Mushroom Paste - cooking recipe

Ingredients

1 cup dried funghi porcini, which have been soaked in
1 bowl hot water
4 portabella mushrooms, diced
6 fresh shiitake mushrooms, diced
6 button mushrooms, diced
4 swiss brown mushrooms, diced
2 garlic cloves, finely chopped
4 shallots, diced
2 tablespoons extra virgin olive oil
3 sprigs fresh oregano
3 sprigs fresh thyme
1 tablespoon salt
1/2 cup dry white wine
50 ml red wine vinegar
extra virgin olive oil, for covering the top of jar at the end

Preparation

Soak the dried porcini's in a bowl of warm water (just enough water to cover mushrooms). Then let sit for 20 minutes or until they are soft.
Strain through a fine sieve reserving the liquid, squeezing out the juice and chop finely.
In a large saucepan or saute pan, heat the olive oil until warmed. Add the shallots and stir until fragrant, add the porcini and stir then the fresh herbs. Add the garlic and stir. Now add all the mushrooms and saute until cooked adding salt. This takes a lot of time to cook completely.
Deglaze pan by adding white wine then adding red wine vinegar and continue to cook until evaporated. Add the reserved porcini liquid and reduce until liquid has evaporated.
Remove from heat, and pour into sterilized jars, (you can sterilize jars in the oven) let settle to get the air pockets out (knock the jar on the bench to help it along). Top with the extra oil making sure that the jar is full to the top. Seal jars while hot
It should keep about 3 months in the fridge.
Perfect to use on Bruschetta, in pasta sauces topped with a little grated Parmesan and basil, or tossed through warm potatoes, in risotto, or as a base for pizza. PS: If you are lazy you could probably food process the mushrooms but not to much, you want some texture.