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Mushroom Caviar |
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SERVES FOUR |
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Chopped hard-boiled egg, spring onion and parsley, the
traditional garnishes for caviar, can be added as a
garnish.
For a
rich wild mushroom caviar, soak 1/4— 1/2 oz dried
porcini about 1/2 cup water for about 30 minutes. Add
the porcini and their soaking liquid to the browned
mushrooms in step 2. Continue as in the recipe. Serve
with wedges of lemon, for their tangy juice. |
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Ingredients
3 tbsp olive or vegetable oil
1 lb mushrooms, coarsely chopped
5—10 shallots, chopped
4 garlic cloves, chopped |
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1. |
Heat the oil
in a large pan.
Add the mushrooms, shallots and garlic.
Cook, stirring occasionally, until browned.
Season with salt. |
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2. |
Continue
cooking until the mushrooms give up their liquor.
Continue cooking, stirring frequently, until the liquor
has evaporated and the mushrooms are brown and dry.
Put the mixture in a food processor or blender.
Process briefly until a chunky paste is formed. |
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3. |
Spoon the
mushroom caviar into dishes.
Serve with toasted rye bread rubbed with cut garlic
cloves. |
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