- 3 tbsps butter
- 1 cup onion, chopped
- 3 cloves garlic, crushed
- 6 cups button or Cremini mushrooms, chopped
- 3 tbsps flour
- 1 tbsp fresh thyme leaves
- 1/4 cup Westerly Chardonnay
- 4 tbsps sour cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Melt butter in a saucepan over medium low heat. Add the onion and garlic and sweat (cook without browning) until the onion is translucent, stirring occasionally. Add mushrooms and cook for another 5 minutes, stirring occasionally.
In a separate bowl, whisk together the wine, flour and thyme. Mix into the mushroom mixture and cook another 2 minutes, stirring occasionally. Transfer to a food processor with the sour cream, salt and pepper and process until the mixture is not lumpy. Adjust seasonings to taste.
Use a spatula to spoon into a serving container. Cover and refrigerate at least an hour.
Serve with crackers or sliced baguette and a chilled glass of Westerly Chardonnay.