With the onset of autumn, it's time to think about harvesting for the winter. Given that in the rainy season there is a huge amount of mushrooms, some housewives try to manage to cook tasty and interesting dishes from them. This article will discuss the most common ways of cooking saffron eggs at home.
Selection and preparation of ingredients
The quality of the choice of ingredients depends on how tasty the caviar will be and what the shelf life will be.
When choosing mushrooms, carefully consider the following factors:
- Colour. Redheads are characterized by a saturated matte shade. If shine appeared on the hat, then the fruit body began to deteriorate;
- smell. Fresh mushrooms always have a pleasant aroma. If sharpness is felt, it is better to refuse such a product.
Preparation of ingredients consists of several stages:
- Purification of fruit bodies from pollution. To do this, they are soaked in clean water for 10-15 minutes. After the time has elapsed, rinse under running water.
- Trimming the bottom of the leg, where most of the sand accumulates, which is difficult to wash out.
- Vegetables must first be cleaned and washed.
Important! Try to pick mushrooms in the forest yourself, just pre-study the description of saffron mushrooms so as not to collect poisonous fruiting bodies. If you do not have the opportunity to go on a “silent hunt”, then make a purchase in stores that have a license to sell.
Recipes for making caviar from mushrooms for the winter
When a variety of mushrooms appears in the forest, the housewives try to cook not only ordinary dishes in the form of fried or stewed fruit bodies. Some want to prepare these mushrooms for the winter, so that in the cold season they can enjoy a fragrant and delicious dish.
One of the most common methods for harvesting mushrooms is caviar.. There are a huge number of recipes for its preparation. You can add those ingredients that you can find at home. The main thing is to follow the cooking rules so that the roll-up does not deteriorate before spring.
Fresh with carrots and onions
700 ml80–90 minutes
vegetable oil
2-3 tbsp. l
acetic acid
2 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Pour fresh peeled mushrooms into a pan, cover them with clean water and sprinkle with 2 tbsp. l salt.
- Put to cook fully prepared. Typically, the cooking process takes no more than 40 minutes.
- Pour into a colander. Let the mushrooms cool a little.
- Pour sunflower or olive oil into a preheated pan.
- Sauté finely chopped mushrooms for 10 minutes.
- Combine the chopped onion and grated carrots with the fruit bodies. Fry the mass for at least 30 minutes.
- Salt and add pepper during cooking. Taste several times to make sure you have enough spices.
- Stir the mixture regularly so that nothing burns.
- Transfer the whole mass to a blender and beat for 10 minutes.
- If the mixture is too thick, add vegetable oil and whisk again.
- Transfer the cooked caviar into small jars, the capacity of which is not more than 300 g. This will allow you to maintain a pleasant taste and aroma for longer.
- Twist the jars tight lids and place in boiling water for 2-3 minutes. This process is faster than sterilizing containers, but no less effective.
Did you know? The use of fruit bodies of mushrooms contributes to a better look of nails, skin and hair. This is due to the fact that they contain a lot of potassium, phosphorus, calcium and magnesium.
From frozen
500 ml 40 minutes
frozen mushrooms
500 g
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Leave fruiting bodies to thaw at natural temperatures in the room.
- Chop the onion into large slices and fry in vegetable oil until transparent.
- Add a little salt and mix thoroughly.
- Remove the onions from the pan using a slotted spoon so that most of the oil is glass.
- Put the onions in the blender bowl.
- Thawed mushrooms should be fried on oil residues until they become more or less dry.
- Add the mushrooms to the onion, salt to taste and beat thoroughly with a blender. If you prefer such a recipe for caviar, where pieces of mushrooms are felt, then you do not need to grind it much.
Important! To better defrost the mushrooms, they need to be put in a colander, which is placed on a deep container. This will allow excess water to drain without being absorbed again into the fruiting bodies.
From salted with onions
1.2 L90 minutes
salted or pickled mushrooms
1 kg
vegetable oil
2 tbsp. l
ground allspice
1 tsp
Nutritional value per 100 g:
- Pour salted mushrooms with clean water to neutralize excessive amounts of salt. Soak the fruiting bodies for 30 minutes.
- Lay the soaked mushrooms on a cloth and press down. This will allow excess moisture to drain.
- Chop the onion into small cubes.
- Fry it in hot oil until clear.
- Mushrooms pass through a meat grinder or beat with a blender. Combine them with onions and let fry for 10 minutes. Stir the mixture periodically, otherwise it will burn and the whole taste of the dish will be lost.
- Add salt and pepper. Cover tightly with the pan and simmer for 20 minutes. Stir the ingredients constantly so that they do not burn.
- Begin to sterilize jars and lids. To do this, put them in boiling water for 1-2 minutes.
- Distribute the prepared dish among the containers and tighten the lids.
- Let the jars cool in the kitchen, after covering them with warm clothes. Then transfer to the basement or to the balcony.
With garlic
2 l40 minutes
Nutritional value per 100 g:
- Boil water and add salt to it. Pour mushrooms into it. Cook them for at least 15 minutes.
- Drain the mushrooms into a colander and leave until water drains.
- Grind the mushrooms with a meat grinder. Start frying in vegetable oil for 7 minutes.
- When the mass has a golden hue, set it aside on a plate until it cools completely.
- At this point, finely chop the onions and garlic. The ingredients need to be passerovat to a golden hue.
- Add the mushrooms to the onion-garlic mass and continue to fry for another 10 minutes.
- Arrange the mass in sterilized jars and fill each container with 1 tbsp. vinegar.
- Close the containers with lids and nylon material and allow to cool.
- When the banks are completely cooled, you need to transfer them to the basement.
With tomato paste
2.5 L 100–110 minutes
tomato paste or ketchup
200 ml
vegetable oil
for frying
Nutritional value per 100 g:
- Boil fruit bodies until cooked. This will take about 15 minutes.
- Move to a colander and wait until the water drains.
- Chop the onion into cubes, and grate the carrots on a coarse grater.
- Passer the ingredients in vegetable oil until a golden tint is formed.
- In the second pan you need to fry the mushrooms, and then combine them with onions and carrots.
- Mix thoroughly and leave for 20 minutes to cool.
- Beat the mixture in a blender or grind with a meat grinder. Add the tomato paste.
- Place the mass in a skillet and continue to simmer for 15 minutes. If the mixture becomes too thick, add a little boiling water.
- Add the spices, the garlic passed through the garlic and stir.
- Simmer all the ingredients for about 20 minutes.
- Lay caviar in containers that must first be sterilized in boiling water for about 2 minutes.
- Cover the containers with metal caps.
- Put the cans in boiling water. You need to sterilize for about 30 minutes over low heat.
- Screw the covers with a special key and cover with a warm cloth.
- After cooling the cans, they should be placed in a cool place (cellar or balcony).
Did you know? An antibiotic was created from the flesh of saffron milk, which is used to suppress the activity of tubercle bacillus.
With tomatoes
2.5 L80 minutes
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
- Boil the mushrooms in boiling water. Previously, add 1 tbsp. To the pan. lemon juice to preserve the natural shade of fruit bodies.
- Using a colander, drain and rinse under cold water.
- When all the liquid from the mushrooms drains, grind them in small cubes.
- Heat the oil and fry the fruit bodies on it to a golden hue.
- At this point, pour the tomatoes with boiling water and leave for 10-15 seconds. Peel them and grind them with a meat grinder or juicer.
- Chop the onion into small rings.
- Mix tomatoes and onions. Extinguish for 40 minutes by setting a low heat.
- Beat the mushrooms with a blender and add to the vegetables.
- Add spices and simmer for about 30 minutes.
- Spread the prepared caviar in sterilized jars and cover with nylon covers. When the containers have cooled, they need to be transferred to the basement, where they will be stored in the winter.
Boiled with lemon juice
2 l40 minutes
Nutritional value per 100 g:
- Beat the boiled mushrooms several times with a blender so that the consistency is uniform.
- Cut the onion into small slices, fry until transparent and combine with the mushrooms.
- Season with salt and stew for 30 minutes.
- Add lemon juice and dispense in sterilized jars. The optimal volume of containers is 500 ml.
- Place the jars in a large pan in which the water is boiling. Sterilize the containers in boiling water over low heat for 30 minutes.
- Close the covers (nylon or metal).
- Allow to cool at room temperature, and then transfer to the basement.
Features of storage of blanks
Store blanks in a cool room. It is best to do this in the basement. Optimum storage temperature - from + 1 ° С to + 5 ° С. In winter, you can store blanks on the balcony.
Check out
To protect banks from sunlight, you need to cover them with a dense blanket or blanket. If you have not sterilized the jars, then you need to store caviar in the refrigerator for 2-3 weeks.
Some housewives prefer to freeze eggs that have not been sterilized.. That is, they pass all the ingredients through a meat grinder or blender, put them in a container and send them to the freezer.
The shelf life of such a dish is 5-6 months.
So, now you know how to prepare tasty and healthy caviar from saffron milk over the winter. This dish will perfectly complement sandwiches, pasta or cereals. Quite often, the housewives put mushroom caviar on the festive table, and guests are happy to enjoy this treat.
