Chanterelles are a favorite product of many gourmets. In Europe, these mushrooms are cooked as a delicacy, and the Jews consider them a kosher product. At home, you can make mushroom caviar from chanterelles. Cooking recipes with step-by-step instructions can be found below.
Selection and preparation of ingredients
Before cooking, wash the mushrooms from debris and dry. Remove all dry and dark areas. Peel vegetables if necessary. If the recipe contains greens, rinse and dry it.
Important! False chanterelle is a dangerous double of the edible variety. Toxic mushroom can be distinguished by a brighter color and even edges of the hat.
Chanterelle Caviar Recipes
There are many ways to prepare a dish. Attention deserves the garlic recipe and the method of cooking with herbs. What unites all varieties is that ready caviar can be rolled up for the winter. Before cooking, be sure to sterilize jars and lids. Then you can start cooking caviar.
With garlic
700 g 120 minutes
allspice
3 pcs.
ground black pepper
taste
sunflower oil
for frying
Nutritional value per 100 g:
Pour mushrooms with water and cook until soft for 20 minutes. Drain after boiling and pour clean water.
Bring water to + 100 ° C, pour 0.5 tsp. salt and moderate the fire to medium. Fold the peas, cloves and bay leaves in a piece of gauze or bandage, tie tightly and place to the chanterelles. Keep the pan on fire for 18–20 minutes.
Finely chop or grate the onion, garlic, and carrots.
Heat the pan, pour oil, add onion with carrots and garlic, fry for 5 minutes, stirring occasionally.
Remove the gauze and spices from the pan and drain.
Mix the mushrooms and the refried onion-carrot mixture, beat with a blender until a homogeneous consistency. Finely chop the dill.
Put the mass from the blender into the saucepan, add pepper, dill and salt, mix. Fry the caviar, stirring vigorously, for 5 minutes. Place the dish in sterilized jars and roll up the metal lids.
Pour mushrooms with water and cook until soft for 20 minutes. Drain after boiling and pour clean water.
Bring water to + 100 ° C, pour 0.5 tsp. salt and moderate the fire to medium. Fold the peas, cloves and bay leaves in a piece of gauze or bandage, tie tightly and place to the chanterelles. Keep the pan on fire for 18–20 minutes.
Finely chop or grate the onion, garlic, and carrots.
Heat the pan, pour oil, add onion with carrots and garlic, fry for 5 minutes, stirring occasionally.
Remove the gauze and spices from the pan and drain.
Mix the mushrooms and the refried onion-carrot mixture, beat with a blender until a homogeneous consistency. Finely chop the dill.
Put the mass from the blender into the saucepan, add pepper, dill and salt, mix. Fry the caviar, stirring vigorously, for 5 minutes. Place the dish in sterilized jars and roll up the metal lids.Important! After canning, turn the container with caviar over and wrap it with a towel or blanket. You can turn it over only when the roll-in cools down.
Video recipe
With garlic
With onions and herbs
1.2 kg 1.5-2 hours
sunflower oil
100 ml
ground black pepper
taste
Nutritional value per 100 g:
- Pass the prepared mushrooms through a meat grinder or grind in a blender to a fine-grained consistency.
- Place the mass in a pan with high sides.
- Pour 50 ml of oil, bring to a boil and cook under the lid on low heat for 35-50 minutes.
- Chop the onion and carrots into small cubes or grate on a coarse grater.
- Fry the vegetables in a separate frying pan on the remaining oil until a caramel color is obtained.
- Add the onion-carrot mixture to the chanterelles, salt and pepper.
- Without increasing the heat, cover the dishes with a lid and simmer the dish for half an hour.
- Finely chop the parsley and dill and add to the caviar.
- Pour vinegar, mix and fry the mixture for another 8-12 minutes.
- Place the eggs in pre-sterilized cans and seal with tin lids.
Did you know? Worms never start in chanterelles. Fruit bodies produce quinomannose, a substance that repels parasites.
Cooking mushroom caviar is easy. The main thing is to strictly follow the instructions. This gourmet dish brightens up frosty days in winter. Keep seaming in a cool place, such as a basement or cellar.
