• 1 lb assorted mushrooms (cremini, portobello, shiitake, hedgehog), brushed clean
• ½ cup olive oil, divided + extra for tossing mushrooms with thyme
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 tsp fresh thyme leaves
• ¼ cup parsley, chopped
• ¾ cup Parmesan cheese, grated
• ¼ cup heavy cream
• ½ stick butter, cut into small cubes
• 2 tbsp sherry
• salt & pepper to taste

Special Equipment

• baking sheet
• food processor

Toast Walnuts

1. Preheat oven to 350º. Spread walnuts on a baking sheet and toast for 5-10 minutes
2. Let cool, then chop coarsely

Roast Mushrooms & Combine Ingredients

1. Preheat oven to 325º - 350º
2. Brush any dirt from mushrooms. If using shiitakes or portobellos, remove stems (reserve them for stocks). Tear or chop mushrooms into pieces
3. Toss mushrooms with thyme leaves and olive oil.  Spread mushroom out on a baking sheet and roast for about 15 minutes. Set aside
4. Saute onions and garlic in ¼ cup olive oil until translucent, 5-10 minutes. Let cool slightly
5. In a food processor, combine roasted mushrooms and pulse a few times. Add onions and garlic. Pulse a few time. Add toasted walnuts and pulse
6. Add butter, Parmesan cheese, cream, parsley and sherry, pulse a few times
7. Drizzle ¼ cup olive oil until mixture reaches a spreadable consistency but still has a coarse texture. Season with salt and pepper
8. Serve with sliced baguettes or crackers