BLINI WITH MUSHROOM CAVIAR
In Russian kitchens, mushroom caviar is made with cooked mushrooms and lots of sour cream. I use canned tomatoes in this version, and the result makes a savory topping for blini (and for latke, I found, as I tested the recipe during Chanukah). Make sure to finely chop the mushrooms.
Provided by Martha Rose Shulman
Categories appetizer
Time 45m
Yield 12 blini toppings, four to six as a side dish
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the shallot. Cook, stirring, until tender, three to five minutes. Add the mushrooms. Cook, stirring, until they begin to sweat, and add the garlic, salt and pepper. Cook, stirring often over medium heat, for five minutes until the mushrooms are tender and fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the heat and simmer for 30 minutes. Stir in the lemon juice, and taste and adjust the seasonings. There should be very little liquid in the pan. If there is, continue to simmer uncovered until most of the liquid has evaporated. Stir in the dill, and serve.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 245 milligrams, Sugar 2 grams
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.
Provided by JackieOhNo
Categories Spreads
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- 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.
RUSSIAN MUSHROOM CAVIAR
From Mark Bittman's, "The Best Recipes in the World". Don't mince the mushrooms too finely or they will be too pasty.
Provided by Debbie R.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim mushrooms--remove tough ends. Cut into a 1/4-inch dice. If you dice them too small, they'll turn pasty.
- Put butter (or oil) in skillet and turn heat to medium. A minute later, add onion and garlic. Cook till softened, stirring occasionally, about 5 minutes. Add mushrooms. Raise heat to med-high, and cook until lightly browned, about 10 minutes.
- Remove from heat and stir in lemon juice and sour cream. Season with salt and pepper. Garnish with dill.
Nutrition Facts : Calories 110.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 19.2, Sodium 52.7, Carbohydrate 8.1, Fiber 1.6, Sugar 3.3, Protein 4.2
MUSHROOM CAVIAR
Steps:
- Put the butter in a skillet and turn the heat to medium. A minute later, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, raise the heat to medium-high, and cook until lightly browned, 10 minutes or so.
- Remove from the heat and stir in the lemon juice and sour cream. Season with salt and pepper, then garnish with dill and serve.
MUSHROOM PIROSHKI
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h
Yield 30 piroshki
Number Of Ingredients 12
Steps:
- Prepare the pastry and chill it.
- Preheat oven to 400 degrees.
- Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
- Add the mushrooms and cook, stirring often, until they give up their liquid. Cook until most but not all of the liquid evaporates. Add salt and pepper to taste and stir.
- Add the sour cream, dill, chopped egg and rice. Blend well. There should be about four cups. Remove to a mixing bowl and let cool.
- Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
- Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
- Arrange the filled pieces on a lightly greased baking sheet.
- Place in the oven and bake 25 minutes.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 81 milligrams, Sugar 1 gram, TransFat 0 grams
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