mushroom caviar! Quick EASY appetizer featuring finely chopped fresh mushrooms sautéed in butter with shallots, garlic and white wine, then tossed with sour cream, pine nuts, lemon juice and parsley.
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Anyone who came up with the term “mushroom caviar” must have been in marketing!
The good news is that this mushroom caviar is great! Especially for those of us who love mushrooms.
It’s a quick and easy spread for crackers, perfect for a gathering.
mushroom caviar
ingredients
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3 tbsp butter
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1/2 pound cremini mushrooms, wiped clean and finely chopped (or pulsed a few times in a food processor)
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salt and pepper
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1/2 cup chopped shallots
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1 tbsp dry white wine (e.g. Sauvignon Blanc) optional
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1 garlic clove, chopped
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2 tbsp pine nuts
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2 tbsp sour cream
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2 teaspoons lemon juice
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1 tbsp chopped parsley
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A few dashes of cayenne pepper to taste
method
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Sauté mushrooms, shallots and garlic:
Melt butter in a large skillet over high heat. Add mushrooms and shallots. Fry for 5 minutes, stirring frequently. Lightly salt and pepper while cooking.
Once the mushrooms have cooked, about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for another minute and remove from heat.
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Roast pine nuts:
While the mushrooms are cooking, heat a small skillet over high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep an eye on the nuts, they can burn pretty quickly.)
Once they begin to toast, remove the pan from the heat and place the pine nuts in a small bowl. Put aside.
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When the mushrooms have cooled a bit, mix in the pine nuts, lemon juice, sour cream and parsley:
Add more salt and pepper as needed. Sprinkle with cayenne pepper to taste. Chill before serving.
Place on a large butter lettuce leaf and serve with crackers. (Use rice crackers for the gluten-free option.)
