Ingredients
-
1/4
-
12
-
3/4
-
1
-
1/4
-
1/4
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Portabella Mushroom, Onion and Sage Spread, Adapted from a recipe in Cooking Pleasures magazine This is divine on crackers It is best with portobello mushrooms, but I have also made it with regular button mushrooms I have also used white onions or vedalia onions , I had portabella mushrooms that needed to be used and went looking for an appetizer recipe to enjoy while watching the opening ceremonies of the Vancouver Winter Olympics I am so glad I chose this one!!! I made it exactly like the recipe except for reducing the olive oil and adding a little more garlic This was SO GOOD and we will definitely be enjoying this again!!! Thanks for the recipe!!!
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Steps
|
1
Done
|
Chop Mushrooms, Onion and Garlic. Set Aside. |
|
2
Done
|
Heat Oil in a Skillet Over Medium Heat. Stir in the Mushrooms, Onions and Garlic. Stirring Occasionally, Cook For About 2 Minutes. |
|
3
Done
|
Reduce the Heat to Medium Low Heat. Add Cooking Sherry. Simmer About 25-30 Minutes, Until the Mushrooms Are Very Soft and Most of the Liquid Is Gone. |
|
4
Done
|
Put Into a Food Processor. Add the Sage, Salt and Corn Syrup. Pulse Until Coarsely Chopped, not Pureed. |
|
5
Done
|
If There Is Too Much Liquid, You Can Return It to the Skillet, Over Medium Low Until It Reaches Desired Consistency. |
|
6
Done
|
Cover & Refreigerate (i Can't Ever Wait Long Enough!) Serve at Room Temperature With Crackers. |
