PORTOBELLO CAVIAR

Portobello Caviar image

Provided by Molly O'Neill

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 1/2 pounds portobellos, stems trimmed
2 tablespoons olive oil
1 1/2 shallots, minced
2 cloves garlic, minced
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste
Chopped parsley for garnish

Steps:

Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet set over medium-high heat, heat the oil. Add the shallots and garlic and cook, stirring, until softened, 1 to 2 minutes. Add the portobellos, reduce the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 30 minutes. Raise the heat to high, add the vinegar and cook, stirring, until the vinegar has evaporated. Remove from the heat. Season with salt and pepper. Garnish with parsley and serve warm or at room temperature with bread or crackers, or use in the baked-portobellos-with-sour-cream recipe that follows. (The caviar will keep in a refrigerator overnight.)

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams