Sunday, January 29, 2012

Mushroom Caviar

So J makes this amazing mushroom caviar. It's her mother's recipe, I think, like many good recipes are, and it comes out every Thanksgiving, placed strategically around her flat with pita chips to dip in. One year Andy's mum was at J's Thanksgiving and asked for the recipe - ever since I have had a copy of it. Now it's coming to Christmas in Suffolk with me as a lovely snack. Ignore how unappetizing the picture is - it really makes up for that with loads of rich mushroom-y flavor.

Mushroom Caviar
Adapted from the Great J


500g fresh mushrooms
1 medium (1/2 c.) onion, finely chopped
1/2 tsp salt
1/8 tsp pepper
2 eggs, hard-cooked
2 Tbl parsley, minced (original calls for 1 Tbl)
2 Tbl butter
1 tsp thyme leaves (original calls for 1/8 tsp)
1 Tbl brandy (optional)
2 Tbl mayonnaise (optional)

Rinse, pat dry and finely knife-chop mushrooms or coarsely grate in food processor. (I put all the mushrooms and the onion in my mini food processor to save on chopping time). In large skillet melt butter. Add mushrooms, onion, salt, thyme and pepper. Cook over moderate heat, stirring often, until all liquid has evaporated, about 10 minutes. (I find this takes longer than 10 minutes - I did a double batch today which definitely took about 40 minutes). Add brandy. Stir constantly until brandy evaporates, about 1 minute. (I omitted the brandy step). Cool. Reserve 1 egg yolk. Finely chop remaining one whole egg and one egg white; add to mushroom mixture with mayonnaise (which I also omitted) and parsley; mix well. Turn into 1 1/4 cup container; cover and chill. At serving time, pack into small serving bowl or unmold onto lettuce or serving plate. Using a small fine-mesh sieve held directly over serving bowl, press reserved egg yolk over top.

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