Portobello Caviar

Directions

1. 1
   Working in batches, coarsely grind the portobellos in a food processor.
2. 2
   In a very large skillet set over medium-high heat, heat the oil.
3. 3
   Add the shallots and garlic and cook, stirring, until softened, 1 to 2 minutes.
4. 4
   Add the portobellos, reduce the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 30 minutes.
5. 5
   Raise the heat to high, add the vinegar and cook, stirring, until the vinegar has evaporated.
6. 6
   Remove from the heat.
7. 7
   Season with salt and pepper.
8. 8
   Garnish with parsley and serve warm or at room temperature with bread or crackers, or use in the baked-portobellos-with-sour-cream recipe that follows.
9. 9
   (The caviar will keep in a refrigerator overnight.)