Mushroom Caviar
30m
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 2 cups 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
Yield ½ cup
Rufous Milkcap Mushroom
2 cups
Dill
to taste
Salt
to taste