This is simply incredible on challah!
Portobello Dip
3 Tablespoons Earth Balance Margarine
2/3 cup chopped onion
2 Cups finely chopped portobellos - about 8 oz (Sometimes I grind them very fine in the food processor, it still comes out great)
1/4 tsp salt
1/4 tsp sugar
1/2 tsp soy sauce.
Saute onion in EB until translucent - about 3 min.
Add mushrooms, salt, sugar and soy sauce. The mushrooms will begin to give off liquid. Continue to stir the mushrooms until all liquid has evaoprated and the mix resembles a semi-dry paste, 8-12 min. Remove from heat and let cool. Blend with a handblender or in a food processor if a finer texture is desired. (I like it that way) Store in frigde or freezer makes 1 cup.
Inspired from a recipe in The Portobello Cookbook
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