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Wild Mushroom Spread

From: Rachael Ray's Veggie Meals. Makes 1 1/2 to 2 cups. Use all olive oil to make this Vegan

24 Cremini mushrooms(baby portobellos)
12 shitake mushrooms
2 Tablespoons butter
2 Tablespoons Extra Virgin Olive Oil
4 cloves garlic, cracked from skin and crushed
coarse salt and fresh cracked pepper, to taste
1/2 cup dry sherry
handful of fresh flat-leaf parsley, chopped

Wipe mushrooms with damp paper towels and coarsely chop.
Heat a skillet over medium to medium-high heat. Add butter and oil, then garlic, mushrooms, and salt and pepper to taste. Cook until mushrooms are tender and dark, 10-15 minutes. Add sherry and allow liquid to reduce for about 1 minute. Remove from heat and transfer to a food processor. Let mushrooms cool at least 5-10 minutes before adding parsley and pulsing to a paste.

Serve with bruschetta.