Mushrooms are the most common mushrooms that can often be found in the market or in the supermarket. Mostly mushrooms grown under artificial conditions are sold. They are completely harmless and impossible to poison them, and dishes prepared with champignons have a rich taste and aroma. Mushroom caviar is a simple and tasty dish that can be used as an appetizer or side dish for the main dish.
Selection and preparation of ingredients
Fresh champignons are white without dark spots and splashes. To the touch, a good mushroom is dense and elastic, and a spoiled mushroom has a slippery and sticky film on its surface. Before use, the fruits must be thoroughly washed under running water and cleaned of the film.
Important! Champignons are a low-calorie product and are often part of weight loss diet recipes.
Mushroom caviar recipes from champignons
For a festive and everyday table as a snack, mushroom caviar is perfect. Cooking this dish is very easy. At the same time, it has a wonderful taste and aroma. It can be added to pastries or used as a side dish. Mushroom caviar from champignons can be eaten immediately or harvested for the winter.
With garlic and lemon juice
530 minutes
salt, vegetable oil and pepper
taste
Nutritional value per 100 g:
Chop the onion and grate the carrots. Wash and dice the mushrooms.
Put onions, carrots and mushrooms in a preheated pan. Fry for 5 minutes over medium heat.
Season with salt and pepper to taste. Fry for 10 minutes.
Squeeze lemon juice and add it to the dish.
Grind mushrooms and vegetables with a blender, meat grinder or food processor.
Chop the onion and grate the carrots. Wash and dice the mushrooms.
Put onions, carrots and mushrooms in a preheated pan. Fry for 5 minutes over medium heat.
Season with salt and pepper to taste. Fry for 10 minutes.
Squeeze lemon juice and add it to the dish.
Grind mushrooms and vegetables with a blender, meat grinder or food processor.
Classic winter recipe
840 minutes
refined oil
3 tbsp. spoons
Nutritional value per 100 g:
- Wash the mushrooms and dip them in a paper towel to absorb moisture.
- Finely chop into pieces of arbitrary shape.
- Peel, wash, dry and chop the onion into thin strips.
- Pour vegetable and melted butter onto a preheated pan.
- Place mushrooms and onions in a pan.
- Stir occasionally, add salt and spices to taste.
- After frying for 15 minutes, allow the dish to cool.
- The mixture must be finely chopped using a blender, meat grinder or food processor.
Features of storage of blanks
Mushroom caviar can be eaten immediately, and can be harvested for the winter. For storage, preservation, immediately after cooking, put the hot dish in clean, sterilized jars and roll up. They need to be stored in a dark, cool place at a temperature of no higher than + 23 ° C. The shelf life of such blanks is not more than a year, as they can deteriorate during long-term storage.
Mushroom caviar from champignons is perfect for a festive table and brightens up the daily home menu. It is easy to do, and this process will not take much time. It has a wonderful taste and aroma - you lick your fingers. The dish can be eaten immediately or canned for the winter in the form of blanks.Did you know? The Italians were the first to eat champignons more than 1000 years ago, however, they were widely used in France in the middle of the 18th century.
