MUSHROOM CAVIAR
The next time you are looking for something a little different to serve to guests, try this. This looks elegant mounded on a lettuce leaf and served with cucumber or toast rounds.
Provided by JackieOhNo
Categories Spreads
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 8
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.
BLINI WITH MUSHROOM CAVIAR
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
Categories appetizer
Time 45m
Yield 12 blini toppings, four to six as a side dish
Number Of Ingredients 10
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
STUFFED MUSHROOMS WITH PANKO AND PECORINO
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.
Provided by Colu Henry
Categories vegetables, appetizer, side dish
Time 20m
Yield About 24
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
- Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
- Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams
WILD MUSHROOM CAVIAR
Have no fear - there's really nothing fishy about this recipe. I got it from my Russian Culture teacher after a food-sharing day. It's a wonderful and intriguing appetizer, great with small squares of dark bread. The small amount of garlic remains raw to give it a subtle bite. I substitute the mayo for a store-bought vegan version, but any creamy mayo will work for a more traditional recipe.
Provided by groovyrooby
Categories Spreads
Time 45m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Wipe mushrooms clean.
- Seperate stems from caps and coarsely chop both parts.
- Heat 3 tbsp of the oil in a large skillet over medium heat. When hot, add mushrooms and cook, stirring, until they begin to release their liquid.
- Turn up the heat to medium-high and continue to cook and stir until the mushrooms reabsorb their liquid and begin to brown, about 10 minutes. Remove mushrooms from the pan and set aside.
- Heat the remaining 1 tbsp oil in the same skillet. Saute the onion until just browned on the edges, then turn heat down to medium until onions are deep golden brown, about 10 minutes.
- Combine the mushrooms, onions, and garlic in a food processor until minced but not pureed.
- In a large bowl combine the mushroom mixture, mayo, lemon juice, dill (if using), salt, and pepper. Mix well.
- Cover and let stand at room temperature for 1 hour to let flavors mingle.
Nutrition Facts : Calories 107.7, Fat 8.9, SaturatedFat 1.2, Cholesterol 1.4, Sodium 44.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 2.9
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 MUSHROOM CAVIAR
From Mark Bittman's, "The Best Recipes in the World". Don't mince the mushrooms too finely or they will be too pasty.
Provided by Debbie R.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 19.2, Sodium 52.7, Carbohydrate 8.1, Fiber 1.6, Sugar 3.3, Protein 4.2
PORTABELLA MUSHROOM CAVIAR
This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.
Provided by Sharon123
Categories Spreads
Time 30m
Yield 1 cup
Number Of Ingredients 8
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
This Russian Zakuski recipe is taken from a 1982 cookbook issued by Christ the Savior Orthodox Church in Indianapolis, IN.
Provided by Dan-Amer 1
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onions lightly in the olive oil, then add the mushrooms. Sprinkle with pepper and lemon juice and continue to fry for 2-3 minutes. Remove the mixture to a bowl, cover, and refrigerate for a few hours. Serve cold with chopped spring onions.
Nutrition Facts : Calories 84.4, Fat 7, SaturatedFat 1, Sodium 3.9, Carbohydrate 4.8, Fiber 1, Sugar 2.1, Protein 2
SHIITAKE MUSHROOM AND CAPER "CAVIAR"
Enjoy on grilled french bread, toasted pita or brioche, crackers dip into fresh vegetables or top a grilled steak or chicken. Optional:Your choice of Mushrooms may be added and or subbed to the shiitake.
Provided by Rita1652
Categories Onions
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 265.5, Fat 24.1, SaturatedFat 3.3, Sodium 220.6, Carbohydrate 12.3, Fiber 2.3, Sugar 1.6, Protein 2.9
ROASTED MUSHROOMS WITH BRAISED BLACK LENTILS AND PARSLEY CROUTONS
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Provided by Gabrielle Hamilton
Categories dinner, vegetables
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
- Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
- For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
- Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 607 milligrams, Sugar 6 grams, TransFat 0 grams
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