Roasted Mushroom Cream Pizza Sauce

 

2 (8-ounce / 225-g) containers button mushrooms (make sure they’re clean, dudes— dust any dirt off with a paper towel)

3 T. extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 sprigs of rosemary, finely chopped

1 medium red onion, roughly chopped

1 cup (240 ml) heavy cream

 

Preheat the oven to 450°F (230°C). Toss the mushrooms with the olive oil, a couple of fat pinches of salt, and five turns on your pepper grinder. Spread them out on a baking sheet and roast for 20 to 30 minutes or until they lose their water and wrinkle a bit. Place the mushrooms with their juices, rosemary, onion, and cream in a food processor or blender. Purée until there are no big chunks or pieces, but don’t go too far or you’ll have butter. It should be smooth and spreadable. Taste and adjust the seasonings as desired. This will keep in fridge about 5 days