Mushroom caviar from dried mushrooms
4 servings
30 minutes
Mushroom caviar made from dried mushrooms is a traditional dish of Russian cuisine, dating back to times when mushrooms served as an important food source during fasting days. It has a rich mushroom aroma, a soft texture, and subtle hints of sweetness from caramelized onions. This versatile appetizer can be spread on bread, used as a filling for pies, or served as a side dish. A key feature of its preparation is the long soaking process of dried mushrooms that allows their deep flavor to unfold. Stewing with onions and vegetable oil makes it tender and homogeneous, while the final grinding transforms it into an exquisite delicacy. Mushroom caviar is perfect for cozy home meals and can also be an original addition to festive tables.
1
Soak dried mushrooms in cold water for 3-4 hours. Then drain the water, rinse the mushrooms, cover with clean water, and cook until done. Cool the cooked mushrooms and chop them with a knife.
- Dried mushrooms: 350 g
2
Finely chop the onion and sauté in vegetable oil until golden. Add the prepared dried mushrooms to the onion and simmer on low heat for 10-15 minutes. Season with salt and pepper.
- Onion: 2 heads
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
Cool the prepared mushroom caviar and chop it in a blender or pass it through a meat grinder.
