Home canning is a great way to diversify the winter table with affordable and favorite pickles.
We offer to cook canned mushroom caviar from honey agaric.
Tastes of the product
Honey agarics is a low-calorie product containing valuable proteins, such as chitin, B vitamins, dietary fiber, trace elements. Mushroom caviar will replace meat during fasting. Adding carrots, sweet peppers, various spices will give the snack its original flavor, golden - orange color and attractive appearance.
Features of product selection
Caviar is made from fresh mushrooms that you can buy in a store or gather in the forest. Choose only young, high-quality copies, without damage, signs of damage or long-term storage. Older mushrooms, despite their large size, are watery and tasteless. 
How to collect mushrooms in the forest
This prolific species grows well in broad-leaved forests in places with high humidity in lowlands, on stumps, sometimes on fallen trees, preferring birch, oak, alder, aspen ... Finding a stump with an elegant bunch of golden-orange mushrooms, look around, you will probably find still a bunch of mushrooms.
Carefully cut the fruit bodies, trying not to damage the mycelium, then after 3-4 days you can take another crop from this place.
There are several types of edible mushrooms. Their main difference from the false - a kind of skirt, located under the cap on the leg. Collection period - from August to November, September-October - peak season. At this time, the mushroom has the highest taste properties. Fruit bodies actively grow after rains, for 3-4 days it is possible to gather a good harvest of mushrooms.
Important! Be careful when collecting mushrooms, as some poisonous species are very similar in appearance to the mushrooms.
Well remember the distinctive signs of edible mushrooms:
- grow on stumps, trunks of fallen trees, dying roots;
- they have a pleasant mushroom smell;
- there are scales on the cap;
- have light brown hats;
- the plates on the bottom of the cap are white, sometimes tinged with cream.
Do not take mushrooms that cause even small doubts. Signs of false experiences:- grow on the ground;
- have an unpleasant earthy odor;
- cap skin smooth, bright shades;
- yellow plates.
Learn how to distinguish between edible and false honey mushrooms and what types of edible honey agarics and fox mushrooms exist.
How to choose mushrooms when buying
In the retail chains sell mushrooms grown on mushroom farms. Fresh quality mushrooms are determined by the following features:
- dense, smooth, with small scales on the cap;
- have a pleasant mushroom smell;
- no mold, no damage;
- not too large.
Step-by-step recipe for cooking caviar of mushrooms with onions and carrots
Watch the video on how to cook homemade caviar from honey agaric.
Important! Mushrooms can not be eaten raw! The minimum cooking time is 35 minutes.
Kitchen appliances and utensils
To cook caviar you will need:
- glass jars and metal covers;
- cauldron, saucepan or deep frying pan;
- meat grinder or blender;
- knife;
- sealer key;
- colander;
- warm blanket for wrapping cans.
Mushrooms have not only good taste, but also healing properties. Also in folk medicine used boletus, shiitake mushrooms, white, birch, milk mushrooms, mushrooms.
Required Ingredients
Products taken in the following proportions:
- honey agaric peeled -3 kg;
- onion - 1 kg;
- carrots - 0.8 kg;
- sweet pepper - 1 kg;
- sunflower oil - 200-250 ml;
- vinegar - 60 ml;
- salt;
- black pepper - 1 tsp;
- paprika - 10 g;
- bay leaf-2 pcs;
- mustard seeds - 2 tsp.
Did you know? The use of refined deodorized oil will maximize the taste of mushrooms.
Step by Step Cooking Process
Check out the step-by-step cooking instructions:
- Mushrooms soak for 1 hour in salted water, then drain the water.
- Wash mushrooms thoroughly, clean from dirt. Cut off the deformed parts of the fruit bodies. Spoiled, questionable - throw away. Let the water flow.
- Boil the mushrooms in water for 40-45 minutes with the addition of salt and spices, except paprika. Let the water flow.
- In a pan, lightly fry vegetables until cooked, in vegetable oil, in this order: finely chopped onion, until transparent, then add grated carrots to it, then sweet pepper. Stew until tender under the lid.
- Boiled mushrooms and steamed vegetables combine, grind meat grinder or blender.
- The resulting mass is seasoned to taste with spices and stew in a cauldron or stew-pan from 60 to 90 minutes.
- Sterilize the dishes and covers.
- Put the ready-made caviar into hot jars, adding 1 teaspoonful of vinegar to 0.5 liters of the product, tightly close the lids.
- Banks cover with a blanket and keep under it until it cools completely.
Other recipes
The basic recipe for caviar can be supplemented with your favorite spices and vegetables. For lovers of spicy preparations, garlic and red chilli are ideal, they can be added both at the cooking stage and before serving a snack on the table. Lovers of tomatoes will like caviar of mushrooms with tomatoes.
Did you know? Nicotinic acid, which is part of the experience, reduces the level of cholesterol in the body.
How to cook eggs from the mushrooms for the winter with garlic
Required Products:
- boiled mushrooms - 1.5 kg;
- onion - 2 medium onions;
- garlic - 4-5, and more cloves;
- sunflower oil - 150-200 ml;
- Vinegar 9% - 1 tablespoon;
- sugar - 2 teaspoons;
- salt, black and red pepper - to taste.
Cooking process:- Grind boiled mushrooms.
- Finely chop the onion, fry until transparent in of butter, chop.
- Combine chopped onion with mushrooms and simmer on the remaining oil in a skillet for 30-35 minutes, stirring regularly.
- 5-10 minutes before the end of the heat treatment, fill with salt, sugar, spices and vinegar.
- Spread ready-made eggs in sterile jars, close hermetically, and heat until cooling.
Did you know? The most expensive mushrooms are white truffles, in 2014, at a auction in New York, truffles weighing 1.89 kg were sold for 61,000 dollars.
Caviar of mushrooms in the winter with tomatoes
Adding vegetables allows you to make a dietary, containing very few calories.
You will need:
- boiled mushrooms - 1.5 kg;
- onion - 0.3 kg;
- fleshy tomato varieties - 0.7 kg;
- eggplants - 0.3 kg;
- horseradish leaves - 2 pcs;
- garlic - on request, 4-5 cloves;
- sunflower oil - 150-200 ml;
- vinegar 9% - 50 ml;
- salt, black pepper - to taste.
Familiarize yourself with other ways of harvesting in winter: salting, freezing and pickling.
First processed eggplant, then the remaining products. Horseradish leaves can be replaced with a grated root.
- Washed and peeled eggplants cut into cubes, salt, leave for 5-10 minutes. Drain the juice and fry in butter until half cooked.
- Separately, fry diced tomatoes without peel.
- Finely chop the onion and fry separately to transparency, adding garlic at the end.
- Cut boiled mushrooms into small cubes, add to onion, stew for 15 minutes.
- Tomatoes and eggplants add to onions and mushrooms, simmer, stirring regularly for 30-35 minutes.
- 5 minutes before the end of the heat treatment, caviar is seasoned with spices and vinegar.
- Hot caviar is laid out in sterile jars. Add horseradish, sterilized for 30 minutes.
- Sealed with sterile caps. Allow to cool completely under a blanket.
Terms and conditions of storage of blanks
Canned sterilized mushrooms, hermetically sealed with metal lids, are recommended to be stored for no more than 1 year. Carefully observe the preparation and sterilization of products. Storage should be kept in a dry, cool and dark place. For any signs of damage, discard the contents of the jar. 
Important! Even if the lid on the can is not swollen, its contents can be spoiled, unfit for food!
Without sterilization, eggs are stored at a temperature of + 5-7 degrees in a closed container for no more than 3-4 days.
The right combination and serving
Caviar can be served as an independent appetizer, side dish or used for filling various dishes. As a snack, it goes well with croutons and toast made from white or rye bread. Successfully complement dishes of meat, potatoes, buckwheat porridge, pasta, omelets. Stuffing from mushroom caviar is suitable for stuffing zraz, lasagna, open pies.
Now you know how to cook caviar from mushrooms - an affordable and versatile billet that will appeal to the whole family!
Reviews
Spicy mushroom caviar from honey agaric.
Ingredients: 3 kg of honey agaric (or any other mushrooms, even if they are hanging!), 3 very large onions, 2-4 heads of garlic, 1 hot pepper (put hot pepper to your taste, otherwise my taste cannot be sustained by my Caucasian!) , grated nutmeg, ground black pepper, salt - to your taste, 1 tbsp. l (with a hill) granulated sugar, fresh juice of one medium lemon, vegetable oil for frying. Preparation: Wash mushrooms thoroughly and boil in salt water for 15-20 minutes. Drain in a colander and rinse with cold water. Using a combine (or meat grinder, or blender), grind the mushrooms into mince (rather finely, but do not get carried away!). Fry in vegetable oil in a frying pan, cut the onion to transparency and add mushrooms to it. Fry the minced mushroom with onions until the mushrooms start shooting (not from AKM, but just loudly click on the pan). That's when the fun begins: remove the mushrooms from the fire, salt, pepper, add nutmeg and sugar. Then, peel the garlic and hot pepper (remove all seeds from the pepper!). Pass the garlic through the press, and the pepper can be ground “vhlam” with a combine or blender (to a state of sharp paste) and add all this in its raw form to the mushrooms. Then, squeeze out the lemon juice, and try (!!!) add the required amount. Whoever loves the more - the more, the rest as you like. Mix everything well, put it in sterile jars, cover with sterile lids and sterilize, either in a saucepan with water or in a convection oven: 35-40 minutes for 700 ml cans. Then roll, turn on the lid, cover with a blanket and slowly cool. Such a "mushroom adjika" is obtained spicy, spicy-sour-sweet. She and her sausage on bread deliciously smeared, and put in a paste, and serve the meat ... But lovers of spicy can just eat it with a spoon ... straight from the jar!
