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Eclecticisms: Mushroom "Caviar"

Thursday, July 28, 2011

Mushroom "Caviar"

I've been in a cooking/baking mood lately, but haven't spent a whole lot of time trying any new recepies. This is partly because I've been exhausted by the time I get home and partly because my appetite isn't what it usually is, with this record heat and the humidity. This past weekend, I was having some family over and wanted to make something new from scratch, but was having trouble finding something simple enough that still looked fun and different. Just when I was about to give up and buy some cheese and crackers (which we had anyways... of course!) I found this mushroom caviar recipe. Vegetarian, easy, delicious and versatile - this appetizer is a winner. I printed the recipe out but already gave it away to my Aunt by request, who absolutely loved it.

Hints of shallot, lemon juice and garlic give this the slightest tang, and the sour cream, mushrooms and pine nuts balance it perfectly. This dish has a creamy richness that is sure to please any mushroom lover.


3 Tbsp butter
1/2 pound cremini mushrooms, wiped clean and finely chopped
Salt and pepper, to taste
1/2 cup of minced shallots
1 Tbsp dry white wine (e.g. Sauvignon Blanc)
1 garlic clove, minced
2 Tbsp pine nuts
2 Tbsp sour cream
2 teaspoons lemon juice
1 Tbsp chopped parsley
A couple dashes of cayenne pepper, to taste (I left this out)

Chop up all ingredients and set aside. Melt butter in a large skillet. Add mushrooms and shallots- cook about 5 minutes. Lightly salt and pepper as they cook.

While that's cooking, toast the pine nuts by putting them in a small, ungreased pan. Cook on high heat stirring frequently until they begin to brown. This happens very quickly- do not let them burn. Once toasted, remove from heat and place them in a small bowl to cool.

Add garlic and wine to the mushroom mixture. Cook about 1-2 more minutes and remove from heat, placing in a medium/large bowl. Allow to cool.

Once cooled (I was in a terrible rush and cooled it in the freezer which worked perfectly), mix in sour cream, lemon juice and parsley. The recipe recommends you chill it before serving, but it tastes wonderful when slightly warm.

Serve with crackers, cheese, toasted crostini, or whatever sounds good to you.


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