8 oz. sliced mushrooms
1 large shallot, sliced
1/4 c. ghee or duck fat
1 T. dry white wine
1 T. chicken or duck broth
1/2 t. dried Rosemary
sea salt and pepper to taste
Heat fat in medium saucepan, then add mushrooms and shallot. Saute about 10 minutes, stirring frequently, until shallot is translucent, and mushrooms have softened. Add rosemary, broth, wine, salt and pepper, and continue to cook until liquid has been absorbed. Remove from heat and cool 10 minutes. Scrape mixture into food processor and pulse until smooth in consistency. Serve with Flackers or crudites.
© Betsy Leighton / dairyfreegaps.wordpress.com
