By Mary McDougall
This is another delicious spread for crackers or toasted bread. It may be served warm or at room temperature.
Serves: Makes about 3 cups
Prep Time: 30 min
Cook Time: 30 min
1 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.