How to make mushroom caviar from boletus. Mushroom caviar from boiled mushrooms - recipes for the winter. Video recipe: mushroom caviar in a slow cooker

Everyone remembers the royal treat from Leonid Gaidai’s famous comedy “Ivan Vasilyevich Changes His Profession” - “red caviar, black caviar, overseas eggplant caviar.” But professional chefs know that not only fish and vegetables can be used to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and are always welcome on tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This preparation is usually done in the autumn. For preservation, you can use any edible wild mushrooms. Also, it is not forbidden to mix different types of mushrooms. Below is a selection of recipes for mushroom caviar, for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - photo recipe step by step

In the recipe proposed in the photo, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work needs to be left to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set the timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and household members.

Your mark:

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

Boiled mushrooms: 3.5-4 kg
Onions: 300 g
Carrots: 300 g
Salt: 1.5 tbsp. l.
Ground pepper (red or black): 10 g
Vegetable oil: for sautéing
Vinegar 9%: 10 g

Cooking instructions

Selected and washed wild mushrooms should be boiled until fully cooked.

Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.

Place the boiled mushrooms in a convenient bowl. Let them cool a little.

Puree the mushrooms. This can be easily done using a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.

Take vegetables - onions and carrots. Finely chop the peeled onion and grate the carrot root on a coarse grater. In a multicooker bowl, fry the ingredients in oil. This should take about 15 minutes.

Place the mushroom puree into a multibowl. Add salt and pepper immediately.

Cook in the “Cooking” mode for 30 minutes. The lid of the multicooker needs to be opened to pour vinegar into the bowl, but do this at the end, literally a couple of minutes before the end of the process. Cook to completion.

Sterilize the jars and boil the lids for a couple of minutes.

Fill a sterile container with caviar.

Screw on the lids.

Mushroom caviar from honey mushrooms

Any forest mushrooms are suitable for preparing caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey mushroom caviar - it has a pronounced mushroom taste and is excellent for preparations. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

Fresh honey mushrooms – 1 kg.
Onions – 0.3 kg.
Fresh carrots – 0.3 kg.
Bell pepper – 0.3 kg.
Bay leaf, spices, salt, vegetable oil.
Vinegar – 1 tsp. 9% (for each 0.5 liter container).

Algorithm of actions:

Honey mushrooms of any size are suitable for this preparation; it is best to use large, ugly shapes, since after chopping, size and external beauty no longer become important.
Soak mushrooms in cold salted water for 1 hour. Now you can absolutely safely wash and sort them. Rinse in several more waters.
Stage two is cooking the mushrooms, this needs to be done in a fairly large amount of water with bay leaves, spices and salt (a little bit).
While the mushrooms are cooking, you need to prepare the vegetables. Peel and rinse onions, carrots and peppers. Grate onions and carrots into different containers. Finely chop the bell pepper.
Sauté in vegetable oil one by one, first the onions, then add the carrots to the same pan, then the pepper. Add a little salt and pepper.
Drain the mushrooms in a colander and cool slightly. Cool the vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
Simmer the caviar over low heat for one and a half hours.
While the mushrooms are stewing, you need to prepare the containers and lids - sterilize them.
Pack the hot caviar from honey mushrooms into containers, add vinegar to each one on top. Seal it as quickly as possible and hide it under a thick blanket. Additional sterilization is encouraged.

In winter, the whole family will enjoy mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes a “quiet hunt” for boletus mushrooms has incredible results, and there are so many mushrooms collected that the question of their processing arises. Mushroom caviar is one of the best ways to prepare for the winter, especially when the mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

Boletus mushrooms – 1 kg.
Tomatoes – 4 pcs. (medium size).
Garlic – 3-4 cloves.
Vegetable oil for frying – 50 ml.
Butter – 2 tbsp. l.
Salt, seasonings.

Algorithm of actions:

Sort through the mushrooms, select those that will be used for caviar. Rinse thoroughly and change the water several times.
Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
Cut the mushrooms (can be in large pieces). Fry in a mixture of vegetable and butter for 20 minutes.
Removing the skin from tomatoes is easy by making a cross-shaped cut and pouring boiling water over it.
Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
Return the mushroom caviar to the pan and simmer for 10 minutes.
During the stewing process, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, you can protect it from the household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from boletus

If a mushroom picker is lucky and finds a clearing with boletus mushrooms, you can be sure that he will reap a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, the boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

Butter – 1 kg.
Salt – 1.5 tsp.
Sugar – 1 tsp.
Onions – 0.8 kg.
Laurel, cloves - 2 pcs.
Black pepper – ½ tsp.
Garlic – 8 cloves.
Vegetable oil.

Algorithm of actions:

The first stage, not entirely pleasant, is reassembly and cleaning. You need to remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and appetizing.
Then rinse the mushrooms and set them to cook, and the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
Place in a colander again and leave to cool. Then grind the butter using a meat grinder.
Twist the onions into a separate container. Send for sautéing in a frying pan with vegetable oil.
After the golden color appears, add the twisted boletus. Simmer for 60 minutes.
Add sugar, pepper, bay, cloves, and garlic squeezed through a press.
Place caviar in glass containers and seal tightly.

Store in the refrigerator for six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Mushroom caviar from chanterelles

Another type of mushroom almost always produces a rich harvest - chanterelles. Red-haired beauties also grow in groups, welcoming lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics. In winter, transparent containers with bright orange caviar are a little greeting from sunny summer and golden autumn.

Ingredients:

Chanterelles – 1 kg.
Carrots – 0.3 kg.
Onions – 0.3 kg.
Vegetable oil – 100-150 ml.
Salt – 1 tsp.
Allspice – 0.5 tsp.
Vinegar – 1 tbsp. l. (9%).

Algorithm of actions:

The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms really like to cling to pine needles and other forest debris. Use a knife to clean the sand from the legs, trim them if necessary. Rinse the mushrooms and again approach this process with all care.
Next, two options for the development of events are proposed: the first is to boil the mushrooms and grind them through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
Transfer the twisted chanterelles to a saucepan or pan with thick walls. Add vegetable oil. Simmer for 60 minutes.
While the chanterelles are stewing, you need to prepare the vegetables. The method is also traditional - clean, rinse.
Chop the onion, grate the carrots. Sauté in a separate container.
Combine chanterelles and vegetables. Add salt and allspice.
Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in sterilized containers.

You can leave the chanterelles for cooling and serving for dinner, your household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This is a delicious filling for thin pancakes and pies made from yeast dough. But caviar itself can be bland, even spices can’t save it, so housewives came up with the idea of cooking it with carrots, which improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

Forest mushrooms (boletus, boletus or chanterelle) – 0.5 kg.
Carrots – 1-2 pcs.
Onions – 1-2 pcs.
Garlic – 3-4 cloves.
Salt, spices.
Vegetable oil for frying.

Algorithm of actions:

You will have to start preparing the dish by sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine or Christmas tree needles.
Porcini mushrooms or chanterelles can be immediately sent to a frying pan where vegetable oil is heated. It is recommended to boil other mushrooms (20 minutes). Fry the mushrooms for a quarter of an hour.
In a separate frying pan, saute the chopped onions for 15 minutes.
In the third - fry the carrots, which you have previously grated.
Place fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press, into a blender.
Add salt, add spices, such as paprika and allspice, and simmer everything together for another 5-10 minutes.

The taster will not be able to immediately say what is better – the taste or the aroma.

Mushroom caviar with tomatoes - a very tasty recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables give the finished dish a beautiful, appetizing color. Mushroom caviar with tomatoes is good in winter, especially in a cool place.

Ingredients:

Mushrooms (boletus or boletus, honey mushrooms or chanterelles) – 2 kg.
Tomatoes – 1 kg.
Onions – 0.5 kg (or more, up to 1 kg).
Vegetable oil.
Vinegar – 2 tbsp. l.

Algorithm of actions:

At the start of the preparation, you need to clean the mushrooms from debris and remove the slippery skin from the butter.
Boil for 15-20 minutes. Fry in hot vegetable oil.
It is convenient to remove the skin from the tomatoes by pouring boiling water over them. If you do not remove, pieces of the skin will be felt in the final dish.
Grind the tomatoes into puree. Chop the onion finely.
Send to mushroom caviar. Simmer for 1–1.5 hours.
Pour in vinegar. Proceed with packaging into sterilized containers.

Leave under a warm blanket or rug for another day.

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that you no longer have the strength to make any preparations after sorting and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product you can not only cook soup, but also prepare delicious mushroom caviar.

Ingredients:

Mushrooms (any) frozen – 0.3 kg.
Onions – 1 pc.
Salt, spices, herbs.
Vegetable oil.
Sour cream – 150 gr.

Algorithm of actions:

Thaw the mushrooms in a colander, since there will still be a lot of liquid.
Peel the onion, saute, using a deep frying pan with heated oil.
Chop the mushrooms finely and add them to the onions. Fry until a delicious aroma appears.
Now you can add salt and pepper. All that remains is to pour in the sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, a pleasant consistency (you can feel the pieces of mushrooms), and is suitable for tartlets and hot sandwiches.

Dried mushroom caviar recipe

If the forest is blessed with a rich harvest, and the dacha has a stove or an electric vegetable dryer, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are stored well. And by the way, they make good mushroom caviar.

Ingredients:

Dried mushrooms (ideally boletus) – 350 gr.
Onions – 1-2 heads (depending on size).
Hot pepper (ground), salt.
Vegetable oil.

Algorithm of actions:

The preparatory stage will take the most time. Dried mushrooms need to be returned to almost their “original appearance”; to do this, you need to fill them with water and leave for 3 hours.
Then change the water and boil the mushrooms until they are completely cooked.
Next, you need to chop the mushrooms: option one is to chop it with a knife as finely as possible, option two is a meat grinder (blender).
Peel and wash the onions. Finely chop and sauté in oil.
Combine together in a blender, add salt and pepper.

This caviar is good for filling pies and for snacks, if you spread it on tartlets or crackers.

Any edible mushrooms are suitable for mushroom caviar; most often, specimens that are too large and not very beautiful, in general, substandard, are processed in this way.

You can make caviar from fresh mushrooms, dried or frozen.

Boletus or chanterelles do not require preliminary boiling; they can be fried immediately. It is better to boil all other mushrooms, bring to a boil the first time, strain the mushrooms, add more water and cook until tender.

In caviar, you can add onions and tomatoes, carrots and bell peppers to the mushrooms. And be sure to experiment with spices!

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And they salt it. Butterflies make excellent mushroom caviar, which will come in handy for vegetarians and those who scrupulously count every calorie in their diet. You can safely offer recipes for buttered caviar to your friends and acquaintances.

Opening a jar of mushroom caviar from boletus in winter, spreading it on bread, adding to soup or serving as a side dish for mashed potatoes is a tasty and enjoyable experience. In addition, this preparation can be used as a filling for pizza and pies, and can also be added to sauces to add a unique aromatic note. Caviar from boletus is harvested for the winter and prepared for daily consumption.

Recipes for mushroom caviar from boletus are prepared in various ways: with and without sterilization, with the addition of various spices and vegetables, and also simply with salt and pepper. It is closed in jars with nylon lids or frozen in plastic containers. If you don’t know how to make caviar from boletus, we offer several recipes for its preparation. Although the degree of complexity in the processes is quite different, even a novice in the kitchen can cope with them.

But there is always one important task before preparing butter - they need to be cleaned of sticky and oily film, and also pre-boiled in water with salt and citric acid. Cooking time ranges from 20 minutes to 30 minutes, depending on the size of the mushrooms.

This option is not intended for preparing for the winter, but its creamy taste will be a real boon for your family’s menu.

We invite you to watch a video of a classic recipe for boletus caviar.

Boiled butter - 500 g;
Sour cream – 100 g;
Onion – 3 heads;
Green onion – 1 bunch;
Butter – 50 g;
Salt;
Mixture of ground peppers – 1 tsp.

Cut the butter and fry in oil until golden.

Add the onion, cut into half rings, to the mushrooms and fry for another 10 minutes.

Pass the butter and onions through a meat grinder and place in a frying pan.

Add salt, pepper, add sour cream and stir.

Simmer for 10 minutes, add finely chopped green onions and stir.

This caviar is best served chilled.

Delicious mushroom caviar from boletus with carrots

Despite the fact that mushroom caviar from boletus with carrots is quite easy to prepare, the end result is a very tasty appetizer.

Boiled butter - 700 g;
Onion – 3 pcs.;
Carrots (medium) – 3 pcs.;
Vegetable oil – 100 g;
Salt - to taste;

Peel the onions and carrots, wash and cut into cubes.

Fry in oil until tender and grind in a blender along with the boiled butter.

Place in a frying pan, add salt and pepper.

Stir and fry over low heat for 15 minutes.

After cooling, butter caviar with carrots can be placed in jars and refrigerated, or eaten immediately.

Recipe for mushroom caviar from boletus with tomatoes

Mushroom caviar from boletus with tomatoes will be an excellent decoration for the holiday table. This appetizer can be filled into tartlets, stuffed into pancakes, or offered as a sandwich “spread.”

Boiled mushrooms – 400 g;
Carrots, onions – 1 pc.;
Tomatoes – 2 pcs.;
Vegetable oil – 50 g;
Garlic cloves – 2 pcs.;
Salt and pepper - to taste.

Cut the carrots into cubes and fry in oil until tender.

Cut the onion into rings, add to the carrots and fry until soft.

Pour boiling water over the tomatoes, remove the skin and cut into pieces.

Add the tomatoes to the onions and carrots, add the chopped garlic and fry in a frying pan for 10 minutes.

Grind all the fried vegetables along with the boiled mushrooms in a blender.

Place in a frying pan, add salt and pepper, stir and simmer for 10 minutes.

Caviar from boletus with tomatoes can be consumed immediately, or you can put it in a plastic container, let it cool and store it in the freezer.

Boiled mushroom caviar with green onions

This mushroom caviar made from boiled boletus will diversify the filling for sandwiches and complement the daily diet of your household.

Butter – 600 g;
Onion – 2 pcs.;
Vegetable oil – 50 g;
Salt;
Dill greens – 1 bunch;
Ground black pepper – 1 tsp.

We invite you to familiarize yourself with the step-by-step recipe for boletus caviar with photos.

Cut the onion into cubes, fry in oil until golden brown.

Pass the boiled mushrooms and onions through a meat grinder.

Place in a frying pan, add salt, pepper and chopped dill.

Stir well and simmer over medium heat for 3 minutes.

Place the caviar in a salad bowl and place on the table.

How to make simple caviar from butterfish for the winter

Butter - 2 kg;
Onion – 2 kg;
Vinegar 6% – 100 ml;
Vegetable oil;
Salt;
Ground black pepper – 2 tsp.

How to make caviar from butterfish for the winter so that the product turns out tasty and can be stored for a long time? To do this, you need to use vinegar, which is a good preservative.

Pass the boiled boletus through a meat grinder and place in a saucepan.

Cut the onion into half rings and fry until golden brown.

Pass it through a meat grinder and combine with mushrooms.

Add salt, pepper, vinegar and mix well.

Simmer the caviar for 15 minutes, remove from the stove and place in half-liter jars.

Cover with lids and sterilize for 20 minutes in boiling water.

Roll it up, let it cool and take it to the basement.

When serving as an appetizer, caviar can be sprinkled with dill or parsley.

How to cook delicious mushroom caviar from butter and garlic

Delicious mushroom caviar from boletus in the following recipe involves the addition of garlic and green basil. Prepare this appetizer – and you won’t be able to tear your family away from this deliciousness!

Boiled butter - 1 kg;
Onions – 5 pcs.;
Garlic cloves – 20 pcs.;
Vegetable oil – 50 g;
Salt;
Ground white and black pepper – ½ tsp each;
Green basil - a few sprigs.

How to prepare caviar from boletus according to this recipe?

Cut the boiled mushrooms into pieces, fry until golden brown and pass through a blender. However, if you don’t have such a device in your kitchen, then a regular meat grinder will do just fine.

Cut the onion into rings, fry until transparent and also chop in a blender.

Grate the garlic on a fine grater, combine with mushrooms and onions.

Place everything in a saucepan, add salt and pepper and simmer over low heat for 15 minutes.

Finely chop the basil, add to the caviar, stir and turn off the heat.

The caviar can be placed in jars, allowed to cool and refrigerated.

How to make mushroom caviar from boletus with bell pepper

Boiled butter - 1 kg;
Vegetable oil – 100 ml;
Onion – 3 heads;
Garlic cloves – 3 pcs.;
Sugar – 1 tbsp. l.;
Salt – 2 tsp;
Bell pepper – 5 pcs.;
Ground black pepper – ½ tsp;
Cloves, allspice peas – 2 pcs.

Pass the boiled boletus through a meat grinder with a fine wire rack and place in a deep frying pan.

Chop the onion and also pass through a meat grinder, combine with mushrooms.

Simmer the resulting mass for 30 minutes over low heat.

Pour boiling water over the pepper, remove the skin and cut into noodles.

Pass through a meat grinder and add to the mushrooms.

Salt and pepper, add diced garlic, add ground black pepper, cloves and allspice grains.

Simmer butter mushroom caviar for 20 minutes, turn off the heat and let stand on the stove for 10 minutes.

You can start tasting right away by spreading it on bread. Place the rest of the mixture in a plastic container and refrigerate.

Recipe for boletus caviar with tomato paste

How to cook mushroom caviar from boletus with tomato paste? This option will appeal to everyone who loves this combination of products.

To prepare the recipe for mushroom caviar from boletus we will need:

Mushrooms – 500 g;
Onion – 1 pc.;
Garlic cloves – 3 pcs.;
Vegetable oil – 50 ml;
Tomato paste – 3 tbsp. l.;
Salt;
Sugar – ½ tbsp. l.;
Ground black pepper – 1 tsp;
Parsley – 1 bunch.

Chop the boiled mushrooms, put them in a frying pan and fry for 10 minutes.

Cut the onion into pieces and fry along with the mushrooms for another 5 minutes.

Use a meat grinder and grind the mushrooms and onions.

Place in a frying pan, add salt, sugar, ground pepper, chopped garlic cloves and tomato paste.

Fry over low heat for 20 minutes and add finely chopped parsley.

Stir and continue frying for another 5 minutes.

Place in a deep plate and let cool.

How to make mushroom caviar from boletus with lemon

This stunning caviar option will become one of your favorites. Lemon will give the dish an expressive taste and a unique aroma.

Let's take a closer look at how to make mushroom caviar from buttermilk with lemon.

Butter – 500 g;
Onion – 1 pc.;
Squeezed lemon juice – 1 tbsp. l.;
Olive oil – 3 tbsp. l.;
Salt and pepper - to taste;
Basil greens.

Cut the boiled boletus into pieces and simmer in olive oil for 15 minutes until the liquid evaporates.

Grind in a blender and pour into a frying pan with oil.

Cut the onion into rings, fry in oil until transparent and also chop in a blender.

Combine mushrooms and onions, add salt and ground black pepper to taste, stir.

Let simmer in oil for 15 minutes, add squeezed lemon juice, stir well again and simmer for 5 minutes.

Remove from heat, let cool and... you can make sandwiches.

Place the remaining caviar in a glass jar or plastic food container and put it in the refrigerator for storage. However, we assure you that such butter mushroom caviar will not be stored for a long time, because it will simply be eaten.

Butterfly mushroom caviar with walnuts and soy sauce

Sometimes you want to try something unusual or even exotic. It turns out that this is quite possible, and you don’t have to buy expensive products for this. How can you make caviar from boletus according to a recipe from eastern countries? For this process we will need the following products and spices:

Boiled boletus – 1 kg;
Carrots – 3 pcs.;
Onion – 3 pcs.;
Walnut kernels (chopped) – 100 g;
Soy sauce – 2 tbsp. l.;
Garlic cloves – 5 pcs.;
Vegetable oil – 50 ml;
Ground black pepper – 0.5 tsp.

Cut the cooked boiled butter into pieces and fry in oil until golden.

Grate the peeled carrots and fry separately until soft, place without oil in a bowl.

Cut the onion into cubes and fry separately in a frying pan until transparent.

Grind all fried foods in a blender or pass through a fine mesh meat grinder.

Place everything in a frying pan, add finely diced garlic, pour in soy sauce, add ground black pepper and chopped walnut kernels.

Stir everything well and simmer over medium heat for 15 minutes, stirring continuously with a wooden spatula.

Let it cool and you can start making tartlets or sandwiches.

A little caviar can be frozen in a plastic container and, if necessary, used as a pizza topping or a base for sauce for meat dishes.

Delight your family members with spicy and aromatic recipes for mushroom caviar made from boletus. Find the one you like and begin the process of preparing it. Try supplementing butter caviar with any foods and spices to your liking. Create your own recipes and surprise your family and guests with new dishes.

Fans of mushroom dishes know best marinated, frozen, salted or fried boletus. But sometimes you want a new taste or something unusual. And such a recipe exists - it is mushroom caviar with the addition of various ingredients, as well as spices.

For example, butter caviar with garlic is an ideal option for preparing mushrooms. You can use it to make a pizza filling, add it to pies, or simply spread it on bread, using it as sandwiches. It is also perfect for housewives for filling pancakes, stuffing cutlets or tartlets. In addition, mushroom caviar from boletus with garlic is an ideal recipe for preparing for the winter, because it has a long shelf life.

In order to prepare caviar, the boletus must be cleaned of dirt and grass, removing the slippery film from the caps. Boil mushrooms in water with added salt for 30 minutes. Next, place the mushrooms in a colander and allow the liquid to drain completely. The cooled butternuts are crushed using a blender, and the remaining vegetables are fried in sunflower oil. Mushrooms are combined with fried vegetables and spices - the caviar is ready. This product can be stored in the refrigerator for up to 7 days.

A simple version of caviar with garlic for 1.5 kg of fresh butter:

180 ml vegetable oil;
6 cloves of garlic;
3 onions;
1 tbsp. l. Sahara;
0.5 tbsp. l. salt;
0.5 tsp. ground black pepper;
2 pcs. bay leaf, cloves and allspice.

To prepare caviar from boletus with garlic, you need to clean the mushrooms from dirt, remove the mucous film from each cap and rinse under the tap. Place all the butter in a saucepan with water and add a little salt. Boil the mushrooms over medium heat for 20 minutes.

Throw the finished butter through a sieve to allow excess liquid to escape, let cool, and then grind in a meat grinder with a fine wire rack.

Peel, wash, cut the onions into pieces and also pass through a meat grinder.

Pour the resulting onion mixture into a frying pan with heated sunflower oil and simmer until the liquid evaporates.

Add the butter mixture to the onion in the pan and mix well. Cover the container with a lid and simmer for 40 minutes.

Add sugar, ground black pepper, salt, finely grated garlic to the caviar and simmer for 15 minutes.

Place bay leaf, allspice seeds and cloves in the bottom of sterilized glass jars.

Place the hot caviar into containers, roll them up, let them cool at room temperature and take them to the basement.

Winter caviar from boletus with garlic and tomato paste

Many gourmets like the recipe for winter caviar made from butter with garlic and tomato paste.

For 1 kg of fresh butter you will need:

2 onions;
8 cloves of garlic;
100 ml vegetable oil;
3 tbsp. l. tomato paste;
1 bunch of dill;
0.5 tbsp. l. salt;
1 tbsp. l. Sahara;
0.5 tsp. black pepper;
3 pcs. bell pepper

Rinse the mushrooms well and remove the film. Pour water, add a little salt and boil for 30 minutes.

Drain the water from the mushrooms using a sieve, cool and pass through a meat grinder with a fine grid.

Peel the onion, garlic and bell pepper, chop, also using a meat grinder. Fry the resulting mixture over low heat for 15 minutes.

Combine the mushroom and vegetable masses together, stir and simmer for 30 minutes over low heat.

Add salt, sugar, ground black pepper and tomato paste to the future caviar, mix well and simmer for 15 minutes.

Pour chopped dill into mushroom caviar, cover the pan with a lid and simmer for another 10 minutes.

Place the caviar into prepared jars, roll it up and let it cool, wrapping it in a warm blanket.

After cooling, take the jars to the basement or onto the balcony.

Butter caviar with garlic and carrots

For boletus caviar with garlic and carrots you will need:

1 kg boiled butter;
4 onions;
4 large carrots;
500 g fresh tomatoes;
1.5 tbsp. l. salt;
2 large heads of garlic;
100 g vegetable oil for frying

Finely chop the peeled onion, grate the carrots on a fine grater. Fry everything together in a frying pan for 10 minutes.

Butterflies will always be the favorite finds of many mushroom pickers. You can cook them quickly and tasty, make magical preparations for the winter from such mushrooms (9) or freeze them fresh. Recipes for winter caviar from boletus have been passed down from generation to generation for many centuries, because in no store you can buy the same mushroom delicacies as home-canned mushrooms. If you want to please your family with aromatic and spicy caviar, it’s time to find a suitable recipe. We have prepared for you a small collection of selected boletus recipes.

Ingredients:

sunflower oil – 0.15 kg;
garlic – 1 head;
sugar, salt and pepper to taste;
boletus – 1 kg;
bay leaf, cloves and allspice peas - 3 pieces each.

Cooking process:

To prepare buttered caviar with garlic, you first need to thoroughly rinse the mushrooms under running water, clean them of debris and dust, and put them on the fire in a saucepan with water and adding a small amount of salt.
Boiled boletus should be placed in a colander to rid the food of excess liquid, and then grind in a meat grinder. Do the same with onions. Wash it, cut it, twist it, and then pour it onto a preheated grill surface with the addition of vegetable oil. The vegetable should be simmered until the liquid has completely evaporated.
Then add chopped butter to the frying pan. Thoroughly mix the future caviar for the winter, cover with a lid and cook for 50-60 minutes. All you have to do is add sugar, salt and pepper at your discretion and to taste. Free the garlic from the husk, put it under a press and also add it to the mushroom mixture.
The jars must be sterilized, and then the bottom of each of them must be covered with a bay leaf, cloves and allspice peas. Distribute hot caviar over them, roll up the lids and store in the cellar or refrigerator for 6-8 months.

Mushroom caviar with tomatoes

Ingredients:

fresh boletus – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
tomato – 2 pcs.;
garlic - a few cloves.

Cooking process:

If you want to make caviar tasty and healthy, you need to pay special attention to the pre-processing of mushrooms. That is why you should soak forest products in cool water for 10-15 minutes, and then carefully wash them and dry them on a paper towel. You definitely won't need any extra moisture.
Place the peeled mushrooms on the bottom of an enamel pan, fill completely with cold water and place on medium heat. The butter should be cooked for 40 minutes from the moment it boils. In the meantime, you need to start preparing the vegetables. Remove the skins from the onions and carrots, and then cut them into thin half rings and small strips.
Place a large skillet over medium heat. Pour sunflower oil onto it, heat it, and then add chopped carrots. Fry the vegetable until soft, and then add half rings of onion to the carrots and continue cooking the caviar.
Tomatoes should be washed and doused with boiling water to make it easier to remove the skin. The garlic needs to be peeled and passed through a press. Peeled tomatoes also need to be finely chopped or grated on a coarse grater. Next, the tomatoes and garlic go into the frying pan with the vegetables, and are also seasoned with salt, pepper and other favorite spices.
After cooking, the mushrooms need to be transferred to another frying pan, where the butter is fried until tender. The next step is to grind the mushrooms and vegetables through a meat grinder. Place the resulting mixture in a deep bowl and mix thoroughly. This butter caviar is completely ready for use, but it can also be distributed into jars and stored in the cellar.

With carrots and onions

Ingredients:

fresh boletus – 2 kg;
carrot – 1 pc.;
onion – 1 pc.;
sunflower oil – 0.5 l.;
salt and red pepper to taste;
bay leaf and peppercorns - 5 pieces each.

Cooking process:

The butter must be cleaned of large and small debris, washed under running water, and then put to simmer over low heat. This usually takes about 10-20 minutes.
Peel the carrots and chop them using a coarse grater, and then fry them in sunflower oil until soft. The onions also need to be peeled, cut into small cubes and mixed with fried carrots in a frying pan. Simmer the vegetables together for 15 minutes.
Remove the mushrooms from the broth and dry them slightly with a towel. The butter must be ground in a meat grinder, and then mixed with onions and carrots. Simmer the prepared mixture for 20 minutes under the lid. At the final stage, season the caviar with bay leaf and other spices.

The jars must be sterilized in advance, then pour your favorite spices onto their bottom and evenly distribute the butter caviar. It is best to store such a delicacy in the cellar or in the refrigerator for 6-8 months. Bon appetit!