Mushroom Spread
Yield
4 servingsPrep
15 minCook
12 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
olive oil
|
|
| 1 | cup |
leeks
coarsely chopped, white part only |
|
| 1 | large |
garlic cloves
peeled and finely chopped |
*
|
| ¾ | pound |
mushrooms
wiped clean and coarsely |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| ¼ | teaspoon |
horseradish
prepared, or 1/2 teaspoon of prepared mustard |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
leeks
coarsely chopped, white part only |
|
| 1 | large |
garlic cloves
peeled and finely chopped |
*
|
| 340.2 | g |
mushrooms
wiped clean and coarsely |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 1.3 | ml |
horseradish
prepared, or 1/2 teaspoon of prepared mustard |
|
Directions
In a large skillet, heat the oil.
Sauté the leeks and garlic for 2 minutes, stirring frequently.
Add the mushrooms, oregano, salt, and black pepper.
Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes.
Purée in a blender or food processor and stir in lemon juice and horseradish to taste.
Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings.
