Dried mushroom caviar is a simple and easy-to-cook dish, but practically a delicacy. Mushrooms should be fragrant forest mushrooms, and especially tasty mushroom caviar is obtained from hats alone.

In principle, you don’t need spices for caviar from dried mushrooms, but you can add some dry aromatic herbs, for example, a mixture of Provence.

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With mushroom caviar, you can, or fill tartlets with such a filling. Mushroom caviar is a good filling for pies, pancakes, dumplings and sandwiches.

Prepare the ingredients for caviar according to the list.

Dried mushrooms should be washed and soaked in water for at least a couple of hours.

Then change the water to clean and cook the mushrooms in a small amount of water over medium heat until soft, this will take about an hour. Strain or just drain the broth. The resulting mushroom broth can be used to make soups or sauces.

Peel the onion, chop coarsely, lightly salt and sweat in vegetable oil until a transparent color. At the end of cooking, add dry aromatic herbs if desired.

Combine boiled mushrooms with onions and vegetable oil in which they languished. Grind the ingredients into a homogeneous mass with a blender or meat grinder.

Step 1: prepare the mushrooms.

To begin with, we choose dried mushrooms correctly, of course, homemade ones are better, as they say, our own, but if you buy them in the market or in a store, carefully look so that there is no mold or wormholes on this ingredient. It is also desirable that such a product be of a uniform color and of the highest grade, that is, only hats without legs are dried. Well, the preference for the variety depends only on your desire, it can be russula, and chanterelles, and fat women, in general, the most beloved.

We shift the mushrooms into a colander, rinse thoroughly and discard in a deep bowl. Then fill the drying with purified water so that it completely covers, and leave at room temperature at least for a couple of hours, but better all night, let them get soaked well.

Step 2: cook the mushrooms.

After the right time, we wash the mushrooms again, send them to a deep saucepan, pour in a new portion of purified water and put on medium heat. After boiling, cook them until fully cooked for about 30 minutes, while periodically removing gray-white foam from the surface of the bubbling liquid - coagulated protein. Then again we throw them into a colander and leave them in the sink for 10–12 minutes to dry slightly.

Step 3: prepare vegetables and other ingredients.

We don’t waste a minute while excess water drains from the boiled dryer, using a sharp kitchen knife, we peel all the vegetables indicated in the recipe. After that, we wash them, dry them, put them on a cutting board and continue preparing. We chop the onion into small cubes with an approximate size of 1 centimeter, and finely chop the garlic or pass it through a press into a small bowl. After that, we put the rest of the ingredients that will be needed to prepare the caviar on the countertop, and proceed to the next step.

Step 4: Fry the onions and mushrooms.

We send a frying pan to medium heat and pour the right amount of vegetable oil into it. After a few minutes, we throw chopped onion into the heated fat and fry it until golden brown, constantly stirring with a wooden kitchen spatula. This process will take approximately 5–7 minutes. As soon as the vegetable is browned, add boiled mushrooms well squeezed out of excess water and cook everything together until the moisture is completely evaporated, and this is about 5 minutes, although it all depends on the characteristics of the stove, as well as the heat of the pan. When all the liquid has evaporated, remove the resulting mixture from the heat and put it near the ajar window, let it cool to room temperature.

Step 5: prepare mushroom caviar from dried mushrooms.

Then we move the fried vegetables, as well as mushrooms, along with garlic, into a deep, dry bowl and grind them with an immersion blender to a puree state with acceptable small lumps, although it is better without them. Then we bring the taste of caviar to an ideal state, that is, season it with 3% vinegar, salt, sugar, black pepper and mix everything with a tablespoon until a homogeneous consistency. If the dish turned out to be too thick, pour in another portion of vegetable oil and loosen everything again, and after that you can start tasting.

Step 6: serve mushroom caviar from dried mushrooms.

Dried mushroom caviar is served either at room temperature or chilled as an appetizer in a salad bowl.

It is very pleasant to eat it with toasts, fresh bread, in principle, this culinary masterpiece can be used as an independent dish, a side dish for meat, fish, poultry or vegetables, as well as minced meat for hard-boiled eggs or pies. Enjoy delicious and simple food!
Bon Appetit!

If for some reason you cannot use a blender, grind the fried ingredients using an electric or stationary meat grinder or food processor;

The recipe uses standard spices, but this does not mean that they are fundamental, caviar can be seasoned with any other spices, as well as dried herbs that are suitable for mushroom dishes: nutmeg, oregano, ground bay leaf or allspice;

It is advisable to store the finished caviar in the refrigerator, having previously sealed it in a glass, preferably sterilized container;

If desired, 3% vinegar can be replaced with 9%, but it costs less or to taste.

Caviar from dried mushrooms This is a great addition to any meal on a long winter evening. In addition to mushrooms, its composition may include onions, olive and sunflower oils, milk, butter, vinegar, etc. As a rule, it is prepared for the winter, but it is very difficult not to try it immediately after preparation. you can spread it on sandwiches, add it to pizza, put it in sauce, bake pies with it, etc. All this is insanely delicious, appetizing and fragrant! Mushroom caviar, cooked according to the following recipes, is tender, with the aroma of the forest. Chanterelles, mushrooms, oyster mushrooms, porcini mushrooms, etc. can be used as a base.

Dried mushroom caviar recipe.

Ingredients:
- onion - 2 pcs.
- dried mushrooms - 355 g
- vegetable oil - 120 g
- salt
- black pepper

Cooking:
1. Pour dried mushrooms with cold water, leave to swell for three hours. After that, drain the water from the mushrooms, rinse the mushrooms, fill with clean water, put the mushrooms to boil.
2. Cool the boiled mushrooms, chop with a knife.
3. Finely chop the onion, sauté until golden brown in vegetable oil.
4. Add prepared dried mushrooms to the onion, simmer over low heat for 15 minutes, season with salt and pepper.
5. Cool the resulting mushroom caviar, chop in a blender, pass through a meat grinder. ready!

Mushroom caviar from dried mushrooms.

Ingredients:
- dry mushrooms - 120 g
- onion - 2 pcs.
- green onions - 2 feathers
- sunflower oil - 2 tbsp. spoons
- olive oil - 1 tablespoon
- granulated sugar - a teaspoon
- milk - ? glasses
- pepper
- salt
- vinegar - 1 teaspoon

Cooking:
1. Boil dry mushrooms in salt water.
2. Soak boiled mushrooms for 30 minutes in milk.
3. Finely chop the onion. ? part fry in sunflower oil.
4. Squeeze mushrooms, finely chop, mix with onions.
5. Season the mushrooms with freshly ground pepper, olive oil, salt, vinegar and sugar.
6. Serve chopped green onions separately from caviar.

Drying mushrooms is a great way to keep this luxurious autumn gift of nature for a long time. The aroma of dried mushrooms is thick and rich, the texture of restored mushrooms is just as fleshy and rich. Dried mushrooms, as well as fresh ones, can be used to prepare excellent dishes, one of which is not in vain associated with one of the most expensive products in the world - caviar.

Mushroom caviar from dried mushrooms

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How to choose dry mushrooms and prepare them for cooking

Most often, porcini mushrooms, chanterelles, morels, and exotic shiitake mushrooms are available in dried form. Each of these mushrooms has its own characteristics. So, dried shiitake in a reconstituted form has a fleshy texture and a light “smoky” aroma. Royal porcini mushrooms have a very deep, fresh, earthy aroma and a luxurious, spongy texture. Dried chanterelles can become a little rubbery, so it is recommended to use only hats for caviar. Oily morels should be rinsed before soaking, as small grains of sand often get stuck in the cellular structure of their caps.

Since the magnificent fruity aroma of golden chanterelles is inherent in all parts of the mushroom, you can put the legs in soup puree, sauce, roast

Before you start cooking dried mushrooms, they must be properly soaked, in the language of scientists, this process is called rehydration. Put 10 grams of mushrooms in a wide heat-resistant bowl and pour in 1 cup of boiling water, press down the mushrooms with a porcelain saucer so that they do not float to the surface. Soak for about 20 to 40 minutes. Remove mushrooms with a slotted spoon, squeeze out excess liquid and set aside. Pat dry with paper towels, cut off and discard any questionable parts - discolored pieces, tough stems. Mushrooms are ready to cook.

Mushroom infusion may be useful to you in the future. If you are not going to use it in the next 2-3 days, freeze it for up to several months

Simple caviar from mushroom assortment

If you can not give preference to any one mushroom, make caviar from an assortment of mushrooms. For 500 grams of soaked various mushrooms, you will need: - 3 tablespoons of butter; - ½ cup of onion, cut into small cubes; - 1 teaspoon of finely ground salt; - ¼ teaspoon of ground black pepper; - ¼ cup of sour cream; - 1 tablespoon a spoonful of white wine vinegar; - 1 tablespoon finely chopped tarragon.

Place the mushrooms in the bowl of a food processor and pulse pulse. Melt the butter in a saucepan, fry the onion on it until transparent, add the mushrooms and cook them, stirring, until the juices evaporate. Season with salt and pepper. In a bowl, beat sour cream with vinegar and tarragon, season with mushroom caviar and serve a delicious appetizer to the table warm or slightly chilled.