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1
FOR THE BALSAMIC REDUCTION, in a small saucepan, reduce 1 cup balsamic vinegar over medium heat until thick and syrupy. Set aside to cool.
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2
FOR THE PARSLEY OIL, combine the parsley leaves, olive oil and salt in a blender and puree until very smooth. Taste for salt. Pour into a lidded jar and store in the refrigerator. To use, bring to room temp, and stir. I don't strain the oil. I like the rustic look of the teeny tiny pieces of parsley.
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3
FOR THE MUSHROOM MOUSSE, in a medium saucepan, heat 11/2 tablespoons butter in a pan over medium-high heat. Add mushrooms and toss until fully coated with the melted butter. Add salt to taste. Cook the mushrooms for about 5 minutes, stirring every now and then. They'll begin to exude their liquid, and then start to brown and crisp up a bit. Turn out into the bowl of a mini chopper or mini food processor when done.
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4
In the same saucepan, melt one tablespoon of butter over medium heat. Add the onions and cook until soft and translucent, and just beginning to brown. Stir in the cream. Reduce heat to low. Bring to a boil and remove from heat.
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5
Add the onion mixture to the mushrooms in the mini chopper. Season with salt and pepper and puree until very smooth. Taste for salt and pepper, and adjust seasonings if desired. Pour into a 4-ounce ramekin. Serve warm.
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6
Serve on crostini, crispy toast crusts, pita chips, or just dolloped on a demitasse spoon, drizzled with balsamic syrup (or Aceto Balsamico Tradizionale di Modena) and parsley oil. I like the mousse best when it's warm or at room temperature.
