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Mushroom Caviar
December 6, 2009 by shankari
Filed under Appetizers
Sundays’ with Marlena Speiler- Mushroom Caviar
Mixtures of finely chopped sauteed vegetables served with fresh bread or toast is a very common tradition in Jewish households. The texture of the dish is the reason why it is called Caviar and not the actual content, says Marlena.
Recipe: Mushroom Caviar
Ingredients
Dried Porcini Mushrooms- 1/2 cup
Olive oil- 3 T
Olive oil- 3 T
Mushrooms- 4 cups, finely chopped
Shallots- 1/4 cup, finely chopped
Garlic- 4-5 cloves, chopped
Cayenne- 1 tsp
Freshly Ground Black Pepper- 1 tsp
Port- 2 T
Lemon Juice- 1 tsp
Salt to taste
Scallions- finely chopped for Garnish
Rye Bread to serve with caviar
Instructions
- Soak the dried mushrooms in 1/2 cup of water for about 30 minutes.
- Heat oil in a pan, add shallots and garlic, saute quickly.
- Add fresh mushrooms and fry until they turn brown.
- Add the soaked mushrooms and cook until the liquid has completely evaporated.
- Add cayenne and pepper and give it a quick stir before you add lemon juice and port.
- Continue cooking until the mixture is dry.
- Season with salt and garnish with finely chopped scallions
Variations
Omit the port completely. You can also add fresh herbs right in the end.
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: hors d’oerves
Wow! What a great idea! I love this ‘caviar’!
It is tasty, give it a try!
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