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The Washington Post

Mushroom Caviar (Gribnaia Ikra)

Mushroom Caviar (Gribnaia Ikra) 6.000
Dec 27, 1987

This appetizer could one-up eggplant caviar, and it's certainly less expensive than the real thing.

Serve with toasted pita, black bread or toast triangles.

Make Ahead: The cooked mushroom mixture needs to be refrigerated overnight.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the mushrooms
  • 1 cup water
  • 1/2 cup olive oil
  • 1/3 cup distilled white vinegar
  • 3 cloves garlic, slivered
  • 3 bay leaves
  • 4 whole cloves
  • 4 whole black peppercorns
  • 1/2 teaspoon kosher salt
  • 2 teaspoons sugar
  • 1 pound mushrooms, cleaned
  • For the caviar
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • Kosher salt
  • Freshly ground black pepper
  • Pitted olives, diced, for garnish
  • Diced red bell pepper, for garnish

Directions

For the mushrooms: Combine the water, oil, vinegar, garlic, bay leaves, cloves, peppercorns, salt and sugar in a large saute pan over medium-high heat; once the mixture comes to a boil, cook for 5 minutes, stirring occasionally. Stir in the mushrooms; once the mixture is boiling again, cook for 2 minutes. Transfer to a heatproof container; cool, then cover and refrigerate overnight.

Drain and discard the marinade from the mushrooms. Cut the mushrooms into very small dice.

For the caviar: Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion until coated, then cook for about 8 minutes, until it is translucent. Stir in the diced mushrooms; cook for about 10 minutes, then add the garlic. Season lightly with salt and pepper.

Transfer to a serving bowl; garnish with the diced olives and red bell pepper.

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Recipe Source

Adapted from "Snacks & Sandwiches," by the editors of Time-Life Books (Time-Life Books, 1980).

Tested by The Washington Post.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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