Yield: 2 cups
Use these mushrooms in our Tofu Ricotta and Spinach Lasagna, as a filling for handmade ravioli, or with toast and cheese.
Heat oil in a large sauté pan over high heat. Add mushrooms and quickly brown. Reduce the heat to medium and continue to cook mushrooms until soft, 7 to 10 minutes. Stir in shallot, garlic and thyme; cook for 1 minute. Pour in sherry wine, increase the heat to medium-high, and cook until liquid is evaporated. Season with salt and pepper.
Transfer mushroom mixture to a food processor and pulse until smooth.
Source: 2013 PCC annual meeting dinner
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