Dairy-Free Russian Mushroom Caviar (Ikra Gribnaya)

Instructions

1. 1Prepare your vegetables: chop the about 450 g of Mushrooms into 1.27 cm pieces, finely dice the 1 medium Onion, and grate the 1 medium Carrot.
2. 2Heat the 3 tablespoons of Vegetable Oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C).
3. 3Add the diced 1 medium Onion and grated 1 medium Carrot to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and the onion is translucent.
4. 4Add the 1.27 cm chopped about 450 g of Mushrooms to the skillet. Cook for 10-15 minutes, stirring often, until the mushrooms have released their liquid and are starting to turn golden brown.
5. 5Stir in the 2 tablespoons of Tomato Paste, the 2 minced cloves of Garlic, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Cook for another 10-15 minutes, stirring occasionally, until the mixture has thickened and darkened in color.
6. 6Remove the skillet from the heat and let the mushroom caviar cool completely for at least 30 minutes. This allows the flavors to meld and the mixture to set.
7. 7Serve the cooled Dairy-Free Russian Mushroom Caviar with crackers or bread.

Related Guides