METHOD
1. Prepare the mushroom caps:
- Clean the mushrooms by gently rinsing them under running water. Pat them dry with a paper towel to remove excess moisture.
- Carefully separate the caps from the stems. The stems can be used for other dishes (e.g., soup or sauce).
- If the caps are too deep, scoop out a small portion of the flesh to create more space for the filling.
- For additional preparation, make a solution by mixing 1 liter of water with 1 tbsp of vinegar or lemon juice. Soak the mushroom caps in the solution for 2–3 minutes, then rinse under running water and dry.
2. Processing the caps for those who don’t like raw mushrooms:
- Preheat the oven to 180°C.
- Brush the mushroom caps with olive oil, season with salt and pepper.
- Place the caps on a baking tray and bake for 8–10 minutes until tender. Let them cool before filling.
3. Prepare the filling:
- In a bowl, mix the sour cream (or mascarpone) with lemon juice. Add salt and pepper to taste. If using mascarpone, you can add a little cream for a smoother consistency.
- Gently fold in the caviar, stirring lightly to keep the caviar intact.
4. Fill the mushroom caps:
- Using a teaspoon, carefully fill the mushroom caps with the sour cream (or mascarpone) and caviar mixture.
5. Garnish the dish:
- Sprinkle with fresh herbs (dill, parsley).
- For a glossy finish, you can lightly drizzle with olive oil.
6. Serving:
- Arrange the mushroom caps on a serving platter decorated with lettuce leaves or herbs. Serve chilled.
Notes:
- For a richer flavor, you can add finely chopped dill or capers to the filling.
- If the mushrooms are too watery, pat them dry with a paper towel before filling.
Enjoy your meal!
