Ingredients

• 3 Tablespoons butter
• 8 Oz. Trumpet Royale, Brown Clamshell, Forest Nameko, and or Velvet Pioppini mushrooms chopped roughly
• 1 Teaspoon finely chopped garlic
• 2 Tablespoons minced shallot
• 1/2 Teaspoon dried thyme leaf
• 2 Tablespoons sherry, madeira or port wine
• Generous pinch of each; nutmeg, allspice and cayenne
• 1/2 Cup lightly toasted, preferably unsalted, almonds or cashews
• Salt and freshly ground pepper
• 2 Tablespoons finely minced Italian parsley

Directions

1. Melt the butter in a large sauté pan over moderate heat. Add the shallots, garlic, mushrooms and thyme. Cook five minutes, stirring occasionally. Add nutmeg, allspice. cayenne and wine. Simmer until liquid is almost evaporated.
2. Transfer to a food processor along with the nuts and pulse until smooth. Finish with salt and pepper to taste and fresh parsley. Pack into a bowl or ramekin to chill. Serve as a spread with bread or crackers.