Mushroom Caviar

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Shallots

  Raw

  8 tbsp chopped or 80g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 cloves, minced or 6g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Lemon juice

  Raw

  2 tsp or 10g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Parsley

  Raw

  1 tbsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 leaf, large or 60g

Directions

1. Heat the butter in a large skillet over medium-high until foaming. Add chopped mushrooms and shallots and sauté, stirring often, until the mushrooms release their liquid and begin to brown, about 5 minutes.
2. In a separate dry skillet over medium-high heat, toast the pine nuts, stirring frequently, until lightly golden and fragrant, 2-3 minutes. Transfer to a small bowl to cool.
3. Season the mushroom mixture with salt and black pepper to taste. Stir in the minced garlic and white wine and cook until the wine mostly evaporates, about 1 minute. Scrape into a bowl and fold in the toasted pine nuts; let cool to room temperature.
4. Stir in the lemon juice, sour cream, and chopped parsley. Season to taste with additional salt, pepper, and a small pinch of cayenne. Cover and chill until cool.
5. Serve spooned onto butter lettuce leaves.