Russian 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.

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.

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:

• 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.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

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.