Finely chopped mushroom puree seasoned with shallots, garlic and butter on crackers
Author:Tim
Prep Time:20
Cook Time:35
Total Time:55 minutes
Yield:30-40 1x
Ingredients
Scale
1 pound fresh sliced cremini mushrooms
2 small shallots – minced
1 large garlic clove – minced
2 TBL fresh parsley – leaves only – minced
1/2 stick unsalted butter
1/2 tsp kosher salt
Freshly ground black pepper
1 box water crackers
1 small red onion – garnish
Tabasco sauce – optional garnish
1/2 cup parmesan, gruyere or fontina cheese – grated with long strands – garnish
Parsley leaves – garnish
Instructions
Place the mushrooms to a food processor with the blade attachment. Pulse until finely chopped, scraping down the sides of the bowl between pulses
Melt the butter in a large 12” skillet over medium low heat. Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes. Add the mushrooms, salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5 minutes
Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan, 2 to 3 minutes. Remove from the heat and stir in the parsley. Let it cool and reserve until ready to use. You may cover and refrigerate for up to a day, but warm before use
Spread on crackers, garnish with a strand of cheese, slice of red onion, dash of tabasco (optional) and parsley leaf.