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Three-Mushroom Caviar




Source of Recipe


HGTV






List of Ingredients



• 1/4 lb Portobello mushrooms
  
• 1/4 lb mix of white button and crimini mushrooms
  
• green tops of 4 scallions, chopped
  
• 1 T olive oil
  
• 1 T olive oil, plus 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
  






Instructions



1. Cut Portobello mushrooms into 1/4" cubes. Cut crimini and white button mushrooms into halves or quarters. The mushroom pieces should be roughly uniform. In a medium saucepan, saute the scallions in 1 T olive oil for about two minutes. Set aside.
   
2. To saute the mushrooms, add another T 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 that is fitted with a steel cutting blade. Pulse the food processor several times to chop the mixture, but do not puree it. Scrape the sides of the bowl as needed, then return the mixture to the saucepan.
   
3. Add lemon juice, balsamic vinegar, and salt and pepper to taste. Saute over medium-high heat until the liquid has evaporated. Place in a small crock, and serve with bruschetta.