Blini With Mushroom Caviar

By Martha Rose Shulman

Published December 21, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(24)
Comments
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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.

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Ingredients

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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 11 milligrams cholesterol; 85 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 245 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

Tip

  • Advance preparation: The mushroom caviar keeps for about four days in the refrigerator, and it’s even better the day after you make it.

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Ratings

4 out of 5
24 user ratings
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Comments

Natasha

I love the recipe! But, as a Russian, I don't know anyone who makes mushroom caviar at home :)

Natasha

I love the recipe! But, as a Russian, I don't know anyone who makes mushroom caviar at home :)

Katherine

Delicious! (Though my husband put a dollop of sour cream on top anyway.)

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