Name: Mushroom Caviar
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp butter; 1/2 pound cremini mushrooms, wiped clean and finely chopped (or pulsed a few times in a food processor); 1/2 cup of minced shallots; Salt and pepper; 1 garlic clove, minced; 1 tablespoon white wine; 2 Tbsp pine nuts; 2 Tbsp sour cream; 2 teaspoons lemon juice; 1 Tbsp chopped parsley; A couple dashes of cayenne pepper, to taste

Mushroom Caviar

A quick, easy, savory, crowd-pleasing, party appetizer to serve with crackers.

20 min total 10 min prep 10 min cook 4 146 cal

Instructions

Tap a step to mark it done

1 Melt the butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently. Sprinkle lightly with salt and pepper while cooking. Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for an additional minute and remove from heat.
2 While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.) As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.
3 Once the mushrooms have cooled down a bit, mix in the toasted pine nuts, sour cream, lemon juice, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving. Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for a gluten-free option.)