Sauté onion in oil until golden.
Add mushrooms and sauté until cooked but still a little firm.
Add red wine vinegar and let reduce (about one to two minutes).
Add Tuscanini pesto, garlic powder, chili flakes, salt and pepper.
Serve over hummus. I used another dollop of the Tuscanini pesto and green onions as garnish. This can be served with warm mushrooms or at room temperature.
Directions
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