Portobello Mushroom Spread

Source: The Knick restaurant. Melissa Kedrowski, head chef.

2 tbsp olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1½ cups diced yellow onions
1 tbsp finely chopped garlic (2 to 3 cloves)
1½-2 packages (8 ounces each) cream cheese, room temperature
½ tsp Worchestershire sauce
Salt and pepper to taste

Heat oil in large sauté pan. Add mushrooms and onions and sauté. When onions mushrooms are cooked add garlic and continue to sauté until all liquid is cooked out of mushrooms.
Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese in medium-sized bowl and mix with electric mixer until smooth. Add Worcestershire sauce. Add salt and pepper to taste. Chill in refrigerator for at least an hour.
Serve with dry, plain crackers or toasts like Grissol Melba Toast or Melba Canapé, Carr’s Table Water crackers, or rice crackers.

Note: Mushroom/onion mixture can also be roasted, rather than sautéed, on a cookie sheet in a 425-degree oven for 15 minutes. If roasting, eliminate the oil.

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