Mushroom caviar is an excellent alternative to common squash and eggplant caviar. The aromatic aroma and taste of this dish will surely suit you to your liking. There is such caviar it is possible simply or under a glass of a favorite wine, in any case - delight is guaranteed.
Caviar from white mushrooms - recipe
Ingredients:
- butter - 30 g;
- olive oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- garlic - 2 cloves;
- white mushrooms - 300 g;
- dry white wine - 1 tbsp. a spoon;
- thyme - 1 1/2 tsp.
- cream cheese - 125 g;
- parsley greens - 1/3 of a century;
- salt, pepper - to taste.
Preparation
In the pan, heat the cream and olive oil. Fry the onion until soft, then add the sliced garlic to it, and a minute later, and the star of our dish - the white mushrooms. Caviar can be prepared from fresh as well as from dried mushrooms, the latter should only be soaked in cold water for a couple of hours before cooking. We put fresh thyme, pour in the wine and fry mushrooms with onions until the surplus liquid evaporates from the pan, and the mushroom pieces themselves will not become soft.
Fried mushrooms with onions beaten with a blender to homogeneity, and then mix the mushroom caviar with cream cheese, chopped parsley and season to taste. Before serving, caviar from white mushrooms should be infused in a refrigerator for a couple of hours.
Caviar from white mushrooms with tomatoes
Ingredients:
- Butter - 3 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- salt, pepper - to taste;
- dried tomatoes - 2 pcs .;
- white mushrooms - 500 g.
Preparation
As in the previous recipe, we start cooking by roasting onion on melted butter. When the onion becomes transparent, add garlic to it and continue cooking for another 30 seconds. Next comes the turn of the white mushrooms, which must first be thoroughly rinsed, dried and finely chopped. Together with the mushrooms, the shredded dried tomatoes are sent to the pan. As soon as excess moisture evaporates from the frying pan, the eggs can be removed from the fire and whipped with a blender.
I can cook the caviar in order to prolong the period of its storage.
Caviar from white mushrooms with onions and carrots
Ingredients:
- olive oil - 1 tbsp. a spoon;
- white mushrooms - 250 g;
- onions - 1 pc .;
- carrots - 1 piece;
- leek (white part) - 60 g;
- salt, pepper - to taste;
- paprika - 1 tbsp. a spoon;
- starch - 1 tbsp. a spoon.
Preparation
The oven is heated to 200 ° C. In a frying pan, we warm up the olive oil and fry on it chopped mushrooms with chopped onion and grated carrots. After 10-15 minutes the liquid from the frying pan should be evaporated, and the mushroom mixture with vegetables will decrease in size approximately twice. Slice the cooled mushrooms with a blender, season with salt, pepper, paprika and mix with starch. We put the caviar in a baking dish and put it in the oven for 30 minutes. After baking, caviar from a white fungus should completely cool in the refrigerator for about 2 hours.
Mushroom Caviar from White Mushrooms
Ingredients:
- butter - 100 g;
- mushrooms - 600 g;
- onions - 1 pc .;
- lemons - 2 pieces;
- cayenne pepper - pinch;
- nutmeg - 1 teaspoon;
- Ricotta - 150 g;
- mascarpone - 100 g.
Preparation
Melt butter on a frying pan and fry on it chopped mushrooms, onions and garlic. After 10-12 minutes, when the mushrooms are ready, and the excess moisture evaporates, pour the lemon juice, add a pinch of pepper and nutmeg. Whisk the fried mushrooms with a blender and then mix with the cheeses. Before serving, caviar should be cooled in the refrigerator.
It is worth noting that such caviar is not suitable for long-term storage and preservation due to the presence of cheeses.