1 tsp. extra virgin olive oil
4-5 shallots, minced
2-3 garlic clove, minced
juice of 1 lemon
fresh parsley for garnish
1 pound button mushrooms, brushed clean and diced
2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3
minutes and minced
Heat oil in a skillet over medium heat. Add shallots, garlic and cook until
fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes,
until mushroom liquid has been reabsorbed into the vegetables. Transfer the
cooked mushroom mixture to a food processor and puree until smooth. Spoon
into a bowl and gently fold in pecans and lemon juice. Transfer to a small
serving bowl, cover and refrigerate to cool completely before serving,
garnished with fresh parsley.
From Cooking the Whole Foods Way by Christina Pirello.