Mushroom Caviar

Vegetarian
Gluten Free
Health score
4%
Mushroom Caviar
20 min.
4
162kcal

Suggestions


Indulge in the exquisite flavors of Mushroom Caviar, a delightful vegetarian and gluten-free side dish that is sure to impress your guests. Ready in just 20 minutes, this dish combines the earthy richness of cremini mushrooms with the subtle sweetness of shallots and the crunch of toasted pine nuts, creating a luxurious spread that elevates any meal.

The preparation is simple yet rewarding, making it perfect for both novice cooks and seasoned chefs alike. As you sauté the mushrooms and shallots in butter, the kitchen fills with an irresistible aroma that sets the stage for a culinary experience. A splash of dry white wine adds a touch of sophistication, while the creamy sour cream and zesty lemon juice bring a refreshing balance to the dish.

Whether served on crisp butter lettuce leaves or paired with gluten-free rice crackers, Mushroom Caviar is not just a dish; it's an invitation to savor the moment. With only 162 calories per serving, you can enjoy this gourmet treat without any guilt. The combination of flavors and textures will leave your taste buds dancing, making it a perfect addition to your next gathering or a special family dinner.

So, gather your ingredients and get ready to impress with this elegant yet easy-to-make Mushroom Caviar. Your guests will be raving about this unique side dish long after the last bite!

Ingredients

  • Tbsp butter 
  • 0.5 pound cremini mushrooms finely chopped (or pulsed 3 times in a food processor)
  • servings salt and pepper 
  • 0.5 cup shallots minced
  • Tbsp cooking wine dry white
  •  garlic clove minced
  • Tbsp pinenuts 
  • Tbsp cup heavy whipping cream sour
  • teaspoons juice of lemon 
  • Tbsp parsley chopped
  • dashes cayenne pepper to taste

Equipment

  • bowl
  • frying pan

Directions

  1. Sauté mushrooms, shallots, and garlic: Melt butter in a large skillet on high heat.
  2. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently.
  3. Sprinkle lightly with salt and pepper while cooking.
  4. Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for an additional minute and remove from heat.
  5. Toast the pine nuts: While the mushrooms are cooking, heat a small skillet on high heat.
  6. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.)
  7. As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.
  8. the mushrooms have cooled down a bit, mix in the pine nuts, lemon juice, sour cream, and parsley.
  9. Add more salt and pepper, if needed, to taste.
  10. Sprinkle on cayenne pepper, to taste. Chill before serving.
  11. Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for gluten-free option.)

Nutrition Facts

Calories162kcal
Protein7.58%
Fat70.86%
Carbs21.56%

Properties

Glycemic Index
43.5
Glycemic Load
1.34
Inflammation Score
-6
Nutrition Score
10.284347777781%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
2.05mg
Luteolin
0.01mg
Kaempferol
0.02mg
Myricetin
0.15mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:162.25kcal
8.11%
Fat:13.41g
20.63%
Saturated Fat:6.36g
39.73%
Carbohydrates:9.19g
3.06%
Net Carbohydrates:7.52g
2.74%
Sugar:3.82g
4.25%
Cholesterol:26.44mg
8.81%
Sodium:272.01mg
11.83%
Alcohol:0.39g
100%
Alcohol %:0.42%
100%
Protein:3.23g
6.45%
Manganese:0.63mg
31.62%
Selenium:15.61µg
22.31%
Copper:0.38mg
19.13%
Vitamin K:19.76µg
18.82%
Vitamin B2:0.32mg
18.56%
Vitamin B3:2.51mg
12.53%
Phosphorus:125.01mg
12.5%
Vitamin A:594.45IU
11.89%
Potassium:413.65mg
11.82%
Vitamin B5:1mg
9.95%
Vitamin B6:0.2mg
9.77%
Zinc:1.13mg
7.51%
Folate:29.11µg
7.28%
Fiber:1.66g
6.65%
Magnesium:26.25mg
6.56%
Vitamin C:5.31mg
6.43%
Vitamin B1:0.1mg
6.41%
Vitamin E:0.91mg
6.1%
Iron:0.98mg
5.44%
Calcium:34.24mg
3.42%
Vitamin B12:0.09µg
1.46%