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Portabella Mushroom, Onion And Sage

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Ingredients

Adjust Servings:
1/4 cup olive oil
12 ounces portabella mushrooms
3/4 cup onion
1 garlic clove
1/4 cup cooking sherry
1/4 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon corn syrup

Nutritional information

115.4
Calories
61 g
Calories From Fat
6.8 g
Total Fat
0.9 g
Saturated Fat
0 mg
Cholesterol
150.4 mg
Sodium
6.6 g
Carbs
0.9 g
Dietary Fiber
2.3 g
Sugars
1.2 g
Protein
104g
Serving Size

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Portabella Mushroom, Onion And Sage

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    Cuisine:

    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!!!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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