MUSHROOM CAVIAR RECIPES

Steps:

• Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
• Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
• Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
• Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
• Drying/roasting the duxelles to finish (optional)

Steps:

• Rinse mushrooms and pat dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, pulse mushrooms in a food processor until finely chopped (or chop with a sharp knife).
• In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onion and stir often until limp, about 5 minutes. Add chopped mushrooms and sprinkle evenly with salt. Stir often until juices have evaporated and mushrooms are beginning to brown, about 10 minutes; remove from heat. Grind in pepper to taste.
• In a glass measure, stir together sour cream, vinegar, and tarragon. Pour into mushroom mixture and stir to mix. Serve warm or at room temperature.