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Continental Mushroom Caviar
1 sm Onion, sliced and minced
1 tb Lemon juice
2 tb Olive oil
Wild chives, chopped
1/2 lb Mushrooms, chopped fine
1 tb Sour cream
Salt and pepper
Fry the onion in the oil until soft and limp. Add mushrooms and cook until just barely soft. Add seasoning and other ingredients. Chill well before serving time. This is nice served with thin tomato slices or spread on crackers.
“They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little.”
Henry David Thoreau (1817-1862)
Bouillon cubes are compressed, concentrated cubes of dehydrated meat or vegetable stock. Bouillon cubes were first made commercially in 1882 by Swiss flour manufacturer Julius Maggi. He produced them so the poor living in city slums (who could not afford meat) would have an inexpensive method for making nutritious soup.
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