Blini With Mushroom Caviar

In Russian kitchens, mushroom caviar is made with cooked mushrooms and lots of sour cream. I use canned tomatoes in this version, and the result makes a savory topping for blini (and for latke, I found, as I tested the recipe during Chanukah). Make sure to finely chop the mushrooms.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 shallots, minced
• 1 pound mushrooms, trimmed and finely chopped
• 2 garlic cloves, minced
• Salt
• freshly ground pepper
• 1 14-ounce can chopped tomatoes, with juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 batch buckwheat or cornmeal blini

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    42 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 blini toppings, four to six as a side dish

Preparation

1. Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the shallot. Cook, stirring, until tender, three to five minutes. Add the mushrooms. Cook, stirring, until they begin to sweat, and add the garlic, salt and pepper. Cook, stirring often over medium heat, for five minutes until the mushrooms are tender and fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the heat and simmer for 30 minutes. Stir in the lemon juice, and taste and adjust the seasonings. There should be very little liquid in the pan. If there is, continue to simmer uncovered until most of the liquid has evaporated. Stir in the dill, and serve.

• Advance preparation: The mushroom caviar keeps for about four days in the refrigerator, and it’s even better the day after you make it.

45 minutes