Categories: Appetizers, Mushrooms

Ingredients

• 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

1. In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.

2. 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.

3. Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don’t overprocess.

4. 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.

5. Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

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