Portobello Caviar

1. 1

   Working in batches, coarsely grind the portobellos in a food processor.

2. 2

   In a very large skillet set over medium-high heat, heat the oil.

3. 3

   Add the shallots and garlic and cook, stirring, until softened, 1 to 2 minutes.

4. 4

   Add the portobellos, reduce the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 30 minutes.

5. 5

   Raise the heat to high, add the vinegar and cook, stirring, until the vinegar has evaporated.

6. 6

   Remove from the heat.

7. 7

   Season with salt and pepper.

8. 8

   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.

9. 9

   (The caviar will keep in a refrigerator overnight.)

* Per serving · 4 servings · Values may vary.

No additional tips available.