Makes about 1 3/4 cups; 10 to 12 servings as part of an appetizer menu

Notes: You can make this spread up to 1 day ahead; cover and chill. Bring to room temperature and stir before serving. Serve with rye bread or crackers.

How to Make It

Step 1

Rinse mushrooms and pat dry with paper towels. Trim and discard any discolored areas and tough stem ends (whole stems for shiitakes). Working in batches, pulse mushrooms in a food processor until finely chopped (or chop with a sharp knife).

Step 2

In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onion and stir often until limp, about 5 minutes. Add chopped mushrooms and sprinkle evenly with salt. Stir often until juices have evaporated and mushrooms are beginning to brown, about 10 minutes; remove from heat. Grind in pepper to taste.

Step 3

In a glass measure, stir together sour cream, vinegar, and tarragon. Pour into mushroom mixture and stir to mix. Serve warm or at room temperature.

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