Lenten Mushroom Caviar
Description
A tasty appetizer for any gathering. You can use absolutely any mushrooms you have on hand in this lean mushroom caviar recipe: button mushrooms, chanterelles, oyster mushrooms, honey fungus, dried porcini (soak them first). The same goes for the spices, which give the appetizer aroma as well as flavor. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Prepare the mushrooms you plan to use. Wash them, clean them, and pat dry. Soak dried mushrooms for 15–20 minutes.
- 2
Step 2
2. Peel the onion and dice it into small cubes. In a deep skillet or saucepan, heat a little vegetable oil and add the onion. Sauté for 5–7 minutes, stirring occasionally.
- 3
Step 3
3. Chop the mushrooms finely. Wild mushrooms are best parboiled first for about 20 minutes in salted water, then drained and patted dry, and only then chopped.
- 4
Step 4
4. Add the mushrooms to the sautéed onion. Cook over medium heat, stirring occasionally, for 15 minutes. Then season with salt and pepper to taste and add a little thyme. You can also use any other spices in this vegan mushroom caviar recipe.
- 5
Step 5
5. Pour a little dry wine over the mushrooms (white or red will work). Turn the heat to minimum and simmer until fully done.
- 6
Step 6
6. Now remove them from the heat and let cool to about room temperature. Then transfer to a blender and blend until smooth. Homemade Lenten mushroom caviar can be either slightly chunky or more uniform—whichever you prefer.
- 7
Step 7
7. And that's it—put the finished caviar in the refrigerator for a couple of hours before serving so it chills well.