{"id":14779,"date":"2021-03-06T05:17:49","date_gmt":"2021-03-06T05:17:49","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/03\/06\/russisches-pilz-kaviar-russian-mushroom-caviar\/"},"modified":"2024-10-21T17:17:05","modified_gmt":"2024-10-21T09:17:05","slug":"russisches-pilz-kaviar-russian-mushroom-caviar","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/03\/06\/russisches-pilz-kaviar-russian-mushroom-caviar\/","title":{"rendered":"Russisches Pilz Kaviar \u2013 Russian Mushroom Caviar"},"content":{"rendered":"

Wir sind wieder auf einer Kulinarischen Weltreise von Volkermampft<\/a> und diesen Monat geht\u2019s nach Russland. Ich war noch nie in Russland und kenne auch nicht viele Gerichte von dort, ausser Borschtsch, die Randen Suppe. Aber ich habe wieder im Internet recherchiert und viele Artikel und Videos gefunden. Daraus fand ich ein paar sehr gute Rezepte, die ich aus mehreren Rezepten zusammengeschnitten habe, wie dieses Russisches Pilz Kaviar.<\/p>\n

In Russland gibt es viele Arten von Kaviar (und ich rede nicht vom Fischigen) sondern aus Gem\u00fcse, so zum Beispiel dieses hier mit Pilzen. Traditionell wird es mit getrockneten Pilzen gemacht, aber es geht auch mit frischen. Es wird als Aufstrich, Belag oder F\u00fcllung ben\u00fctzt und kann auch als W\u00fcrze f\u00fcr Suppen und Saucen brauchen, auf oder in Blinis, die russischen Pfannkuchen und vieles mehr.<\/p>\n

************<\/p>\n

We are travelling again this month with our <\/em>culinary world travel group of Volkermampft<\/a><\/em> and this month we go to Russia! I was never in Russia and also do not know a lot of recipes from there except the famous Borscht soup. But I did some research on several recipes and videos and found interesting food choices. I cut together some of them and this mushroom caviar is one of them. <\/em><\/p>\n

In Russia there are many ways for caviar (and I am not talking about the fishy one!) <\/em>I am talking ab out the vegetarian ones. <\/em>Traditionally it is made with dried mushrooms, but it also works with fresh ones. It is used as spread, topping, filling, or as spice for soups and sauces, or in or on top of the Russian pancakes called Blinis. <\/em><\/p>\n\n\n

\"Russisches<\/figure>\n\n\n

50 g Trockene Steinpilze
50 g frische Champignons
\u00bc Zwiebel
2 Knoblauchzehen
Salz und Pfeffer
2 EL Apfelessig
3 EL Oel<\/p>\n

Die getrockneten Pilze in eine kleine Sch\u00fcssel geben und mit so viel kaltem Wasser \u00fcbergiessen, bis sie mit Wasser bedeckt sind. Ca 1 Stunde stehen lassen. Dann die Fl\u00fcssigkeit beim abgiessen auffangen! Ich habe eine kleinen Hack-Beh\u00e4lter, mit dem man super fein hacken kann. Die Zwiebel, Knoblauchzehen und alle Pilze fein hacken. Alles in einem Topf mit der Einweichfl\u00fcssigkeit aufkochen und w\u00fcrzen. So lange kochen, bis die ganze Fl\u00fcssigkeit eingekocht ist. Ausk\u00fchlen lassen, dann den Essig und das Oel dazu mischen. Kalt servieren.<\/p>\n

************<\/p>\n

50 g dried Porcini Mushrooms<\/em>
50 g fresh Button Mushrooms<\/em>
\u00bc Onion<\/em>
2 cloves of Garlic<\/em>
Salt and Pepper<\/em>
2 tbsp Cider Vinegar<\/em>
3 tbsp Oil<\/em><\/p>\n

Put the dried mushrooms into a small bowl and add as much cold water to cover them. Let soak for 1 hour, then drain but keep the soaking liquid. I have this small chopping machine that chops very fine. Chop the dried and fresh mushrooms, onion and garlic. Put them all into a pot with the soaking liquid and bring to a boil. Season well and let simmer until the liquid is reduced. Let cool. Then mix the vinegar and oil into it and serve cold.<\/em> <\/p>\n\n

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\"Russisches<\/figure>\n\n\n
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\"Russisches<\/figure>\n\n\n\n

Conny von food for the soul mit Soljanka mit Fleisch nach Russischem Rezept<\/a> <\/p>\n\n\n\n

Cornelia von SilverTravellers mit Soljanka – mehr als eine Restesuppe<\/a> und Schaschlik im Ofen mit k\u00f6stlicher So\u00dfe<\/a><\/p>\n\n\n\n

Marion von LSLB-Magazin mit Kalte Suppe – Russische Okroschka mit Kaviar<\/a> und S\u00fc\u00dfes aus Russland – Oladji<\/a><\/p>\n\n\n\n

Sylvia von Brotwein mit Boeuf Stroganoff – Rezept f\u00fcr russischen Klassiker<\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Russischer Schichtsalat Schuba ohne Hering<\/a> <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Oreschki mit Dulce de leche<\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Schschti<\/a> und Buchweizenrisotto mit Pilzen<\/a> und Borodinski-Brot<\/a> <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Watruschki – Russisches Quarkgeb\u00e4ck<\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Russisches Pilz Kaviar<\/a>  und Russisches Auberginen und Tomaten Kaviar<\/a> und Russische Pelmeni<\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Syrniki – russische Quarkk\u00fcchlein aus selbst gemachtem Tworog<\/a> und Hack-Schnitzel mit Pilz-K\u00e4se-F\u00fcllung<\/a> und Russischer Salat Vinaigrette<\/a> und Kalach Moskovsky – Moskauer Kalatsch<\/a><\/p>\n\n\n\n

Anja von GoOnTravel.de mit Pelmeni Rezept \u2013 Russische Teigtaschen zum Nachkochen<\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Mimosa Salat<\/a>  <\/p>\n\n\n\n

Gabi von Slowcooker.de mit Pilz- und Hack-Pierogi<\/a> <\/p>\n\n\n\n

Sebastian von Brittas Kochbuch mit \u0431\u043e\u0440\u0449\/Borschtsch (Gastbeitrag v. Sebastian Reichelt)<\/a> <\/p>\n\n\n\n

Britta von Brittas Kochbuch mit \u0431\u0435\u0444\u0441\u0442\u0440\u043e\u0433\u0430\u043d\u043e\u0432\/B\u0153uf Stroganoff<\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Russische Kirschtorte Monastirskaya Izba<\/a> <\/p>\n\n\n\n

Volker von volkermampft mit Russische Piroschki mit Wei\u00dfkohl und Hackfleisch oder vegetarischer F\u00fcllung<\/a> <\/p>\n\n\n\n

Dirk von low-n-slow mit Barsch-Soljanka<\/a>  <\/p>\n\n\n\n

Sonja von fluffig & hart mit Okroschka – kalte Suppe<\/a> <\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Oladji<\/a> <\/p>\n\n\n\n

\"Russisches<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wir sind wieder auf einer Kulinarischen Weltreise von Volkermampft und diesen Monat geht\u2019s nach Russland. Ich war noch nie in Russland und…<\/p>\n","protected":false},"author":5,"featured_media":161280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,56,76,221,22,140,153,501,33,460,23,100],"tags":[26,104,157,502,27],"class_list":{"0":"post-14779","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-spreads","10":"category-side-dish","11":"category-dip","12":"category-vegetables","13":"category-garlic","14":"category-mushrooms","15":"category-russia","16":"category-snack","17":"category-porcini-mushrooms","18":"category-vegetarisch","19":"category-onion","20":"tag-gemuse","21":"tag-herbs","22":"tag-pilz","23":"tag-russland","24":"tag-vegetarisch","25":"post_format-post-format-gallery"},"yoast_head":"\nRussisches Pilz Kaviar \u2013 Russian Mushroom Caviar - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/03\/06\/russisches-pilz-kaviar-russian-mushroom-caviar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Russisches Pilz Kaviar \u2013 Russian Mushroom Caviar\" \/>\n<meta property=\"og:description\" content=\"Wir sind wieder auf einer Kulinarischen Weltreise von Volkermampft und diesen Monat geht\u2019s nach Russland. 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