Exotic Mushroom Caviar

[Guest guest]

1 pound Mushrooms (Porcini, shiitake, morels, chanterelles and

oysters)*

1 Medium Onion coarsely chopped

3 Medium Garlic cloves, peeled

2 Tablespoons White Truffle Grapeseed oil

¾ Cup Walnut pieces

Fleur de Sel, sea salt and pepper to taste

1 Tablespoon Pear Vinegar

 

 

 

Preheat oven to 450 degrees. Whatever kind of mushrooms you've

selected, trim the stems and cut caps into approximately 1-inch

pieces. Smaller mushrooms may be halved or left whole.

In a large baking pan combine mushrooms, onions, and garlic cloves.

Drizzle with the oil and toss to coat well. Distribute evenly in

pan.

Roast undisturbed for 10 minutes. Stir well, redistributing evenly

and roast for ten minutes more.

Sprinkle walnuts over mushrooms and onions, add salt and pepper, and

roast for 5 minutes more. Remove from the oven and let cool for a

few minutes.

In a food processor, combine roasted vegetables and vinegar. Pulse

until a coarse paste is formed, scraping down sides as necessary.

*Note- These mushrooms can also be found in dried form, to

reconstitute them: rinse mushrooms, blanch in boiling water for 2-5

minutes, or soak 30 minutes in warm water.

 

Other delicious options: use a Toasted Walnut Grapeseed oil, or

regular walnut oil with the pear vinegar.

 

Use pecans instead of walnuts and add Spicy Pecan Vinegar instead of

Pear vinegar.

 

this is wonderful on french toast to serve with drinks and share

with good friends with an open fire and lots of good conversation on

a chilling english evening.................