Mushroom caviar
Description
This recipe won't take much time. I want to tell you how to easily and quickly make mushroom caviar from champignons. First, wash and prep the mushrooms: peel the thin skins off the caps and clean dirt off the stems. Cut the mushrooms however you like—they'll all be ground up in the end anyway. Sauté the onion and mushrooms until cooked through. Let cool slightly. Grind them. You can use a food chopper or meat grinder; then run the mushroom mixture through the finest disc a couple of times. Chill the caviar so the butter sets firmly. That's it—the appetizer is ready. Serve right away.
Instructions
- 1
Step 1
1. Prepare the ingredients — let's get started!
- 2
Step 2
2. Wash and clean the mushrooms (the film on the cap comes off very easily by hand without a knife). Cut the mushrooms into medium-small pieces.
- 3
Step 3
3. Peel the onion, chop finely, and sauté in vegetable oil until soft.
- 4
Step 4
4. Add the mushrooms and fry until the liquid has evaporated and the mushrooms are fully cooked.
- 5
Step 5
5. Season with salt and pepper to taste, add butter, and remove the mushrooms from the heat. The butter should melt and the mushrooms should cool slightly slightly.
- 6
Step 6
6. Transfer the warm mushrooms to a food processor and chop finely.
- 7
Step 7
7. Mushroom caviar is ready.
- 8
Step 8
8. Place the mushroom caviar in a jar and refrigerate for 1–2 hours to cool.
- 9
Step 9
9. Caviar can be served in tartlet shells. Enjoy!