Portabella Mushroom, Onion And Sage Spread

1. 1

   Chop mushrooms, onion and garlic. Set aside.

2. 2

   Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.

3. 3

   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.

4. 4

   Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.

5. 5

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

6. 6

   Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.