Caramelized Mushrooms with Pesto Guacamole

This was a fun recipe, because I was looking for something to do with mushrooms that would really make them the center of attention. I had a TON of white mushrooms, and I didn't want to just make something with mushrooms in it, I wanted to make something that was mushrooms. I found this recipe, and I was immediately excited because caramelized everything is delicious. And really simple!
Also, the pesto guacamole was cool and unusual.
original recipe via runningtothekitchen.com

Grocery list items:
Mushrooms! 1lb
Kale (1 bunch)
Lemon juice
Almonds
1 Avocado

I started with the pesto part, which was quick and easy to make in the food processor. I used to use a blender for this kind of stuff, so that would definitely work too, if you have one. Also, the kind of kale I bought was called dinosaur kale. I'm not sure exactly why, but it looks different, it's not curly like regular kale. It's sort of bumpy. Maybe that's why it's called that - lizard-y skin. Anyway, it was a bit different and very tasty!

Pesto Guacamole:
1 bunch kale, rinsed and torn, stems removed
1 clove garlic, roughly chopped
1/4 cup lemon juice (fresh or bottled)
20 almonds, crushed
1/4 cup olive oil
salt and pepper (to taste)
1 avocado (small)

Put all ingredients except avocado in a food processor and blend until smooth. Add avocado and pulse until just blended - there should be some chunks in it. Set aside.

Caramelized Mushrooms:
1 lb white mushrooms (rinsed and sliced)
1 onion
1 tbsp olive oil
1 tbsp butter
salt

Slice the onion and place it in a big pan with the olive oil and butter. Sauté until they begin to look translucent and soft, about 5-6 min. Put the mushrooms in the pan, in one layer if possible. My mushrooms did not all fit in the pan, so I actually started with just half the mushrooms on top of the onions. Stir briefly, then let them sit, medium heat, until most of the liquid from the mushrooms is gone. Depending on the size of your mushrooms, this can take 10-20 min. Do not touch them during this time. It might be tempting to poke at them, but let them sit. When they are finished cooking, toss them in the pan with the onions, and then they are done. If you are cooking your mushrooms in shifts, like I did, set aside the cooked mushrooms and onions, add a little more olive oil, and repeat the process with the rest of the mushrooms - again, leave them alone in the pan for about 15 min. Add salt to taste, and then serve with a nice big dollop of pesto!

This is such a simple recipe if you love mushrooms, and you can of course adjust it to suit your needs and tastes. Make the pesto with spinach, or use walnuts instead of almonds. Use any kind of mushrooms you like! This would probably also be good with some cheese on it, like parmesan or mozzarella or goat cheese.

Caramelized mushrooms with brilliant green pesto. Served on an invisible plate!

Pesto Guacamole

1 bunch kale, rinsed and torn, stems removed
1 clove garlic, roughly chopped
1/4 cup lemon juice (fresh or bottled)
20 almonds, crushed
1/4 cup olive oil
salt and pepper (to taste)
1 avocado (small)

Directions:
1. Add first six ingredients to food processor and blend until smooth.
2. Add avocado and pulse until just combined. Set aside.

Caramelized Mushrooms

1 lb white mushrooms (rinsed and sliced)
1 onion
1 tbsp olive oil
1 tbsp butter
salt

Directions:
1. Slice onion and sauté in large pan with olive oil and butter. Cook until soft and translucent.
2. Add mushrooms to the pan, stirring to coat, and then allow to cook without stirring. 
3. When mushrooms are brown and most of the liquid has cooked away, they are done - about 10-20 minutes, depending on the size of the mushrooms.
4. Serve mushrooms hot with a large spoonful of pesto on top.