10 different recipes for hearty mushroom spawn

Use can not only those mushrooms, which are specified in the recipes, but others according to your taste. cooking time, thus it is necessary to adjust depending on the species.

Mushrooms reassemble, throw wormy. Rinse under running water and clean.

To prepare the dish for winter use sterilized jars and lids. Keep eggs in a cool and dark place.

Another way to save it - freeze. To do this, take portioned containers or packages.

1. Mushroom caviar from aspen mushrooms with onion and vinegar

Ingredients

• 1800 g of fresh aspen mushrooms;
• 400 g of onion;
• 200 ml of vegetable oil;
• 1 pinch of sugar;
• 1 tablespoon salt;
• 1 teaspoon ground black pepper;
• 1 teaspoon vinegar 70%.

preparation

Aspen boil for 20-25 minutes. Fold out in a colander, cool and mince.

Onions finely chop. Fry for 5-7 minutes on low heat in butter with sugar. Cast to zazharki mushrooms and cook for 55-60 minutes more. In just a few minutes until cooked add salt, pepper, pour vinegar essence. Arrange for banks and close lid.

2. Mushroom caviar with honey agaric and green onions

Ingredients

• 400 g fresh honey agaric;
• 4-5 tablespoons of vegetable oil;
• 1 onion;
• 5-7 stalks of green onions;
• salt and pepper - to taste;
• 1 tablespoon vinegar 9%.

preparation

Mushrooms Boil until tender about 40-50 minutes. Fold in a colander, and then put in a pan with 2 tablespoons of vegetable oil heated. Cook over medium heat for 15-20 minutes or longer, until the moisture has evaporated, which is isolated fungi. Slotted spoon, transfer them to a bowl, cool and mince.

Both types of onions chop. Bulb for 5-7 minutes with the salt and pepper fry in the same oil as mushrooms. sprinkle green onions and cook for 1 more minute, and then as much again with vinegar. Return the mushrooms to the pan and stir.

Put the eggs in a jar. Top fill the remaining heated oil so that the mixture was completely covered.

3. Mushroom Caviar chanterelle and carrot

Ingredients

• 1 kg of foxes;
• 120 ml of vegetable oil;
• 1 onion;
• 1 carrot;
• salt and pepper - to taste;
• 1 teaspoon vinegar 9%.

preparation

Chanterelle chop with a knife, blender or meat grinder. Fold in the pan, pour half of the oil. Cover and simmer over low heat for 50-60 minutes. Constantly stir.

Onion cut into small cubes, carrot rub on a small grater. For 6-8 minutes, fry in the remaining oil over medium heat.

Add zazharku ready to fungi. Mix salt and pepper. Simmer on lowest heat for 15-20 minutes more. In just a few minutes until cooked pour vinegar.

Arrange for banks and roll covers.

4. Mushroom spawn of mushrooms with parsley and lemon juice

Ingredients

• 800 g mushrooms;
• 1 small bunch of parsley;
• 100 ml of vegetable oil;
• 1 onion;
• 1 tablespoon lemon juice;
• salt and pepper - to taste.

preparation

Mushrooms Boil until done 10-15 minutes. Grind a knife, blender or meat grinder.

Parsley finely chop.

In a frying pan heat the oil over medium heat. Chop the onion and fry for 5-7 minutes. Add Champignon, Parsley, lemon juice, salt and pepper. Mix, transfer to a bank and roll up the cover.

5. Mushroom spawn of honey agaric, garlic and tomatoes

Ingredients

• 500 g of honey agaric;
• 2 onions;
• 1 tomato;
• 1-2 garlic cloves;
• 3-4 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 1 pinch of sugar;
• 1 teaspoon vinegar 9%.

preparation

Mushrooms Boil for 40-50 minutes and fold in a colander.

Onion and tomato cut into large cubes, garlic, chop or skip through the press.

In a frying pan heat the oil over medium heat. 20-30 seconds Brown the garlic, pour the onion, 1 minute - tomatoes. Fry all together for a couple of minutes. Cast the mushrooms and cook for 7-10 minutes more.

Zazharku Pass through a meat grinder, and return back into the pan. Cook over medium heat and stir constantly. After 30 minutes, add salt, pepper, sugar and vinegar. Leave on the stove for another 5 minutes, then transfer to a jar and close the lid.

6. Mushroom caviar from aspen mushrooms with wine and tomato paste

Ingredients

• 750 g of aspen mushrooms;
• 1 onion;
• 3-4 tablespoons of vegetable oil;
• 1 carrot;
• 5 garlic cloves;
• 3 tablespoons dry white wine;
• 2 tablespoons of tomato paste.

preparation

Mushrooms Boil until tender for about 20-25 minutes. Cool.

Onion slices and slice the medium for 5-6 minutes Brown the vegetable oil.

Mince aspen mushrooms, carrots, garlic and fried onions.

Pour the mixture into the pan. Pour the wine, add the tomato paste. Cover and simmer over a low heat for 50-60 minutes, stirring occasionally.

The finished dish in the refrigerator, it will stay fresh for several days.

7. Mushroom spawn of honey agarics with walnuts and soy sauce

Ingredients

• 400 g of honey agaric;
• 50 grams of walnuts;
• 2 onions;
• 2 carrots;
• 4 tablespoons of vegetable oil;
• 2-3 tablespoons of soy sauce.

preparation

Mushrooms Boil until tender, about 40-50 minutes. Fold out in a colander and cool.

Nuts chop the blender. Onions and carrots cut into large pieces.

In a frying pan heat the oil over medium heat. Cook vegetables for 25-30 minutes, stir occasionally. Slotted spoon, transfer to a plate.

Mushrooms with onions and carrots chop meat grinder or blender. Pour the mixture into the pan, where vegetables are prepared. Fry over medium heat. After 15 minutes, add nuts and soy sauce and stir.

This dish will be stored in the refrigerator for several days.

8. Caviar from white mushrooms with peppers and courgettes

Ingredients

• 800 g of white mushrooms;
• 2-3 zucchini;
• 1 carrot;
• 3 onions;
• 1 paprika;
• 4 tomatoes;
• 3 garlic cloves;
• 6-7 tablespoons of vegetable oil;
• salt and pepper - to taste.

preparation

Mushrooms, zucchini, carrots, onions and bell pepper cut into small pieces. Tomatoes pour boiling water for half a minute, remove the peel and chop too. Garlic pass through the press.

In frying pan, heat half the oil over medium heat. For 5-6 minutes, saute the carrots, add the zucchini with sweet pepper, and after 8 minutes - tomatoes. After 8 minutes, season with salt and pepper, sprinkle with garlic.

In a separate pan Brown the remaining oil on the bow for 5-6 minutes. Cast the mushrooms and fry until cooked, about 20 minutes. Add vegetable zazharku, stir and cook for 10-15 minutes more.

This dish can be refrigerated for a few days.

9. Mushroom caviar salted milk mushrooms

Ingredients

• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 400 g salty milk mushrooms;
• salt and pepper - to taste;
• 6-8 sprigs of parsley or dill.

preparation

Onions cut into small pieces. For 6-8 minutes in the pan fry with oil. Cool.

Pickled white or black mushrooms with onion mince. Season with salt and pepper and add the chopped parsley.

This dish can be refrigerated for a few days.

10. Caviar from dried mushrooms

Ingredients

• 100 g of dried mushrooms (aspen mushrooms, podberozovikov, white and other);
• 2 onions;
• 1 carrot;
• 2 garlic cloves;
• 3-4 tablespoons of vegetable oil;
• salt and pepper - to taste.

preparation

Mushrooms fill with cold water and let stand for 1-2 hours. After rinse under running water. Boil until tender, about 30-40 minutes. Fold out in a colander and drain.

Onions and carrots cut into small pieces. Garlic pass through the press.

In a frying pan heat the oil over medium heat. For Brown the onion for 4-5 minutes, add the carrots and cook for 10-15 minutes more, stir constantly. Fill mushrooms with garlic. Salt and pepper. Fry for 5-7 minutes more.

Grind the mushrooms with vegetables blender or mince.

This dish is stored in the refrigerator for several days.