Home recipe for roe chanterelle

Mushroom caviar is a very tasty and practical snack. The spectrum of its application is quite wide. It is added to the filling for pies and stew, wrapped in pancakes, decorating pizza or simply smearing on toast. Especially love this dish, those who mastered the recipe for roe from chanterelles - it turns out not only tasty, but also very beautiful. The bright red color of this appetizer looks very appetizing.

On a quiet hunt you smiled luck, and you are thinking about what to cook from forest treasures? Be sure to pay attention to such a delicacy as caviar from chanterelles for the winter. Recipes for this appetizer are similar in many respects to each other, but among the total mass you can find a few rather unusual.

Mushroom chanterelles

Experienced mushroom pickers respect the chanterelles for their excellent taste and cheerful shade. This fungus has an inedible double - a false chanterelle, but it is not difficult to distinguish them from each other. The edible mushroom is thicker, fleshier, brighter, growing in large families.

If you choose a recipe for roe chanterelles, you can safely use even those in which it is recommended to add to products such as garlic and spices. Unlike most mushrooms, chanterelle is perfectly combined with spices, it does not harm its taste.

Cleaning and preliminary digestion

Before you start working, rinse the mushrooms under the faucet, clean them from contamination.

Like all other forest mushrooms, chanterelles need preliminary digestion. Be sure to do this, even if the recipe does not mention such a need. Perhaps this is by default.

Boil the mushrooms in boiling water for at least 20 minutes, drain the broth and do not use for any culinary purposes. Mushrooms are simple enough to rinse with cold water. Fulfillment of this condition ensures that you will get a delicious and healthy roe of chanterelles.

The recipe is classic

Usually mushrooms, onions, carrots and salt are used to make this snack. Such caviar is perfectly kept in the cellar for several months. You can serve it to the table and immediately after cooking. Mistresses use different proportions of products, depending on the number of mushrooms collected and culinary preferences. You can prepare this dish as follows.

Rinse and cook a kilogram of mushrooms. While they are boiling, chop onions and carrots with small cubes. Vegetables should be taken about half as much as chanterelles.

Fry in warmed-up oil first carrots, then onions until vegetables completely soften. To speed up the process, cover the pan with a lid. Transfer vegetables into the container of a food processor or a bowl of a blender, on the remaining oil fry the mushrooms until golden brown. Mix all ingredients and grind until smooth. You will get a thick and fragrant mushroom roe from chanterelles. The recipe assumes the addition of salt and pepper to taste.

Spicy roe of chanterelles

Do you like sharpening? Add the appropriate ingredients to the caviar. Recipe for roe chanterelle can be supplemented with garlic. The specified number of products will need 4-5 teeth. Fry them in a crush, add to the prepared dish and mix.

Some give the caviar a spicy taste with the help of hot ketchup or chili sauce. Add it a little bit, mix and try. Usually for a specified number of fungi 2 tablespoons are sufficient. L.

Mushroom roe with chanterelles and vegetables

If you managed to get quite a few mushrooms, but really want to cook something unusual, boldly experiment with vegetables. Choose ingredients with a neutral taste. In addition to onions and carrots, eggplants, patissons, zucchini, zucchini can be added to the caviar. But tomatoes, Bulgarian pepper, broccoli or asparagus will be felt very well. If you like this combination, feel free to use any favorite vegetables.

The principle of cooking remains the same: first, all the ingredients are fried until ready in oil, then crushed. If you liked this dish, like caviar from chanterelles, the recipe of which contains also vegetables, after grinding squash the resulting mass. Before serving, you can add greens, peppers, dried paprika to the caviar.

Harvest for the winter

If you plan to procure such a snack for future use, it is necessary to adhere to strict proportions. Caviar from chanterelles for the winter, the recipes of which do not contain acid and sugar, should be stored in the cold. And the one in which there are such additional preservatives, well stands in the pantry of the city apartment.

We set to cook chanterelles. Fry in butter 300 grams of chopped onions, then add 300 grams of grated carrots. When vegetables are puffed, they need to be poured with tomato paste (50 g) and mixed. We put everything in a saucepan. In the oil fry 700 grams of squash, grated on a large grater, and then send to the pot and them. Fry the cooked mushrooms (2 kg). Mix the ingredients, put on the fire, stew for 15 minutes. In the end, add 20 ml of vinegar, 1 tbsp. L. Sugar and salt to taste. We pour and roll into banks.

Range of application

Any recipe for roe chanterelles is great for making different snacks. Caviar is stuffed with pancakes, filled with salt profiteroles, served on sandwiches. You can serve caviar to pasta, potato dishes, any vegetable side dishes or boiled rice. Also you can decorate this caviar with tartlets, volovany, baskets.