Recipe courtesy of Rachael Ray, from her Veggie Meals cookbook.
24 crimini mushrooms (baby portobellos)
12 fresh shiitake mushrooms
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 cloves of garlic, crushed
coarse salt and black pepper, to taste
1/2 cup dry sherry
handful of fresh flat-leaf parsley
Wipe mushrooms with damp paper towel and coarsely chop. Heat a skillet over medium to medium-high heat and add butter, olive oil, garlic mushrooms, salt and pepper. Cook mushrooms for 10 minutes, until tender and dark. Add sherry and allow liquid to reduce for 1 minute. Remove from heat and transfer to a food processor. Let mushrooms cool 5-10 minutes before adding parsley and pulse grinding into a paste. Serve with bruschetta.