Serve this in a small crock or dish as a spread for toast or zucchini rounds.
1 tablespoon olive oil
4 green onions, minced (green parts only)
1/2 pound portabello mushrooms, cut into 1 1/2-inch cubes
4 garlic cloves, chopped
1/2 teaspoon fresh thyme, chopped
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
- In a large saucepan, heat a teaspoon of olive oil and sauté the green onions for about 2 minutes. Set aside.
- Add the remaining oil and sauté the mushrooms, garlic, and thyme. Cook
- Place the mushroom mixture and the green onions in a food processor and
lightly chop, being careful not to purée the mixture.
- Return mixture to the saucepan and add the lemon juice, vinegar. Sauté over a medium heat until the liquid has evaporated. Season with salt and pepper. Cool to room temperature and refrigerate, covered, until ready to use.
Makes about 1 cup.