Russian Mushroom Caviar Recipes

RUSSIAN MUSHROOM CAVIAR

Steps:

• Trim mushrooms--remove tough ends. Cut into a 1/4-inch dice. If you dice them too small, they'll turn pasty.
• Put butter (or oil) in skillet and turn heat to medium. A minute later, add onion and garlic. Cook till softened, stirring occasionally, about 5 minutes. Add mushrooms. Raise heat to med-high, and cook until lightly browned, about 10 minutes.
• Remove from heat and stir in lemon juice and sour cream. Season with salt and pepper. Garnish with dill.

RUSSIAN MUSHROOM SOUP

Steps:

• Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.

MUSHROOM CAVIAR

Steps:

• Put the butter in a skillet and turn the heat to medium. A minute later, add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, raise the heat to medium-high, and cook until lightly browned, 10 minutes or so.
• Remove from the heat and stir in the lemon juice and sour cream. Season with salt and pepper, then garnish with dill and serve.

EASY RUSSIAN MUSHROOM BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
• Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
• Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

PORTABELLA MUSHROOM CAVIAR

Steps:

• In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
• Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
• Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
• Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
• Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

BLINI WITH MUSHROOM CAVIAR

Steps:

• 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.

RUSSIAN MUSHROOM SALAD

Steps:

• Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
• Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
• Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.