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SERVES:
makes approx. 3 cups

INGREDIENTS:

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

PROCEDURE:

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.

HINTS:

Baby Portobello mushrooms are also called Cremini mushrooms.....and keep in mind that you can use regular white mushrooms if you want.