-
1/4 c  Olive oil
2 c  Crimini mushrooms; washed,
-dried, and thinly sliced
1/4 lg Yellow onion; peeled and
-finely diced
1    Clove garlic; peeled and
-minced
2 tb Champagne vinegar; malt
-vinegar or apple cider
-vinegar may be substituted
1 tb Fresh basil leaves; minced
1 tb Fresh parsley leaves; minced
Salt to taste
Freshly ground black pepper

Heat the olive oil in a large skillet over medium-high heat. Add the
mushrooms, onion, and garlic, and saute until soft, stirring constantly,
about 7 minutes. Remove the pan from the heat, place the mushroom mixture
in the bowl of a food processor, and blend on high speed until creamy,
about 1 minute. Add the vinegar, basil, and parsley, and blend for 15
seconds. Season with salt and pepper and serve warm or cold as an
accompaniment to the Lentil Nut Patties. Makes 2 cups.

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