Use clean wild or cultivated mushrooms. Very carefully trim the mushrooms of any dirt and rinse under cold running water. Drain well and use immediately. This recipe works with many mushrooms, most successfully with chanterelles and boletes.
2 Tbsp (30 mL) grapeseed oil
1 cup (250 mL) peeled and chopped onions
8 cups (2 L) wild mushrooms (can be a blend)
2 Tbsp (30 mL) chopped fresh garlic
2 Tbsp (30 mL) chopped fresh sage
2 Tbsp (30 mL) chopped fresh parsley
2 Tbsp (30 mL) chopped fresh rosemary
½ cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) sea salt
1 tsp (5 mL) hot sauce
Warm a frying pan over high heat and add the grapeseed oil. When very hot, add the onions and sauté until they begin to soften. Add the mushrooms and season with salt and pepper. The mushrooms should immediately release moisture. Add the garlic, sage, parsley, and rosemary to the pan. Sauté until all the moisture is evaporated and the mushrooms begin to stick to the bottom of the pan. Transfer to a bowl and allow to cool slightly.
In a food processor, add the mushroom mixture and pulse to chop up. Purée to a paste, adding the olive oil in a slow and steady stream. You should have a smooth paste at this point. Season with salt and hot sauce to taste. Purée until smoothly mixed. Transfer to a storage container to refrigerate for 1 week, or freeze for up to 3 months.
MAKES ABOUT 2 CUPS (500 mL)