Mushroom caviar from frozen champignons

Category: Cold meals and snacks
Mushroom caviar from frozen champignons

Ingredients

Frozen champignons 900 g
Bulb onions 1 head
Carrot 1 piece (medium)
Garlic 2 teeth
Refined sunflower oil 1-2 tbsp. l.
Apple cider vinegar 1 tsp
Salt pepper taste

Cooking method

  • Yes, the masters and craftswomen from cooking will forgive me for such a banal recipe, but suddenly it will come in handy to someone at the moment when you really want to, but you don't really roam ...
  • So, we take a pack of ice-cream mushrooms, dump it into a colander set over a bowl and wait until they defrost and the excess liquid drains into a bowl ...
  • In principle, the liquid can be used on broth or sauce ... as you like ... I just poured it out as unnecessary ...
  • Chop the onion into cubes, three carrots on a coarse grater, cut the garlic into slices ...
  • Heat the pan with vegetable oil on the stove, add the onion, sauté until the color changes, add the carrots, bring it to softness, add the garlic and heat until a delicious smell appears ... Now add the defrosted mushrooms and fry until the liquid evaporates completely over low heat under a loose covered with a lid, not forgetting to add a little salt and pepper to our dish ... Remove the pan from the stove, let it cool down a bit and turn the mixture through a meat grinder ... Put the turned mushrooms back into the pan, add vinegar and evaporate the remaining liquid ... let it cool and. .. further at your discretion))

The dish is designed for

2-3 servings of snack bars

Time for preparing:

30 min active time

Cooking program:

plate

Note

I bought mushrooms for my daughter for sauce, but she somehow didn’t like them ... "About nothing" - delivered the verdict ... I had to save the situation ... And what could be better than mushroom caviar?)
And my mother and I were delicious on sandwiches))
And you bon appetit!

I didn't seem to find a similar recipe, but I could have looked it over ... So don't blame too much, just delete the post ... no offense ...

gala10
Natalia, thanks for the recipe! I think that such caviar can be made not only with frozen mushrooms, but also with freshly picked assorted mushrooms. It's mushroom season right now, so your recipe might come in handy. Until then, bookmark!
Gr-r-r
gala10, Check mark, there are just enough recipes here for forest mushrooms ... and this one is for those who cannot get out on a quiet hunt)) we can say that the winter option is for those who are not thrifty))
And thank you for your attention to the recipe ...
TATbRHA
I don’t know, I don’t know, I really need a recipe !! Lived many years agoa in the mushroom lands, I still miss those mushroom dishes, but it never occurred to me that it was possible to make caviar from "artificial" mushrooms! I'll cook it tomorrow! Gr-r-r, thanks for reminding and making me happy!
Eugene
Gr-r-r, Natalia, thanks for the recipe, I often buy champignons, but I've never made caviar from them
Ilmirushka
Girls started making mushroom caviar would not be mistaken more than 30 years ago. In the district, in principle, they did not know what kind of dish it was. The recipe was invented by herself and the cooking technology, too, at first she herself improved the recipe. Now there are many recipes for mushroom caviar ... there are many sets everywhere, but I am always interested in one moment, share a secret: why add carrots to MUSHROOM caviar? To increase the volume? After all, boiled-fried carrots, one might say, do not give any taste, well, if there is a bit of sweetness. Onions with mushrooms is an understandable option, but if they are fried with potatoes, I don't add any onions to the caviar.And another question: why stuff a delicious mushroom taste with an obscure taste of carrots? And it’s very interesting, what is vinegar in mushroom caviar? For long-term storage? Or am I not understanding everything at all? In my caviar, apart from mushrooms, salt, vegetable oil (it takes a lot) and garlic (literally for the smell), there is nothing else. No matter how much I wind it and the process goes on for several days in a row... all flock like butterflies to the light, and the caviar disappears instantly, it has never survived for more than two weeks. I'm not bragging, it really turns out to be very tasty! Here is one pass, in a frying pan 3 kg of caviar:
Mushroom caviar from frozen champignons
Gr-r-r
TATbRHA, Eugene, Tatyan, Zhen, I will be glad if you like it ... and thank you for your interest in the recipe!




Ilmirushka, Ilmir, forest mushrooms and cultural grown champignons the thing is different ... champignons have little pronounced taste and smell ... I think that carrots and vinegar add some taste to the dish ... of course, you can do it without carrots ... but my mother did this ... and now I do doing ...
Ilmirushka
Quote: Grrr
you can do it without carrots ... but mom did so
Natalia, I'm also interested, it's a pity that the mushrooms have already departed. Maybe there will be even a little more honey agarics, I'll try with carrots and vinegar. Thanks for the recipe




Natalia, but also interesting. I make caviar from honey mushrooms, they themselves are dark in color, and the caviar from them also turns out to be brownish-gray. And the champignons are kind of light, and the caviar from them is also dark, or did it come out like that in the photo?
Gr-r-r
Ilmirushka, I will be glad if I like the caviar prepared according to the recipe ... it is not always possible to eat a delicious from forest mushrooms, but here you can use purchased champignons or honey mushrooms ... in general, bon appetit, if that)




no, the caviar is really dark ... like natural)




and the photo, of course, is not so hot ... on the tablet ...

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