Russian Mushroom Caviar: Delicious, easy and healthy vegan appetizer, ready in just 30 minutes. Serve it with rye bread, crackers or Russian pancakes.
If you are looking for an easy, delicious vegan appetizer, consider Russian mushroom caviar. It’s totally addictive and perfect for parties. The name implies that this appetizer has a consistency of caviar and/or is a great bread spread. You can also serve it with crackers or Russian pancakes. There are other types of vegetable “caviar” in Russian cuisine, like eggplant and squash caviar. I could share recipes with you if you’d like.
For the mushroom caviar all you have to do is roast your mushrooms (any type will work) with garlic and onions, add mustard, oil, thyme and white wine vinegar and chop it all into a nice bread spread. It’s so ridiculously easy that I made a second bunch right away just in case, as I feared that one won’t be enough. I was experimenting with incorporating it in other dishes and the result is delicious and super easy vegan spaghetti bolognese I will be posting later.
I found out that you can’t really achieve the consistency of caviar with an immersion blender, as it makes it too smooth. I was looking for a grainy consistency of caviar and I found a great solution! My mother-in-law gave me this awesome Tupperware Chopper before we were hosting a party, and it was incredibly useful for me, as I made some dips with it, as well as my favorite tapenade Provençal. It worked just as I wanted: not too smooth, not too coarse. It’s very easy to use and it has 30 years guarantee. Well, I’m very tempted to chop everything with it now. To use it, you don’t even need electricity! You just put everything in the bowl, close the lid and pull the cord several times. It’s transparent, so you can see how finely your stuff has been chopped. Another useful thing about it is that you can store your stuff right in the bowl. Moreover, you can switch knives to whippers and make whipped cream in like 3 minutes! No mess, (almost) no washing up, no cuts. You can chop onions, garlic, ginger, chillies, herbs, nuts, seeds, vegetables and fruits, not to mention meats, cheese and well, mushrooms. The recipe for Russian mushroom caviar is below. It takes 30 minutes to make it, with 20 minutes roasting time and it makes around 400 ml (13.5 oz) of ready caviar. You can store it in the fridge for a couple of weeks, otherwise sterilize a jar before putting the caviar in it and cover with a bit of olive oil. That way you can store it for a couple of months. If you can resist not to eat it all right away.
Russian Mushroom Caviar
- 300 grams or 10 oz mushrooms
- 1 medium sized onion
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 5 tablespoons olive oil
- 1 tablespoon white wine vinegar
- black pepper
- 3 teaspoon sprigs fresh thyme or 1dried thyme
- tablespoons optional: 2of chopped chives to serve
- rye bread crackers or Russian pancakes to serve
- Preheat the oven to 200 ºC or 390 ºF.
- Cut mushrooms in quarters, slice onion and keeping garlic cloves in shell, smash them slightly with a back of a water glass.
- Mix mustard, 3 tablespoons olive oil and white wine vinegar. Add a pinch of salt and black pepper.
- Arrange mushrooms, onion slices and garlic cloves on a baking tray. Sprinkle with the sauce and roast for 20 minutes.
- Remove garlic cloves from shells, add the rest of olive oil and dice everything together with a Tupperware chopper or blender. The mixture should have a grainy consistency of caviar. Season with salt and pepper to taste.
- Serve over rye bread, crackers or Russian pancakes. Optional: sprinkle with chopped chives. Enjoy!