Russian Mushroom Caviar Recipe #368922
From Mark Bittman's, "The Best Recipes in the World". Don't mince the mushrooms too finely or they will be too pasty.
by Debbie R.
20 min | 5 min prep
SERVES 4
- 2 tablespoons butter or extra-virgin olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 lb button mushroom
- 2 tablespoons fresh lemon juice
- 3 tablespoons sour cream
- salt and pepper
- 2 tablespoons chopped fresh dill (to garnish)
- Trim mushrooms--remove tough ends. Cut intil 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. Riase 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.
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5 stars