Portobello Caviar

Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet over medium high, heat the oil. Add shallots and garlic and cook, stirring, until softened, 1 to 2 min. Add mushrooms, reduce heat to medium and cook, stirring occasionally, until all liquid is evaporated, about 30 min. Raise heat to high, add vinegar, and cook, stirring, until vinegar has evaporated. Remove from heat. Season w salt and pepper. Garnish w parsley and serve warm or at room temp w bread or crackers. (2 c) (Will keep in refrigerator overnight)

Mushrooms 1.5lb portobellos, trimmed
Olive Oil 2T
Shallot 1.5 minced
Garlic 2cloves, minced
Vinegar 1T sherry