Portobello Mushroom Caviar

1 T extra virgin olive oil
4 green onions, green parts only, chopped fine (scallions)
5 medium garlic cloves, coarsely chopped
1/2 lb Portobello mushrooms, cut in 1 1/2” cubes (or use baby Portobello’s, also known as cremini)
1/2 t fresh thyme leaves, chopped
2 t fresh lemon juice
4 t balsamic vinegar
1/4 t fresh ground black pepper

In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and sauté the green onion for 2 minutes. Set aside. Heat the remaining oil. Add mushrooms, garlic, and thyme; sauté until tender. Don’t overcrowd the pan, or mushrooms will be poached. Work in 2 batches. Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped (not mushy!). Don’t over process. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Sauté over medium high heat until the liquid has evaporated, 1-2 minutes. Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Makes 1 cup.