Wild Mushroom Caviar
Notes: You can make this spread up to 1 day ahead; cover and chill. Bring to room temperature and stir before serving. Serve with rye bread or crackers.
How to Make It
Step 1
1
Rinse mushrooms and pat dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, pulse mushrooms in a food processor until finely chopped (or chop with a sharp knife).
Step 2
2
In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onion and stir often until limp, about 5 minutes. Add chopped mushrooms and sprinkle evenly with salt. Stir often until juices have evaporated and mushrooms are beginning to brown, about 10 minutes; remove from heat. Grind in pepper to taste.
Step 3
3
In a glass measure, stir together sour cream, vinegar, and tarragon. Pour into mushroom mixture and stir to mix. Serve warm or at room temperature.
Ingredients
1 pound mixed fresh exotic mushrooms, such as black trumpet, chanterelle, cremini, and shiitake, and/or common mushrooms
3 tablespoons butter
1/2 cup minced onion
1 teaspoon kosher salt
Fresh-ground pepper
1/4 cup sour cream
2 tablespoons tarragon-flavored white wine vinegar
1 tablespoon chopped fresh tarragon
Directions
Step 1
1
Rinse mushrooms and pat dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, pulse mushrooms in a food processor until finely chopped (or chop with a sharp knife).
Step 2
2
In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onion and stir often until limp, about 5 minutes. Add chopped mushrooms and sprinkle evenly with salt. Stir often until juices have evaporated and mushrooms are beginning to brown, about 10 minutes; remove from heat. Grind in pepper to taste.
Step 3
3
In a glass measure, stir together sour cream, vinegar, and tarragon. Pour into mushroom mixture and stir to mix. Serve warm or at room temperature.
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