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Wild Mushroom Caviar

Have no fear - there's really nothing fishy about this recipe. I got it from my russian culture teacher after a food-sharing day. It's a wonderful and intriguing appetizer, great with small squares of dark bread. The small amount of garlic remains raw to give it a subtle bite. I substitute the mayo for a store-bought vegan version, but any creamy mayo will work for a more traditional recipe.

Steps

Wipe mushrooms clean.
Seperate stems from caps and coarsely chop both parts.
Heat 3 tbsp of the oil in a large skillet over medium heat.
When hot , add mushrooms and cook , stirring , until they begin to release their liquid.
Turn up the heat to medium-high and continue to cook and stir until the mushrooms reabsorb their liquid and begin to brown , about 10 minutes.
Remove mushrooms from the pan and set aside.
Heat the remaining 1 tbsp oil in the same skillet.
Saute the onion until just browned on the edges , then turn heat down to medium until onions are deep golden brown , about 10 minutes.
Combine the mushrooms , onions , and garlic in a food processor until minced but not pureed.
In a large bowl combine the mushroom mixture , mayo , lemon juice , dill , salt , and pepper.
Mix well.
Cover and let stand at room temperature for 1 hour to let flavors mingle.

Ingredients

porcini mushrooms, light olive oil, onion, garlic cloves, mayonnaise, fresh lemon juice, fresh dill, salt & pepper