Total Calories: 159
1 In a large skillet, melt the butter over medium heat. Add the mushrooms, thyme, and salt and pepper to taste. Cook, stirring frequently, until the mushrooms release their juices. Raise the heat and cook until the liquid has evaporated, about 10 minutes.
2 Add the Marsala and simmer until evaporated. Stir in the olives and capers. Cook 5 minutes more. Stir in the cream and cook until evaporated. Let cool.
3 Scrape the mixture into a food processor or blender. Process until smooth. Pack the mixture into a small bowl. Serve at room temperature with toasted or grilled bread.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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