Categories: Appetizers, Mushrooms
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
Directions
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In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
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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.
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Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don’t overprocess.
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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.
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Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!