BLINI WITH MUSHROOM CAVIAR

Blini With Mushroom Caviar image

In Russian kitchens, mushroom caviar is made with cooked mushrooms and lots of sour cream. I use canned tomatoes in this version, and the result makes a savory topping for blini (and for latke, I found, as I tested the recipe during Chanukah). Make sure to finely chop the mushrooms.

Provided by Martha Rose Shulman

Time 45m

Yield 12 blini toppings, four to six as a side dish

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
2 shallots, minced
1 pound mushrooms, trimmed and finely chopped
2 garlic cloves, minced
Salt
freshly ground pepper
1 14-ounce can chopped tomatoes, with juice
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 batch buckwheat or cornmeal blini

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.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 245 milligrams, Sugar 2 grams