Ingredients:
1/4
pound Portabella mushrooms
1/4
pound mix of white button and crimini mushrooms
1
Tablespoon olive oil
Green
tops of 4 scallions, chopped
1
Tablespoon olive oil, more as needed
4
cloves chopped garlic
1/2
teaspoon fresh thyme leaves, chopped
2
teaspoons fresh lemon juice
4
teaspoons balsamic vinegar
Salt
and pepper to taste
Preparation:
1.
Cut Portabella mushrooms into 1 1/4-inch cubes.
2.
Cut crimini and white button mushrooms into halves or quarters. Mushroom
pieces
should
be roughly uniform.
3.
Sauté the scallions in olive oil about 2 minutes in a medium saucepan. Set
aside.
4.
To sauté the mushrooms, add another tablespoon of olive oil to the pan.
Flavor
with
garlic and thyme leaves.
5.
Sauté the mushrooms in small batches, adding more olive oil as needed.
6.
Transfer the scallions and the mushrooms to the bowl of a food processor
fitted
with
a steel cutting blade.
7.
Pulse the food processor several times to chop the mixture. Do not puree the
mixture,
Scrape the sides of the bowl as needed.
8.
Return the mixture to the saucepan. Add lemon juice and balsamic vinegar.
Add
salt
and pepper to taste.
9.
Sauté over medium-high heat until the liquid has evaporated.
10. Place in a small crock, and
serve with bruschetta.