Ingredients
2 Tablespoons canola or other vegetable oil
8 ounces shitake mushrooms (stems removed and caps chopped - 2 cups)
8 ounces fresh mushrooms (2 1/2 cups chopped)
2 Tablespoons choped shallots
3 Tablespoons dry sherry
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
3 ounce creamed cheese, softened
1/3 Cup mayonnaise
Preparation
In a large, heavy skillet, heat oil over medium-high heat (till it begins to smoke). Add mushrooms. Cook and stir till golden, about 5 minutes. Add shallots and cook until mushrooms are browned, about 5 minutes. Add sherry, salt, pepper and thyme and cook an additional minute. Cool. Combine mushroom mixture, cream cheese, and mayonnaise in a food processor and process until almost smooth. Chill at least one hour. Serve on lightly baked, crisp baguette slices, crackers, or red pepper strips.crackers,
