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Gribnaya ikra

Mushroom Caviar
Gribnaya ikra

This version of 'caviar', made with finely chopped mushrooms and soured cream, is hardly inferior to the real thing. Thrifty cooks used to use leftover mushroom trimmings to make this dish, but it tastes even better with fresh caps and stems.


3 large spring onions (including green tops), finely chopped
Cayenne pepper to taste
pint (150 ml) soured cream
3 tablespoons snipped fresh dill, or 1 tablespoon dried dill
1 oz (45 g) butter
lb (340 g) mushrooms, trimmed and finely chopped
Juice of half a large lemon
Tomato slices
Salt, freshly ground pepper to taste


Serves: 6


Briefly sauté the chopped spring onions in the butter. Add the chopped mushrooms and the lemon juice. Season to taste. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from the heat. Stir in the soured cream and the dill. Check for seasoning. Set aside to cool. Serve at room temperature, garnished with parsley and tomato slices.

Note: Make sure not to chop the mushrooms and spring onions too finely, or you will end up with a sauce instead of 'caviar'.

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