Mushroom Caviar Recipe

November 1, 2017  | Appetizer Recipes | Vegetarian Recipes | appetizer | caviar | mushroom | shallot | tomato 
Prep Time Cook Time Serves
15m 40m 6 - 8

The term mushroom “caviar” is typically used to described finely chopped mushrooms that are simply sautéed with butter, white wine, cream and some fresh herbs, spread on toast and enjoyed as an appetizer. While this recipe calls for a few more ingredients and results in a heartier topping, I have kept the name “caviar”. Basically because I couldn’t think of another term that works. Spread suggests something that can be spread, this can’t. Dip only works if you can dip something into it, and this doesn’t dip well. So, caviar it is. More important than the name is that this is a great new addition to your appetizer roster. Best part, tastes delicious when made a day ahead.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pound mushrooms, cleaned and finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5oz) can diced tomatoes
  • a few sprigs of fresh thyme
  • 1 teaspoon worcestershire sauce
  • country bread for serving
  • fresh chervil, for garnish

INSTRUCTIONS

Heat the olive oil in a large skillet over medium heat. Fry the shallot until translucent and fragrant, about 3 to 5 minutes. Add the garlic and mushrooms and continue to fry until the mushrooms start to soften, about 5 minutes. Stir in the tomato paste, sugar, salt and pepper and leave to cook for a couple more minutes. Add the diced tomatoes and fresh thyme. Cover and simmer on low for 30 minutes.

Remove the lid and stir in the worcestershire sauce. Taste and adjust the salt and pepper as you like. There should not be very much liquid left in the pan. If there is, simmer uncovered until the liquid has evaporated. Serve over some toasted slices of bread. Garnish with fresh chervil if desired.

COOK'S TIPS

I have used cremini mushrooms here, but this recipe would also work well with morels, porcini or oyster mushrooms. I find the quickest way to chop the mushrooms is to pulse them a few times in a food processor.

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