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Categories:
butter olive oil leeks swiss brown mushrooms garlic thyme brown sugar balsamic vinegar salt fresh ground black pepper oil crusty bread
Viewed: 53 - Published at: 5 years agoIngredients
- 30 g butter
- 1 tablespoon olive oil
- 500 g frozen sliced onions
- 2 leeks, thoroughly washed, dried and chopped
- 400 g swiss brown mushrooms, finely chopped
- 3 garlic cloves, minced
- thyme, to taste
- 2 tablespoons brown sugar
- 3 teaspoons balsamic vinegar, add more if needed
- salt, to taste
- fresh ground black pepper, to taste
- oil, to drizzle
- crusty bread, to serve
Method
- In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
- Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
- Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
- Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
- To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
- TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.
