Portabella Mushroom Onion And Sage Spread Recipes

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

Ingredients

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

EASY PORTOBELLO MUSHROOM SAUTE

Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories Side Dish Vegetables Onion

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

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