I like to double this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crackers.
Prep time: 10 minutes
Total time: 15 minutes
Yield: About 2/3 cup
Special tools: mini food-processor
1 T olive oil
8 oz. cremini or button mushrooms, sliced
2 garlic cloves, crushed
1/4 – 1/2 tsp. salt
4 T olive oil
1/2 T finely chopped cilantro
1/2 T finely chopped basil
1/2 T finely chopped lemon basil (if you can’t find lemon basil, compensate by using more basil and lemon zest)
zest of 1/2 lemon
- Heat olive oil in skillet over medium high heat until hot. Add mushrooms and saute until cooked, about 5-7 minutes, stirring frequently.
- Add salt and garlic and stir for 1 more minute.
- Transfer mushroom mixture to mini processor and add 4 T olive oil. Pulse until just pureed.
- Remove mixture to bowl and add all herbs and lemon zest. Stir to combine and serve.