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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 1 12 lbs fresh porcini mushrooms or 1 12 lbs portabella mushrooms or 1 12 lbs cremini mushrooms
- 4 tablespoons light olive oil
- 1 medium onion, chopped
- 3 garlic cloves
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh dill (optional)
- salt & pepper
Method
- Wipe mushrooms clean.
- Seperate stems from caps and coarsely chop both parts.
- Heat 3 tbsp of the oil in a large skillet over medium heat.
- When hot, add mushrooms and cook, stirring, until they begin to release their liquid.
- Turn up the heat to medium-high and continue to cook and stir until the mushrooms reabsorb their liquid and begin to brown, about 10 minutes.
- Remove mushrooms from the pan and set aside.
- Heat the remaining 1 tbsp oil in the same skillet.
- Saute the onion until just browned on the edges, then turn heat down to medium until onions are deep golden brown, about 10 minutes.
- Combine the mushrooms, onions, and garlic in a food processor until minced but not pureed.
- In a large bowl combine the mushroom mixture, mayo, lemon juice, dill (if using), salt, and pepper.
- Mix well.
- Cover and let stand at room temperature for 1 hour to let flavors mingle.
