Recipe by Sharon123
This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.
Top Review by Leggy Peggy
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!
- 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 See How It's Made
- In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
- 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.
- Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
- 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.
- Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!