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Mushroom Caviar recipe

Serve this in a small crock or dish asa spread for toast or zucchini rounds.

Recipe: Mushroom Caviar

1 tablespoon olive oil
4 green onions, minced (green parts only)
1/2 pound portabello mushrooms, cut into 1 1/2-inch cubes
4 garlic cloves, chopped
1/2 teaspoon fresh thyme, chopped
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

  • In a large saucepan, heat a teaspoon ofolive oil and saute the green onions for about 2 minutes. Setaside.
  • Add the remaining oil and saute the mushrooms,garlic, and thyme. Cook
    until tender.
  • Place the mushroom mixture and the greenonions in a food processor and
    lightly chop, being careful not to puree the mixture.
  • Return mixture to the saucepan and addthe lemon juice, vinegar. Saute over a medium heat until theliquid has evaporated. Season with salt and pepper. Cool to roomtemperature and refrigerate, covered, until ready to use.

    Makes about 1 cup.

    Mushroom Caviar

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  • Comments

    1 Comment


    I made the mushrooms this morning to use today as an appetizer. It was so delicious, everyone raved about it. I served them with two other recipes of yours; the parmesan black pepper biscotti and the rosemary flatbread. Both were terrific as vehicles for the mushrooms. I rolled the flatbreads so thin they were perfect shards of cracker for this. Thanks, Deb. I have a sandwich cutter that cuts bread into the shape of two dinosaurs. The only thing better than delicious creamed mushrooms on chive butter toast?

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