This is perfect for topping crostini and for use in the Wild Mushrooms, Mushroom Puree and Fontina Cheese Flatbread:
Makes about 1 cup
1 Tbls olive oil
2 tsp. garlic, chopped
1/2 c. Spanish onion, sliced
1/4 c. red wine
4 Portobello mushroom caps, trimmed and coarsely chopped (about 1 1/2 cups)
1/4 cup dried or frozen (available at Trader Joe’s) porcini mushrooms, coarsely chopped
(soaked and strained, if dried)
1/2 c. button mushrooms, trimmed and coarsely chopped
1/4 to 1/2 tsp. kosher or sea salt
1 tsp. fresh rosemary, chopped
1/4 to 1/2 c. heavy cream
Place a large skillet over medium heat. When it is hot, add oil. Add garlic and onion and cook until translucent (about 3-5 minutes). Add wine to deglaze skillet.
Add mushrooms and cook until soft (about 8-10 minutes). Add salt, rosemary, and cream and cook until slightly reduced (about 3-4 minutes). Transfer to a food processor fitted with a steel blade and pulse until it has a thick consistency.
Can be refrigerated (covered) for up to one week.