Serves 4-6 as a side dish or 12 as a topping for blini
Ingredients
- 2 T extra virgin olive oil
- 2 shallots, minced
- 1 lb mushrooms, trimmed and finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 1 14-oz can chopped tomatoes, with juice
- 2 T fresh lemon juice
- 1 T chopped fresh dill
- 1 batch buckwheat or cornmeal blini
Directions
In Russian kitchens, mushroom caviar is made with cooked mushrooms and
lots of sour cream. I use canned tomatoes in this version, and the
result makes a savory topping for blini (and for latke, I found, as I
tested the recipe during Chanukah). Make sure to finely chop the
mushrooms. Heat the olive oil in a large, heavy nonstick skillet over
medium heat. Add the shallot. Cook, stirring, until tender, three to
five minutes. Add the mushrooms. Cook, stirring, until they begin to
sweat, and add the garlic, salt and pepper. Cook, stirring often over
medium heat, for five minutes until the mushrooms are tender and
fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the
heat and simmer for 30 minutes. Stir in the lemon juice, and taste and
adjust the seasonings. There should be very little liquid in the pan. If
there is, continue to simmer uncovered until most of the liquid has
evaporated. Stir in the dill, and serve.