Mushroom Caviar

Mushrooms have a certain texture that makes them very variable in recipes. This time, we are using them as a vegan substitute for caviar. In this recipe we use rufous milkcap wild mushrooms, but you can use any mushrooms you have available. According to old Scandinavian traditions, these mushrooms were often used as a substitute for other proteins in everyday dishes when times were tough.

Bring water to a boil in a medium pot over high heat

Boil <quantity>2<unit>cups</unit></quantity> of rufous milkcap mushrooms for 15m. Strain and rinse it with cold water

Finely chop the mushrooms

Transfer the chopped mushrooms to a bowl and season with salt to taste

Chop dill leaves to taste

Add the chopped dill leaves to the mushrooms and stir to combine. The mushroom caviar is ready

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