Mushroom Caviar

Mushroom caviar! Quick EASY appetizer with finely chopped fresh mushrooms sautéed in butter with shallots, garlic, and white wine, then mixed with sour cream, pine nuts, lemon juice and parsley.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Makes about 1 1/2 cups, serves 4


  • 3 Tbsp butter
  • 1/2 pound cremini mushrooms, wiped clean and finely chopped (or pulsed a few times in a food processor)
  • Salt and pepper
  • 1/2 cup of minced shallots
  • 1 Tbsp dry white wine (e.g. Sauvignon Blanc) optional
  • 1 garlic clove, minced
  • 2 Tbsp pine nuts
  • 2 Tbsp sour cream
  • 2 teaspoons lemon juice
  • 1 Tbsp chopped parsley
  • A couple dashes of cayenne pepper, to taste


1 Sauté mushrooms, shallots, and garlic: Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently. Sprinkle lightly with salt and pepper while cooking.

Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for an additional minute and remove from heat.

2 Toast the pine nuts: While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.)

As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.

3 Once the mushrooms have cooled down a bit, mix in the pine nuts, lemon juice, sour cream, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.

Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for gluten-free option.)

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  • jessica

    Can I make this a day in advance?

    Yes, easily. ~Elise

  • Mary Morris

    I made this for my wine appreciation class I just finished taking at the Santa Rosa JC, you know, one of those classes that are just for fun. Our last class covered sparkling wines, and your mushroom caviar paired perfectly with the flights of champagne presented. Our instructor and I’d say all of the students in the class were bowled over and insisted on having the recipe. I wrote “Mushroom Caviar” on the blackboard. I served it in a small bowl surrounded with crackers, and I only took home a few crackers, the bowl with the mushroom caviar was polished clean. I highly recommend this as a great addition to the usual cheese fare at wine/cocktail parties. I definitely will make it again. Thanks, Elise!

    Great! You’re welcome Mary. ~Elise

  • Jasmine

    Can I use regular sherry instead of dry white wine? I couldn’t find dry sherry so I got a regular one.

    Or can I completely skip the wine step since I don’t have dry white wine?

    It’s only a tablespoon, you can skip it entirely. ~Elise

  • Tiffany

    Elise, I made this today and it was OUTSTANDING!!! If I could, I would blog about it, but there’s none of it left, otherwise I would’ve taken a picture. I bought some local mushrooms at the market and was looking for a way to use them–this recipe did not disappoint. Thanks for sharing such a delicious and easy recipe!

  • Amy Artisan

    What a great recipe! I’ve made it twice this week to rave reviews & requests for the recipe! :) I’ve blogged about it in today’s entry.

  • Wendy

    I made this one today and it’s as delicious as the shrimp ceviche, fruit salad, and broccoli salad I’ve followed you on. Thanks for publishing these recipes and enticing photos. I’m 100% certain I wouldn’t have been in the kitchen if you hadn’t.

  • chef justin

    This is a classic french preparation called “duxelle”.

    It is typically used as a stuffing or garnish, but whatever floats your boat . . . shroom away!