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Mushroom caviar for the winter

Author
Cookinero 9 Mar 2025
6010
Mushroom caviar for the winter

You can make delicious mushroom caviar for the winter with onions from honey mushrooms, birch boletes or boletuses. You can use boiled or pickled mushrooms for cooking. The first option is preferable. The peculiarity of these preparations is that they are sterilized in the oven. It is very important to thoroughly wash the jars and lids beforehand. It is best to transfer the finished mass into small jars with a capacity of up to 0.5 liters. This recipe for mushroom caviar for the winter is not very complicated, and the result meets expectations.

How to cook Mushroom caviar for the winter

Step 1

Mushroom caviar for the winter

Prepare the mushrooms. Place the mushrooms in a large saucepan and cover with water. Place over high heat and bring to a boil. Add salt. Reduce heat to low and cook the mushrooms for 20 minutes. Drain the cooked mushrooms in a colander to drain the water. Then mince them into a clean bowl. Pour half the vegetable oil into a deep frying pan and add the mushrooms. Place over medium heat. Fry, stirring, for 10 minutes.

Step 2

Mushroom caviar for the winter

Prepare the sauté. In another frying pan, fry the onion and carrot for 5 minutes over medium heat. The vegetables should become soft. Mix the vegetables and mushrooms in one frying pan. Simmer under a lid for 3 minutes over low heat. Arrange the caviar in jars. Do not cover with lids. Place in the oven for 2 hours to complete the cooking and sterilization. Place the jars in a cold oven, preheat it to 120 ˚C. After 2 hours, remove the jars from the oven and roll up immediately. After rolling up, turn the jars upside down. Cover with a blanket and leave until completely cool.

Mushroom caviar for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with other firm mushrooms like cremini or shiitake, but avoid delicate varieties as they may break down too much during cooking.
Once opened, store in the fridge for up to 1 week in an airtight container. Ensure it’s covered with a thin layer of oil to preserve freshness.
Absolutely! This mushroom caviar is vegetarian, as it uses only plant-based ingredients. Just ensure your vegetable oil is vegan-friendly.
No, sterilization is crucial for safety. Even with canned jars, the oven step ensures proper preservation and shelf stability for long-term storage.
Try it as a spread on toast, a filling for savory pastries, or as a topping for baked potatoes. It’s versatile and pairs well with most carbs.
Yes, portion it into airtight containers or freezer bags for up to 3 months. Thaw in the fridge before reheating gently on the stove.
Add a pinch of red pepper flakes or a finely chopped chili pepper when sautéing the onions for an extra kick.
Reducing the oil may affect the texture and shelf life, but you can cut it by 25% if needed. The caviar may be slightly drier.
It’s optional. Wiping them clean or rinsing briefly is fine, but peeling isn’t necessary unless the skins are tough or dirty.

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