Blini With Mushroom Caviar

Name: Blini With Mushroom Caviar
Total time: 45 min
Yield: 12 blini toppings, four to six as a side dish
Cuisine: russian
Ingredients: 2 tablespoons extra virgin olive oil; 2 shallots, minced; 1 pound mushrooms, trimmed and finely chopped; 2 garlic cloves, minced; Salt; freshly ground pepper; 1 14-ounce can chopped tomatoes, with juice; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh dill; 1 batch buckwheat or cornmeal blini

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 4(22)
Comments: Read comments

In Russian kitchens, mushroom caviar is made with cooked mushrooms and lots of sour cream. I use canned tomatoes in this version, and the result makes a savory topping for blini (and for latke, I found, as I tested the recipe during Chanukah). Make sure to finely chop the mushrooms.

Featured in: Blini at the Buffet

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Ingredients

Yield:12 blini toppings, four to six as a side dish

2tablespoons extra virgin olive oil
2shallots, minced
1pound mushrooms, trimmed and finely chopped
2garlic cloves, minced
Salt
freshly ground pepper
114-ounce can chopped tomatoes, with juice
2tablespoons fresh lemon juice
1tablespoon chopped fresh dill
1batch buckwheat or cornmeal blini

Ingredient Substitution Guide

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Preparation

Step 1
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.

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