Mushroom ‘caviar’

Mushroom ‘caviar’

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Alaskan cuisine is rich in ingredients like squirrel and moose, but the more easily accessible wild mushrooms are also much loved. This recipe proves that wherever you are in the world, mushrooms are used in cooking to prepare interesting and wonderful dishes. The word ‘caviar’ describes anything that has been reduced to a spreadable consistency to be eaten on toast or with vegetables or pancakes.

Ingredients

Quantity Ingredient
300g mixed mushrooms
1 onion, finely chopped
3 tablespoons olive oil
2 tablespoons chives, finely chopped
1/2 lemon, juiced
1 tablespoon soured cream
salt, to taste
pepper, to taste

Method

  1. Clean and trim the mushrooms as appropriate, then chop them finely.
  2. Fry the onion in the oil to soften, then add the finely chopped mushrooms and cook until tender, about 5–10 minutes. Add the chives, lemon juice, soured cream and some salt and pepper to taste.
  3. Serve hot or cold on toasted bread, sliced tomatoes or potatoes, or with whatever you fancy.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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