* This recipe comes out best with forest mushrooms but can be prepared with any kind of mushrooms. Portobello, champignon, Shiitake, etc.
1/2 kg coarsely chopped mushrooms
3/4 cup chopped onion
5 cloves of crushed garlic
1/3 cup dry sherry or water (a significant difference in taste to the degree that you actually get two different dishes)
3 tbsp grated Parmesan cheese (today you can find low-fat Parmesan)
3-4 tbsp lemon juice
Salt and pepper to taste
Spray a pan with oil spray, or pour some oil on a paper towel and spread it on the pan.
Add the mushrooms, onions, garlic, and sherry/water and cook over medium heat with a lid until the mushrooms “wilt” – about 5 minutes.
Continue cooking without the lid on medium heat until the mushrooms are very soft and all the liquid has evaporated – 8-10 minutes.
Pour the vegetable mixture and parmesan cheese into a food processor and process into a smooth mixture.
Season with lemon juice, salt and pepper to taste.
Refrigerate for 2-3 hours to mix the flavors.
Serve with crackers or crisps.