Mushroom caviar with tomato paste

One of the best recipes for making homemade mushroom caviar with tomato paste. Once you try this caviar once, you will never buy similar caviar in stores again!

Ingredients

1 kg of mushrooms (boiled weight)
2 onions
2 carrots
150 ml vegetable oil
4 tbsp. tomato paste
4 tbsp. snow-white dry wine
5 cloves garlic
salt, pepper to taste

Recipe for making a dish at home

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FOODideas (food ideas) is a website dedicated to the art of cooking at home, which contains the best recipes for culinary dishes with photos and detailed step-by-step instructions, especially so that you can prepare any, even the most complex dish at home. You can also read our recipes in our Yandex Zen channel - Foodideas Zen

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 use 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 one hundred percent 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

How to cook vegetable stew: 5 secrets and 5 extraordinary recipes

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.

Cut the onion into medium pieces and brown in vegetable oil for 5–6 minutes.

Pass the boletus, carrots, garlic and fried onions through a meat grinder.

Place the mixture into the pan. Pour in wine, add tomato paste. Cover with a lid and simmer over low heat for 50–60 minutes, stirring occasionally.

Store the finished dish in the refrigerator; it will remain fresh for a number of days.

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 it 🥕

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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 with tomato paste for the winter

Sort 1.5-2 kg of mushrooms, use large caps and light stems, remove black stems and discard.

Wash the mushrooms well and discard in a colander. Place the mushrooms in a saucepan, add cool water and let cook.

After boiling, cook for 15 minutes, skimming off the foam.

Drain the mushrooms in a colander and cool.

Peel and finely chop 300 grams of onion.

Heat 30 ml of vegetable oil in a frying pan, add finely chopped onion and cook for 1-2 minutes.

Finely chop the cooled mushrooms with a knife or grind through a meat grinder.

Add mushrooms and stir, cook over low heat for 25-30 minutes.

Add 100 ml tomato paste, 1 tablespoon salt and ¼ teaspoon sugar.

Add 1 teaspoon of vinegar essence 70% and mix well, cook for another 2-3 minutes.

Divide into unstained jars.

Seal with lids and place in a warm place until completely cool.

Mushroom caviar with tomato paste is ready for the winter. Store in a cool cellar or refrigerator.

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 excellent 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 options 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 together 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 one hundred percent, it can be stored in the cellar, kitchen pantry, or in the most ordinary refrigerator.

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. The 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.

Pour your favorite spices, garlic into the container, pour in vinegar, stir, simmer for another 7-10 minutes and remove from heat.

Pack the finished dish while it is still hot, in unstained jars prepared in advance, or you can let it cool and eat right away.

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 delicious varieties of forest gifts that I recommend using 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.