This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Nature alone is antique, and the oldest art a mushroom." -Thomas Carlyle, Sartor Resartus
This mushroom spread is perfect for your next party: the rich umami flavor of the mushrooms is fantastic served with raw or roasted vegetables. Yes, it's good for you and your guests, but who cares? - it's delicious.
The best part is that if you have leftovers after your party (doubtful), the spread is great on sandwiches or on top of roasted fish or chicken.
Servings: 8 | Serving size: about 1/4 cup
Cooking Time: 60 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
|2 tsp.||olive oil|
|1 lb.||crimini mushrooms (sliced)|
|2 large||shallots (peeled and thinly sliced)|
|1 tsp.||dried sage|
|3 tsp.||Dijon mustard|
|to taste||fresh ground black pepper|
|4 ounces||reduced fat cream cheese|
Place a large skillet in the oven and preheat the oven to 400F.
When the oven is hot, add the olive oil, swirl to coat the bottom of the pan, then add the mushrooms and shallots.
Return the pan to the oven and roast for about 25 minutes. Toss occasionally.
After 15 minutes, add the sage and mustard and toss well.
The mushrooms are done when well caramelized.
Remove from the oven and let cool for about 5 minutes.
Place the mushrooms and shallots in a food processor with the salt, pepper, and cream cheese.
Pulse the food processor gently until the mushrooms are the size of a small dice.
Serve cold or reheat gently before serving.
Serving size: about 1/4 cup
|Calories 41||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 4g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 2%||Vitamin C 2%|
|Calcium 2%||Iron 2%|
|Vitamin K 1 mcg||Potassium 183 mg|
|Magnesium 7 mg|