Mushroom Caviar

Ingredients

• 3 Tbsp butter
• 1/2 pound cremini mushrooms, wiped clean and finely chopped
• Salt and pepper
• 1/2 cup of minced shallots
• 1 Tbsp dry white wine optional
• 1 garlic clove, minced
• 2 Tbsp pine nuts
• 2 Tbsp sour cream
• 2 teaspoons lemon juice
• 1 Tbsp chopped parsley
• A couple dashes of cayenne pepper, to taste

Directions

1. Set a large skillet over high heat and melt the butter. Tip in the mushrooms and shallots, then cook them for 5 minutes, stirring often. As they cook, season them lightly with salt and pepper.
2. After the mushrooms have been in the pan for about 5 minutes, stir in the garlic along with a tablespoon of dry white wine, if you're using it. Let everything cook for another minute, then take the skillet off the heat.
3. While the mushrooms are on the stove, warm a small skillet over high heat and add the pine nuts. Stir them frequently and cook just until they start to take on a little color. Stay close here, because nuts can go from lovely to scorched in a hurry.
4. The moment the pine nuts begin to toast, pull the skillet from the heat and transfer them to a small bowl. Leave them there for now.
5. When the mushroom mixture has cooled a bit, fold in the pine nuts, lemon juice, sour cream, and parsley. Taste, then add more salt and pepper if it needs it. Finish with cayenne pepper to taste, and chill before serving.
6. Scoop the mushroom caviar onto a large butter lettuce leaf and serve it with crackers. For a gluten-free option, use rice crackers.