Herbed Mushroom Caviar


Serve this elegant mushroom caviar on toast points or thin baguette slices. For a gourmet twist, substitute verjuice for the lemon juice used to deglaze the pan. A sour condiment made from unripe grapes, verjuice is available in specialty stores.

  • 8Servings


  • 2 Tbs. olive oil
  • 1/2 medium sweet onion, such as Vidalia or Walla Walla, finely diced (1/2 cup)
  • 1 lb. button mushrooms, diced
  • 2 Tbs. lemon juice
  • 1 tsp. finely chopped fresh thyme
  • 1 clove garlic, minced (1 tsp.)
  • 1 1/2 Tbs. chopped parsley


1. Heat oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in mushrooms, and cook 11 to 13 minutes, or until released liquid has cooked off.

2. Deglaze pan with lemon juice, cooking and stirring 1 minute, or until juice has evaporated. Add thyme and garlic, and cook 1 minute more. Stir in parsley just before serving. Serve warm or at room temperature.

Nutrition Information

  • Calories: 48
  • Carbohydrate Content: 3 g
  • Fat Content: 4 g
  • Fiber Content: 0.5 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 4 mg
  • Sugar Content: 2 g