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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 28%
  • Fat: 4.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.6g
  • Carbohydrate: 20.6g
  • Fiber: 1g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 399mg
  • Calcium: 17mg

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

  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.
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