Recipe courtesy Katherine Martinelli
Yields 4 to 6 servings
1 large or 2 small onions, thinly sliced
2 tablespoons butter
12½ ounces mushrooms (such as button or cremini), roughly chopped
1 head black garlic, peeled and cloves roughly chopped
1 teaspoon marsala or sweet red wine
½ teaspoon balsamic vinegar
Salt and pepper
1 cup plain yogurt or sour cream
(For a thicker dip, use half cream cheese and half yogurt)
Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very soft and dark. Stir in the marsala and balsamic vinegar and season generously with salt and pepper. Transfer the mixture to a food processor or blender and pulse until you get the consistency you like (for a chunky or smooth dip).
Allow to cool fully (refrigerate to speed things up). Put in a bowl with the yogurt and mix well to combine. Serve immediately or cover, refrigerate, and serve within 24 hours.