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Ingredients
- 10 3/4 cups sliced mushrooms (about 3 pounds)
- 1 tablespoon olive oil
- 3/4 cup minced onion
- 1/2 cup minced leek (about 1 small)
- 2 garlic cloves, minced
- 1/2 cup minced fresh parsley
- 3 tablespoons minced fresh chives
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.