Hello sweet friends! Its a gloomy dreary day today and temperatures have dropped into the 40’s. Yesterday we were able to rake the yard, trim and deadhead the garden, shut down the pond and gather seed heads and tubers for next years garden. I’ll do a post on this soon…With Thanksgiving next week, OH MY, I wanted to share a Holiday Appetizer with you.
I was at Trader Joes when I spotted some white button, bella and cremini mushrooms I forgot to tuck in some portabella for the photo)…upon seeing them I remembered a recipe I haven’t made in quite a long time….Three Mushroom Caviar. Don’t freak out theres no caviar in the recipe. This is a delicious and easy appetizer to make.
Did Ya Know.. that white button, cremini (aka. baby bella) and portabella mushrooms (are table mushrooms) are all same variety? Its name is Agaricus bisporus. The only difference between these 3 popular varieties of mushrooms is just their age.
- White button mushrooms are simply the youngest variety. They have been cultivated for that white color and soft texture. In nature are darker.
- The portobello is the most mature mushroom here and is an overgrown white mushroom!
- The cremini mushroom, then, is just in between these two varieties. It’s a moderately mature version of the white button mushroom, which is why it has a similar flavor. It’s younger than the portobello, but still related, which is why these are sometimes sold as “baby bella” or “baby portobello” mushrooms.
I have never served this without receiving great reviews from those who ate it. Obviously its not for someone who doesn’t like mushrooms. It is a recipe that can also be made ahead of time.
Add olive oil to your pan…I’m using a ceramic pan that I love, no chemicals. I’ve heard some complaints about them, but most of the criticism is from the fact they are using them wrong. A spray, such as Pam or anything similar, can NOT be used with ceramic. Using a cooking spray ruins the pan. I just have a spray bottle with olive oil and spritz my pan.
Saute green onions then add the mushroom, then garlic and thyme. Transfer the scallions/mushrooms to a food processor and pulse a little to break down the mushrooms….do not puree!!! The last photo shows the texture they should be. If you don’t have a food processor just cut your mushroom smaller before cooking!
Place mushroom mixture back to pan and add the balsamic vinegar and fresh lemon juice and salt and pepper to taste.
Serve over bruschetta that has been lightly browned.
I typically triple, or more, the recipe since it goes so fast.
Three Mushroom Caviar
1/4 pound Portabella Mushrooms
1/4 pound mix of white button and cremini mushrooms
1 Tbsp olive oil, and more if needed
4 scallions, green tops, chopped
4 cloves garlic, chopped
1/2 tsp fresh thyme leaves, chopped
2 tsp fresh lemon juice
4 tsp balsamic vinegar (1 Tbsp + 1 tsp)
Salt and Pepper to taste
- Cut portabella mushrooms into 1 1/4″ cubes. Cut cremini and white button mushrooms in to halves or quarters (also use whatever mushrooms you prefer)
- Saute the scallions in olive oil about 2 minutes in a medium saucepan. Set aside.
- Add another Tbsp of olive oil, and saute the mushrooms in small batches if needed. Adding more olive oil if needed. Add garlic and fresh thyme and saute until done.
- Transfer the mushrooms and scallions to a food processor and pulse a few times to chop the mixture. Do NOT puree, the mixture should have defined forms.
- Return mixture to pan, add balsamic vinegar and lemon juice.
- Add salt and pepper to taste.
- Saute over high heat until until liquid has evaporated
- Serve over bruschetta.