Caramelized mushrooms with pesto guacamole

These sweet caramelized mushrooms are served with a bright kale, spinach and avocado pesto.
caramelized mushrooms with pesto

So not to rub it in or anything but right now I’m in the sunny Dominican Republic, in my new bathing suit that despite my first attempts at trying on upside down, (it’s a halter top, I’ll let you picture my stupidity with that) fits perfectly, most likely sitting on a lounge chair by the pool waiting for a reasonable hour before attacking the bartender at the swim up bar.

Although all this is contingent upon my groupon purchase working out and not arriving to a place with no record of our reservation. I’m only slightly concerned with that after an “OK- CONFIRM” email with nothing else in it from the hotel. I brushed up my Spanish vocab in hotel nomenclature before coming fully anticipating something going wrong.

And here you are getting mushrooms.

caramelized mushrooms with pesto

I’d say I’m sorry but really, I’m not because these are not your normal ‘shrooms.

It’s so unfortunate that so many people don’t do the fungi. I’m fully convinced it’s because they just haven’t had them prepared well. And by well, I mean caramelized with some onions in butter and olive oil. It’s that simple. The only complication? YOU CAN’T TOUCH THEM ONCE THEY’RE IN THE PAN. Seriously, walk away from the pan, let them do their thing for about 10 minutes and the result will be perfectly caramelized mushrooms, not soggy bland ones that are reminiscent of a bad pizza topping choice.

caramelized mushrooms served with a green pesto guacamole

And because Bev totally had me drooling with her idea of kale pesto guacamole the other week, you should definitely do that too. It takes the term “side dish” to a whole other level. I mixed some chicken sausage in and called it a meal.

If given the choice, I’d still take my pina something or another in the sunny DR over this, but it’s a close call. Seriously.

Caramelized mushrooms with pesto guacamole
 
Prep time
Cook time
Total time
 
These sweet caramelized mushrooms are served with a bright kale, spinach and avocado pesto topping.
Author:
Serves: 2
Ingredients
Mushrooms
  • 2 lbs. mushrooms (white button and baby bellas work well), cleaned, stems removed and halved or quartered if they are large.
  • ½ large yellow onion, sliced
  • ½ tablespoon butter
  • 1 tablespoon extra virgin olive oil
Pesto Guacamole
  • 4 cups tightly packed kale, stems removed
  • 1 cup spinach
  • 1 clove of garlic
  • juice of ½ lemon
  • 3 tablespoons pine nuts
  • ¼ cup extra virgin olive oil
  • salt & pepper
  • ½ avocado
Instructions
Mushrooms
  1. In a large skillet over medium-high heat, melt butter and olive oil.
  2. Add onions to the pan and saute for about 2-3 minutes until softened.
  3. Add mushrooms to the pan, season with pepper (not salt yet) and spread into one even layer.
  4. Cook for the next 10 minutes but do not touch them.
  5. Once mushrooms have sweat off their water and become golden brown, toss them in the pan with the onions.
  6. Season with salt to taste and set aside.
Pesto Guacamole
  1. Combine all ingredients except olive oil & avocado in a food processor.
  2. Turn processor on and drizzle olive oil in while it's running.
  3. Scrape down the sides if necessary and process until a pesto forms.
  4. Add avocado and process for another 10-15 seconds until combined but with a few chunks remaining.
  5. Top mushrooms with guacamole and garnish with freshly grated parmesan cheese if desired.

Inspired & adapted from Bev Cooks

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Comments

  1. 3

    says

    I’m one of those people who don’t like mushrooms! It’s the smell and texture! I wish I liked them, but that is one veggie I can’t get past!! Though I do make them for my Husband! He’s a mushroom super freak! Have fun in the DR!! Be safe and share lots of photos!

Trackbacks

  1. [...] mushrooms in butter is my absolute favorite way to eat them. It turns these crimini mushrooms (which by the way, are the same thing as baby bellas, just picked [...]

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