Mushroom caviar from cowsheds for the winter: recipes on how to cook with photos

I had to urgently look for recipes for mushroom blanks. They collected a lot of pigs, they are also popularly called cowsheds. They will not stand for a long time, so I decided to give preference to mushroom caviar from cowsheds for the winter.

The fact that pigs are conditionally edible mushrooms never scared me. You need to cook them correctly, and then there will be no harm to he alth. It is impossible to dry and cook soup from cowsheds. This is what I learned as a child. I have recipes in stock for black mushrooms, also conditionally edible mushrooms.

Mushroom processing after picking

Mushrooms brought from the forest are covered with forest debris: needles, leaves, earth. Primary processing of forest gifts takes a lot of time. To make it easier to clean the garbage, pour our we alth into a large basin, fill the basin with cold water.

You can forget about them for a day. It is worth changing the water twice during this time. After a day, drain all the water, pour new water and start washing the mushrooms. Treat black mushrooms in a similar way. Washed and cleaned of garbage pigs are boiled in a large volume of water, which can literally be slightly s alted.

For a rich taste, put spices in a gauze bag: cloves, allspice peas. Dip the bag into the water. Boil conditionally edible mushrooms for 1 hour. The resulting raw material can be used for blanks. Here are the recipes that have taken root in our family.

Delicious pig caviar

After processing one bucket of mushrooms, I got about a basin of raw materials. For this volume, I prepare a marinade from 1 cup of sunflower oil, 1 tablespoon of 70% vinegar. For flavor, I put cloves (2 things) and 5 allspice peas.

Prepared mushrooms should be rinsed in cold water, squeezed, chopped with a blender. To make the taste of mushroom caviar more interesting, we will use onions. Take the heads are not small, rather large. 3 will be enough. The onions need to be peeled, cut into cubes, fried in oil until golden brown.

Combine together the mushroom mass, fried onion, marinade in a deep saucepan, mix. Simmer for 15 minutes. The mass can burn, so you should not relax. You will have to arm yourself with a wooden spoon and stir the brew for 15 minutes. Pour hot mushroom preparation into jars. Banks spin.

Mushroom caviar with carrots and garlic

Recipes for one type of mushroom can be used with equal success for another type. So for one year I cooked champignons in the same way as cowsheds, only I didn’t soak them for a day.

You can cook from pigs not only fresh, but also frozen. Due to lack of time, I often freeze pre-boiled mushrooms, and then cook snacks from them. The appetizers are delicious, because I take my time and do a small amount.

This appetizer will be made with garlic. For a kilogram of boiled mushrooms, it will take almost a head, if the teeth are small, I take 6 large slices. The workpiece has a pleasant garlic taste without busting.

Onions and carrots need the same amount - 250 g. I indicate the weight of peeled vegetables. I cut the turnip like a soup dressing, rub the root crops on a grater. Carcass chopped vegetables in vegetable oil until tender.

Vegetables need to be cooled a little and passed once through a meat grinder. This moment is important. It is thanks to the vegetables passed through a meat grinder that the mushroom caviar acquires the desired consistency.

If you are too lazy to fiddle with a meat grinder, you can use an immersion blender, it will not affect the taste in any way.

Put chopped vegetables, chopped mushrooms in a saucepan, add spices. There may be variations at this stage.Everyone has their own taste preferences. For this volume, I use a tablespoon of s alt, 1/3 of a teaspoon of vinegar, 50 ml of vegetable oil, 2 pieces of parsley, sprinkle ground pepper on my eye, throw four sweet peas.

All this yummy must be mixed and stewed. When almost all the liquid has evaporated, add crushed garlic. At this point, it's a good idea to take a sample - if there is not enough s alt or pepper, correct the situation. Caviar,while it is hot, put into jars. On top, you can pour calcined vegetable oil. Close the jars tightly and put the mushrooms in storage.

Fried black milk mushrooms for the winter

I prefer to use simple recipes when we collect too many milk mushrooms for the winter. Ease of preparation does not affect the taste of winter harvesting. Now I’ll tell you how to quickly make a universal, fried snack from black mushrooms.

In winter, we get jars of fried milk mushrooms every week. We eat them with crushed potatoes or dress them with lightly pickled onions and eat them like a salad. The taste is hard to describe in words. Better try to cook yourself. The cooking process couldn't be easier.

Boil the mushrooms in the manner indicated above. Get a larger pan, put the washed milk mushrooms in a pan to evaporate the liquid.

The pan must be completely dry. We heat and stir the mushrooms until all the liquid has evaporated.

When you have achieved the desired dryness of the mushroom billet, pour oil into the pan. We use an odorless vegetable and pour it a lot, the mushrooms should almost float in it. S alt the mushroom mass to your liking, simmer for 25 minutes, put it in clean jars. There should be a 2-3 mm layer of oil on top, heat additionally if it is not enough in the pan.Jars of mushrooms are best stored on a shelf in the cellar.

Recipe for caviar with tomato juice from pigs with sterilization

Some housewives prefer sterilized mushroom blanks. This appetizer is perfect for them. I did it repeatedly and always the preparation turned out to be successful, despite the unusual combination of mushrooms and tomato juice. In addition, it is cooked with garlic. I take a head for 2 kg of pigs and 400 g of tomato juice.

Usually I include carrots in the recipe - with it the taste is more interesting and the texture is more original. I rub the root crops on a grater, let them fry in a pan until completely soft. I grind the boiled cowsheds on a blender, mix with carrots, send them to the pan, pour tomato juice there.

Carcass all 30 minutes. I fill the preparation of mushrooms with oil and spices to taste. Spices I take those that are at hand - s alt, pepper. Before the end of cooking, I put finely chopped garlic into the pan.I lay out the mushroom appetizer in liter jars, sterilize each for 30 minutes, roll it up hermetically and after cooling under a fur coat I carry it to the cellar.