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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. Chop mushrooms, onion and garlic. Set aside.
2. Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.
3. 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. Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.
5. If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency.
6. Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.