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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A great poor man's caviar that tastes great in a pumpernickle bread bowl Ingredients:
1 pound fresh shiitake mushrooms |
4–6 scallions |
4 tablespoons organic extra virgin olive oil |
1–2 tablespoons lemon juice |
1/2 cup sour cream |
salt, black pepper, cayenne pepper |
several sprigs of fresh dill |
Directions:
1. Clean the mushrooms carefully with a soft bristled brush or damp towel. Slice thickly.
2. Minced the scallions, including all the green except damaged or wilted ends. Sauté over medium heat in 1 tablespoon of oil. Scrape into a small bowl and set aside.
3. Add the rest of the oil to the same skillet and sauté the mushrooms over medium heat until all the liquid has boiled off or been reabsorbed and the mushroom pieces are firm and lightly brown. Stir in the sautéed scallion bits, add lemon juice to taste and scrape the mixture onto a cutting board. Chop into a coarse-textured caviar and turn into a bowl. Stir in the sour cream and season to taste with salt, black pepper and a generous pinch of cayenne.
4. Serve at room temperature. Just before serving, mince the dill finely and mix in, reserving some to sprinkle decoratively over the top. Delicious with pieces of toasted rye or pumpernickle bread.
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