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Heat oil in skillet. Add onions and mushrooms and stir gently over medium-low heat for about 20 minutes. As you stir, the mushrooms will release a bit of water. Let that cook down, and as it does, add sherry and the herbs, crumbling or mincing them. Then the bread crumbs. Keep stirring! In the last 5 minutes, add scallions and garlic, mixing until cooked through and everything is savory and aromatic. Let cool for as long as it takes to prepare the veggies, fruit and bread and crackers. Maybe a bowl of toasted almonds, too. Add mixture in skillet to a food processor and blend until desired consistency. You'll know, by the way it looks and tastes as you stop blending every few pulses of the processor and check. Adjust seasonings-adding salt and/or pepper. Now, you may choose to chill for a while or serve right away. Either is good. Note: the bread is important. A darker heavy loaf will give you a different flavor and texture than a baguette. Plan accordingly.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends