Wild mushroom caviar (Gribnaya ikra) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • deboChicago on April 16, 2019

    This is another recipe I frequently make for company. It is one of my most requested recipes. Super umami.

  • MelMM on March 03, 2016

    The caviar is supposed to sit at room temperature for at least an hour to allow the flavors to meld, and this is the one caviar where I actually did that. While it didn't make that big a difference with the other two (which I also tasted after sitting, and again the next day), with this one it did. The flavor of the dill really doesn't come through until after the caviar rests for a while. It gets stronger the longer it rests (and is stronger still the next day). So when adjusting seasonings, keep this in mind. This was absolutely delicious, and was our favorite of the three vegetable caviars we made, although the beet one was a close second for me. The amount of mayo in both this and the beet caviar is minimal enough that it doesn't come off as a mayonnaise-based salad, at all. In fact, you can barely tell it's there. Anyway, this was a winner, and I'll happily make it again.

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