Mushroom Caviar

from Nancy

3 tablespoons olive oil

¼ cup chopped onions

½ pound mushrooms, chopped

2 cloves garlic, minced

Salt and pepper to taste

2 tablespoons white wine

2 tablespoons chopped fresh herbs

Crackers, toast or endive leaves, for serving

Heat oil over medium heat in a heavy-bottomed skillet.

Add onions and cook, sitrring occasionally, until soft, about 5 minutes.

Add mushrooms and continue cooking until they release their

juices, about 7 minutes.

Stir in garlic, salt and pepper and cook for 1 minute.

Add wine and cook until evaporated, about 2 minutes.

Stir in herbs and adjust seasing if needed. Cool completely.

from the PCC Taste newspaper insert, fall 2015

Heat oil over medium heat in a heavy-bottomed skillet.

Add onions and cook, stirring occasionally, until soft, about 5 minutes.

Add mushrooms and continue cooking until they release their juices, about 7 minutes.

Stir in garlic, salt and pepper and cook for 1 minute.

Add wine and cook until evaporated, about 2 minutes.

Stir in herbs and adjust seasoning if needed. Cool completely.

from the PCC Taste newspaper insert, fall 2015

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