus, honey mushroom, chanterelle, oyster mushroom.

Mushrooms are rich in flavor and aromatic properties. Almost everyone likes pickled mushrooms, which have a special taste. And yet, vegetable caviar with mushrooms with the addition of peppers, carrots, tomatoes, zucchini, and onions is also a very unique and tasty preparation for the winter.

Mushroom caviar for the winter with carrots, tomatoes and onions

The proposed recipe contains vegetables that only slightly emphasize the natural taste of mushrooms.

1. All the necessary ingredients to make the recipe are in front of you. We will clean them using the usual method.

2. Cut the peeled and washed mushrooms into pieces and place them in a pan of water. Place the pan on the fire, bring to a boil, skim off the foam and cook for 5 minutes.

3. Turn off the heat and wash the mushrooms with cool water.

4. Then we grind the mushrooms through a meat grinder along with the vegetables.

5. Place the entire twisted mass in a saucepan in which we will stew the mushrooms.

To preserve the aromatic and taste properties of mushrooms, it is not allowed to overuse pepper, spices and salt. They are added, but so that they themselves are not acutely felt.

6. Add to the contents in the pan: 250 g of vegetable oil, 1 tbsp. a spoonful of salt and a little ground dark pepper. Mix everything and put on fire. We stand nearby and stir, and as soon as signs of boiling appear, immediately turn down the heat. At a low simmer, cook over low heat for 40-50 minutes.

7. Cook the mixture, stirring frequently, taste it and add more salt as needed. Don't forget that mushroom caviar is prepared for the winter.

8. When hot, place the mixture into sterilized jars. Pour a little hot sunflower oil on top of the caviar.

9. Roll up the jars with lids.

10. Jars must be stored in the refrigerator.

Video on how to prepare caviar from snow-white mushrooms

Take a look at the usual recipe for preparing snow-white mushrooms for the winter.

Mushroom caviar is a beautiful food as an appetizer, as the inside of tartlets, for spreading on pieces of bread.

Vegetable caviar with mushrooms without sterilization

The mushroom delicacy turns out to be very tasty. You can make sandwiches with it or use it as an addition to a side dish.

1 kg bell pepper
Carrots – 1 kg
1 kg tomatoes
1 kg onions
3 liters of boiled mushrooms
250-300 ml vegetable oil
salt, ground pepper - to taste

Making caviar for the winter is not mathematics, so if necessary, you can change the quantity of goods and create new compositions.

Peel the mushrooms and wash well.
Remove stems from vegetables and seeds from peppers.
Then pass everything together through a meat grinder, add oil, salt, pepper. Stirring frequently, cook for 2 hours.
Then the mushroom caviar with vegetables is put into sterilized jars, rolled up with lids and wrapped until it cools.

How to create mushroom spawn from honey mushrooms

Find out the preparation of the most common honey mushrooms, which grow in forests in huge quantities. People collect a lot of them and prepare containers for the winter with great pleasure.

honey mushrooms - 1 kg
salt - 3 tbsp. spoons
carrots - 2-3 pcs.
onions - 2 pcs.
ground dark pepper - to taste
vegetable oil - 50 ml

1. We sort out the honey mushrooms, clean them and wash them.

2. Place the washed honey mushrooms into a cooking pot and fill with water. There should be 3-4 times more water than mushrooms.

3. Place the pan on the fire and bring to a boil. We remove the foam in an indispensable manner.

4. We also add 2 tbsp. spoons of salt and cook for further 30-40 minutes.

5. Later, drain the water from the pan along with the mushrooms through a colander and rinse them under running water.

6. Meanwhile, fry the chopped carrots and onions in a frying pan with butter until half cooked.

7. Mix honey mushrooms, onions, carrots together and pass through a meat grinder. The mesh on the meat grinder must have large holes so that the mushroom caviar is still grains and not porridge.

8. Add another 1 tbsp to the missed caviar. a spoonful of salt and pepper to taste. Then turn on the heat and fry, stirring frequently, for 30 minutes.

9. Next, put the mass tightly in the container and only up to the hangers, not higher. Cover the tops of the jars with lids and place in the oven at 110 degrees C for 40 minutes.

10. Remove from the oven and immediately close tightly with lids. Turn the jars upside down and wrap them until they cool completely.

That's all, the preservation is complete and the mushroom caviar is ready.

Video on how to cook mushroom caviar in a slow cooker

See how you can prepare a preparation from new boletuses.

Prepare the mushroom preparation using all the mushrooms in the same way. Where recipes call for a blender for chopping, you can use a meat grinder.