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Mushroom caviar from champignons for winter

Mushroom Spread from Button Mushrooms for Winter Canning

Put up the tastiest mushrooms for winter — quick and easy! This is a smooth, incredibly tasty, satisfying spread for any occasion. Mushroom lovers will adore it. Eat it as is, or use it as a filling or a topping for other dishes.

Ropotushka

Recipe author

Mushroom caviar from champignons for winter

Composition / ingredients

Servings:

Button mushrooms

Carrots

400

Onion

400

Tomatoes

Table salt

Vegetable oil

Bay leaf

Peppercorns

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 45 % 5 g

Carbohydrates 27 % 3 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make mushroom spread from button mushrooms for winter? Gather all your ingredients. The mushrooms should be white, with no spots, damage, or off smell, and not slippery to the touch. Use meaty tomatoes if you can.
Step 2:

Sort the mushrooms and clean off any dirt and soil — that's how botulism can get into home canning, and it develops fast in sealed jars, producing toxins. Cut away any bad spots, remove the "veil" under the cap, and cut large mushrooms into several pieces so they pack more compactly into the pot. Boil the mushrooms in lightly salted water for 20 minutes from the time it comes to a boil.
Step 3:

While the mushrooms cook, prep the vegetables. Peel and wash the onion and carrots. Grate the carrots on the medium side of a grater and finely chop the onion. Pour about a third of a cup of vegetable oil into a skillet, heat it, and add the vegetables.
Step 4:

Fry the carrots and onion over medium heat for 10–15 minutes, until the vegetables are soft and lightly browned.
Step 5:

Drain the boiled mushrooms in a colander, letting all the water run off.
Step 6:

Wash the tomatoes, remove the stems, and cut them into large chunks so they're easy to grind. Run them through a meat grinder fitted with a medium or fine plate.
Step 7:

Grind the mushrooms through the meat grinder as well, just like the tomatoes.
Step 8:

For simmering the spread, use a large pot or Dutch oven. Transfer all the prepared vegetables and mushrooms into it. Add the salt, spices, and the remaining vegetable oil. Stir until well combined, then simmer over low heat for 2 hours from the time it comes to a boil. Stir now and then so it doesn't scorch.
Step 9:

Wash and sterilize the jars well. I pour a thin stream of boiling water into the bottom of the jar, filling it about a quarter of the way — keep the water off the sides so the jar doesn't crack. Cover with a lid and leave for 10 minutes, then pour the water out and the jar is ready.
Step 10:

Stir the vinegar into the finished mushroom spread, mix well, spoon it into the jars, and seal. Turn the jars upside down onto their lids, wrap them up, and leave them at room temperature for a day. Store in a cool place.

This amount makes about 1.5 quarts of finished spread. I sealed two pint jars and set the rest aside to taste.
Besides a meat grinder, you can grind the mushrooms and vegetables in a blender or food processor. The texture may come out a little different — smoother or chunkier.
To make sure your summer preserves keep you happy all through the cold season, read up on the basic rules, tips, and tricks for winter canning.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Use an oil with a high smoke point for frying. Any oil is only good for you up to a certain temperature — its smoke point, beyond which it begins to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; they're full of unfiltered organic bits that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.