This spread is tasty on whole grain crackers, in a sandwich, or on top of some eggs. It’ll keep in a jar in the fridge for a couple of weeks, but I don’t know that it ever lasts that long in our house!
Mushroom & Onion Spread
- 2 medium onions, cut into half moons
- 3 cups crimini mushrooms, chopped
- ½ cup olive oil
- ½ cup red wine, or vegetable broth if you don’t drink alcohol
- ½ teaspoon cane sugar
- Salt and pepper to taste
Heat olive oil over medium heat in a saucepan that’s big enough to hold your mushrooms and onions. Once oil is heated, add the onions to your pan. Cook until softened a bit, stirring to prevent sticking. Add your mushrooms, salt, pepper, and sugar. Cook for another two minutes or so, until the mushrooms are soft as well.
Add wine or broth and turn up the heat a bit, just until the liquid starts to boil. The move the heat back to medium-low to bring it down to a rapid simmer. Simmer and stir until the mixture reduces, then starts to gel and thicken up a bit, about 10 minutes. Remove from heat and let cool completely. Store in a glass jar in the fridge.