Mushroom caviar

A recipe from Stephen Markwick

Stephen took this recipe from Colin White’s restaurant in Cricklade where he used to help out in the 1980s. It is served with home-made brioche. Stephen used to sell it as a takeaway from his own restaurant where it was extremely popular.

Serves 6 – 8


  • 3 tbsp sunflower oil
  • 2 shallots pr 1 small onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 350g button mushrooms, wiped clean and quartered
  • 200g tub of crème fraiche
  • 2 tbsp finely chopped tarragon leaves
  • 1-2 tbsp extra virgin olive oil
  • Salt and pepper and a good squeeze of lemon juice


  1. Heat the sunflower oil over a low heat in a medium to large heavy bottomed saucepan or frying pan.
  2. Cook the onion and garlic gently until starting to soften (about 4-5 minutes).
  3. Chop the mushrooms very finely in the food processor and tip into the pan with the onions.
  4. Stir and cook over a very low heat, stirring occasionally, for about 30 minutes until the mushrooms have the consistency of a thick paste.
  5. Take off the heat, stir in the crème fraiche and return to the pan until the mixture has thickened again (about 15 minutes).
  6. Stir in the chopped tarragon and season to taste with salt, pepper and a good squeeze of lemon juice.
  7. Tip into a bowl, trickle over a tablespoon or so of good olive oil to stop the surface from discolouring and refrigerate.

To serve

Let the dish cool to room temperature before serving with toast or toasted brioche and a few lightly dressed watercress and rocket leaves or other salad leaves.