This “caviar,” most commonly spread on toast, is little more than sautéed mushrooms, but with an unusual texture and a decidedly Russian character. Do not mince the mushrooms too finely or they will become pasty.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
2 tablespoons butter or extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound button mushrooms, trimmed and cut into 1/4-inch dice
2 tablespoons fresh lemon juice
3 tablespoons sour cream
Salt and black pepper to taste
2 tablespoons chopped fresh dill for garnish
Preparation
Step 1
Put the butter in a skillet and turn the heat to medium. A minute later, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, raise the heat to medium-high, and cook until lightly browned, 10 minutes or so.
Step 2
Remove from the heat and stir in the lemon juice and sour cream. Season with salt and pepper, then garnish with dill and serve.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
