Portobello Mushroom Caviar

HAPPIEST OF NEW YEAR WISHES TO ALL!

Here is a recipe for a caviar made with Portobello mushrooms. It is easy to make but does require a bit of time at the stove that is well worth it. I always peel the mushrooms and leave the gills,  but you might choose to just wipe them gently and/or remove the gills. You can make this in advance and keep it refrigerated for a day.

PORTOBELLO CAVIAR

makes 2 cups

1-1/2 lbs. portobellos, peeled and stems removed

2 tablespoons extra virgin olive oil

1-1/2 tablespoons, shallots, minced

1 clove garlic, finely minced

1 tablespoon sherry vinegar

sea salt & pepper

chopped parsley

Place the peeled and broken up portobellos into a food processor and process until minced but not pureed. Heat the olive oil over medium-high heat in a frying pan large enough to hold the mushrooms. Add the shallots and garlic to the pan and saute until transparent, about 4 minutes. Add the portobellos. Reduce the heat. Cook, while stirring,  to evaporate the liquid the mushrooms will emit,  about half an hour.

Raise the heat to high and add the sherry vinegar.  Cook while stirring, until evaporated.

Remove from heat. Season with salt and pepper. Garnish with parsley. Let cool.

Serve with toasted bread or crackers.