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makes approx. 3 cups
20 ounces sliced mushrooms (see hints below)
1/2 cup finely diced onion
2-3 Tbs olive oil for sauteing onion (plus more as needed for sauteing mushrooms)
2 cloves garlic, finely minced
1/4 - 1/3 cup rough chopped parsley leaves
2-3 Tbs rough chopped tarragon leaves
salt and pepper to taste
8 -ounces cream cheese
1-2 Tbs bottled white truffle oil (or more to taste....optional but good)
crackers for serving
Use a large, deep heavy bottomed pan with a splash of olive oil to saute 1/2 cup finely diced onion to soften.
Then, at that point, add a little more oil if you need to, add the sliced mushrooms and 2 finely minced cloves of garlic and cook that along to soften the mushrooms.
While you're keeping your eye on that take a minute to rough chop 1/4- 1/3 cup parsley and also chop 2 Tbs optional fresh tarragon leaves.
Once the mushrooms start giving off their water you can turn the heat up a bit and cook them along until they dry out a bit and brown up a bit....and then turn the heat off and season them with salt and pepper to taste.
At this point, transfer the mushrooms to a large plate and pop that into the fridge to cool the mushrooms down.
Once the mushrooms have cooled down, add them to a food processor, add the parsley and tarragon and add one 8-ounce package of cream cheese.
It's certainly not necessary but, if you want to take it up a notch, you can buy a bottle of white truffle oil and add 1-2 Tbs for more mushroom depth of flavor.
Puree it and then keep it in a tightly sealed container in the fridge until you're ready to serve it with crackers on the side.
Baby Portobello mushrooms are also called Cremini mushrooms.....and keep in mind that you can use regular white mushrooms if you want.