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Wild Mushroom Caviar





Yields
Makes about 1 3/4 cups; 10 to 12 servings as part of an appetizer menu

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories47
% Daily Value *
Total Fat 3.9g5%

Saturated Fat 2.4g12%
Cholesterol 9.9mg4%
Sodium 196mg9%
Total Carbohydrate 2.5g1%

Dietary Fiber 0.4g2%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.