TOP 10 recipes for making chanterelle caviar and pâté for the winter, in a slow cooker and on the stovetop

Chanterelles are not only delicious but also healthy. It's virtually impossible to find them wormy due to a special component that has a beneficial effect on the human body. There are many methods for preparing these mushrooms. One of them is caviar. It has an excellent taste and can be used for a quick snack. In this article, home cooks can learn about recipes for chanterelle caviar for the winter.

Composition and useful substances of chanterelles

Mushrooms have a good chemical composition, which determines their usefulness:

• acetylenic fatty acids;
• chitinmannose;
• niacin;
• phytosterols;
• beta-carotene, vitamins B, C, D;
• mineral components;
• trametonolinic acid;
• purine.

Chanterelles are an excellent remedy for combating parasites that inhabit the human digestive system. Chitinmanose helps dissolve pest eggs and paralyze their nerve endings.

Mushrooms have no harmful effects on the human body. A serving of mushrooms contains half the daily requirement of chromium, which supports carbohydrate metabolism and normalizes blood sugar levels.

Another useful mineral in mushrooms is cobalt, which synthesizes hemoglobin and thyroid hormones.

Preparing mushrooms for canning

Preservation should begin immediately after harvesting – mushrooms should not be stored raw, as this increases the risk of poisoning.

Preparation includes the following procedures:

• First, the mushrooms need to be sorted, getting rid of chanterelles with signs of rot and damage;
• remove the part of the mycelium remaining from the collection and any debris;
• Rinse the mushrooms 3-4 times under running tap water;
• You need to boil the mushrooms on the gas for 10 minutes, get rid of the water and pour in new boiling water;
• Boil the product for another ½ hour and transfer to a sieve.

Delicious chanterelle recipes for the winter

The preparatory process is complete; the next step is preservation. For this, the product can be salted, marinated, or prepared as caviar.

The recipe is classic

The classic recipe includes the following ingredients:

• mushrooms – 1 kilogram;
• vegetable oil – 0.1 liters;
• carrots – 0.3 kilograms;
• onion heads – 0.3 kilograms;
• allspice – 5 peas;
• vinegar 9% – 1 tablespoon;
• salt – 1 teaspoon.

Boil the main ingredient in water for a third of an hour, then transfer to a sieve to drain. Then, grind the mushrooms in a meat grinder, transfer to a cauldron with half the oil, and simmer for an hour on medium heat, stirring frequently.

Peel and chop the onion and carrot, and sauté with the remaining oil until golden brown. Next, add the carrot and onion mixture, season with salt and pepper, to the mushroom puree, stir thoroughly, and continue simmering for a third of an hour. Before placing the caviar in jars, add vinegar, stir, and cook over low heat until it boils.

Spicy chanterelle caviar with garlic

Caviar is a good filling for pies, for this you need to prepare:

• chanterelles – 1 kilogram;
• garlic – 7 cloves;
• medium-sized carrots – 2 pieces;
• onions – 3 pieces;
• vinegar 9% – 1 tablespoon;
• allspice – 4 peas;
• sunflower oil – 0.15 liters;
• bay leaf – 2 pieces;
• cloves – 3 pieces;
• ground red pepper – half a teaspoon.

The main ingredient should be simmered in salted water with cloves, bay leaves, and allspice for 1/3 of an hour. Next, puree the chanterelles with a small amount of the broth in a blender. Chop the carrots and onions and sauté them in a pan. Finally, puree the dressing in a blender.

Next, combine the mushroom and vegetable pastes, season with crushed garlic, and simmer on low, covered, for 15 minutes. After this time, season the caviar with salt, pepper, and vinegar, stir, and continue simmering for another 15 minutes.

Vegetable caviar with mushrooms

This recipe is sure to surprise your family and guests with its delicious flavors, and caviar will become everyone's favorite appetizer.

To prepare it, you will need:

• boiled mushrooms – 2 kilograms;
• eggplants – 1 kilogram;
• tomatoes – 1 kilogram;
• bell pepper and onion – ½ kilogram each;
• vegetable oil – 0.3 liters;
• tomato sauce – 0.2 liters;
• garlic – 10 cloves;
• sugar – 2 tablespoons;
• add salt to taste.

Cut the main ingredient into pieces and fry until golden brown. Chop the onion and fry until soft. Cut the pepper into strips, add to the onion, and fry for another 5 minutes. Blend the tomatoes and add to the vegetable mixture. Continue simmering for an additional 15 minutes, stirring occasionally.

Trim the top layer of the eggplant, slice it into strips, and add it to the pasta, simmering for 15 minutes. Next, add the mushrooms, mix thoroughly, and blend to form a caviar. Season with tomato sauce, salt, and sugar, thoroughly stir the pasta, and simmer on low for 50 minutes. Stir constantly to prevent burning. Then squeeze in the garlic and continue simmering for another 10 minutes.

With the addition of mustard

Caviar made according to this recipe will be delicious for those who appreciate slightly spicy dishes. To prepare, you will need:

• chanterelles – 2 kilograms;
• refined oil – 0.2 liters;
• tomato paste – 5 tablespoons;
• ground red and black pepper – ½ teaspoon each;
• vinegar 9% – 0.05 liters;
• dry mustard – ½ tablespoon;
• add salt for taste.

The most important ingredient should be simmered for a third of an hour with a bay leaf and then drained in a colander. Once dry, puree the chanterelles in a blender. Transfer the mushroom puree to a cauldron with oil, mustard, tomato sauce, pepper, vinegar, and salt. Simmer this paste on the lowest setting for 30 minutes, stirring regularly to prevent burning. Store in the refrigerator for up to 90 days.

With tomatoes

This recipe is especially useful during tomato season, when vegetables are available at a discount. To prepare, you'll need:

• mushrooms – 1 kilogram;
• tomatoes – 0.5 kilograms;
• onion – 0.5 kilograms;
• vegetable oil – 0.15 liters;
• add salt;
• season with your favorite spices.

The main ingredient should be simmered with spices for 1/3 of an hour, then transferred to a sieve. Once the chanterelles are dry, transfer them to a blender and blend. Slice the onion and tomatoes, sauté in butter in a frying pan, add the mushrooms, season with salt, and simmer for 10 minutes. The product will keep for up to six months.

With zucchini

Zucchini caviar is a great solution for those with a bountiful vegetable harvest. To make it, you'll need:

• chanterelles – 2 kilograms;
• zucchini – 0.8 kilograms;
• vegetable oil – 0.3 liters;
• carrots – 0.5 kilograms;
• tomato paste – 2 tablespoons;
• season with salt and spices.

The main ingredient will need to be simmered in water with pepper and bay leaf. Sauté the onions and carrots in a frying pan with half the oil, then add the pasta. In another pan, using the remaining oil, fry the grated zucchini. Then, add the zucchini and mushrooms to the carrot-onion mixture. Blend the mixture, season with salt and spices, return to the pan, and simmer for a third of an hour.

Cooking method in a multicooker

This recipe is perfect for those on a budget. To prepare, you'll need:

• chanterelles – 1 kilogram;
• vinegar 9% – 0.02 liters;
• vegetable oil – 0.1 liters;
• prepared mustard – 1 tablespoon;
• season with salt and spices.

Place the sorted and washed mushrooms in a slow cooker, fill it with water, and set it to "Cook" for a third of an hour. Transfer them to a sieve to drain the liquid. Next, puree the mushrooms using a blender or meat grinder, then add the remaining ingredients to the caviar. Now grind the paste again, transfer it to sterilized jars, place them in a slow cooker filled with water, and cook for another hour on the "Cook" setting. Then, screw the lids onto the jars.

A simple recipe

This recipe is considered the easiest method for preparing caviar, requiring the fewest ingredients. You'll need:

• 3 kilograms of mushrooms;
• 2 cups vegetable oil;
• season with salt.

Place the cooked chanterelles in a frying pan with 100 grams of oil. Fry on high until the liquid has evaporated. Next, mince the mushrooms once or twice, depending on your preference. Pour the remaining oil over the mushrooms and fry on low for 20-25 minutes. Season the puree with salt and stir frequently.

From boiled mushrooms

To extend the shelf life of mushroom caviar, use it cooked. You don't have to worry about the preserves spoiling. To prepare:

• chanterelles – 1 kilogram;
• tomato paste – 2 tablespoons;
• vinegar 9% – 0.02 liters;
• vegetable oil – 0.12 liters;
• red and black ground pepper – to taste;
• season with mustard and salt.

The most important ingredient is boiled for 15 minutes in boiling water with a bay leaf. Then, transfer the mushrooms to a sieve to dry. Now puree the chanterelles in a blender. Add mustard, vinegar, and tomato paste to the puree. Transfer the caviar to a cauldron with oil and simmer for 10 minutes.

Delicious in tomato sauce

You can make caviar using the following ingredients:

• mushrooms – 1.2 kilograms;
• tomato paste – 0.05 kilograms;
• onion – 1 head;
• vegetable oil – 0.13 liters;
• garlic – 3 cloves;
• water – 0.05 liters;
• season with salt and pepper.

Boil the main ingredient for 10 minutes, drain, dry, and mince. Chop the onion, fry it in a pan, and add it to the mushroom puree. Mix the paste with water and add it, crushed garlic, salt, and pepper to the mushroom mixture. Simmer the caviar for 40 minutes. Then transfer to sterilized jars, pour in hot oil, and seal.

Mushroom solyanka with cabbage

For a classic solyanka you will need:

• mushrooms – 2 kilograms;
• cabbage – 2.5 kilograms;
• carrots – 0.2 kilograms;
• onion – 0.1 kilogram;
• vegetable oil – 0.1 liters;
• tomato paste – 2 tablespoons;
• lemon juice – 2 teaspoons;
• sugar – 3 tablespoons;
• salt and pepper – for taste.

Grate the carrots and chop the onion, then sauté them in a frying pan with half the oil. Then add the mushrooms and continue sautéing until a pleasant aroma emerges. Finely chop the cabbage. Pour the remaining oil into a second pan, add the cabbage, tomato paste, salt, pepper, sugar, and lemon juice, and simmer until softened. Next, combine the vegetable and mushroom purees, mix well, and continue sautéing until the water evaporates.

Mushroom pate

For this delicious preparation you will need:

• chanterelles – 0.5 kilograms;
• onion – 1 head;
• sunflower oil – 2 tablespoons;
• thyme – 4 branches;
• heavy cream – 0.15 liters;
• butter – 0.05 kilograms;
• garlic – 1-2 cloves;
• salt and pepper – to taste.

Cut the onion into half rings and finely chop the garlic. Place the vegetables in a frying pan with oil, season with thyme, and lightly fry. Next, add the mushrooms to the pan with the vegetables and fry until tender. Remove the thyme, pour in the cream, and continue simmering until all the liquid has evaporated. Blend the mixture thoroughly, season with salt, pepper, and butter. Blend the mixture again.

How to store mushroom caviar in winter

After cooking is complete, the caviar must be transferred to dry, sterilized jars, screw on the lids and set aside until completely cooled.

Caviar should be stored in either a refrigerator or a basement. If the jars were sealed with metal lids, the product will not spoil in the kitchen. If using screw-on or nylon lids, the caviar should be kept cool.