Ingredients
-
1
-
4
-
1/2
-
5
-
1/2
-
2
-
4
-
1/4
-
-
-
-
-
-
-
Directions
Portabella Mushroom Caviar, This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin , Excellent ‘dip’ with a wonderful balance of flavours Used fresh thyme from my garden and an expensive balsamic vinegar Portabella mushrooms were on sale, so I made this for Friday night drinks at work I’m considered the ‘Queen of Dips’ at work and this reinforced my reputation Thanks!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Serve in a Small Crock as a Spread For Toast, Pita Crisps, Veggies, Lettuce, Etc. Enjoy! |
