Portabella Mushroom Caviar

By karenstl

This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 green onions, green parts only, chopped fine (scallions)
• 1/2 lb portabella mushroom, cut in 1 1/2-inch cubes (or use baby portobellos, also known as cremini)
• 5 medium garlic cloves, coarsely chopped
• 1/2 teaspoon fresh thyme leave, chopped
• 2 teaspoons fresh lemon juice
• 4 teaspoons balsamic vinegar
• 1/4 teaspoon fresh ground black pepper

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

1 In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside. 2 Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches. 3 Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess. 4 Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes. 5 Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!