Portobello Caviar
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 1½pounds portobellos, stems trimmed
- 2tablespoons olive oil
- 1½shallots, minced
- 2cloves garlic, minced
- 1tablespoon sherry vinegar
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Nutritional analysis per serving (4 servings)
118 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 4 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet set over medium-high heat, heat the oil. Add the shallots and garlic and cook, stirring, until softened, 1 to 2 minutes. Add the portobellos, reduce the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 30 minutes. Raise the heat to high, add the vinegar and cook, stirring, until the vinegar has evaporated. Remove from the heat. Season with salt and pepper. 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. (The caviar will keep in a refrigerator overnight.)
Private Notes
Comments
For the other reader who also couldn’t find it, here is Portobello Caviar, from NYT recipes: https://daily4you.info/recipes/5209-portobello-caviar?smid=ck-recipe-iOS-share
Needs a good bit of salt and pepper but go slowly. Can increase a bit the garlic, shallots and sherry vinegar. Excellent appetizer!