Russian Mushroom Caviar Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
• Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
• Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

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.

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.

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.

Steps:

• Fry the onions lightly in the olive oil, then add the mushrooms. Sprinkle with pepper and lemon juice and continue to fry for 2-3 minutes. Remove the mixture to a bowl, cover, and refrigerate for a few hours. Serve cold with chopped spring onions.

Steps:

• In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
• Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
• Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
• Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
• Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

Steps:

• Wipe mushrooms clean.
• Seperate stems from caps and coarsely chop both parts.
• Heat 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.
• Turn 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.
• Heat 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.
• Combine the mushrooms, onions, and garlic in a food processor until minced but not pureed.
• In a large bowl combine the mushroom mixture, mayo, lemon juice, dill (if using), salt, and pepper. Mix well.
• Cover and let stand at room temperature for 1 hour to let flavors mingle.

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.

Steps:

• Bake eggplant, allow to cool, skin, & mince finely.
• Saute onion & pepper in 1 tb of oil until onion is browned.
• Add adding remaining oil.
• Add tomato paste, stir well & simmer for 5-mins.
• Add vinegar, sugar, salt & pepper & ceggplant.
• Stir well & cook slowly for 30-mins on a low-heat.
• If necessary you may add more oil to prevent mixture from sticking & thus burning.
• Remove from heat, cool to room temp, then refrigerate.
• Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.