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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This is something I want to try for the holidays. (Cook time has refrigeration time included!) Ingredients:
1 tablespoon olive oil |
1/2 medium onion, finely chopped |
2 -4 garlic cloves, finely chopped |
1 lb fresh mushrooms, such as portobello, oyster, crimini, porcini, shiitake or white button, coarsely chopped |
1/4 cup dry sherry |
salt & freshly ground black pepper |
3 tablespoons freshly grated parmesan cheese |
2 teaspoons lemon juice |
Directions:
1. Heat oil in large skillet over moderate heat.
2. Saute onions and garlic until tender but not brown, about 10 minutes.
3. Add mushrooms, sherry, salt, and pepper and cook uncovered, stirring frequently, over moderate heat until the mushrooms are very tender and most of the liquid has evaporated, about 10 minutes.
4. Cool to room temperature.
5. Combine the mushroom mixture with the Parmesan and lemon juice in a food processor and process until smooth.
6. Transfer to a serving bowl and refrigerate for at least 2 hours before serving with toast points, melba toast, pita bread, or thinly sliced French bread.
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