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."
photo by Diana Adcock
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
2 1/2 cups
ingredients
- 3 tablespoons butter
- 3 tablespoons onions, minced
- 1⁄2 lb mushroom, finely chopped
- 1 large garlic clove, minced
- 1⁄4 teaspoon nutmeg
- 1 tablespoon dry vermouth
- 1 -2 tablespoon mayonnaise
- salt and pepper, to taste
directions
- 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.
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Reviews
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Good Lord! I could take a bath in this stuff and be happy! I made it per the recipe and tried it and loved it. I warmed it up, added 2 tablespoons of blue cheese and fell in love with it! A MUST have Holiday Appy! Made for CC 2014 -
I loved this : it tasted great on bread! I used balsamic vinegar instead of vermouth but otherwise I didn't change a thing!Thanks. -
So gooood! Used white wine instead of vermouth and a little extra nutmeg. We liked it better served warm. Thanks for sharing this great, simple and delicious recipe.
Tweaks
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So gooood! Used white wine instead of vermouth and a little extra nutmeg. We liked it better served warm. Thanks for sharing this great, simple and delicious recipe.
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I loved this : it tasted great on bread! I used balsamic vinegar instead of vermouth but otherwise I didn't change a thing!Thanks.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
