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Mushroom Caviar on GF Crostini

1 tablespoon extra virgin olive oil

4 scallions green onion chopped

½ lb portabella mushroom cut in 1 ½ inch pieces

5 medium garlic cloves, coarsely chopped

½ teaspoon fresh thyme leave, chopped

2 teaspoons fresh lemon juice

4 teaspoons balsamic vinegar

¼ teaspoon fresh ground black pepper

In a large saucepan over medium heat, add 1 teaspoon of olive oil and sauté onion for 2 minutes. Set aside. Heat the remaining oil. Add mushrooms, garlic, and thyme; sauté until tender. You can put mixture in to a food processor for real caviar texture or leave as is. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Sauté over medium high heat until the slightly crisp.

Serve on toasted gluten free bread drizzled with truffle oil . Enjoy

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