Name: Mushroom Caviar (Грибная икра)
Yield: 6 to 8 Servings
Cuisine: Russia
Ingredients: 2/3 cup sour cream; Salt, freshly ground pepper to taste; 3 tablespoons snipped fresh dill; 3 tablespoons butter; Cayenne pepper to taste; ¾ pound mushrooms, trimmed and finely chopped; 3 large scallion(s) (including green tops), finely chopped; Tomato slices; Parsley; Juice of half a large lemon

Preparation info

6 to 8
Servings

Difficulty
Medium

Appears in

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.

Ingredients

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

Method

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.