Ma vie en Suisse Recipes Swiss wine Switzerland

Mushroom caviar

My new Christmas Eve tradition: mushroom caviar … The best part about this recipe is that it requires 1 tbsp (15 ml) of white wine. As if I need an excuse! Of course I opened a bottle of Caprice du temps Humagne blanc. As my father-in-law says: “Humagne blanc, toute la vie, toute la nuit!

INGREDIENTS
45 ml butter (3 x 15 ml)
500 g mushrooms
Salt and pepper
1 medium onion
15 ml dry white wine (e.g. Caprice du temps Humagne blanc)
1 garlic clove, minced
30 ml pine nuts
10 ml lemon juice
15 ml chopped parsley

METHOD

Pour yourself a glass of wine. The recipe only calls for 15 ml. Besides, it takes a while to mince the mushrooms and onions.

Prepare the mushrooms and onions. Clean the mushrooms and chop them up, as small as you can. I just used regular white mushrooms, but I am sure you can mix it up if you like (especially if you are a mushroom connoisseur).

Mince the onion. I like to use white onions. They seem sweeter. It should give you about 125 ml (or half a cup).

Melt butter in a large skillet on high heat. (Have I mentioned I LOVE my cast iron fry pan? It is so perfect!) Add the mushrooms and onions. Cook for approximately five minutes and stir frequently.

Meanwhile, roast the pine nuts in anther another small frying pan on high heat. They will roast quite quickly, so give it a wee shuggle every minute or so. Once they are roasted, set them aside to cool.

While the mushrooms are cooking, season with salt and pepper. Once they have cooked for about five minutes, add the garlic and a 15 ml of dry white wine. Pour yourself another glass with the rest.

Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the roasted pine nuts, and set aside to cool.

Once the mixture has cooled down a bit, mix in the lemon juice and parsley. Add salt and pepper to taste. Chill before serving.

I topped the dish off with a bit of decorative parsley–for the visual effect and served it with these finely sliced rye bread chips called croustilles de Sion (created by the city of Sion in Valais).

Don’t forget to share the rest of the wine when you serve the caviar!

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#foodlover #winelover #Swisswine | Caprice du temps award-winning Humagne blanc | Original mushroom caviar recipewhere you can buy croustilles de Sion

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