4 shallots, chopped

3 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

1 lb (454 g) white button mushrooms, sliced

1/4 cup (60 ml) white wine

1 teaspoon (5 ml) dried tarragon

Salt and pepper

In a saucepan, soften the shallots and garlic in the oil. Add the mushrooms, wine and tarragon. Cook until the liquid has evaporated, about 15 minutes. Season with salt and pepper. In a food processor, purée the mixture.

Adjust the seasoning.

Serve on toasted bread, crackers or use as stuffing for cherry tomatoes or boneless chicken breasts.

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