Guest guest Posted April 13, 2000 Report Share Posted April 13, 2000 =============================================================== TODAY'S RECIPE: MUSHROOM CAVIAR--VEGAN Serve this in a small crock or dish as a spread for toast, zucchini rounds, or endive. Your guests will be dazzled! 1 tablespoon olive oil 4 scallions (green parts only--minced 1/2 pound portabello mushrooms, cut into one-and-a-half-inch cubes 4 garlic cloves, chopped 1/2 teaspoon thyme, chopped 2 teaspoons fresh lemon juice 4 teaspoons balsamic vinegar Pepper to taste In a large saucepan (make sure it is among your largest--you don't want to crowd the ingredients), heat a teaspoon of olive oil and sauté the scallions for about 2 minutes. Set them aside. Add the remaining oil and saute the mushrooms, garlic, and thyme. Cook until tender. Place the mushroom mixture and the scallions in a food processor and chop. Don't puree the mixture; simply chop it well. Return the mixture to the saucepan and add the lemon juice, vinegar, and pepper. Sauté over a medium heat until the liquid has evaporated. ------------------------------ Quote Link to comment Share on other sites More sharing options...
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