Mushroom Caviar
Elevate your appetizer game with this elegant and earthy Mushroom Caviar, a luxurious plant-based spread perfect for any occasion. Made with finely chopped cremini mushrooms, aromatic shallots, garlic, and a touch of fresh thyme, this savory dish is cooked to perfection in olive oil and butter, then brightened with a splash of lemon juice. Whether you prefer a smooth or chunky texture, the food processor lets you customize it to your liking. Serve this versatile mushroom pâté with crusty toast, crackers, or veggie sticks, and consider adding a dollop of sour cream or a sprinkle of parsley for extra indulgence. Ready in just 35 minutes and beautifully balanced in flavor, this spread is a crowd-pleaser that’s as visually appealing as it is delicious. Perfect for holiday parties, wine nights, or as a unique addition to your charcuterie board!
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Recipe Information
Ingredients
- 400 g Cremini mushrooms
- 2 medium Shallots
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 tsp Fresh thyme leaves
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Sour cream (optional, for serving)
- 1 tbsp Chopped parsley (optional, for garnish)
Instructions
Clean the cremini mushrooms with a damp paper towel to remove any dirt. Trim the stems if needed, and finely chop both the caps and stems.
Peel and finely mince the shallots and garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the minced shallots and sauté for 2-3 minutes until they are soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the finely chopped mushrooms to the skillet. Stir well to combine and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates.
Add unsalted butter and fresh thyme leaves to the skillet. Stir to combine and cook for another 3-4 minutes until the mushrooms are tender and slightly browned.
Remove the skillet from heat and stir in the lemon juice, salt, and ground black pepper. Adjust seasonings to taste.
Allow the mixture to cool slightly, then transfer it to a food processor. Pulse a few times until the mixture reaches your desired consistency. Some may prefer it smooth, while others enjoy a slightly chunky texture.
Transfer the mushroom caviar to a serving bowl. Optionally, fold in the sour cream for added creaminess and garnish with chopped parsley.
Serve the mushroom caviar at room temperature with toast, crackers, or vegetable sticks. Refrigerate leftovers in an airtight container for up to 3-4 days.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.7 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
