Mushrooms have always been considered a delicacy and their ancestors traditionally harvested them for the winter. Oyster mushrooms occupy a leading place among the most beloved mushrooms, they are also good because they are available at any time of the year. Try to cook caviar from oyster mushrooms - nutritious, tasty, aromatic. You can eat it right away, or you can close it in banks for the winter, with which this article will help you.
Selection and preparation of ingredients
Oyster mushrooms for blanks should be taken fresh, with an elastic hat. Rinse well with running water, remove the hard base, leaving the hats and a small part of the leg. The remaining vegetables for caviar should be without signs of spoilage, not sluggish.
Important! Vegetables and mushrooms for homemade preparations must be thoroughly washed, especially those that had contact with the soil, because it is in the soil that the sticks that cause botulism are located.
Oyster mushroom caviar recipes
Below are simple recipes for caviar from oyster mushrooms with photos that you can prepare without much time and resources
A simple recipe for mushroom caviar from oyster mushrooms for the winter "at home"
1 L90 min.
sunflower oil
100 ml
ground black pepper
taste
Nutritional value per 100 g:
- Cook the prepared oyster mushrooms in salted water for 20 minutes, 5 minutes before the end of cooking add bay leaf, cloves and allspice.
- Cut onions into rings and fry in sunflower oil until golden brown.
- Cooked mushrooms through a meat grinder with a large grill, add tomato paste, fried onions, black pepper and the remaining sunflower oil.
- It is necessary to fry the obtained caviar for 15 minutes over medium heat, stirring constantly. 5 minutes before the end of frying, add black ground pepper and salt.
- Arrange in jars, cover and put sterilized for 30 minutes with a small boil.
- Roll up the lids, turn the cans over and leave for a day. Caviar is ready!
Did you know? Mushrooms are champions in protein content, so they are often called "forest meat."
Oyster mushroom caviar with lemon
1 L90 min.
sunflower or olive oil
50 ml
ground black pepper
taste
Nutritional value per 100 g:
- Boil mushrooms in salted water for 30 minutes.
- Dice the onion, chopped until light golden brown.
- Mix boiled and minced oyster mushrooms with onions.
- Fry the resulting mass over medium heat with constant stirring for 15 minutes.
- Squeeze the juice from the lemon, and grate the zest on a fine grater.
- Add salt, pepper, zest and lemon juice to the finished caviar.
- Spread the eggs in jars, cover and sterilize for 30 minutes.
Important! Jars for homemade blanks must be well sterilized, and ready-made canned food should be put still hot.
Oyster mushroom caviar with garlic
1 L90 min.
ground black pepper
taste
Nutritional value per 100 g:
- Oyster mushrooms cook in salted water over low heat for 20 minutes.
- Cut the onion into small cubes, grate the carrots on a medium grater.
- Passion the onion in sunflower oil, not until golden. Add carrots. While stirring, bring the vegetables to softness.
- Grind boiled oyster mushrooms in a meat grinder and add to carrots and onions.
- Stew eggs for another 15 minutes over medium heat, stirring constantly. Before turning off, add salt, pepper and chopped garlic.
- Arrange in jars, cover and put sterilized for 30 minutes.
Did you know? Oyster mushrooms began to be mass-grown during the First World War in Germany, when the population was in great need of food.
Features of storage of blanks
Keep homemade blanks in dark, well-ventilated areas, away from heat sources. Air temperature should be up to 15 ° С. Shelf life of vegetable preservation from several months to a year. Now you know how you can prepare for the winter by harvesting tasty and healthy caviar from oyster mushrooms. It will serve as a filling for pancakes and pies, as well as a snack to the festive table.
