Later On

A blog written for those whose interests more or less match mine.

Processing my food

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I just got from the library a food-processor cookbook, and immediately found several recipes to try. The first will be Mushroom Caviar, for which I’m buying the ingredients today:

2 large yellow onions cut into chunks
1 Tbsp fresh lemon thyme leaves or 1 tsp dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil
6 oz Portabella mushroom slices cut into chunks
1 1/2 lbs small white mushrooms, wiped cleaned, stemmed, and quartered
3 Tbsp fresh lemon juice
1 Tbsp unsalted butter, diced

Pulse the first four above 10 to 12 times in a food processor fitted with the metal chopping blade, until finely chopped, scraping down the work bowl halfway through.

Heat the olive oil in a very large heavy skillet over moderately high heat until ripples appear on the skillet bottom.

Add the chopped onion mixture to the skillet and cook uncovered, stirring now and then, until the onions are very soft and tipped with brown—20 to 25 minutes.

Add the Portabella slices and white mushrooms to the processor (in two batches if necessary) and pulse 12 to 15 times until finely chopped, scraping the work bowl halfway through.

Add the mushrooms to the browned onions in the skillet, stir well, reduce heat to moderate, and cook uncovered, stirring occasionally, until the color and consistency of caviar, about an hour. You don’t have to stand and stir—a quick stir every 20 minutes is enough.

Mix the lemon juice into the mushroom caviar, remove from the heat, and cool 10 minutes. Scatter the bits of butter over the mush caviar and stir until incorporated.

Scoop the mushroom caviar into a 1-quart container, press plastic food wrap flat on top, snap on the lid, and store in the refrigerator. Serve within 4 days.

Mellow at room temperature for about 30 minutes, then serve as a cocktail spread.

Written by Leisureguy

29 September 2007 at 9:27 am

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