Serve this creamy mushroom spread either warm or cold as a vegetarian appetizer.
2 (8-ounce) packages sliced mushrooms
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup light sour cream
How to Make It
Place mushrooms in a food processor; process until finely chopped. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, thyme, and garlic; cook for 10 minutes or until liquid evaporates, stirring occasionally. Stir in salt and pepper.
Place mushroom mixture in a bowl; stir in sour cream. Serve spread at room temperature or chilled.
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