#Boletus caviar is an excellent solution for housewives who want to surprise relatives and guests with their culinary skills. It is not difficult to prepare the product, and the aesthetic and taste characteristics will impress even the most sophisticated gourmets.

Boletus caviar recipes

Today, housewives have access to many recipes for making mushroom caviar from boletus mushrooms: classic, with vegetables, etc. The choice is made not only on the basis of the aesthetic and taste characteristics of the finished product, but also on the characteristics of cooking.

Mushroom caviar, twisted through a meat grinder

Boletus caviar for the winter can be prepared according to the classic recipe. You can change the taste characteristics of the finished product if you use only boletus legs or add mushrooms. The remaining caps can be pickled.


  • 2 kg of boletus;
  • 2 tsp salt;
  • 0.5 kg of onions;
  • 150 ml oil (vegetable);
  • 1 tsp table vinegar;
  • 2 bay leaves;
  • allspice to taste.

Step by step cooking process:

  • Rinse the mushrooms, process, boil in salted water (ready-made boletus will sink to the bottom of the cooking bowl), discard in a colander. Remove foam during cooking.
  • Grind the dried boletus boletus by passing it through a meat grinder.
  • Peel the onion, chop, sauté in a deep frying pan until tender.
  • Add chopped mushrooms to the onion, cover the pan with a lid and simmer for 40 minutes, stirring the contents.
  • Add the rest of the ingredients. Remove sample, add spices if necessary. Simmer for another 10 minutes, cover the pan with a lid.
  • Prepare jars and lids (clean, sterilized). You can prepare them in advance.
  • Transfer the caviar into jars, lightly tamp with a spoon and remove the bay leaf. Close the lids and leave to cool upside down, covered with a blanket. The next day, the delicious product will be ready to eat.
  • You need to store the workpiece in a cool room.

    Important. Ideal mushrooms for caviar are fresh, firm and young. They are rich in vitamins of group B, C, PP, microelements (K, P).

    With carrots and onions, twisted through a meat grinder

    The finished product has a sweetish taste, in contrast to caviar prepared according to the classic recipe.


    • 2 kg of boletus;
    • 300 g onions;
    • 300 g carrots;
    • 1 tbsp. l. salt - for the primary cooking of mushrooms and 2 tsp. - for caviar;
    • 150 ml of vegetable oil;
    • 2 tsp vinegar 9%;
    • 2 bay leaves;
    • sweet peas to taste.

    Cooking process:

  • Prepare boletus - peel, rinse.
  • Cut the mushrooms into small pieces, cook in salted water for 30 minutes, put on a plate with a slotted spoon.
  • Pass the cooled product through a meat grinder.
  • Place the peeled onions in a pan with heated oil, fry until golden brown.
  • Pass the peeled carrots through a meat grinder (no need to cook) and add to the onion. Fry for 10 minutes.
  • Add chopped boletus mushrooms, mix (this must be done throughout the entire cooking process), cover and simmer for 50 minutes.
  • Add spices, cook for 10 minutes.
  • Remove the bay leaf to avoid the bitter taste of the finished dish, and place in pre-prepared storage containers, lightly tamping with a spatula.
  • Close the lids and leave to cool, covered with a blanket.
  • Leftover caviar can be served cold. It is necessary to store such blanks in a dark, cool room.

    Important. Refusal to soak boletus will shorten the cooking time. The spongy structure of the mushroom is capable of absorbing liquid, the evaporation of which takes a lot of time from the hostess.

    With carrots and onions in a slow cooker

    Mushroom boletus caviar for the winter is also prepared in a slow cooker.


    • 1 kg of boletus;
    • 400 g carrots;
    • 400 g onions;
    • 2 tsp salt;
    • ground black pepper - to taste;
    • 5-7 pcs. allspice;
    • 2-3 tablespoons of vegetable oil.

    Cooking process:

  • Remove the husk from the onion, chop it into cubes.
  • Rinse the carrots, clean them from dirt and grate them on a coarse grater.