This is a very simple mushroom pate flavoured with tarragon. It's called “Mushroom Caviare” because it's ideal served on blini as an appetiser. I'm sure I'm not the first person to make this recipe up, but since that's what I did, I can't give a source. There are no quantites given, since you can make this in any quantity you like, and the proportions of the three ingredients used are entirely up to your own taste. Healthwell has another interesting vegan caviare recipe that uses hijiki, and includes a recipe for vegan blini.
Chop the mushrooms, then whizz them in a blender until very finely chopped. (Yes, raw.) You'll probably need to do them in batches.
Heat a heavy-based frying pan over low heat, then add the mushroom puree and spread it evenly. Cook for between half an hour and an hour, stirring occasionally, until as much liquid as possible has evaporated.
Remove from the heat, and mix in soya margarine to taste, depending on how rich you want it to be. You could get away with none if you really wanted to, but the caviare would be very crumbly.
Chop the dill finely and mix into the caviare.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 October 2003 - comments and questions to Kake L Pugh (email@example.com).