Warm Mushroom Spread

Cooking Light
Before chopping portobello mushrooms, use a spoon to scrape away the dark brown gills on the undersides to keep the mushroom spread from turning a dark grey color. Prepare and refrigerate the dip up to a day in advance. Then pop in the microwave for a couple of minutes to reheat. Toast the crostini up to 3 days prior to the party, and store them at room temperature in a zip-top plastic bag. Use truffle oil on the bread, if desired.
16 servings (serving size: 2 bread slices and 2 tablespoons spread)


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32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound)
2 tablespoons olive oil, divided
1/2 cup finely chopped shallots
1 garlic clove, minced
4 cups chopped portobello mushrooms (about 1 pound)
4 cups chopped shiitake mushrooms (about 1 pound)
1 cup Madeira wine
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
1 1/2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley


Preheat broiler.

Place bread slices in a single layer on a large baking sheet. Brush 1 side of slices evenly with 1 tablespoon oil. Broil 1 minute or until lightly browned.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add mushrooms; sauté 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar. Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.

Created date

November 2003

Nutritional Information

Calories 190
Caloriesfromfat 24 %
Fat 5 g
Satfat 1 g
Monofat 2.1 g
Polyfat 1.5 g
Protein 3.9 g
Carbohydrate 27.3 g
Fiber 2.5 g
Cholesterol 2 mg
Iron 1.3 mg
Sodium 331 mg
Calcium 18 mg