- 1/4 cup safflower oil
- 1 pound sliced button mushrooms
- 1 tablespoon minced shallots
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/4 cup sherry wine
- Salt and pepper, to taste
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 shallots, 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.
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