Pink Mushrooms Recipe
Pink mushrooms - mushrooms and red caviar play a part in brewing this recipe. You need just a handful of ingredients to prepare this and this one makes the best pick as an appetizer.
Ingredients
| Dairy sour cream | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| 2 Pounds Small Fresh Mushrooms | ||
| 1 Jar (2 Ounces) Red Caviar | ||
| Onion | 1 Teaspoon, grated | |
Directions
In a small bowl, combine sour cream, caviar, onion and lemon juice, stir gently, keeping some of the caviar unbroken.
Remove stems from mushrooms.
Reserve stems for another use such as in soups.
Rinse mushroom caps under cold running water, dry on paper towels.
To fill mushroom caps, scoop up the sour cream mixture with a grapefruit spoon or pointed teaspoon and place it in each mushroom cap.
Arrange stuffed mushrooms on a tray, loosely cover with plastic wrap.
Refrigerate until ready to serve.
At serving time, garnish each stuffed mushroom with a dab of caviar or a watercress sprig, if desired.
Remove stems from mushrooms.
Reserve stems for another use such as in soups.
Rinse mushroom caps under cold running water, dry on paper towels.
To fill mushroom caps, scoop up the sour cream mixture with a grapefruit spoon or pointed teaspoon and place it in each mushroom cap.
Arrange stuffed mushrooms on a tray, loosely cover with plastic wrap.
Refrigerate until ready to serve.
At serving time, garnish each stuffed mushroom with a dab of caviar or a watercress sprig, if desired.
Chef
