Wild Mushroom 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).

Yield:

8 servings (serving size: 2 baguette slices and 2 tablespoons spread)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Cynthia Nims,

October 2007