7 or 8 brown (Crimini) mushrooms
5 or 6 white button mushrooms
5 or 6 oil-packed sun dried tomatoes, chopped
1/4 cup pine nuts, lightly toasted
1/4 parmesan cheese (I used two-year aged P. Reggiano)
1/4 cup basil, chopped
2 (or more) garlic cloves
Olive Oil.
Put into a food processor and whirl until blended, added olive oil as needed. I made it thick, so it could be spread like a paste. This also works great on pasta, but thin it out with some more olive oil.