1 pound (450-g) mushrooms, roughly chopped
4 garlic cloves, chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme or 1 teaspoon dried
4 tablespoons olive oil
1/3 cup brandy
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cream cheese
1/4 cup shredded Swiss cheese
2 tablespoons white wine vinegar
1 recipe Toasted Garlic Bread
Mushroom Spread on Garlic Toast
Serves 6 to 8
Ina large bowl, mix the mushrooms, garlic, parsley and thyme. Cover and let sit at room temperature for 2 hours to allow the flavors to marry.
Heat the olive oil in a large sautee pan set on high heat until almost smoking, about 2 minutes. Add the mushroom mixture and cook for 5-6 minutes, until all the juices have cooked away and the mushrooms begin to brown. Add the brandy, stirring to scrape up any brown bits from the bottom of the pan, and cook until it has evaporated, about 1 minute.
Transfer the mushroom mixture to a food processor and add the remaining ingredients except the garlic toast. Process for 1 minute, until you have a spreadable but slightly chunky consistency. Serve on the garlic toast.
Wine Suggestion: Cabernet-Merlot