Portobello Spread Recipes

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PORTABELLA MUSHROOM, ONION AND SAGE SPREAD



Portabella Mushroom, Onion and Sage Spread image

Adapted from a recipe in Cooking Pleasures magazine. This is divine on crackers. It is best with portobello mushrooms, but I have also made it with regular button mushrooms. I have also used white onions or vedalia onions.

Provided by Feej3940

Categories     Spreads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
12 ounces portabella mushrooms
3/4 cup onion
1 garlic clove
1/4 cup cooking sherry
1/4 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon corn syrup

Steps:

  • Chop mushrooms, onion and garlic. Set aside.
  • Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.
  • Reduce the heat to medium low heat. Add cooking sherry. Simmer about 25-30 minutes, until the mushrooms are very soft and most of the liquid is gone.
  • Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.
  • If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency.
  • Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.

Nutrition Facts : Calories 115.4, Fat 6.8, SaturatedFat 0.9, Sodium 150.4, Carbohydrate 6.6, Fiber 0.9, Sugar 2.3, Protein 1.2

PORTOBELLO SPREAD



Portobello Spread image

It's not entirely clear that this preparation originated in Italy, since portobellos pretty much surfaced (no pun intended) at the same time throughout most of the Western world; but at least it's an Italian-style preparation. In any case, while we are accustomed to eating these large, dark, meaty mushrooms grilled or sautéed, they are also excellent served raw, as they are here, on Crostini (page 41) or in a salad.

Yield makes 4 to 8 servings

Number Of Ingredients 7

1 pound portobello mushrooms, stems discarded and caps cleaned
1 pound ripe tomatoes, preferably plum, cored, seeded, and chopped
2 garlic cloves, minced
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
3 tablespoons fresh lemon juice, or to taste
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Steps:

  • Cut the mushroom caps into small dice, then toss them with the tomatoes, garlic, rosemary, lemon juice, and oil. Cover and let rest, for up to an hour at room temperature or overnight, refrigerated. Bring back to room temperature before serving.
  • Season with salt and pepper and spoon onto crostini or eat with a fork.
  • Omit the mushrooms. Use about a pound of ripe tomatoes, cut in half through their equators, then squeezed and shaken over the sink to remove as many seeds as possible. Dice and proceed as above, adding about 1/2 cup minced red onion to the mix.

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