gribnaya ikra



  • A pâté from western Russia made by sautéing finely chopped wild mushrooms and other fungi with an equal quantity of finely chopped onions in butter (1:2 on mushrooms). This is then deglazed with a little dry sherry and well mixed with a curd cheese and cream cheese mixture equal to half the original weight of the mushrooms and a large quantity of finely chopped parsley, tarragon and marjoram prior to chilling.