Portabella Mushroom Onion And Sage Spread

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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.

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Steps

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Chop mushrooms , onion and garlic.

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Set aside.

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Heat oil in a skillet over medium heat.

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Stir in the mushrooms , onions and garlic.

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Stirring occasionally , cook for about 2 minutes.

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Reduce the heat to medium low heat.

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Add cooking sherry.

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Simmer about 25-30 minutes , until the mushrooms are very soft and most of the liquid is gone.

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Put into a food processor.

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Add the sage , salt and corn syrup.

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Pulse until coarsely chopped , not pureed.

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If there is too much liquid , you can return it to the skillet , over medium low until it reaches desired consistency.

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Cover & refreigerate serve at room temperature with crackers.

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Ingredients

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olive oil, portabella mushrooms, onion, garlic clove, cooking sherry, dried sage, salt, corn syrup