Champignon Caviar

Name: Champignon Caviar
Yield: Makes about 2 cups
Cuisine: Ukraine
Ingredients: 1 clove garlic, coarsely chopped; 2 tablespoons mayonnaise; 1 tablespoon white vinegar or fresh lemon juice to taste; 1 tablespoon white vinegar or fresh lemon juice to taste; ¼ cup (generous) sunflower oil; 2 pounds fresh portabella mushrooms, coarsely chopped; 1 onion, coarsely chopped; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; Parsley sprigs to garnish

“Ikra” z hrybiv

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Ukrainians are mushroom fanatics! “Champignon” refers to any edible mushroom. I use portabella mushrooms for this recipe, but feel free to experiment with fresh wild mushrooms for a more traditional flavor.

Ingredients

¼ cup (generous) sunflower oil
2 pounds fresh portabella mushrooms, coarsely chopped
1

Europe
Ukraine
Starter
Gluten-free
Vegetarian
Eastern Europe

Method

Heat half the oil in a large skillet over medium heat. Add the mushrooms and keep stirring until the mushrooms start to give off their own juices. Turn up the heat to medium-high and continue cooking until most of the liquid is evaporated, about 8 to 10 minutes. Remove the mushrooms to a plate to cool.

Using the same skillet over medium heat, add the remaining oil and the onions and gar