- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 1/2 pound mushrooms, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons white wine
- 2 tablespoons chopped fresh herbs, such as parsley, thyme, marjoram, chervil or mint
- Crackers, toast or endive leaves, for serving (optional)
Heat oil over medium heat in a heavy-bottomed skillet. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and continue cooking until they release their juices, about 7 minutes.
Stir in garlic, salt and pepper, and cook for 1 minute. Add wine and cook until evaporated, about 2 minutes. Stir in herbs and check for seasoning. Cool completely.
Serve spread on top of crackers, toast or endive leaves.