Wild Mushroom Caviar
Notes: You can make this spread up to 1 day ahead; cover and chill. Bring to room temperature and stir before serving. Serve with rye bread or crackers.
Yield: Makes about 1 3/4 cups; 10 to 12 servings as part of an appetizer menu
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Amount per serving
- Calories: 47
- Calories from fat: 74%
- Protein: 1.1g
- Fat: 3.9g
- Saturated fat: 2.4g
- Carbohydrate: 2.5g
- Fiber: 0.4g
- Sodium: 196mg
- Cholesterol: 9.9mg
- 1 pound mixed fresh exotic mushrooms, such as black trumpet, chanterelle, cremini, and shiitake, and/or common mushrooms
- 3 tablespoons butter
- 1/2 cup minced onion
- 1 teaspoon kosher salt
- Fresh-ground pepper
- 1/4 cup sour cream
- 2 tablespoons tarragon-flavored white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1. Rinse mushrooms and pat dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, pulse mushrooms in a food processor until finely chopped (or chop with a sharp knife).
- 2. In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onion and stir often until limp, about 5 minutes. Add chopped mushrooms and sprinkle evenly with salt. Stir often until juices have evaporated and mushrooms are beginning to brown, about 10 minutes; remove from heat. Grind in pepper to taste.
- 3. In a glass measure, stir together sour cream, vinegar, and tarragon. Pour into mushroom mixture and stir to mix. Serve warm or at room temperature.
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