Mushroom caviar is an excellent snack and an addition to the second dishes. It can be consumed freshly prepared, or you can, for example, close the autumn forest harvest for the winter. In this material, we will share with you some recipes for mushroom caviar, which you can easily do in a slow cooker.

Mushroom caviar of fresh white mushrooms in a slow cooker

Appetizing fragrant aroma distinguishes caviar made of white mushrooms. It is not necessary to put anything superfluous in it, just emphasize the taste with notes of greens and sweet fried onions. We will make such mushroom caviar in a slow cooker from:

• fresh white mushrooms - 0.5 kg;
• large bulbs - 1 pc.;
• dill - 20 g;
• vegetable oil - 4 tbsp.;
• lemon juice - 2 tsp;
• black pepper and salt.

But the technology for making mushroom caviar in a slow cooker:

1. We prepare white mushrooms, thoroughly washing them and cleaning them with a brush or knife. We lay out in a colander or on a grid so that the glass is water. Then we cut it with very small cubes and pour into a slow cooker.
2. We add a little water, turn on the extinguishing program and extinguish the mushrooms for 60-70 minutes. During the extinguishing, salt to our taste, and if the water evaporates, gradually add boiling water.
3. We clean the onion and also finely crumble. Then we pass the onion in a pan in oil until it becomes soft, gold and sweet.
4. We spread the onion to the mushrooms and cook mushroom caviar in the slow cooker until the remaining liquid evaporates.
5. Then add fresh chopped dill, a little black pepper and lemon juice to the snack. In hot form, mushroom caviar can be rolled up on sterile banks or cooled and eat, without canned.

Mushroom caviar from salty loaders in a slow cooker

The use of salted mushrooms as an ingredient simplifies and facilitates the cooking process, because salted loads do not need to be soaked, washed and cleaned - all this has already been done earlier. So mushroom caviar in a slow cooker according to such a recipe will be prepared quickly, and the following will be needed for it:

• salty loads - 0.5 kg;
• large onion - 1 pc.;
• sunflower oil - 4 tbsp.;
• parsley - several twigs;
• salt pepper.

We will prepare mushroom caviar from salted mushrooms in a slow cooker like this:

1. With very small cubes, we cover on the onion and in several tablespoons of vegetable oil fry it in a slow cooker, installing the "Frying" program.
2. Salted loads with a change on a meat grinder or in a blender and add to sweet fried onions.
3. We set to your taste, if there is a need. In the “Extinguishing” mode, prepare mushroom caviar in a slow cooker for 30-40 minutes, before turning off, throw fresh chopped parsley.
4. If you plan to make canned food for the winter, then sterilize the banks and lay out a hot appetizer, then roll up with sterile lids. You can eat caviar and just like that, first cooled. The finished dish is well stored in the refrigerator.

Mushroom caviar from champignons with thyme and dry wine in a slow cooker

Forest mushrooms are sometimes difficult to get, they are not very cheap, and there is not always a forest nearby. But champignons are popular and relatively inexpensive. They have a delicate pleasant taste, and there is no risk of poisoning them. We will prepare mushroom caviar from champignons in a slow cooker, adding thyme as a seasoning, and we will languish them in dry wine. This is what we need for such a recipe:

• champignons - 1 kg;
• onions - 2 pcs.;
• sunflower oil - 5 tbsp.;
• dry wine - 50 ml;
• dried thyme - 1 tsp;
• salt, pepper - to taste.

We make mushroom caviar from champignons in a slow cooker according to the following instructions:

1. We take fresh dense champignons and wash them with clean water. Cut into the smallest cubes that we can do. We clean the bulbs and also finely crumble.
2. Pour vegetable oil into a multicier bowl and warm it up by setting the “Frying” option.
3. In hot oil, we pass the onion so that it acquires a sweet taste and beautiful goldenness.
4. We spread the mushrooms to the onion and fry for 15 minutes. Then salt, add black pepper and dried thyme.
5. Pour dry wine, preferably white, but red is also suitable. We activate the “Extinguishing” program and in it we prepare mushroom caviar in the slow cooker for another 30-35 minutes. It is necessary that a larger amount of liquid evaporates.
6. If the mushrooms were cut very finely, and you like caviar with pieces, then in this form and use it. You can turn it into a homogeneous mixture in general, whipping with a blender. Eat caviar in a cooled form, such a snack is ideal for lean sandwiches.

Mushroom caviar from chanterelles in a slow cooker

To make fragrant mushroom caviar from delicate chanterelles in a slow cooker, we will take this:

• chanterelles - 1 kg;
• citric acid - 4 g;
• water - 1 cup;
• sunflower oil - 5 tbsp.;
• mustard - 1 tbsp.;
• vinegar - 5 tbsp.;
• black pepper, salt.

Mushroom caviar from chanterelles in a slow cooker is prepared according to the following instructions:

1. We carefully sort out fresh foxes, clean, mine. Put in a multicier shape and pour a glass of boiling water. Salt, throw citric acid, turn on the program "Cooking". After boiling with a slotted spoon, remove the foam and cook the mushrooms until cooked - they should come to the surface.
2. We throw out the floating foxes into a colander, wait for the complete drainage of water, then we grind the cooled mushrooms in a meat grinder and put in a clean dish.
3. Pour vegetable oil into the mushroom caviar. We dissolve mustard in vinegar and add there. Pepper snack, mix.
4. We sterilize small jars and lay out caviar in them. Put the jars in the slow cooker, cover with lids, but do not roll up. Install the “cook” mode and sterilize mushroom caviar in a slow cooker for 1 hour. Then we roll the lids tightly.
5. Caviar can not be harvested for the winter, but a little to put it in a slow cooker, cool and eat right away, without canning.

Mushroom caviar with vegetables in a slow cooker

Mushroom caviar can be combined with vegetables and get a rather pleasant dish, combining a whole bouquet of aromas and tastes. For this snack, we will need:

• champignons - 0.5 kg;
• onion - 1 pc.;
• bulgarian pepper - 3 pcs.;
• tomatoes - 0.5 kg;
• vegetable oil - 4 tbsp.;
• salt, sugar - to taste.

We make mushroom caviar with vegetables in a slow cooker according to this algorithm:

1. Vegetables and mushrooms before cooking and clean from husk, seeds and other things. It is also advisable to free tomatoes from the skin, boiling them for a minute in boiling water.
2. Mushrooms and onions are crumbling small cubes. In heated vegetable oil, we first fry until the onions are ready, and then we cook champignons with it. We will not forget to salt them, but you can add thyme or black pepper for the taste.
3. Finely cut the pods of the Bulgarian pepper, scroll through the meat grinder.
4. We add pepper to the bowl and in the "extinguishing" mode we prepare with the mushrooms until soft.
5. Pour the tomato, slightly suck the mushroom caviar in the slow cooker, try it on salt, bring to the desired taste.
6. Tomach the snack for another 30 minutes. After cooling, the dish is ready for the feed, but it can be rolled hot for the winter.

Mushroom caviar from mullet in a slow cooker

Wedding is great for the preparation of mushroom caviar in a slow cooker, but before extinguishing, they must be cooked. The following components are used in the recipe for this snack:

• boiled mushrooms - 1 kg;
• tomatoes - 1 kg;
• sunflower oil - 1 cup;
• onions - 1 kg;
• tomato paste - 2 tbsp;
• black pepper, sugar, salt - to taste.

Cooking mushroom caviar from mushrooms in a slow cooker in this way:

1. We thoroughly wash the honey agaric and cook them until cooked in a pan in salt water. We drain, cool, grind in a meat grinder.
2. We weld the tomatoes in boiling water, remove the skin, also pass through the meat grinder. We clean the bow and grind everything in the same meat grinder in raw form.
3. Pour the vegetable mass into a slow cooker, add vegetable oil, tomato paste, sugar, pepper and salt.
4. We put the program "Extinguishing". Cook mushroom caviar from mushrooms in a slow cooker for 1-1.5 hours.
5. Then cool and hide in the refrigerator for storage.

Mushroom caviar with cheese and eggs in a slow cooker

Caviar according to this recipe is similar to a paste. In addition to mushrooms, we will add, also smoked sausage cheese, as well as boiled eggs - you will get a very hearty nutrient appetizer. For its preparation, we will take:

• champignons - 0.5 kg;
• vegetable oil - 3 tbsp.;
• onions - 1 pc.;
• eggs - 5 pcs.;
• sausage cheese - 150 g;
• salt, mayonnaise to taste.

Let's prepare mushroom caviar in a slow cooker in this way:

1. Finely cut the onion and mushrooms, well washed. Fry the onion in the oil, and then champignons with it. For cooking, we use the “Frying” mode, fry until the maximum amount of liquid boils from the products.
2. Cook the eggs screwed and three on a grater. We also rub sausage cheese and mix with eggs.
3. In a slow cooker where the mushrooms are fried, we mix all the components, bring to the desired taste with salt, add the required amount of mayonnaise - mushroom caviar in a slow cooker is ready.

Mushroom caviar in a slow cooker. Video