Mushroom caviar
4 servings
60 minutes
Mushroom caviar is a simple and inexpensive dish that can be used as an appetizer for breakfast, lunch, dinner, or as a snack throughout the day. The main ingredient of the dish is champignons, so you can cook caviar all year round, which only adds to its advantages. The recipe is variable: if you add cream to the pan, the taste will be more delicate and creamy, and carrots will add sweetness, but will shorten the life of the caviar by a couple of days.
1
Pour hot water over dried mushrooms and let them sit for 15-20 minutes.
- Dried porcini mushrooms: 40 g
2
Cut the onion into large cubes.
- Onion: 1 head
3
Fry the onion in a mixture of vegetable and butter until golden brown.
- Onion: 1 head
- Vegetable oil: 30 ml
- Butter: 30 g
4
Chop the mushrooms coarsely.
- Champignons: 500 g
5
Add mushrooms to the onion and fry them until golden brown.
- Champignons: 500 g
6
Add the soaked mushrooms with water to the pan and simmer on low heat, stirring occasionally, until all the moisture evaporates.
- Dried porcini mushrooms: 40 g
7
At the end, crush a clove of garlic into the pan, mix it, and fry for another minute.
- Onion: 1 head
8
Pass the mushrooms through a meat grinder or blend them in a blender.
- Dried porcini mushrooms: 40 g
9
Add chopped parsley, lemon juice, salt, and pepper to taste to the mushrooms.
- Parsley: 30 g
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Serve with your favorite bread.