Samuels Roasted Mushroom Base

• 1/4 cup extra virgin olive oil
• 2 pounds cremini mushrooms, cut in small dice if large, quartered if small
• Kosher salt to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon mushroom powder, made by pulverizing dried mushrooms in a spice mill (optional)

1. Preheat the oven to 400 degrees.
2. Line 2 baking sheets with parchment.
3. In a large bowl mix together the olive oil, mushrooms, salt and pepper.
4. Spread in an even layer on the baking sheets.
5. Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender.
6. They will reduce considerably in volume.
7. Remove from the heat and allow to cool.
8. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture.
9. Taste and adjust seasonings.
10. Mix in mushroom powder if desired.

extra virgin olive oil, cremini mushrooms, kosher salt, ground black pepper, mushroom powder

Taken from cooking.nytimes.com/recipes/1014594 (may not work)