Garlic Mushroom Spread

• 1 lb chopped mixed mushroom
• 4 cloves minced garlic
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped fresh thyme
• 4 tablespoons olive oil
• 1/3 cup brandy
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons cream cheese
• 1/4 cup shredded gruyere
• 2 tablespoons white wine or 2 tablespoons champagne vinegar

1. Mix the mushrooms, garlic, parsely, and thyme in a large bowl, cover and let sit at room temperature about 2 hours.
2. Heat the olive oil in a large saute pan set on high heat until very hot.
3. Add the mushroom mixture, turn the heat to med-high and cook about 5 minutes, until all the juices have cooked away, and the mushrooms begin to brown.
4. Remove the pan from the heat, add the brandy, return to heat, and cook, stirring until almost evaporated, about 1 minute.
5. Transfer to a food processor and add the remaining ingredients.
6. Pulse until spreadable, but still a bit chunky.
7. Good with toasted garlic rounds.

mixed mushroom, garlic, flat leaf parsley, thyme, olive oil, brandy, kosher salt, fresh ground black pepper, cream cheese, shredded gruyere, white wine

Taken from www.food.com/recipe/garlic-mushroom-spread-58385 (may not work)