2 tablespoons unsalted butter
½ cup of onions, diced
1 pound crimini mushrooms, chopped
¼ teaspoon fresh thyme, chopped
¼ teaspoon fresh oregano, chopped
¼ teaspoon ground white pepper
Sea salt to taste
½ cup dry white wine
½ cup pure olive oil
In a large saucepan, sauté onions in butter until tender over medium heat. Add mushrooms, herbs, pepper and sea salt. Cook until mushrooms are soft , and there is no liquid in pan. Add white wine and reduce liquid until almost dry. Spoon onions and mushrooms onto a plate and let them cool to room temperature. Place all ingredients into blender. On medium high speed, puree and slowly add olive oil. Puree until smooth. Season with additional sea salt to taste.
McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.
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