- 1 lb – White mushrooms, cleaned
- 2 shallots – rough chopped
- 4 cloves – garlic
- 1 tsp – salt
- 3 Tbsp – butter
- 4 1/2 Tbsp – dry sherry
Using food processor, add the chopped shallots, garlic, salt and pulse until finely diced. Add to sauté pan with 2 Tbsp butter at medium high heat and stir until tender – about 2 minutes.
While sautéing the shallots and garlic, add 1/2 the mushrooms to food processer and pulse to chop to approx 1/8” x 1/8”. Add to the sauté pan with 1/2 Tbsp butter at medium high heat and continue to stir. Repeat food processor pulsing to the remainder of the mushrooms and add to sauté pan with last 1/2 Tbsp butter and 1 1/2 Tbsp dry sherry.
Continue to sauté in pan, adding 1 1/2 Tbsp dry sherry at 5 minutes and at 10 minutes. Cook until mixture is dry (no liquid leeching onto pan bottom) – about 20 minutes. Let cool for at least 5 minutes.
Great on crusty baguette slices with shaved gruyere cheese on top – broiled for 5 minutes before serving (or until cheese is melted).