Mushroom Caviar

close close up shot

I found this recipe in a book, Mushrooms: A Book of Recipes. I have no idea why I have this book or where it came from, but there it was in my little library..

It has one of those padded covers.. So mysterious.

And in the heat of summer, when you refuse to turn on the stove, a cold-marinated-tart-diced-mushroom-mixture is a deliciously refreshing snack..

Also, you know, an adventure..

the portobello ends and the book
diced mushrooms and tomato salt
salting the mushrooms and covering them with something heavy to sweat out
the juices off the mushrooms after 2 hours. drain them
mixing in the tomatoes
finished mixed in. long shot.


  • 2 cups diced mushrooms (I have portobello ends and tails and things that I get in my discarded-food-to-not-waste box of course)
  • ½ tsp salt (I used my tomato salt)
  • ½ tbsp lemon juice
  • 3 drops of sesame oil (½ tsp?)
  • 1 tbsp chopped fresh parsley
  • some chopped tomatoes (1 cup?)
  • black pepper

Chop up the mushrooms in a fine dice and then mix in the salt and let it sit for 2 hours with a weighted plate (or whatever) on top. Go for a bike ride!

When you get back, wash your hands (ha!), but really, drain out the juice and give the mushrooms a nice rinse to get some of that salt off, shake of the excess liquid. To the mushrooms, add the lemon juice, sesame oil, tomatoes, and herbs. Add some freshly cracked pepper..

Eat on crackers?

Or on top of a sliced tomato? With a little goat cheese or Greek yogurt?

Or you, know, you could stuff a chicken breast with it if you want to turn on your oven, and it is gooood..

Might be worth it.

close up shot

September 21, 2020 Comments (1) Small Plates & Snacks, Vegetables

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