9 oz shiitake mushrooms
¼ cup EVOO
1 T Herbes de Provence or mixed Italian herbs
1/8 cup sunflower seeds or walnuts
Dash of sea salt
Slow sauté mushrooms in 1/8 cup of oil and 1 T of herbs, until they create jus.
Place in food processor with seeds/nuts, salt and remaining oil. Puree until smooth.