This is a classic French preparation.   In short, it is a savory vegetable paste made from mushrooms, shallots/onions, fresh herbs, butter and wine.  There are many variations that incorporate other ingredients, but those are the basic.

 

Ingredients

 

• 2 lbs. Mushrooms.  Any mushrooms will do
• 2 large onions
• 1.5 sticks of butter
• half a bunch of fresh thyme tied in a bunch, or 2 tbs dried thyme
• half a bottle of cooking wine(sherry or marsala)
• salt and pepper to taste

 

Preparation

 

1. In a food processor, chop fine the onions and mushrooms.  Use the pulse setting to help you.  Remember you are making a paste, so the smaller the better.
2. Heat 1 stick of butter in large flat pan on high.  
3. Add the Thyme and the processed mushrooms and onions.
4. Boil down till roughly half in size, stirring occasionally.  Scrap bottom of pan so the mixture does not burn.
5. When you are roughly down to half the previous amount and it's looking very paste-like, de-glaze with the wine and add the rest of the butter.
6. Stir frequently till the wine has boiled away.
7. Season to taste and make adjustments(more wine?!?!?!)
8. Remove from heat and place on a cookie sheet in the freezer to cool.
9. Once cooled, use for whatever you make like

Uses

 

• Ravioli's!!!!!
• Classically used in Beef Wellington.
• Add cream and make a mushroom soup.
• Stuffing!  Stuff some chicken breasts, pork chops, steaks, etc. etc.
• Add to brown rice and lentils and make a veggie burger.
• Good in a brown sauce.
• Freeze in an ice cube tray and add to anything you want a flavor burst.
• Fill a pasty shell for an appetizer!