Ingredients:
Serves 5
1 lb fresh shiitake mushrooms
4–6 scallions
4 TB organic extra virgin olive oil
1–2 TB lemon juice
1/2 cup sour cream
Salt, black pepper, cayenne pepper
Several sprigs of fresh dill
How to Prepare:
Start with cleaning the mushrooms carefully with a soft bristled brush or a damp towel then slice thickly.
Mince the scallions, including all the green except damaged or wilted ends. Sauté on medium heat in 1 tablespoon of oil. Scrape into a small bowl and set aside.
Add the rest of the oil to the same skillet and cook the mushrooms over average heat until all the liquid has boiled off or been reabsorbed and the mushroom pieces are firm and lightly brown.
Stir in the cooked scallion bits, add lemon juice to taste and scrape the mixture onto a cutting board. Chop into coarse-textured caviar and turn into a bowl. Stir in the sour cream and season to taste with salt, black pepper and a generous pinch of cayenne.
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