Mushroom Caviar

Грибная икра

Preparation info

  • 6 to 8

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This version of “caviar,” made with finely chopped mushrooms and sour cream, is hardly inferior to the real thing. Thrifty cooks used to use leftover mushroom trimmings to make this dish, but it tastes even better with fresh caps and stems.


  • 3 large scallion(s) (including green tops), finely chopped
  • 3 tablespoons butter
  • ¾ pound


Briefly sauté the scallions in the butter. Add the mushrooms and lemon juice. Season to taste. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from the heat and stir in the sour cream and dill. Check for seasoning. Set aside to cool to room temperature.

Serve the “caviar” at room temperature, garnished with parsley and tomato slices.