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Parve
Easy
4-6 Servings
Allergens 
30 Minutes
Diets
1 to 2 teaspoons Tuscanini Olive Oil
1 medium onion, thinly sliced
1 pound mini Bella mushrooms, sliced in quarters
2 tablespoons Tuscanini Red Wine Vinegar
2-3 tablespoons Tuscanini Sun-Dried Tomato Pesto
1 teaspoon garlic powder
1/4 teaspoon chili flakes (or more to taste)
salt, to taste
pepper, to taste
1 cup store-bought hummus
green onion or parsley, finely sliced (as garnish)
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.
Sponsored by Tuscanini
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