Hummus and Sauteed Mushrooms with Sun-Dried Tomato Pesto

Amy Stopnicki Amy Stopnicki
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30m 4-6
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Parve

Contains: Sesame, Tree nuts

Directions

  1. Sauté onion in oil until golden.

  2. Add mushrooms and sauté until cooked but still a little firm.

  3. Add red wine vinegar and let reduce (about one to two minutes).

  4. Add Tuscanini pesto, garlic powder, chili flakes, salt and pepper.

  5. 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.

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