Step 1

Over medium heat, heat up olive oil in a pan. Once olive oil is ready, add garlic and onion.

Step 2

Once onion turns translucent and soft, add dried tomato puree, sherry, water and cloves. Bring to a boil. Lower the heat and simmer for around 40 minutes.

Step 3

Taste and season with salt and pepper (as needed). Add the mushrooms, stir, and cover for 5 to 8 minutes (longer if you are using larger button mushrooms).

Step 4

Turn off the heat and set aside to cool in the pan.

Step 5

Store mushrooms in the refrigerator overnight.

Step 6

Serve cold and garnish with chopped fresh parsley.