Mushroom Caviar Recipe

2 lb./900g           button mushrooms, sliced (Sam’s Club)

1                         10oz. bag frozen shitake mushrooms; Woodstock Farms Organic (Food Lion); can use fresh    

4                         shallots, chopped

1                         red onion, diced

4-5 cloves           garlic, minced

3 tsp.                  olive oil

2 tbsp.                dry vermouth

2 tbsp.                dry sherry

¼ cup                  Italian flat leaf parsley

 

1   Heat oil in large pan, add mushrooms, shallots, onions and garlic, and cook, stirring occasionally, until browned. Season with salt and continue cooking until the mushrooms give up their liquor.

2   Add vermouth and sherry. Continue cooking, stirring frequently, until liquor has evaporated and the mushrooms are brown and dry.

3   Put the mixture in a food processor or blender with parsley and process briefly until a chunky paste is formed. Spoon the mushroom caviar into dishes and serve.

Notes: This recipe can easily be halved. I used the quantities I had on hand. I served this with Stacy’s Parmesan Garlic & Herb Pita Chips (Costco).

 

 

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