Yield
Makes about 2 cups (serving size: 2 tablespoons)

How to Make It

Step 1

Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

Step 2

In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

Step 3

In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

Step 4

Serve with toasted baguette slices.

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