• 14 Ratings

Use this mushroom spread to make our Easy Beef Wellington.



Ingredient Checklist


Instructions Checklist
  • Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.

  • Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.

  • Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.


14 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0