1 10oz. bag frozen shitake mushrooms; Woodstock Farms Organic (Food Lion); can use fresh
4 shallots, chopped
1 red onion, diced
4-5 cloves garlic, minced
3 tsp. olive oil
2 tbsp. dry vermouth
2 tbsp. dry sherry
¼ cup Italian flat leaf parsley
1 Heat oil in large pan, add mushrooms, shallots, onions and garlic, and cook, stirring occasionally, until browned. Season with salt and continue cooking until the mushrooms give up their liquor.
2 Add vermouth and sherry. Continue cooking, stirring frequently, until liquor has evaporated and the mushrooms are brown and dry.
3 Put the mixture in a food processor or blender with parsley and process briefly until a chunky paste is formed. Spoon the mushroom caviar into dishes and serve.