Mushroom caviar from Oyster mushrooms: 4 delicious recipes

Oyster mushrooms are a very popular mushroom crop, attracting the attention of chefs with their catchy taste, subtle smell, and tender pulp. The product can not only be assembled independently, but also purchased. The plant has been cultivated for a long time, which means it is available for purchase virtually all year round.

Oyster mushroom caviar: super recipes
“Homemade” oyster mushroom caviar
Oyster mushroom caviar: a recipe for multicooker owners
Recipe for caviar with lemon
Oyster mushroom caviar with tomato paste
Conclusion
Watch the video recipe

Oyster mushroom caviar: super recipes

Mushrooms are an ingredient in a wide variety of dishes - soups, sauces, salads, baked goods, etc., but oyster mushroom caviar occupies a special place among culinary mushroom masterpieces. The appetizer is occasionally consumed as an independent dish, but is a welcome guest at ceremonial tables. Housewives make everything from caviar - pies, tartlets, sandwiches, casseroles. This special delicacy amazes with its versatility, while the manufacturing process does not require a huge amount of effort or time.

Another fundamental advantage is that caviar is officially recognized as a dietary dish, which means that those who, for one reason or another, limit themselves from fatty, nutritious foods can include it in their diet. In addition, the fruiting bodies of oyster mushrooms are considered a very useful product - the pulp of the mushroom contains a huge amount of minerals/vitamins, which has a positive effect on the general condition of the body.

We present to your attention several recipes with which you can amuse yourself and your loved ones.

“Homemade” oyster mushroom caviar

Let's look at the most common way of making mushroom caviar for the winter. It will be useful for you:

1 kilogram of oyster mushrooms;
6 cloves of garlic;
1 large carrot;
Big onion;
200-250 ml of cool water;
Vinegar (9%) – 7-8 teaspoons;
Vegetable oil – 4.5 tablespoons;
Pepper, salt;
Provencal or Italian herbs - optional.

Before you start making caviar, you need to painstakingly sort through the gifts of the forest, getting rid of spoiled or very old specimens. The remaining fruiting bodies must be washed under running water and placed on a paper towel. Once the excess moisture is absorbed into the paper, the mushrooms can be cut into similar pieces.

Place the chopped product in a deep plate or salad bowl, add three teaspoons of table vinegar, stir so that the liquid is distributed throughout the entire mass. Leave for 5 minutes.
While the mushrooms are soaking in vinegar, heat a frying pan with vegetable oil. Lay out the fruiting bodies, create the highest heat so that excess moisture evaporates. Fry, stirring continuously. Pour in the prepared water, wait until the contents boil.
Once the water with mushrooms has boiled, you can reduce the heat to low, covering the pan with a lid. Now the delicacy must be stewed slowly, approximately 40-45 minutes. After the designated time has passed, the oyster mushrooms are transferred to a clean container and set aside while the vegetables are cooked.
Cut the onion into small feathers or squares, grate the carrots on a large grater, crush the garlic with a knife, and then chop it. Add the listed vegetables to the pan and fry until soft. You can add salt right away.

Ready? Combine the oyster mushrooms with the rest of the ingredients and seasonings, carefully move until smooth, grind through a meat grinder or using a blender. Add vinegar and stir again.

Now you can put the delicacy into jars, cover the outer ones with lids and put them in boiling water for sterilization (20-30 minutes).

The necessary advice is to be sure to sterilize the containers created for caviar in advance, before the food is packaged. Mushrooms are a capricious product; they will quickly deteriorate if any bacteria remain on the inner surface of the glass.

After the lids are rolled up, the supplies are left to cool completely, and then moved to the basement or refrigerator. You see, the recipe is very simple, and the result will not leave any connoisseur of mushroom dishes phlegmantic.

Oyster mushroom caviar: a recipe for multicooker owners

Housewives who have a “beast” called a multicooker in their kitchen can prepare mushroom caviar very quickly, without spoiling the taste of the sweetness. The food we are considering will be a good addition to any lunch, dinner or even breakfast.

Attention, this dish is not designed for long-term storage; the longest period for consumption is 10-14 days (when stored in the refrigerator).

So, the ingredients you need:

0.5 kilograms of oyster mushrooms;
Onions, carrots – 1 piece each;
Vegetable oil – 3-6 tablespoons;
Butter (must be soft, the mixture should be like sour cream);
Salt pepper.

The freshest mushrooms are sorted, cleaned of leaves and debris, and washed under running cool water. Since the procedure does not involve preparatory cooking, it is important to make sure that there is no dirt or insects left on the fruiting bodies. Below we present to your attention a step-by-step summary:

Chop the carrots and onions as you normally would. Pour the vegetables into the multicooker bowl.
Add a few tablespoons of sunflower oil. Set the “stew” program on the monitor and fry the ingredients for a couple of minutes, stirring thoroughly.
5 minutes after the start of the “process”, add whole or chopped oyster mushrooms to the frying, stir the ingredients and leave the dish to cook for 45-50 minutes.
Turn off the kitchen appliance, remove the resulting mass from the bowl, and let it cool to room temperature.

All that remains to be created is to twist the finished mixture of goods through a meat grinder, add salt, pepper, and heated butter to the caviar. A delicious mushroom appetizer is ready to eat.

As we noted earlier, the shelf life of sweets is 10-14 days.

Recipe for caviar with lemon

Another popular variation of mushroom caviar is with the addition of lemon.

1 kilogram of new oyster mushrooms;
2-3 onions;
A bunch of parsley;
1 lemon (you need juice from it);
Sunflower oil – 7 tablespoons;
Salt, pepper, collection of dry herbs.

This production method differs from previous ones in that it is recommended to boil the mushrooms (15-20 minutes) in lightly salted water in advance. We remind you that before any heat treatment, forest products must be sorted and washed.

While the pan with oyster mushrooms is bubbling over a leisurely fire, let's begin the process, starting with processing the vegetables:

Peel the onion, chop, fry in a frying pan until golden brown.
Squeeze the juice from the lemon into a separate glass, being careful not to get any citrus seeds into the liquid.
Wash the greens and chop finely.
Remove the cooked mushrooms from the water, cool them, and then put them through a meat grinder.
Add the resulting mushroom mass to the onions in the frying pan, pour in lemon juice, and season with pepper and salt. Simmer for 10-15 minutes.

The treat is ready. All that remains is to distribute it into previously prepared jars, sterilize and close the lids. After complete cooling, the snack can be eaten.

Oyster mushroom caviar with tomato paste

The dish will appeal to those who prefer to add tomatoes to their favorite dishes.

To achieve your goal, prepare:

1 kilogram of mushroom fruits;
1 small carrot;
Green onions - 7-8 feathers;
Tomato paste – 70 grams;
0.5 tablespoons apple cider vinegar;
Water – 250-300 ml;
Sunflower oil;
Sugar, salt.

Before this, vegetables are peeled, chopped and fried (in vegetable or vegetable oil). The onions should become golden and the carrots should be soft. Mushrooms are also cut into small pieces and added to the frying pan. You need to stir the ingredients until the excess liquid disappears.

Immediately after frying, the tomato paste is diluted in cool water (essentially so that there are no lumps left), and as the liquid from the mushrooms evaporates, the tomato mixture is poured into the frying pan. Add the remaining ingredients (vinegar, salt and sugar to taste, green onions). The dish is covered with a lid, and its contents are simmered over low heat for at least 30-40 minutes.

After the specified time, the treat is distributed into previously sterilized jars, after which the process of “getting rid of bacteria” is repeated. After 40-50 minutes, you need to roll up the lids and leave the snack to cool. The treat is ready - you can eat it after a certain number of days, or throw it away for the winter.

Conclusion

We looked at several methods for making oyster mushroom caviar. As you can see, even an inexperienced child can handle the action. It should be noted that a similar dish can be prepared from all the mushrooms that are on hand.

When eating oyster mushrooms, remember that the product is very beneficial for your body, but uncontrolled overeating can lead to dilemmas with the gastrointestinal tract - any mushrooms are considered a difficult to digest food.

Mushroom caviar from oyster mushrooms - 4 recipes for making

Oyster mushroom is a fairly common mushroom. It is easy to find both in the forest and in the market or in a hypermarket. But it has a rather specific structure and taste. Not all adults adore this mushroom, let alone children. But not many people will refuse mushroom caviar from oyster mushrooms!

We've collected some of the most exciting recipes. Choose any one, cook and rejoice! You can cook either from new oyster mushrooms or from frozen ones, but after freezing, the mushrooms lose most of the necessary parameters and become less savory and fragrant.

Mushroom caviar from oyster mushrooms for the winter without sterilization
Oyster mushroom caviar - recipe with tomato paste
Mushroom caviar with carrots and onions for food
From oyster mushrooms and champignons

Mushroom caviar from oyster mushrooms for the winter without sterilization

This recipe is very simple, and even a novice housewife can handle it without effort.

oyster mushrooms – 500 gr.;
onion – 1 head;
garlic – 3 cloves;
lemon juice – 1 tbsp. l.;
sunflower or olive oil – 70 g;
herbs, salt and spices - to taste.

Wash the oyster mushrooms thoroughly under running water. Cut into small pieces, season with lemon juice and place in a heated frying pan with oil.
Fry on all sides, then add half a glass of water here and there and simmer for 40–50 minutes.
Finely chop the onion and fry in a small amount of oil. Crush the garlic with a knife, chop finely and add to the onion. Fry for another minute or two.
Place mushrooms and onions in a blender, food processor or meat grinder. Add salt, herbs and spices as desired. Grind to a paste.

Ready caviar can be served immediately, or heated until hot, placed in clean jars, topped up with oil and sealed for the winter.

Oyster mushroom caviar - recipe with tomato paste

Do you like ketchup, tomato paste, juice and absolutely everything connected with tomatoes? Then this recipe is for you!

mushrooms – 1 kg;
onions – 2–3 pcs.;
green onions – 7–8 feathers;
tomato paste – 250 gr.;
carrots – 1–2 pcs.;
table vinegar – 1 tsp;
sugar – 1 tsp;
salt - to taste.

Mushroom caviar with carrots and onions for food

Due to the addition of carrots and onions, caviar according to this recipe is suitable not only as a spread on sandwiches, but also as a separate, satisfying and completely independent dish.

The following ingredients will be useful for you:

boiled oyster mushrooms – 1 kg;
onions – 2–3 pcs.;
carrots – 3–5 pcs.;
salt, pepper, sugar - to taste.

Let's start cooking:

Peel, rinse and chop the vegetables. Fry in sunflower oil until cooked.
Pass the mushrooms through a meat grinder once or twice, depending on the size of the mesh.
Add chopped mushrooms to vegetables, add salt and pepper to taste.
Simmer everything together for 20–30 minutes.
Place the hot caviar tightly into sterile jars, roll it up and let it cool in a warm place.

Instead of oyster mushrooms in this recipe, you can use any other mushrooms you have on hand.

From oyster mushrooms and champignons

This recipe uses eggplant, which gives the dish volume and abundance. But, if you don’t like this vegetable, you can exclude it from the recipe.

oyster mushrooms – 400 gr.;
champignons – 200 gr.;
leek (can be replaced with onions) - 2 stalks;
eggplant – 1 pc.;
no matter what kind of greens - 1 bunch.;
lemon – 1/2;
salt, vinegar, pepper - to taste.

Peel the eggplant and cut into cubes. Wash the champignons and cut into four parts. Also wash the oyster mushrooms and cut them into pieces approximately the same size as the champignons.
Cut the leek into strips and chop the greens.
Heat a frying pan or saucepan with vegetable oil. Fry the onion until golden, add the mushrooms and fry until the moisture has evaporated.
Add eggplant and fry until done. Add salt and pepper, also lemon juice.
Place all ingredients, including herbs, in a blender or food processor. Grind into small pieces.

This caviar can be stored in the refrigerator for 5-6 days and is perfect for a festive table.

Mushroom caviar can be served not only with bread, but also with lettuce leaves, cucumber slices, or in purchased portioned baskets. Bookmark the website for many more exciting recipes! And, of course, don’t forget to share it with your friends on social networks.

Preparations of mushroom caviar from oyster mushrooms for the winter

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Mushrooms were always considered a delicacy and the forefathers usually prepared them for the winter. Oyster mushrooms occupy a leading position among the most beloved mushrooms; they are also good because they are available at any time of the year. Try to make oyster mushroom caviar - nutritious, tasty, fragrant. You can eat it right away, or you can close it in jars for the winter, which is what this article will help you with.

Selection and preparation of ingredients
Recipes for mushroom caviar from oyster mushrooms
- The usual recipe for mushroom caviar from oyster mushrooms for the winter “at home”
- Oyster mushroom caviar with lemon
- Oyster mushroom caviar with garlic
Individual storage of workpieces

Selection and preparation of ingredients

Oyster mushrooms for preparation must be taken fresh, with an elastic cap. Wash well with running water, remove the hard base, leaving the caps and a small part of the stem. Other vegetables for caviar should be without signs of spoilage and not limp.

Recipes for mushroom caviar from oyster mushrooms

Below are ordinary recipes for oyster mushroom caviar with photos, which you can prepare without much time and resources.

The usual recipe for mushroom caviar from oyster mushrooms for the winter “at home”

Oyster mushroom caviar with lemon

Oyster mushroom caviar with garlic

The usual recipe for mushroom caviar from oyster mushrooms for the winter “at home”

Boil the cooked oyster mushrooms in salted water for 20 minutes, 5 minutes before the end of cooking, add bay leaf, cloves and aromatic pepper.
Cut the onion into rings and fry in sunflower oil until golden brown.
Pass the cooked mushrooms through a meat grinder with a large mesh, add tomato paste, fried onions, black pepper and the remaining sunflower oil.
Fry the resulting caviar for 15 minutes over medium heat, stirring constantly. 5 minutes before the end of frying, add ground black pepper and salt.
Place into jars, cover with lids and sterilize for 30 minutes at a low simmer.
Roll up the lids, turn the jars over and leave for a day. Caviar is ready!

Oyster mushroom caviar with lemon

Boil mushrooms in salted water for 30 minutes.
Fry the diced onion until light golden brown.
Mix boiled oyster mushrooms and minced with onions.
Fry the resulting mass over medium heat with constant stirring for 15 minutes.
Squeeze the juice from the lemon and grate the zest on a small grater.
Add salt, pepper, lemon zest and juice to the prepared caviar.
Place the caviar into jars, cover with lids and sterilize for 30 minutes.

Oyster mushroom caviar with garlic

Boil oyster mushrooms in salted water over low heat for 20 minutes.
Cut the onion into small cubes, grate the carrots on a medium grater.
Sauté the onion in sunflower oil until golden brown. Add carrots. Stirring until vegetables are soft.
Grind the boiled oyster mushrooms in a meat grinder and add to the carrots and onions.
Simmer the caviar for another 15 minutes over medium heat, stirring constantly. Before turning off, add salt, pepper and chopped garlic.
Place into jars, cover with lids and sterilize for 30 minutes.

Individual storage of workpieces

It is necessary to store homemade preparations in dark, well-ventilated areas, away from heat sources. The air temperature must be up to 15°C. The shelf life of canned vegetables ranges from several months to a year. Now it’s clear to you how you can prepare for winter by preparing tasty and healthy oyster mushroom caviar. It will serve as both the interior for pancakes and pies, and as an appetizer for the festive table.

Methods for making mushroom caviar from oyster mushrooms

Any of us is accustomed to closing up our preserves for the winter, including caviar. But not many of us understand that we can prepare the same caviar not only from zucchini, but also from oyster mushrooms. We are almost always accustomed to frying and marinating these mushrooms, but a dish such as oyster mushroom caviar, which has a very simple recipe and is accessible even to a novice cook, will be quite satisfying, tasty and at the same time lean.

Savory caviar made from oyster mushrooms

One of the favorite dishes of almost all culinary specialists and chefs is caviar made from oyster mushrooms, which most often appears on the table in the form of an appetizer. To make such caviar it will take no more than 40 minutes, but the result will be truly worthwhile. To do this you should take:

600 g new oyster mushrooms;
1 PC. – carrots;
1 PC. – onions;
a small amount of vegetable oil;
to taste - salt, pepper;
garlic.

In the first step, you need to take an onion, peel it, cut it into half rings and sauté in a frying pan, into which vegetable oil will be poured in advance. It is necessary to sauté the onion until it becomes transparent. After this, you need to take the carrot and grate it on a fairly large grater. After this, add it to the onion in the pan. Sauté this mixture until it becomes soft. Make sure that it does not start to get a golden color, otherwise these ingredients will simply be overcooked.

In the second step, you need to take the oyster mushrooms, wash them, peel them and then dry them slightly. This is done so that as little water as possible remains in them. After this, cut them into small pieces and place them in a frying pan that already contains carrots and onions. In order for all the liquid to completely disappear, they must first be fried over fairly high heat. After this, you need to turn down the fire slightly and bring the oyster mushrooms until they are fully cooked. As the mushrooms approach the stage of complete preparation, they should be peppered and lightly salted.

Once your oyster mushrooms are cooked, you need to remove them from the heat and add the garlic that was previously pressed through the press. We wait until our dish has completely cooled down, take a blender in our hands and begin to grind all the ingredients until a caviar mixture appears. After this, the caviar is ready to serve. You can serve it as a side dish or as an appetizer in pita bread or tartlets.

Mushroom caviar from oyster mushrooms using tomato paste

An equally tasty version of mushroom caviar would be caviar made from oyster mushrooms with the addition of tomato paste. To make this exciting recipe you need to take:

fresh oyster mushrooms – 1 kg;
unsalted tomatoes – approximately 70 g;
green onions - approximately 6-7 feathers;
“Extra” salt - 1 tbsp;
small carrots - 1 pc.;
wine vinegar - 1 tbsp;
sugar – approximately 25 g;
unrefined vegetable oil.

First you need to take a carrot, peel it and grate it on a fairly small grater. The onion feathers must be thoroughly washed and cut into small thin rings. Oyster mushrooms need to be thoroughly washed and then dried. After this, they need to be cut into small pieces. Then take a frying pan, pour a small amount of vegetable oil into it and put green onions in it, which you should lightly fry. Don't forget to stir it so it doesn't burn. After almost 2-3 minutes, you should add the grated carrots to the onions and cook them for about 3 more minutes. Then you should add mushrooms to the onions and carrots and fry them perfectly. At first, do not cover the pan with a lid so that all the liquid can evaporate completely.

Stirring the oyster mushrooms evenly, add to them the previously prepared tomato paste and approximately 400 ml of clean water. Add wine vinegar, a little sugar and salt here and cook the oyster mushrooms until tender. Once all the ingredients are completely ready, first let them cool slightly, and only then beat them into a homogeneous consistency using a hand blender. Delicious mushroom caviar from oyster mushrooms is ready!