How to make mushroom caviar from cowberries (svinukhi) for the winter, recipes and storage

There are countless recipes for mushroom caviar from aromatic cowberries for the winter. Each has its own unique flavor and can enhance any main course. This appetizer is quite simple to prepare; the key is to follow the recipe precisely. The most popular mushroom caviar varieties are discussed in this article.

The specifics of preparing cow caviar for the winter

Cow mushrooms, also known as pig mushrooms, are classified by experts as conditionally edible. They are so named because eating them raw is prohibited. Cooking is a mandatory requirement for eating mushrooms classified as conditionally edible.

Another unique characteristic of cow mushrooms is that they quickly spoil and lose their edible qualities. Before preparing mushroom caviar, they are pre-boiled.

Processing mushrooms after harvesting

Fresh mushrooms brought into the house must be cleaned of dirt, branches, and other "gifts of the forest." To make this easier, place the mushrooms in a bowl and cover with cold water. Rinse them and replace the water with salt water. Leave the mushrooms in this solution for 6 hours; then change the water. Repeat this process three times.

After the piglets have soaked in salted water, rinse them and begin boiling. Use plenty of water. To add a piquant flavor, drop a small bag of spices (allspice and cloves) into the boiling water. Cook for 1 hour. Now the piglets are ready for making caviar.

Choosing the Right Mushrooms

There are two types of pigs: thin and thick. Only the thick variety can be used for making caviar, as the thin variety is considered poisonous and inedible.

It is not advisable to pick mushrooms growing near roads, as cowsheds tend to absorb toxic substances.

The best places to collect fat pigs:

1. Near the potato fields.
2. On forest edges and hills.
3. In clearings with access to sunlight.

How to make cow mushroom caviar

Caviar can be prepared using a variety of additional ingredients. Each recipe is delicious in its own way, and it's recommended to try all types. We suggest considering several of the most popular caviar recipes. cowsheds and methods of preparing them for winter.

Delicious pig caviar

After the mushrooms have been prepped, prepare the marinade for the piglets. You'll need the following ingredients:

1. A glass of sunflower oil.
2. A tablespoon of vinegar (70%).
3. Two cloves and a few peppercorns.

Please note: This recipe is for 1 bowl of cleaned and soaked cow dung.

Rinse the prepared mushrooms in cold water, drain, and blend. Add three onions (peel, chop, and fry until golden, then blend) for added flavor.

Mix all the ingredients for the future caviar and simmer over low heat for 15 minutes. Stir occasionally, as the mushrooms tend to burn.

Once the caviar is ready, it's placed in jars (keeping warm). The jars are sterilized first. Seal them, and your winter preserves are ready.

With carrots and garlic

To make the caviar's taste richer and more interesting, it is prepared with the addition of carrots and garlic.

For one kilogram of piglets you will need:

1. Three tomatoes.
2. One carrot.
3. Two onions.
4. A glass of vegetable oil.
5. Head of garlic.
6. Salt and pepper to taste.

Grind the boiled cowberries using a blender or meat grinder and place them in a frying pan, adding oil first. The mince will take 10 minutes to fry.

Chop the vegetables (cut the onions and tomatoes, and grate the carrots) and fry them separately from the mushroom mixture.

Then, mix the ingredients together, place them in a pan, and add the garlic and spices (crush the garlic first). Simmer for ten minutes and then transfer to sterilized jars.

Important! We sterilize the jars in a saucepan. with boiling water for 30-45 minutes.

With tomato juice and sterilization

An interesting recipe for caviar with the addition of tomato juice. For two kilograms of mushrooms, you'll need 400 grams. You'll also need a head of garlic, sunflower oil, and spices (salt and pepper).

Chop the boiled mushrooms and add them to the pan along with the tomato juice. Simmer over low heat for half an hour, adding salt, pepper, and garlic.

The finished caviar is placed in jars and sterilized for 30 minutes. Then, the jars are sealed and placed under a blanket (in a warm place). After the caviar has cooled, it is stored (cellar, basement, or pantry).

From frozen mushrooms

To freeze cow's milk without losing its flavor, follow these rules:

1. After the mushrooms have been cleaned, soaked and boiled in water until done, they are placed in a colander and cooled.
2. Dried, dry mushrooms are frozen.
3. The shelf life in the freezer is no more than six months.

When preparing caviar from frozen mushrooms, cool them at room temperature.

These piglets can be used in any recipe.

In a multicooker

To prepare delicious caviar in a slow cooker, you will need:

1. Two kilograms of mushrooms.
2. Two medium onions.
3. One carrot (small).
4. Three tomatoes.
5. Bay leaf.
6. Vinegar (9%) – tablespoon.
7. Salt, garlic and pepper to taste.

We put the pre-prepared piglets through a meat grinder, and also chop the onion and carrots (the carrots can be grated).

Pour 200 grams of oil into the slow cooker and fry the onions and carrots for about 20 minutes. Then add the mushrooms and the remaining oil and spices. Stir and simmer for 2 hours. Then, add the vinegar.

Prepare the jars and lids: wash and sterilize (boil the lids). The caviar is sealed in the jars while still hot. After cooling, it can be stored for up to a year at room temperature.

How and how long can canned pigs be stored?

Whatever recipe you choose, you need to store the preserved product carefully. We offer several options for storing cow caviar:

1. If jars of caviar are sealed with plastic lids, they should be stored in the refrigerator. This can give them a shelf life of over a year.
2. If the barns are covered with a metal lid, they can be stored in a cellar or even on a balcony. However, it's best to consume the product within the same winter.

If you use plastic, purchase thick thermal lids.

Don't forget to thoroughly sterilize the jars before sealing the caviar with metal lids. This will extend the shelf life and prevent the lids from opening.