Honey agaric is one of the most beloved mushrooms of Russians, characterized by a specific taste and a variety of cooking methods. They are pickled, salted, dried and frozen, while they are very easy to process. Cooking caviar from honey mushrooms is considered to be a particularly tasty method of processing. Mushroom caviar can be served both for the holiday table and for an ordinary dinner. The advantage of this dish also lies in the fact that it is prepared mainly from substandard mushrooms: broken individual parts (hats or legs), overgrown and so on, as well as frozen ones.
Ingredient preparation
Preparing mushrooms for processing is quite simple. Unlike many other types of mushrooms, it is enough to sort them, remove extraneous vegetation (grass or dry leaves) and rinse well. After that, the mushrooms are boiled for 10 minutes and washed with cold water. The basis for the preparation of mushroom caviar is honey mushrooms, re-boiled for 30-40 minutes (mushrooms should settle to the bottom).
Important! Rinse the mushrooms in a container with plenty of clean water. After washing with a colander, select them and repeat the procedure again.
Recipes for making caviar from honey mushrooms
To prepare caviar from honey mushrooms, you don’t need to be a qualified chef, even a schoolboy can do this. The set of ingredients varies depending on the recipe, but it is quite simple: prepared mushrooms, onions, carrots, vinegar. Below are the simplest and at the same time the most delicious recipes for preparing and harvesting caviar from honey mushrooms.
Classic
2 cans of 0.5 l for 2 hours
prepared mushrooms
1 kg
vegetable oil
150-200 g
allspice and black
taste
Nutritional value per 100 g:
- Send the mushrooms in a well-heated pan with vegetable oil until the remaining liquid has completely evaporated.
- Chop the onion (chop finely or chop coarsely with a blender.
- Remove the mushrooms from the pan and put onion in the remaining vegetable oil, fry it until golden brown, adding pepper and a little salt.
- Grind the cooled mushrooms in a meat grinder or using a blender and mix with onions, adding the remaining salt, vinegar, and mix.
- Sterilize the jars in the microwave, oven or steam.
- Spread caviar tightly in sterile jars with a capacity of 0.5-0.7 l.
- Heat the remainder of the vegetable oil in a pan (can be replaced with salted lard). And pour on top of each jar so that the mushroom mass is completely covered.
- Sterilize the eggs for 30 minutes, roll up and wrap the cans until they cool completely.
Did you know? Only 100 g of honey mushrooms will completely cover the daily allowance. the need of the human body for zinc and copper.
With onions and carrots
2 cans of 0.5 l each 1.5 hours
prepared mushrooms
1 kg
Nutritional value per 100 g:
- Fry the mushrooms.
- Cut onions with carrots, can be in large pieces, fry.
- Pass everything through a meat grinder.
- Send the resulting mass into a pan and bring to readiness for 20 minutes, stirring occasionally. Add vinegar and spices, bring to the desired taste if necessary.
- Arrange the mass in jars.
- Sterilize eggs for 30–40 minutes, roll up and wrap cans until they cool completely.
Important! Replacing fresh tomatoes with tomato paste is not recommended. If caviar is made from frozen mushrooms in the winter, it is better to prepare in advance a frozen mass of fresh tomatoes whipped on a blender.
With tomatoes
2 cans of 0.5 l1 hour
salt
tablespoon without top
Nutritional value per 100 g:
- Grind the mushrooms with a blender or meat grinder.
- Do the same with fresh tomatoes and garlic.
- Mix all the ingredients and add vegetable oil to the mass.
- The resulting mass should be sent to the multicooker using the “baking” mode for 1 hour. During cooking, the mass must be stirred.
- Spawn caviar in sterile containers, tighten, wrap until cool.
From frozen honey mushrooms through a meat grinder
1.8 L 0.5 hours
boiled frozen mushrooms
1 kg
Nutritional value per 100 g:
Mushrooms, carrots and onions to pass through a meat grinder through the middle section, all in a separate bowl.
Fry the onions in a preheated pan (add 2-3 tablespoons of vegetable oil, for 3 minutes) and put in a pan with a thick bottom.
Fry the carrots in the same pan (add 2-3 tablespoons of oil, fry for 3 minutes) and put in a pan with carrots, salt and pepper. Simmer for 7 minutes.
Fry the mushrooms for 7 minutes by adding 4 tablespoons of oil and add them to carrots and onions.
Douse still 5 minutes.
Mushrooms, carrots and onions to pass through a meat grinder through the middle section, all in a separate bowl.
Fry the onions in a preheated pan (add 2-3 tablespoons of vegetable oil, for 3 minutes) and put in a pan with a thick bottom.
Fry the carrots in the same pan (add 2-3 tablespoons of oil, fry for 3 minutes) and put in a pan with carrots, salt and pepper. Simmer for 7 minutes.
Fry the mushrooms for 7 minutes by adding 4 tablespoons of oil and add them to carrots and onions.
Douse still 5 minutes.Video recipe
With vinegar
1.8 L 0.5 hours
Nutritional value per 100 g:
- Fry mushrooms in vegetable oil and grind in a convenient way (blender, meat grinder).
- Fry the onions in a preheated pan until cooked.
- Add chopped green onions to it, fry for no more than a minute.
- Add vinegar to the onion, mix the mass.
- Add mushrooms, put out a couple more minutes.
- For harvesting for the winter, caviar needs to be stewed for 10 minutes (at the same time, add green onions immediately before laying out the jars), put them in jars and sterilized for 30 minutes.
In Korean
1.8 L 0.5 hours
Nutritional value per 100 g:
- Fry mushrooms in vegetable oil and grind in a convenient way (blender, meat grinder).
- Fry the onions in a preheated pan until cooked.
- Add chopped green onions to it, fry for no more than a minute.
- Add vinegar to the onion, mix the mass.
- Add mushrooms, put out a couple more minutes.
- For harvesting for the winter, caviar needs to be stewed for 10 minutes (at the same time, add green onions immediately before laying out the jars), put them in jars and sterilized for 30 minutes.
Features of storage of caviar from honey mushrooms
Cooked caviar can be stored no more than a year, be sure to in a cool place - the basement or in the cellar. If the caviar was prepared without sterilization, then it must be stored only in the refrigerator and consumed for several days.
Did you know? The largest honey fly on the planet is growing in Oregon State National Reserve. Its area is 890 hectares, and its age is over 2 thousand years. Scientists have proved that this is not an accumulation of mushrooms, but a single organism, at the moment it is considered the largest on our planet.
Mushroom caviar is a very tasty dish. Caviar from honey mushrooms can be used as an independent dish, as a snack or side dish, and also as a filling for pies, pancakes, dumplings, etc.
