|Olive oil||1 Tablespoon|
|Onion||1⁄2 , finely diced|
|Garlic||2 Clove (10 gm), finely diced|
|Thyme leaves||1 Teaspoon|
|Mushrooms||100 Gram, roughly chopped (Field Mushrooms)|
|Balsamic vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Heat the oil in a deep saucepan over a medium heat.
Add the onion, garlic and thyme and cook until soft but not brown.
Add the mushrooms, stir to combine, and increase the heat.
Cook for 10 minutes, or until the mushrooms have released their liquid.
Then add the balsamic vinegar and cook until all the liquid has evaporated.
Season with black pepper to taste.
Blend the mixture in a food processor until roughly chopped but not pulverised.
Serve warm or at room temperature with crusty wholegrain bread or oatcakes.