Gribnoy Ikra (Mushrom Caviar) is a traditional Russian recipe for a classic breakfast topping of wild mushrooms cooked to a paste with curd cheese and herbs. The full recipe is presented here and I hope you enjoy this classic Russian version of: Mushrom Caviar (Gribnoy Ikra).
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Russians are mushroom fanatics and it's common to find whole villages foraging in the wooded countryside during the autumn season. This recipe is best made with wild mushrooms, but any mix of well-flavoured and exotic mushrooms works.
Ingredients:
350g fresh mushrooms (wild are best, but a mix of exotics such as shiitake, oyster, girolle, chestunut etc also works), sliced
1 medium onion, finely chopped
100g unsalted butter
1 tbsp dry sherry (or vodka)
75g curd cheese
75g full-fat cream cheese
50g fresh parsley, chopped
25g fresh tarragon, chopped
25g fresh marjoram, chopped
Method:
Melt the butter in a large frying pan over medium heat then add the mushrooms and onion. Fry, stirring constantly, until the mushrooms have browned and softened then add the sherry (or vodka). Stir to combine and take off the heat.
Meanwhile, add the cheeses and herbs to a bowl and beat to thoroughly combine. Stir in the mushrooms and onions along with any pan juices then beat the mixture with a wooden spoon until thoroughly combined. Spoon the resultant mixture into a small crock (or a series of individual ramekins) then smooth the top. Cover and chill in the refrigerator over night, or until completely set.
Serve on rounds of rye bread. The mixture will also keep in the refrigerator for up to 3 days.
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