Wild Mushroom Caviar

Wild Mushroom Caviar is a rich, savoury mushroom spread popular across Eastern European countries, especially Russia, Belarus, and Ukraine. Made with mushrooms slowly cooked with onions, garlic, herbs, and a small amount of fat, it is deeply flavourful, versatile, and naturally comforting.

Hey, folks – if you enjoy rustic, deeply savoury spreads that feel both comforting and versatile, this is one of those recipes worth keeping on hand. It’s simple, adaptable, and rooted in a long Eastern European tradition, yet easy enough to make any time mushrooms are available. So, let’s dive into this Wild Mushroom Caviar.

But Wait…What Is Wild Mushroom Caviar?

Wild Mushroom Caviar – often called “Ikra” in Russian (the literal translation is “caviar”) – is a classic spread found throughout Eastern Europe, particularly in Russian, Belarusian, and Ukrainian home cooking.

The name may sound a little funny at first, but it has deep roots in the region’s culinary tradition. In Soviet and post-Soviet cuisine, the term ikra is commonly used for finely chopped or puréed vegetable spreads. Alongside mushroom caviar, you’ll also find zucchini caviar and eggplant caviar – all completely different in flavour, yet equally beloved.

At its core, mushroom caviar is a savoury dip or spread made by slowly cooking mushrooms with onions, garlic, oil, and herbs until deeply aromatic and concentrated. Traditionally, wild mushrooms are used when available, which gives the spread its earthy, forest-like character.

For this version, I used wild mushrooms from the Boletus edulis family – such as porcini and red caps – foraged in the forest near our house. That said, this recipe is very flexible and works beautifully with cultivated mushrooms as well.

If wild mushrooms are not available, farm-grown or store-bought varieties such as cremini, portobello, or button mushrooms work perfectly and still produce an excellent spread.

Why You’ll Love This Wild Mushroom Caviar

• Deeply savoury and earthy. Slow-cooked mushrooms, onions, and herbs create a rich, umami-forward spread with real depth of flavour.
• Versatile and practical. Serve it on toast, alongside potatoes or grains, as a dip, or even as a simple side dish.
• Flexible with ingredients. Wild mushrooms are wonderful here, but cultivated or store-bought mushrooms work just as well.
• Lighter than traditional versions. This recipe uses far less oil than many classic preparations, without sacrificing flavour.
• Rooted in tradition. Inspired by Eastern European cooking, especially Russian, Belarusian, and Ukrainian cuisines, while remaining approachable for everyday kitchens.

Ingredients You’ll Need for Wild Mushroom Caviar

Wild Mushroom Caviar uses simple, familiar ingredients, with mushrooms doing most of the heavy lifting flavour-wise.

• Wild mushrooms: About 2 pounds of foraged or farm-cultivated mushrooms such as porcini, boletus, chanterelles, or red caps. Store-bought mushrooms like cremini or portobello are perfectly suitable if wild mushrooms are unavailable.
• Onions: Two large onions, finely chopped, to create sweetness and body.
• Garlic: Three to five cloves, minced, for depth and aroma.
• Olive oil: Used sparingly to sauté and develop flavour.
• Butter: A small amount adds richness without overpowering the mushrooms.
• Salt: Adjusted gradually to bring out the natural umami.
• Smoked paprika: Adds subtle warmth and complexity.
• Dried parsley and dill: Classic Eastern European herbs that complement mushrooms beautifully.
• Chipotle and white pepper: Just a pinch for gentle heat.
• Apple cider vinegar (optional): A small splash brightens and balances the finished spread.

How to Make Wild Mushroom Caviar

The ingredient list is simple, but the method is what gives this mushroom caviar its depth and balance. Compared to many traditional recipes, this version uses significantly less oil and a more developed seasoning profile.

If You Use Foraged Wild Mushrooms

Clean the mushrooms thoroughly, removing dirt, soil, and leaves. Inspect each mushroom and discard any pieces showing signs of insect damage. Chop them into bite-sized pieces, keeping them fairly chunky – they will shrink during cooking.

Place the mushrooms in a large, heavy-bottomed pan over high heat. Add enough water just to cover them. Bring to a boil and cook for about one minute. A dark foam will appear on the surface – this is completely normal and contains residual dirt and debris.

Drain the mushrooms in a colander and rinse under running water for about 15–20 seconds to remove the foam. Set aside.

This brief boiling step is common in Russian and Eastern European cooking, particularly for foraged mushrooms, and helps remove forest residue without overcooking them.

If You Use Farm-Cultivated or Store-Bought Mushrooms

Skip the boiling step entirely. Simply wipe the mushrooms with a damp paper towel to remove any dirt. If needed, rinse very briefly under water for about 10 seconds, then dry immediately. Do not soak them.

Cooking the Mushroom Caviar

Place the prepared mushrooms back into the pan over medium-high heat. Cook for about 10 minutes, stirring occasionally, until they release their moisture and it evaporates.

Once the mushrooms begin sticking slightly to the pan, reduce the heat to medium. Add the olive oil, butter, onions, garlic, salt, and all remaining seasonings. Cook for 20–25 minutes, stirring often.

The mushrooms will absorb liquid quickly. Rather than adding more oil, add small splashes of water — about 2–3 tablespoons at a time — whenever the pan becomes too dry. This keeps the dish lighter while still allowing the mushrooms to soften and concentrate.

Toward the end of cooking, let the final addition of water evaporate completely and cook for a few more minutes so the mushrooms can brown slightly.

If using, add the apple cider vinegar, cook for another minute, then turn off the heat. Taste and adjust seasoning — additional salt is often needed.

Allow the mixture to cool in the pan before transferring to a container.

How to Serve Wild Mushroom Caviar

Wild Mushroom Caviar is incredibly versatile.

• Spread it generously on toasted bread or rye toast.
• Serve it alongside boiled or roasted potatoes.
• Use it as a savoury side with rice, vegetables, or chicken.
• Or simply enjoy it by the spoonful – no judgement here.

How to Store It

Store Wild Mushroom Caviar in an airtight container in the refrigerator for up to 5-7 days. For longer storage, it can be kept in sterilized jars to extend its shelf life.

Remove it from the refrigerator about 10 minutes before serving to allow the flavours to open up.

I’d love for you to try this Wild Mushroom Caviar spread. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Wild Mushroom Caviar

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Vegetarian, Cheese Dips and Spreads, Condiments Sauces and Compound Butter

Servings

6-8

servings

Prep time

15

minutes

Cooking time

45

minutes

Wild Mushroom Caviar is a savoury mushroom spread popular across Eastern Europe, made with sautéed mushrooms, onions, garlic, and herbs.

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Ingredients

• about 2 lb. (900 g) wild mushrooms, farm-cultivated or foraged (Such as porcini / boletus, chanterelles, etc.)

• 2 large onions, finely chopped

• 3-5 garlic cloves, minced

• 3 tbsp. (45 ml) olive oil

• 1-2 tbsp. (15-30 g) butter

• about 2/3 to 1 tbsp. of salt

• 1 tsp. smoked paprika

• 2 tbsp. dried parsley

• 1 tsp. dried dill

• a pinch of chipotle and white pepper

• 1 tsp. apple cider vinegar (optional)

Directions

• If You Use Foraged Mushrooms
• Clean the mushrooms from dirt, soil, and leaves. If you foraged them, check there’s no sign of the mushroom being eaten by insects from the inside (Numerous black spots) – otherwise discard a spoiled piece or the entire mushroom. Chop them into bitesize pieces (Don’t make them too small as they will release the water and shrink.
• Place the mushrooms into a large heavy-bottom pan over high heat. Add enough water just to cover the mushrooms. Bring to a boil and cook just about 1 minute. You will see the foam which is totally fine. That foam might look dark as it accumulates all the dust and soil.
• Remove the mushrooms and put them in a colander. Rinse with running water for 15-20 seconds making sure to remove that foam.
• If You Use Farm-Cultivated and Store-Bought Mushrooms
• If you use farm-cultivated or store bough mushrooms, skip first 3 steps as they are cleaner. Just remove dirt, if any, using paper towel. If they appear dirtier, quickly rinse them for about 10 seconds. Do not soak!
• Place the mushrooms back to the pan. Cook over medium high heat for about 10 minutes, to cook the water content down. Stir occasionally.
• When the mushrooms start sticking to the bottom of the pan (After releasing and then evaporating the water), reduce the heat to medium.
• Add the olive oil butter, onions, garlic, salt, and other herbs and seasonings. Cook for about 20-25 minutes, stirring often.
• While cooking, the mushrooms absorb the oil quickly. You do not need to add more oil. Instead, add a little amount (2-3 tbsp. at once) every time you feel the mushrooms are getting to dry. It all depends on type of the mushrooms as well as how mush of water they absorbed during the cleaning / rinsing. Generally, you might need to add some water every 3-5 minutes or so.
• When you add the last few spoons of water, let it evaporate and cook another few minutes, stirring often, to allow them to brown a bit.
• Optionally, add the apple cider vinegar, cook for another minutes, and turn the heat off.
• Try and adjust seasoning, if needed. Most likely, you might need to add more salt.
• Let it cool in the pan. Transfer to a container and keep refrigerated. Enjoy within up to 4 days. Serve on toasts, as a spread / dip or as a side with potatoes, rice, vegetables, etc.