Portabella Mushroom Caviar

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

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. 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. 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. 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. 5

   Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!