Mushroom and red caviar appetizer

You will need:

20-25 small champignons or 8-10 medium

200g of red caviar (a small jar)

100-150g fat sour cream (20-25%)

How to cook:

It is best to take small mushrooms – so the appetizer will look prettier. So, cut off each leg and clean out the hat a little to get a small depression. Previously, the mushrooms must, of course, be washed and dried. If the champignons are large or medium, then again: cut off the leg, and cut the hat into several small slices.

For each slice of champignon (or in each hat, if the mushrooms are small) put a teaspoon of sour cream.

And already on top of sour cream we put a spoonful of caviar.