1/4 cup diced pancetta*

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1 ripe, Fresh California Avocado, peeled, seeded and mashed in a small bowl

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3 Tbsp. Extra virgin olive oil

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2 large cloves garlic, thinly sliced

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25 medium mushroom caps, cleaned

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1/4 cup low-sodium beef or vegetable broth

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2 tsp. fresh lemon juice

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1/7 tsp. smoked hot paprika

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1/2 tsp. crushed red pepper

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2 Tbsp. dry (fino) sherry

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As needed Sea salt, to taste

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*Uncooked smoked bacon or veggie “bacon” may be substituted.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.