Prep: 30 minutes Cook: 30 minutes
Serves:Makes about 3 cups
This is another delicious spread for crackers or toasted bread. It may be served warm or at room temperature.
- 1/4 cup vegetable broth
- 1/2 cup shallots, finely chopped
- 1 clove garlic, minced
- 4 cups portobello mushrooms, finely chopped
- 3 cups shiitake mushrooms, finely chopped
- 1 cup Madeira wine
- 1/2 cup fresh parsley, finely chopped
- 1 tsp thyme
- dash salt
- freshly ground pepper to taste
- 1/3 cup tofu sour cream
- 1 tsp balsamic vinegar
Place the vegetable broth in a large non-stick skillet. Add the shallots and garlic. Cook, stirring frequently for about 3 minutes. Add the mushrooms, continue to cook and stir about 10 more minutes. Add the wine, parsley, thyme, pepper and salt. Bring to a boil, reduce heat, simmer over low heat for about 15 minutes, stirring occasionally. Remove from heat. Stir in tofu sour cream and vinegar. Serve warm.
Hint: Clean the portobello mushrooms well and scrape off the dark brown gills on the underside of the caps (use a spoon). Remove the tough stems from the fresh shiitake mushrooms. Chop both kinds of mushrooms finely. (Use a food processor for an even finer chop.) This may be prepared a day ahead and heated in the microwave just before serving, or serve at room temperature.