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Wild Mushroom Spread

Yield 8 servings (serving size: 2 baguette slices and 2 tablespoons spread)
A mushroom blend will bring complex flavor to this hors d'oeuvre. We used a mixture of wild and cultivated mushrooms (lobster, oyster, shiitake, cremini, and button).

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely chopped shallots (about 2 large)
  • 3 1/2 cups finely chopped wild or cultivated mushrooms (about 12 ounces)
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons dry sherry
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 16 (1/2-ounce) slices diagonally cut French bread baguette (about 1/2 inch thick)

Nutrition Information

  • calories 140
  • caloriesfromfat 28 %
  • fat 4.4 g
  • satfat 2.1 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 5.6 g
  • carbohydrate 20.6 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 1.3 mg
  • sodium 399 mg
  • calcium 17 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.