Mushroom boletus caviar: the most delicious recipes

Mushroom boletus caviar: the most delicious recipes

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Lovers of quiet hunting often face the problem of processing too large crops. Boletus caviar can be a great snack that is perfect for a festive table. Due to the rather long shelf life, such a product is often harvested for the winter.

How to make boletus caviar

Any harvesting from mushrooms requires careful attention to the issue of collecting the main raw materials. Since they absorb almost all substances from the environment, it is best to collect fruiting bodies away from large industrial enterprises. It is not worth collecting near highways or outskirts of cities.

Not every boletus is suitable for making caviar. It is worth giving preference to young specimens. Older mushrooms have a looser structure and may not withstand transportation. The body of the boletus should be dense and have a bright aroma.

Important! In no case should you pick mushrooms that have traces of mold. Even if they are removed, there is a high probability of damage to the internal tissues of the fruit bodies.

It is worth refraining from making caviar from stale or frozen products. The boletus legs deteriorate very quickly - this changes the taste of the finished product, depriving the necessary notes. Frozen specimens almost completely lose their taste and bright mushroom aroma.

Mushrooms need preliminary processing. They are washed in running water to remove dirt, sand and leaf residues. The damaged areas are cut off. Fruit bodies are crushed into small pieces for further processing.

The correct selection of additional ingredients is the key to a great taste of the finished product. The most important component is the onion. However, it should be remembered that a large amount of it can overpower the natural mushroom flavor. It is better to use vinegar 9% table. Of the spices, black allspice and peas are most often used.

Boletus mushroom caviar recipes

Cooking a delicious mushroom snack does not require special culinary equipment and is suitable even for inexperienced housewives. Recipe execution does not take much time and requires a minimum set of ingredients. The main rule is the maximum freshness of the products used.

There are many recipes for preparing a delicious snack for the winter. You can use only aspen mushrooms, or diversify the dish with other mushrooms - boletus or boletus. Often other representatives of the mushroom kingdom are added to the recipe - white, mushrooms and honey mushrooms.

Various vegetables can be used as supplements. Most often, garlic and tomatoes appear in recipes. There are options for preparing a winter snack using tomato paste and fresh herbs.

The classic recipe for boletus caviar

The most traditional way to prepare this mushroom is using the minimum amount of ingredients. For the most delicious recipe for mushroom boletus caviar you will need:

  • 2 kg of the main ingredient;
  • 3 onions;
  • 10 peppercorns;
  • 1 tbsp. l. 9% vinegar;
  • vegetable oil for frying;
  • salt if desired.

Mushrooms are placed in a saucepan and boiled in lightly salted water over low heat for 15 minutes. Then they are washed again in running water to remove the formed foam, discarded in a colander. When the excess moisture drains, the aspen mushrooms are ground in a meat grinder until smooth.

The classic version of serving mushroom caviar

At this time, onion, cut into half rings, is fried in vegetable oil until transparent. Mushroom mass and a little salt are added to it to taste. The pan is kept on a minimum heat for about an hour and a half - during this time, the mixture is completely saturated. Vinegar and peppercorns are added to the finished product, after which the mixture is stirred and served.

Mushroom caviar from boletus and boletus

Adding additional ingredients to the snack allows you to get a brighter taste of the finished product. Boletus mushrooms are in harmony with the main component best. Caviar gets incredible taste and exquisite mushroom aroma. To prepare it you will need:

  • 1 kg of boletus;
  • 1 kg of boletus;
  • 300 g of onions;
  • 1 tbsp. vinegar;
  • salt to taste;
  • frying oil.

Carefully processed mushroom bodies are cut into pieces and boiled over low heat for ¼ hour. They are thrown into a colander, after which they are fried in vegetable oil until a golden crust appears. Then the fruits are twisted in a meat grinder.

Important! Depending on the desired consistency of the finished snack, you can use a food processor or hand blender instead of a meat grinder.

The addition of boletus mushrooms significantly improves the taste of the finished snack

Finely chop the onion and sauté it in a little oil. Then they spread the mushroom mass to it and stew for about an hour over low heat. Vinegar and a little salt are added to the finished snack according to your own culinary preferences. The dish is served to the table or rolled up in jars for further storage.

Spicy mushroom caviar from boletus and boletus

For a more savory dish, you can season it with hot red peppers or fresh chili. Based on your own taste preferences, you can vary the amount of pungency in the finished product. To prepare such a delicacy, you will need:

  • 1 kg of boletus;
  • 1 kg of boletus;
  • 2 small chili peppers
  • ½ tsp red pepper;
  • 3 onions;
  • 1 tbsp. vinegar;
  • salt to taste.

Mushrooms are boiled for 10 minutes over medium heat, then excess water is removed from them and twisted in a meat grinder. The onions are chopped and sautéed until golden brown. The seeds are removed from the chili and cut into small pieces.

Spicy snack lovers can increase the amount of chili added

All prepared ingredients are mixed in a large skillet and fried in a little sunflower oil for an hour. Ready caviar is salted, seasoned with vinegar and red pepper. After that, the snack is laid out in jars for storage or served at the table.

Boletus mushroom caviar

Many people refuse to eat delicious snacks because of the rather unusual consistency of the hats. The legs have a dense structure and make the caviar more appetizing. To prepare such a snack you will need:

  • 1 kg of boletus legs;
  • 1 large onion;
  • 1 tsp vinegar;
  • salt and ground pepper to taste;
  • oil for frying.

Boletus leg caviar will appeal to most consumers

The legs are cut off and boiled for about 15 minutes in salted water. Then they are twisted in a meat grinder until smooth and mixed with lightly fried onions. The whole mass is extinguished under the lid for an hour, constantly stirring. Pepper the ready-made caviar, season with fine salt and table vinegar. Before serving, the dish must be kept in the refrigerator for several hours.

Boletus caviar with garlic for the winter

If desired, this delicious delicacy can be preserved for many months. For this, jars with ready-made caviar need additional sterilization. It is best to use mushroom legs. Garlic in this recipe can significantly improve the aroma of the product, as well as emphasize its bright taste. To prepare caviar from the legs of boletus boletus for the winter, you will need:

  • 2 kg of the main ingredient;
  • 1 head of garlic;
  • 2 large onions;
  • 6 tbsp. wine vinegar;
  • 3 tbsp. sunflower oil;
  • a mixture of ground peppers;
  • a few bay leaves;
  • salt to taste.

The legs boiled for 15 minutes are chopped in a food processor and combined with finely chopped onions fried until transparent. Crushed garlic, ground pepper and salt are added to them, after which the mass is transferred to a saucepan and stewed for about 50 minutes on minimal heat.

The main thing when preparing for the winter is a hermetically sealed lid.

One bay leaf is placed in steamed jars. After that, they are filled with ready-made caviar mixed with wine vinegar. It is necessary that the mass does not completely fill the jars, since 1 tbsp is poured into each one. sunflower oil. Then the container is sealed and put away in a cool place for further storage.

Boiled boletus mushroom caviar with tomatoes

Tomatoes allow you to perfectly balance the taste of the finished dish. They add a little sweetness and also greatly increase the juiciness of the caviar. On average, 1 kg of boletus is used:

  • 1 large onion;
  • 1 large tomato
  • 1 tsp 9% vinegar;
  • salt to taste.

Boiled fruit bodies are ground in a meat grinder until smooth. Finely chop the onion and sauté in vegetable oil until light crust. Peel the tomatoes and grind them in a blender until they become mushy.

Tomatoes make caviar taste more balanced

Important! To make it easier to remove the skin from the tomatoes, scald them with boiling water. After that, it is carefully pry off with a sharp knife and removed.

All ingredients are mixed in a large saucepan and stewed for 1-1.5 hours over low heat. The caviar is removed from the stove, cooled, seasoned with vinegar and salt. Before serving, the dish is kept in the refrigerator for 2-3 hours so that it is completely saturated with juices.

Mushroom caviar from boiled boletus mushrooms with tomato paste

To avoid unnecessary manipulations with the use of tomatoes, many housewives advise an easier way to prepare a snack. A recipe using high-quality tomato paste is a guarantee of a balanced and bright taste of boiled boiled mushroom caviar. For cooking you will need:

  • 1 kg of mushrooms;
  • 2 tbsp. tomato paste;
  • 1 small onion;
  • 2 carrots;
  • 1 tbsp. 9% vinegar;
  • salt to taste;
  • 2 tbsp. sunflower oil.

Tomato paste makes the color of the finished dish brighter and more appetizing

As in the previous recipes, boletuses are boiled in salted water for a quarter of an hour, after which they are ground to a homogeneous gruel using a blender or meat grinder. The mass is mixed with tomato paste, fried onions and carrots in a large saucepan. It is put on a slow fire and the future caviar is extinguished for an hour. Then the mixture is salted, seasoned with vinegar, cooled in the refrigerator and served.

Terms and conditions of storage

Almost any mushroom dish boasts a fairly long shelf life. Caviar prepared for direct consumption can be stored in the refrigerator for up to 2-3 months. In this case, it is important that the can is tightly closed to avoid air ingress.

Attention! To avoid possible consequences for the body, after opening the snack, it must be consumed within 3 days.

Longer shelf life for boletus caviar, cooked for the winter. An additional amount of vinegar and vegetable oil reliably protect the product from possible spoilage due to the development of microorganisms. An ideal storage place would be a cold basement or cellar in a summer cottage. It is important that the air temperature does not reach 12-15 degrees.


Boletus caviar can be a great substitute for other snacks. Excellent taste and light aroma will not leave indifferent any connoisseur of the gifts of the forest. A large number of cooking options will allow you to get a product that meets the culinary preferences of each person.


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