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.
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Units: US | Metric
- 1Wipe mushrooms clean.
- 2Seperate stems from caps and coarsely chop both parts.
- 3Heat 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.
- 4Turn 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.
- 5Heat 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.
- 6Combine the mushrooms, onions, and garlic in a food processor until minced but not pureed.
- 7In a large bowl combine the mushroom mixture, mayo, lemon juice, dill (if using), salt, and pepper. Mix well.
- 8Cover and let stand at room temperature for 1 hour to let flavors mingle.
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Nutritional Facts for Wild Mushroom Caviar
Serving Size: 1 (113 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 107.6
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.2 g
- Cholesterol 1.4 mg
- Sodium 44.2 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 1.0 g
- Sugars 2.3 g
- Protein 2.8 g