Mushroom caviar from honey mushrooms for the winter: 5 recipes, 7 cooking tricks, and how not to run into a poisonous product

City dwellers, new to the forest and its flora, prefer greenhouse champignons and oyster mushrooms, the safety of which there is no doubt. But I want to feel the real aroma of the forest, inherent in honey agarics! In addition, these mushrooms are distinguished by a rich vitamin and mineral composition and bring such benefits to the body:

• activate the reproductive system;
• increase visual acuity;
• treat gums;
• strengthen immunity;
• improve blood quality;
• make bones stronger;
• normalize the synthesis of thyroid hormones.

Important information for a beginner mushroom picker

Recognizing honey mushrooms, in principle, is easy. These are groups of small mushrooms on a thin flexible leg, the length of which can reach 15 cm. The cap of the young mushroom has a spherical shape, and in older specimens it takes the form of an umbrella. The color is usually cream, but may be brown and even reddish. But practically every edible species of honey agaric has its own conditionally edible or poisonous double, which the average person cannot distinguish from the “original”.

Ideally, on your first "quiet hunt" you need to go with an experienced mushroom picker. You can take with you color photographs of edible mushrooms or an illustrated specialized book. Also print out a table that summarizes the key differences between edible and false honey mushrooms.

Table - Key differences between edible and false mushrooms

Primary processing

If, having come home after mushroom hunting, you will leave a basket with fresh mushrooms for a long time, they will darken and deteriorate in a matter of hours. Such mushrooms can be dangerous to health. Therefore, you need to start processing the crop immediately. The process includes four stages.

1. Screening and sorting. Carefully sort out your "catch". All wormy and rotten specimens must be discarded. Separate whole and young mushrooms separately, separately - large and damaged.
2. Cleaning up. Cut the bottom of the leg with a knife and scrape off any adhering dirt.If there is local blackening, they need to be carefully cut, capturing a little “healthy pulp”.
3. Soak. For half an hour, dip the product in a bowl of cold salted water to "drive out" the worms and insects. Rinse the product several times under the tap.
4. Cooking. Place the mushrooms in a pot of salted water (a large spoonful of salt per liter of liquid). Cook 30 minutes after boiling. Drain the boiled mushrooms.

Caviar Recipes

If the "silent hunt" brought a good mushroom catch, it is important to find a way to process the product so that it does not disappear. Of course, you will immediately fry and eat the portion. And let the remaining raw materials on the workpiece, picking up a good recipe for caviar.

With carrots and onions

Features This is a basic recipe that will delight you with a rich classic taste, dense texture and excellent nutritional properties. Opening a can in the winter, you will get a good snack or even an independent dish.

You will need:

• 0.5 kg of prepared mushrooms;
• a glass of vegetable oil;
• two onions;
• two carrots;
• a large spoon of vinegar essence;
• salt, spices.

Cooking

1. Heat a fifth of the oil and fry the chopped onion in it.
2. Once the onions are clear, add the grated carrots. Fry vegetables until golden brown.
3. Heat half a glass of oil, on which fry mushrooms for five minutes. The fire must be strong.
4. Fried mushrooms and previously prepared vegetables, scroll in a meat grinder.
5. Heat the remaining oil and warm the minced meat in it. Season, cover and simmer for a quarter of an hour.
6. Add vinegar essence and simmer the workpiece for another five to ten minutes.
7. Put caviar in jars, sterilize and roll.

With tomatoes

Features At first glance, the combination is unexpected. But, having tasted the snack, you will understand that sweet and sour tomato will only emphasize the rich aroma of mushrooms. Fresh tomatoes can be replaced with tomato paste. Instead of each fruit, put a large spoonful of a semi-finished product diluted with water in a ratio of 1: 5.

You will need:

• 1.5 kg of prepared mushrooms;
• three cloves of garlic;
• carrot;
• three tomatoes;
• onion;
• a glass of vegetable oil;
• salt and spices.

Cooking

1. Heat a quarter cup of oil and fry the onions and carrots on it until golden.
2. Add the mushrooms.
3. Remove the peel and rub through a sieve. You can kill vegetables with a blender. Then the peel can not be removed.
4. Place the tomato puree in a pan with vegetables and mushrooms. Stew until half the juice has evaporated.
5. Scroll the mass in a meat grinder and return it back to the pan.
6. Enter the remaining oil, squeezed garlic and flavorings. Stew for five minutes. If the consistency is too liquid, remove the lid and heat until the excess liquid evaporates.
7. Pour the blank into clean jars, sterilize and roll up.

With bell pepper

Features The unusual taste and bright colors of the appetizer will impress both conservatives and gourmet experimenters.

You will need:

• 0.5 kg of prepared mushrooms;
• two onions;
• two red bell peppers;
• two cloves of garlic;
• half a glass of vegetable oil;
• a large spoon of vinegar;
• salt, spices.

Cooking

1. Heat half the oil and fry the chopped onion on it for five minutes.
2. When the onion becomes transparent, add mushrooms to it. Fry until the vegetable turns golden.
3. Scroll the fried workpiece and garlic in a meat grinder.
4. Cut the pepper into cubes, each of which should be no bigger than a pea in size.
5. Heat the remaining oil and fry the pepper in it until transparent. Add mushroom mass and simmer for ten minutes.
6. Add vinegar and arrange the workpiece in cans.
7. Sterilize and roll up.

With garlic

Features The appetizer takes on a pleasant pungent flavor. In addition, garlic will protect you from colds. And spicy spice is a wonderful preservative that provides better preservation of the workpiece.

You will need:

• 1.5 kg of prepared mushrooms;
• five cloves of garlic;
• onion;
• half a glass of vegetable oil;
• a large spoon of vinegar essence;
• salt, spices.

Cooking

1. Mushrooms, onions and garlic through a meat grinder.
2. Heat the oil and fry the workpiece in it for 20 minutes.
3. Add seasonings and vinegar.
4. Arrange on banks, sterilize and roll up.

With eggplant

Features "Eggplant overseas caviar!". This catchy phrase from the famous comedy elevated the dish to the category of loved ones. Through experiments, the mistresses found that the bitter purple vegetable goes well with fragrant forest mushrooms. If you like neutral tastes, replace the blue ones with zucchini. They will make the dish juicy and tender. And also, thanks to the zucchini, there will be a lot of snacks.

You will need:

• 1 kg of prepared mushrooms;
• 1 kg of eggplant;
• four cloves of garlic;
• three onions;
• a large spoon of vinegar;
• salt, spices.

Cooking

1. Lightly fry mushrooms.
2. Chop the aubergines and soak in salted water for several minutes. Fry in vegetable oil.
3. Fry the chopped onions in a separate pan.
4. Scroll the prepared ingredients in a meat grinder.
5. Heat a little oil in a pan and heat the minced meat on it. Add squeezed garlic and bulk ingredients. Stew for 15 minutes.
6. Add vinegar and pour the workpiece into cans.
7. Sterilize and roll up.

Tips to make it tastier

Fresh products and adherence to cooking technology - this is not all that is needed for a high-quality and tasty harvest. Seven culinary recommendations will help you bring the dish closer to the ideal.

1. The superiority of mushrooms. Mushroom taste and aroma should be clearly felt in the appetizer. Therefore, do not overdo it with vegetables and spices. They should only set off the aroma of the main product, and not interrupt it.
2. Excess water. Mushrooms, for the most part, are made up of liquid. In addition, they absorb water during cooking. Therefore, before frying it is necessary to slightly squeeze honey agarics with your hands.
3. More tender. To make the appetizer tender and uniform, roll the caviar through a meat grinder two or three times. The blender will give the creamy consistency to the dish.
4. Two types of oil. If you do not plan to preserve the snack for the winter, but want to eat it right away, vegetable fat can be partially replaced with butter.
5. Separate cooking. If you cook caviar only from the legs, it will turn out to be more dense, fibrous and will get a pleasant crunch. And hats marinated separately will be no less tasty than whole mushrooms.
6. Modern technologies. Use a slow cooker to produce homemade blanks. Preliminary heat treatment of the ingredients is carried out in the "Frying" mode. After the ingredients turn into minced meat, they need to be cooked in the "Stew" or "Baking" mode.
7. Alternative conservation. If you do not want to deal with seeding and sterilization, lay the eggs in containers and send them to the freezer. Frozen snacks can be cooked without vinegar, and you can also reduce the amount of oil.

If you look at the pulp of a mushroom under a microscope, you can see that its texture is porous and spongy. This means that it absorbs moisture, chemicals and even radiation from the environment. Therefore, collect raw materials only in areas with favorable ecology. There should not be any industrial enterprises or transport interchanges nearby. And in no case do not buy mushrooms from hand.

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