Ingredients: 1/4 lb. Portabella mushrooms
1/4 lb. mix of white button and crimini mushrooms
1 Tbs. olive oil
Green tops of 4 scallions, chopped
1 Tbs. olive oil, more as needed
4 cloves chopped garlic
1/2 tsp. fresh thyme leaves, chopped
2 tsp. fresh lemon juice
4 tsp. balsamic vinegar
Salt and pepper to taste Preparation: Cut Portabella mushrooms into 1-1/4 inch cubes. Cut crimini and white button mushrooms into halves or quarters. Mushroom pieces should be roughly uniform. Saute the scallions in olive oil for about 2 minutes in a medium saucepan. Set aside. To saute the mushrooms, add another tablespoon of olive oil to the pan. Flavor with garlic and thyme leaves. Saute the mushrooms in small batches, adding more olive oil as needed. Transfer the scallions and the mushrooms to the bowl of a food processor fitted with a steel cutting blade. Pulse the food processor several times to chop the mixture. Do not puree the mixture. Scrape the sides of the bowl as needed. Return the mixture to the saucepan. Add lemon juice and balsamic vinegar. Add salt and pepper to taste. Saute over medium-high until the liquid has evaporated. Place in a small crock, and serve with bruschetta. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking with Mushrooms: A Feast of Mushrooms in Simple Step-by-Step Recipes
Model: 0754803066
Author: Steven Wheeler
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Mushrooms: Over 100 Tantalizing International Recipes
Model: 1555610714
Author: Rita Rosenberg
(1994)
Fisher Books, LLC / Perseus Book Group
Website: www.fisherbooks.com
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