Wild Mushroom Caviar
Have no fear - there's really nothing fishy about this recipe. I got it from my Russian Culture teacher after a food-sharing day. It's a wonderful and intriguing appetizer, great with small squares of dark bread. The small amount of garlic remains raw to give it a subtle bite.
SERVES 8 , 1 1/2 cups
- 1 1/2 lbs fresh porcini mushrooms or portabella mushrooms or cremini mushrooms
- 4 tablespoons light olive oil
- 1 medium onion, chopped
- 3 garlic cloves
- 3 tablespoons vegan mayonnaise
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh dill (optional)
- salt & pepper
Wipe mushrooms clean.
Seperate stems from caps and coarsely chop both parts.
Heat 3 tbsp of the oil in a large skillet over medium heat. When hot, add mushrooms and cook, stirring, until they begin to release their liquid.
Turn up the heat to medium-high and continue to cook and stir until the mushrooms reabsorb their liquid and begin to brown, about 10 minutes. Remove mushrooms from the pan and set aside.
Heat the remaining 1 tbsp oil in the same skillet. Saute the onion until just browned on the edges, then turn heat down to medium until onions are deep golden brown, about 10 minutes.
Combine the mushrooms, onions, and garlic in a food processor until minced but not pureed.
In a large bowl combine the mushroom mixture, mayo, lemon juice, dill (if using), salt, and pepper. Mix well.
Cover and let stand at room temperature for 1 hour to let flavors mingle.