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Mushroom caviar from honey mushrooms with bay leaf

Author
Cookinero 13 Dec 2025
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Mushroom caviar from honey mushrooms with bay leaf

Mushroom caviar from honey fungus for the winter with onions, garlic and carrots is a tasty and aromatic preparation that will not leave anyone indifferent. It can be spread on sandwiches or eaten with side dishes. It also serves as a filling for pies or pancakes. The recipe for making such mushroom caviar is simple. To make it, usually use larger mushrooms. There are scales on the caps of real honey fungus. If the cap is smooth and bright, it is a false honey fungus.

How to cook Mushroom caviar from honey mushrooms with bay leaf

Step 1

Mushroom caviar from honey mushrooms with bay leaf

Prepare honey mushroom caviar. Place the mushrooms in a saucepan with water. Put on the fire. When the water boils, reduce the heat and cook for 10 minutes. Throw the mushrooms in a colander and rinse with cold running water. Let the water drain. Pass the mushrooms through a meat grinder into a deep bowl or into a blender bowl. Scroll the garlic and onion through a meat grinder into the same bowl. Place the mushrooms with onion and garlic in a frying pan with olive oil. Put on medium heat. Simmer for 10-15 minutes until all the moisture evaporates. Sprinkle in salt and put in a bay leaf. Add the carrots. Stir. Increase the heat and fry for 5 minutes until the carrots are soft. When the caviar has cooled, place it in sterile jars and roll up. It can also be stored in the freezer for 4 months.

Mushroom caviar from honey mushrooms with bay leaf - FAQ About Ingredients, Baking Time and Storage

Yes! While honey mushrooms provide a unique flavor, you can use cremini, button, or portobello mushrooms. Note that texture and earthiness may vary slightly, but all will work beautifully for this caviar.
Properly sterilized jars last 3-4 months refrigerated. Frozen portions maintain best quality for 4 months - store in airtight containers with minimal headspace to prevent freezer burn.
Absolutely! With no animal products used, this caviar fits vegan diets. Ensure your bread or crackers for serving are also plant-based if maintaining strict vegan standards.
Thoroughly drain boiled mushrooms and squeeze excess liquid before processing. During simmering, cook until the pan appears almost dry - this concentrated texture is key to perfect caviar consistency.
Certainly! The garlic adds depth but isn't essential. For alternative flavor, try a pinch of smoked paprika or extra bay leaf during the simmering stage.
Try it as stuffed vegetable filling, mixed into pasta sauces, dolloped on baked potatoes, or as a gourmet pizza topping. It also elevates omelets and grain bowls beautifully.
Yes, this recipe scales well. Use a smaller pan to maintain proper evaporation during simmering. Cooking time may reduce slightly - watch for moisture disappearance around the 8-10 minute mark.
Portion into ice cube trays for small servings, then transfer frozen cubes to bags. For larger amounts, use 1-cup airtight containers with plastic wrap pressed directly on the caviar surface before sealing.

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