Serve with Morovino Pinot Grigio – any of them!
This recipe is made with Yogurt Cheese (recipe also on this site). Yogurt Cheese is Mrs. Vino’s favorite universal white food. It replaces Mayo, Cream Cheese, Butter . . .
2 T. butter or margarine at room temperature
1 large Costco (16 ounce) sized package of baby Portabella Mushrooms, finely chopped
2 large cloves garlic, finely chopped
1/4 c. finely chopped green onions – white part only
1/3 c. chicken (or vegetable broth)
4 ounces of yogurt cheese
1 t. Soy sauce
2 T. finely chopped green onion tops
Salt and pepper to taste
Olive oil spray
Spray olive oil spray in non-stick skillet. Add mushrooms and saute 2-3 minutes over high heat. Reduce heat to medium and add the garlic and green onions (white part) and saute for 1 – 2 minutes more. Add the stock and cook until the liquid has evaporated – about 5 minutes on Mrs. Vino”s horrible electric stove. Remove the mushroom mixture from the heat and let cool to room temperature. In a bowl, add the mushroom mixture, green onion tops and butter/margarine to the yoghurt cheese and mix well. Taste and add salt and pepper if needed. Fill a small bowl or ramekin (about 1 cup) with the mixture, cover with plastic wrap and chill until needed. This can be made 2-3 days ahead. Oh, and make a double batch – this stuff is yummy!