Camelina caviar: for a tasty sandwich in winter

Mushroom caviar is a necessary appetizer that can be served separately and used for making sandwiches, pies and other dishes. Almost all housewives prepare this dish for future use. The basis can be mushrooms belonging to different categories: both snow-white and boletus. Preference is given to dense fruiting bodies, which include saffron milk caps. Caviar from saffron milk caps is easy to prepare for the winter, and even a novice cook can cope with this task if he knows and takes into account a few fundamental points.

Individual manufacturing

Saffron milk caps are difficult to confuse with poisonous mushrooms, but they are still poisoned from time to time. This is due to the fact that any fruiting bodies perfectly absorb and accumulate toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , saffron milk caps are no exception. In order to avoid poisoning, it is not allowed to collect mushrooms in environmentally unfavorable areas, including near industrial companies, along highways. Taking saffron milk caps from your hands is risky, because it is not clear where exactly the merchant collected them.
Saffron milk caps come in pine and spruce varieties. Mushrooms collected in pine forests are less likely to be wormy, they are initially drier and are most suitable for making mushroom spawn. But spruce saffron milk caps can also be used to make this snack. It’s just that these mushrooms require the most painstaking preparatory preparation.
Before preparing any dish from saffron milk caps, they should be sorted out, cleared of forest debris, and freed from insects and their larvae. You can easily cope with this task if you immerse the mushrooms in cool water for half an hour.
To add caviar to the appetizer, the saffron milk caps are crushed by turning them through a meat grinder or blending them with a blender. From time to time, products are crushed immediately after boiling, and from time to time – after frying and stewing.
To give the snack the best organoleptic properties, the main ingredient is supplemented with onions, carrots, garlic, and other vegetables, as well as seasonings and herbs. The taste of a dish depends on its specific composition and the method of heat treatment of goods.
Jars for mushroom caviar should be washed with soda and sterilized. Lids also need to be sterilized. They are usually boiled for this purpose.
The jars of caviar are closed with metal lids to ensure density. It is permissible to use plastic ones only in this case if the blanks will be stored in the refrigerator or in a really cool cellar.

Camelina caviar should be stored in a cool place where the temperature does not rise above 16-18 degrees. If the storage criteria are met, the shelf life of the product is at least one year. But if the lid of a jar of mushroom caviar swells before the indicated time, the canned food will have to be thrown away.

Camelina caviar with onion and garlic

Composition (per 1 l):

saffron milk caps – 1 kg;
onions – 0.3 kg;
garlic – 3 cloves;
parsley – 2-3 sprigs;
refined vegetable oil – 50 ml;
apple cider vinegar (6 percent) – 20 ml;
bay leaf – 1-2 pcs.;
salt, pepper mixture - to taste.

Sterilize the jars and boil suitable lids.
Sort the mushrooms, removing old and spoiled specimens. Clean the fruiting bodies from forest debris, rinse, and cut into several pieces.
Pour cool water over the mushrooms and put on fire. Wait for the contents of the pan to boil. Add salt and bay leaves. Cook the mushrooms until they sink to the bottom. Remove the foam that appears on the surface of the water during cooking of mushrooms with a slotted spoon.
Drain the saffron milk caps in a colander and allow them to dry slightly. Pass the mushrooms through a meat grinder or chop using a blender.
Peel the onion and cut into medium cubes. Fry the onion in vegetable oil until caramelized, chop it using the same method as the mushrooms.
Mix the mushroom mixture with the onion mixture. Simmer the resulting mixture for 20 minutes over low heat.
Add finely chopped parsley, minced garlic, and a mixture of ground peppers.
Stir the caviar, simmer over low heat for another 10 minutes.
Pour in vinegar, stir, remove from heat.
Place the caviar in the prepared jars, roll them up, turn them over and cover with a warm blanket. While cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

Camelina caviar with carrots

Composition (per 1 l):

saffron milk caps – 1 kg;
onions – 150 g;
carrots – 150 g;
refined vegetable oil - how much will be needed;
salt, dark ground pepper - to taste;
table vinegar (9 percent) - 20 ml.

Sort the saffron milk caps, clean and rinse. Boil them until tender in salted water. Drain in a colander and allow excess water to drain.
Grind the mushrooms to a puree using a meat grinder.
Scrub the carrots, rinse, and pat dry with a napkin. Coarsely grate the root vegetable.
Remove the peel from the onion and chop finely.
Heat a huge spoon of oil in a frying pan, brown the chopped onions and carrots, pass them through a meat grinder.
Combine the vegetable mass with the mushroom mass.
Place the resulting mixture in a deep frying pan with 2 tablespoons of oil. Simmer for half an hour, stirring occasionally.
Pepper the appetizer, mix with vinegar, remove from heat.
Distribute the caviar into pre-sterilized jars. Pour heated oil into each jar. It must cover the mushrooms with a layer of at least half a centimeter.
Seal the jars of mushroom appetizer hermetically. Cool them in a steam bath.

The preparation made according to this recipe is not capricious, and it is better to keep it in a cold room.

Not a bad recipe 1

Camelina caviar with tomatoes and peppers

Composition (per 1.5 l):

saffron milk caps – 1 kg;
tomatoes – 0.25 kg;
sweet pepper – 0.25 kg;
onions – 0.25 kg;
carrots – 0.25 kg;
laurel leaves – 2 pcs.;
salt, dark ground pepper, dried parsley and basil - to taste;
garlic – 3 cloves;
apple cider vinegar (6 percent) – 30 ml;
refined vegetable oil – 80-100 ml.

Boil the saffron milk caps until tender in salted water with the addition of laurel. Give the mushrooms a granular consistency using a meat grinder or blender.
Peel the pepper from seeds, cut into quarter rings, not very small.
Cut the onion into medium-sized cubes, having previously freed it from the peel.
Pour boiling water over the tomatoes and remove the skins. Cut their flesh into small, randomly shaped pieces.
Peel the carrots and grate them coarsely.
Heat the oil in a deep frying pan, put the onion in it, after 2-3 minutes add the carrots. Fry the vegetables until golden brown.
Add peppers and tomatoes. Simmer the vegetables for 10 minutes. Turn them into puree using any method that suits you. Mix with mushroom mixture.
Place mushroom caviar in a frying pan and simmer over low heat for half an hour. During this period of time, prepare the jars and lids. Preparation consists of washing and sterilization.
Add crushed garlic, pepper and dried herbs to the saffron milk caviar. Stir. Continue simmering the caviar for another 5 minutes.
Mix the appetizer with vinegar and immediately remove it from the heat.
Place the camelina caviar among the prepared containers and seal tightly. Cool upside down under the blanket.

Caviar made according to this recipe has a special taste. It is better to store it in a cool cellar or basement. You can also throw snack jars in an unheated pantry.

Camelina caviar with carrots for the winter

Summer has long passed, but memoirs about it remain in our home preparations for the winter. And opening another jar, we not only anticipate the pleasure of eating, but also remember with what pleasure we collected our mushrooms, enjoyed nature, the summer sun, and generous forest gifts.

Ingredients

Boiled saffron milk caps – 500 g

Carrots – 1 pc. (large)

Onion – 1 pc. (big)

Sunflower oil – 250 ml

Dill - a few sprigs (optional)

Pepper - to taste

Vinegar – 1.5 tbsp. spoons

230 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Video recipe: Camelina caviar with carrots for the winter

Step-by-step recipe with photos and videos

We only need a few ingredients: in fact, mushrooms, carrots, onions, vinegar, salt, pepper, sunflower oil for frying. If desired, you can add dill.

First, let's prepare the mushrooms: sort them, remove the bad ones, and wash them. Place the saffron milk caps in a saucepan with water, salt the water, and boil for half an hour from boiling.

Place the saffron milk caps in a colander, rinse again and wait a little while for the water to drain. Let's cut the mushrooms. You can cut it finely, or not very much. After all, we will still need to chop the mushrooms later - in a blender or using a meat grinder.

Place the saffron milk caps in a frying pan with vegetable oil. Let it cook, stirring occasionally.

Peel and wash the carrots and onions. Grate the carrots and chop the onion. Add to the mushrooms and fry.

Next we will need to grind the mass. You can create this on a combine, using a meat grinder. I used a blender. A couple of minutes - and the homogeneous mass is ready. Add vinegar, ground pepper, and dill if desired, and mix.

We sterilize the containers over steam. Place the caviar in a container.

Cover the jars with sterilized lids and place in a pan for sterilization in a water bath. To do this, put a stand on the bottom of the pan and pour water so that the jar is submerged in water a little less than up to the hanger. Bring the water to a boil and sterilize the jars of caviar over low heat for 8-10 minutes. This is if the banks are as small as mine. We sterilize half-liter jars for 10-12 minutes, liter jars for 15 minutes.

Remove the jars from the pan and screw the lids on completely.

Turn over and leave in this position until the jars have cooled.

Caviar from saffron milk caps with carrots is ready for the winter. It is better to store mushroom preparations in the refrigerator.

Mushroom caviar can be used as a filling, as an appetizer, or simply spread on bread.

Camelina caviar for the winter

Delicious, savory mushroom caviar all winter long! Caviar from saffron milk caps is quite easy to prepare for the winter. But later you can enjoy its indescribably tender mushroom taste all year round. With mushroom caviar you can prepare delicious sandwiches and canapés for your loved ones!

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Camelina caviar for the winter

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	80 kcal
Belkov:	0 g
Zhirov:	8 g
Carbohydrates:	1 g
Used:	0 / 89 / 11
H 100 / C 0 / B 0

Production time: 1 hour 10 minutes

manufacturing method

Rinse the mushrooms thoroughly under running water, cut off the damaged parts.

How to prepare caviar from saffron milk caps for the winter

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With the advent of dawn, it's time to think about preparations for the winter. Taking into account that during the rainy season a large number of mushrooms appear, some housewives try to have time to prepare tasty and noteworthy dishes from them. This article will discuss the most common methods of preparing caviar from saffron milk caps at home.

Selection and preparation of ingredients
Recipes for making caviar from saffron milk caps for the winter
- New with carrots and onions
- From frozen
- Salted with onions
- With garlic
- With tomato paste
- With tomatoes
- Boiled with lemon juice
Individual storage of workpieces

Selection and preparation of ingredients

The quality of the choice of ingredients determines how tasty the caviar will be and what its shelf life will be.

When choosing mushrooms, carefully consider the following reasons:

color . Saffron milk caps are characterized by a rich matte color. If a shine appears on the cap, it means that the fruiting body has begun to deteriorate;
smell . The freshest mushrooms always have a pleasant smell. If you feel harshness, it is better to avoid such a product.

Preparation of ingredients consists of several steps:

Cleansing fruiting bodies from contaminants. To do this, they are soaked in clean water for 10–15 minutes. After the time has passed, it is necessary to rinse under running water.
Cutting off the lower part of the leg, where most of the sand accumulates, which is difficult to wash out.
Vegetables must be peeled and washed in advance.

Recipes for making caviar from saffron milk caps for the winter

When there is an abundance of mushrooms in the forest, housewives try to prepare not only ordinary dishes in the form of fried or stewed fruiting bodies. Some people want to prepare these mushrooms for the winter so that in the cool season they can enjoy a fragrant and tasty dish.

One of the most common methods of preparing mushrooms is caviar . There are a large number of recipes for making it. You can add those ingredients that you can find at home. The main thing is to follow the manufacturing rules so that the seaming does not deteriorate before the coming of spring.