Instructions: Saute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring constantly. Add sherry, and stir gently. Stir in fresh parsley, dried thyme, salt and pepper.

Remove from heat and allow mixture to cool.

Pack mushroom mixture into a small crock or container and chill at least 2 hours. Serve with toasted french bread rounds.

Yield 1 1/2 C.

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