Caviar from podtopolnikov: for the winter and for every day

In lean years, when valuable mushrooms are rare, lovers of "quiet hunting" begin to turn their attention to those that were previously considered junk. In the times of mushroom abundance, for example, podtopolnikami (they are also frosts, ryadoviki or sandpipers) were neglected. Say, and the taste they bitter, and the smell is not the same, and cook for a long time, and often difficult to collect - especially young specimens. However, as soon as other mushrooms did not grow, many of them were interested in caviar from the bottlenecks. For the winter to stock up it does not hurt, and now you can be pampered yourself. Those who previously ignored this mushroom, will have to quickly learn how to properly process it.

Competent preparation

Before the caviar is prepared from the bottles, the mushrooms require a painstaking treatment. Young enough to thoroughly rinse, but the old must be cleaned. And it's better to do it right after they are collected - time will be wasted less. From old specimens, the plates are peeled off, and sometimes the head is scraped, if its surface is hard. Cleaned podtopolniki fold in cold water, which should stay for three days. At the same time, you need to change the fluid at least once a day, and if the sandpipers are mostly old, then twice and thrice. Then the water merges, and the frosts are added to fresh, slightly salted. Most often, the mushroom roe from the bottoms is made on the basis of boiled mushrooms. And the process of cooking lasts long enough - 45 minutes for an eight-liter bucket of prey. However, there are alternative ways, we will discuss them below.

If you do not wait for winter

So, the preparation is carried out, and the caviar from the bottles is intended for consumption in the near future. In this case, you do not need to sterilize the cans, and you can do without vinegar. Boiled mushrooms are poured into a colander. When water drains, they are passed through a meat grinder or blender. Some people prefer to cut them finely so that they are pieces. Two large bulbs stand out on a half-kilogram of podtopolniki (not yet cooked). They are cut, fried and added to mushroom puree. There are also introduced two tablespoons of lean oil, five pressed garlic lobules, pepper and salt - and that's it! Keep in the cold of caviar from the podtopolnikov can five days. If desired, you can savor the dish with sour cream, but already when served on the table. If you add it in advance, the shelf life will be significantly reduced.

Winter harvesting

The process is more complicated if the caviar is prepared from the podtopolniki for the winter. For her, three onions and one carrot are crushed; Of them is roasted. Then it is scraped in a blender along with cooked mushrooms. When cooking in water, in addition to salt, carnation and pepper-peas are laid. A tablespoon of weak vinegar (3%) is poured into the mass, and everything is mixed. The calculation of the components is made on a half-kilo of fresh podtopolnikov. At the bottom of the sterile jars are put scalded twigs of parsley and dill alternating with plates of garlic. On top is poured hot mushroom caviar from podtopolnikov, which is covered with horseradish leaves. Banks are tightly closed - and in the cellar. In the cool, the caviar will not deteriorate within a year.

Caviar with tomatoes

The described method is not the only method for preparing caviar from bottles. Recipe can be diversified with additional components. True, the complexity of cooking while increasing, as well as the amount of effort and time spent. Grinded cooked mushrooms in the amount of a kilogram are fried. Separated from them, chopped onions are added, on another one a brown carrot blushes, and on the third - a tomato cut into small cubes. To him, as soon as it turns brown, you need to add crushed garlic (3 slices) and fry them for a few more minutes. Then all the prepared ingredients are combined in one saucepan, salted, peppered and stewed for about a third of an hour. According to sterile cans, this caviar from podtopolniki for the winter expands already cooled, pasteurized a quarter of an hour (if the banks are half-liter) and is sealed. Moroki, of course, abound, but the taste is worth it!

Caviar from fried mushrooms

They still have to be boiled beforehand, otherwise you risk getting a bitter taste. And the procurement will be less. The recipe is interesting with a small amount of ingredients and easy processing. Cooked ryadoviki finely chopped (but not smeared) and loaded into a thick-walled pan. The ideal option would be a camp Kazan. For its lack, a cast iron gusatnitsa is quite suitable. At the most extreme case - a cast-iron frying pan, but you will have to prepare in several receptions. In the vessel fried mushrooms with a substantial amount of chopped (not pressed) garlic. In hot form, caviar from the bottles for the winter is packed in cans and poured over with red-hot oil, in which it was roasted. It remains to roll up and remove, in the additional pasteurization the product does not need.

Stewed Mushroom Caviar

To enrich her taste for two kilos of already cooked podtopolnikov it is recommended to take one-third kilograms of onions and carrots. The mushrooms are grinded in a meat grinder, the onion finely crumbles, the carrot coarsely rubs and fried separately from other ingredients. All ingredients are added to the pan, lavrushkoj (three leaves), peas of pepper (pieces 10), a teaspoon of ground red pepper and salt. Plus a glass of sunflower oil. Everything is stewed - for a long time, for two hours. In the end, before the spill, a spoon of acetic essence is added, the dish is packed into cans, rolled up and left under the blanket to cool. What is noteworthy, such caviar from the bottoms with carrots and onions is not only an excellent snack, but it can become a delicious filling for pies.