Bowl of Mushroom Caviar
(click to enlarge)

Mushroom Caviar


Russia   -   Gribnaya Ikra
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
1-1/2 hrs
Yes		 As it got expensive, Russians developed several delicious substitutes for caviar for use as toppings and spreads. This one is one of the best.

12
3
1-1/2
3
3
1/3
1/4
pinch
2/3
-------
oz
lrg
T
T
T
t
t

c
---
Mushrooms (1)
Scallions
Lemon Juice
Dill, fresh
Butter
Salt
Pepper
Cayenne (opt)
Sour Cream (1)  
-- Garnish
Parsley

Now that Caspian and Black Sea sturgeon are so depleted, that only Vladimir Putin can afford sturgeon caviar (he is the 1% in Russia), these spreads come in quite handy. This one is absolutely delicious spread on black Riga rye.

Prep   -   (30 min)
  1. Chop MUSHROOMS small, but larger than fish eggs - they'll shrink. I chop by hand for better control.
  2. Chop SCALLIONS almost fine, white and green.
  3. Squeeze LEMON JUICE.
  4. Chop DILL small.
  5. Chop PARSLEY for Garnish.
Run   -   (15 min + cooling time)
  1. In a spacious sauté pan, heat Butter. Fry Scallions briefly, then stir in Mushrooms, then Lemon Juice, Salt and Pepper. Fry stirring over moderately high heat until all free liquid is evaporated, about 8 minutes.
  2. Take off the heat and stir in Sour Cream and Dill. Let cool to room temperature.
  3. Serve at room temperature, garnished with Parsley.
NOTES:

  1. Mushrooms:

      Regular white mushrooms can be used, or a mix of various fresh mushrooms. I usually include some of the small King Trumpet mushrooms now easily available here in Southern California. For details see our Fungus page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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