Mushroom and garlic stuff

This is some tasty stuff, originally created to be a stuffing for home made ravioli.
It works wonders as a spread. Stephanie gets most of the credit for coming up with this one, but I DID help a bit.

You will need:

8 ounces of Baby Bella mushrooms.
3 heads of Roasted garlic.
1 stick of butter.
8 ounces of Mascarpone cheese.
1 tbsp kosher sea salt.
1 tbsp fresh ground black pepper.
1 tbsp McCormick Italian seasoning.
2 tbsp dried basil.
2 tbsp white cooking sherry.
1 tbsp heavy whipping crème.

Some assembly required:

In a food processor chop the mushrooms into tiny bits, (almost a paste).
In a medium sauce pan, over medium heat, melt 2 tbsp of butter.
Add mushrooms, salt, pepper, and Italian seasonings.
Squeeze garlic out of the roasted heads, into a mixing bowl, making sure not to get any of the skins into the bowl.
Using a wooden spoon, smush it up into a paste.
Mix thoroughly with mushrooms.
Sauté until no moisture is left in the pan, (approx 20 minutes).
Add 2 tbsp of White cooking sherry, and sauté for another 3 minutes.
Place cheese into a mixing bowl, and add mushrooms to the bowl.
Mix in the crème.
Refrigerate for 1 hour.

At this point, you can use it as a spread. Cut up some French bread, drizzle some olive oil on one side, smear the mushroom stuff on it and then toast it.
Or, you can stuff it into a pastry tube, and then use it as a stuffing for home made ravioli.
It’s all up to you, however we will not be going into the home made pasta at this time.
Enjoy.