Mushroom Caviar
4 servings
60 minutes
Mushroom caviar is a vivid demonstration of the fact that from the most accessible and seemingly neutral-tasting products you can prepare a snack that can drive the whole family crazy. In any case, this is exactly what Lara Katsova, a great friend of our editorial staff and a supporter of the idea that cooking should be tasty, simple and economical, makes.
1
First, soak the dried white mushrooms. Pour enough water to exceed their volume in the bowl by about the thickness of a finger. While the mushrooms are soaking, slice 2 large onions into half rings.
- Dried porcini mushrooms: 50 g
- Onion: 500 g
2
Pour vegetable oil into the pan and add 50 grams of butter. Once the oil sizzles, add the onion. Fry the onion over medium heat, stirring occasionally.
- Vegetable oil: 50 ml
- Butter: 100 g
- Onion: 500 g
3
While the onion is frying, prepare the mushrooms. Remove the black spots from the caps with your hands or a small brush (these are dirt spots), but do not wash the mushrooms. Mushrooms already contain a lot of water, excess moisture is not needed. Cut the mushrooms randomly.
- Champignons: 500 g
4
When the onion becomes transparent, add the mushrooms to the pan and stir. Moisture will start to release almost immediately.
- Champignons: 500 g
5
Take the white mushrooms, slice them, and put them in a frying pan. By this time, the liquid released by the champignons will have evaporated by half. Season the mushrooms and onion with salt and pepper, mix, and continue frying.
- Dried porcini mushrooms: 50 g
- Salt: to taste
- Ground black pepper: to taste
6
Take a bowl, place a sieve in it, and put cheesecloth on the sieve; strain the water in which the white mushrooms were soaked.
7
Add this liquid to the pan with onions and mushrooms. This is needed to enhance the flavor of the white mushrooms.
- Dried porcini mushrooms: 50 g
8
Now the mushrooms and onions will start to stew in their own juice. Taste the liquid; if it lacks salt and pepper, add some. Do not cover with a lid, or the moisture won't evaporate. The heat should be slightly above medium. Once all the liquid has evaporated, add another 50 grams of butter and stir.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 100 g
9
After that, add the cream. Reduce the heat, stir, and leave on the heat for 10 minutes.
- Cream 33%: 250 ml
10
Transfer the mass to a bowl and cool it to a warm state. It cannot be whipped when very hot or cold. Blend everything until homogeneous consistency. Gather yourself and put the caviar in the refrigerator overnight.