Mushroom Caviar
Appetizers | Ukrainian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Mushroom caviar is a vibrant demonstration of how the most accessible and seemingly neutral-tasting ingredients can be transformed into an appetizer that can drive the whole family wild. At least, that's what Emily Johnson makes, a dear friend of our editorial team who believes that cooking should be delicious, simple, and economical.
Ingredients
- Dried Chinese mushrooms - 1.8 oz
- Onion - 17.6 oz
- Vegetable Oil - 1 fl oz
- Butter - 3.5 oz
- Champignons - 17.6 oz
- 33% Cream - 8 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
First, soak the dried white mushrooms. Pour enough water over them so that it rises about an inch above the mushrooms in the bowl. While the mushrooms are soaking, slice 2 large onions into half-moons.
Step 2
Pour vegetable oil into the skillet and add 50 grams of butter. Once the oil starts to sizzle, add the onion. Sauté the onion over medium heat, stirring occasionally.
Step 3
While the onion is frying, prepare the mushrooms. Use your hands or a small brush to remove the dark spots from the caps (these are specks of dirt), but do not wash the mushrooms under any circumstances. Mushrooms already contain a lot of water, and extra moisture is not needed. Cut the mushrooms into random pieces.
Step 4
When the onion becomes translucent, add the mushrooms to the skillet and stir. Almost immediately, moisture will begin to release.
Step 5
Remove the porcini mushrooms, slice them, and add them to the skillet. By this time, the liquid released by the champignons will have reduced by half. Season the mushrooms and onions with salt and pepper, stir, and continue sautéing.
Step 6
Take a bowl, place a sieve in it, and put cheesecloth over the sieve; strain the water in which the white mushrooms were soaked.
Step 7
Add this liquid to the skillet with the onions and mushrooms. This is necessary to enhance the flavor of the porcini mushrooms.
Step 8
Now the mushrooms and onions will begin to sauté almost in their own juices. Taste the liquid; if it lacks salt and pepper, add some. Do not cover with a lid, as this will prevent the moisture from evaporating. The heat should be slightly above medium. Once all the liquid has evaporated, add another 50 grams of butter and stir.
Step 9
Then add the cream. Reduce the heat, stir, and let it simmer for 10 minutes.
Step 10
Transfer the mixture to a bowl and let it cool to a warm temperature. Do not whip it when it's too hot or too cold. Blend everything until smooth. Gather yourself and place the caviar in the refrigerator overnight.
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