Best Mushroom Caviar Recipes

BLINI WITH MUSHROOM CAVIAR

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the shallot. Cook, stirring, until tender, three to five minutes. Add the mushrooms. Cook, stirring, until they begin to sweat, and add the garlic, salt and pepper. Cook, stirring often over medium heat, for five minutes until the mushrooms are tender and fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the heat and simmer for 30 minutes. Stir in the lemon juice, and taste and adjust the seasonings. There should be very little liquid in the pan. If there is, continue to simmer uncovered until most of the liquid has evaporated. Stir in the dill, and serve.

PORTABELLA MUSHROOM CAVIAR

Steps:

• In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
• Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
• Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
• Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
• Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

MUSHROOM CAVIAR

Steps:

• Melt butter in a large skillet and saute onion for about 1 minute. Add mushrooms, garlic, and nutmeg; continue to saute for 4-5 minutes, until very soft.
• Add vermouth, cook another minute or so, then remove from heat and cool. Stir in mayonnaise, salt and pepper to taste.
• Chill, covered, until ready to serve.

MUSHROOM CAVIAR

Steps:

• Put the butter in a skillet and turn the heat to medium. A minute later, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, raise the heat to medium-high, and cook until lightly browned, 10 minutes or so.
• Remove from the heat and stir in the lemon juice and sour cream. Season with salt and pepper, then garnish with dill and serve.

WILD MUSHROOM MOUSSE WITH SALMON CAVIAR,

Steps:

• Saute mushrooms in butter and season. Deglaze with white wine and strain, saving the jus. In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus. In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain. Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set. 2. Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy! We use this exciting recipe in the progressive dinner parties we organise. http://www.caterersperth.com.au

POTATO PIKELETS WITH MUSHROOM "CAVIAR" RECIPE

Steps:

• 1 To make pikelets, stir flour with baking powder and salt in a small bowl. In a medium bowl, break up mashed potatoes; whisk in egg and water. When combined, stir in fl our mixture and parsley. Batter has a thin pancake consistency; if too thick add a bit more water. 2 Make pikelets in batches of 4 as they only take a couple of minutes to cook. Heat 1 tbsp (15 mL) of oil in a medium frying pan, preferably cast iron, over medium heat until very hot but not smoking. (Add additional oil as needed.) Spoon teaspoonfuls of batter into hot oil; they should sizzle. Check bottoms after a minute; turn when browned for another minute. Drain on paper towels. Cover and refrigerate until needed, up to 2 days. 3 Coarsely cut up mushrooms; place in food processor with salt. Pulse several times until finely chopped but visible pieces remain. Turn into a small sieve to drain; loosely cover with plastic wrap. After 30 minutes, gently plunge your fist on top of plastic into mushrooms, forcing mushrooms to sieve's side to drive out more liquid. When they look very dry, turn into a small bowl. Stir in oil, juice, parsley and pepper. Cover and refrigerate up to half a day. 4 When ready to serve, preheat oven to 400°F (200°C). Place pikelets in a single layer on an ungreased baking sheet. Bake 5 minutes or until hot. Top with a measure of mushroom mixture, a dab of sour cream and a sprinkling of green onions. Serve right away.

SHIITAKE MUSHROOM AND CAPER "CAVIAR"

Steps:

• In large sauté pan, heat olive oil and sauté mushrooms for 5 minutes.
• Add shallots and thyme. Cook for 3 minutes longer or until moisture is gone; remove from heat and cool.
• In another sauté pan, heat 1/4 cup olive oil. Place garlic cloves in oil and cook over medium heat until light golden brown. Cool garlic and reserve oil for later use. .
• In a food procesor, place garlic, black pepper, parsley and mushroom mixture. Pulse a few times to finely chop mixture, and add a little oil at a time to make mixture loose. Do not puree mixture.
• Add capers and adjust seasoning to taste.
• Serve with fresh grilled bread.

RUSSIAN MUSHROOM CAVIAR

Steps:

• Trim mushrooms--remove tough ends. Cut into a 1/4-inch dice. If you dice them too small, they'll turn pasty.
• Put butter (or oil) in skillet and turn heat to medium. A minute later, add onion and garlic. Cook till softened, stirring occasionally, about 5 minutes. Add mushrooms. Raise heat to med-high, and cook until lightly browned, about 10 minutes.
• Remove from heat and stir in lemon juice and sour cream. Season with salt and pepper. Garnish with dill.

MUSHROOM CAVIAR RECIPE

Steps:

• Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently.
• While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.) As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.
• While the mushrooms are cooking, sprinkle lightly with salt and pepper. Once they have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine. Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the toasted pine nuts, and set aside to cool.
• Once the mushrooms have cooled down a bit, mix in the lemon juice, sour cream, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.
• Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for gluten-free option.)