Zucchini caviar with champignons
4 servings
90 minutes
Zucchini caviar with mushrooms is a refined dish of Russian cuisine that combines the tenderness of zucchini and the rich flavor of mushrooms. Historically, zucchini caviar was popular in Soviet times as an affordable and healthy snack, and the addition of mushrooms gave it a new level of flavor depth. It is prepared by frying carrots, onions, tomatoes, and herbs before adding mushrooms and bell peppers. The result is a fragrant, soft mass with a light mushroom note that pairs wonderfully with crispy bread, potatoes or as an accompaniment to meat dishes. This caviar is versatile; it can be served as an appetizer, used as a side dish or even as a spread for sandwiches, making every meal special.
1
Grate the zucchini on a medium grater and squeeze out the juice.
- Zucchini: 1 piece
2
Grate the carrot and onion on a fine grater, sauté them, then add zucchini, peeled tomatoes, and herbs.
- Carrot: 1 piece
- Onion: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 3 pieces
- Fresh herbs: to taste
3
Fry the mushrooms and bell peppers, add them to the zucchini, season with salt and pepper.
- Button mushrooms: 500 g
- Bell pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
