How To make Mushroom Spread
3 ts -to
2 tb Olive oil
1 c Coarsely chopped leeks
-(white part only) 1 lg Garlic clove
- peeled and finely chopped 3/4 lb Mushrooms; wiped clean
- and coarsely chopped 1/2 ts Dried leaf oregano
1/2 ts Salt
Freshly ground black pepper 1 tb -to
2 tb Freshly squeezed lemon juice
1/4 ts Prepared horseradish; -OR-
1/2 ts -Prepared mustard
In a large skillet, heat the oil. Saute 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. Puree 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. Makes 1-1/4 cups Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias
How To make Mushroom Spread's Videos
Pink Mushroom Toast
Super rough recipe below bc it's just toast so add what you like, always taste as you go, and enjoy!
1️⃣ Brush any excess dirt off the mushrooms and chop any big ones into smaller equal pieces.
2️⃣ Make your spread with 2 tbsp Greek yogurt, 1/2 tbsp tahini, a squeeze of lemon juice, 1 tsp of honey, and pinch of salt. Mix, taste, and adjust any ingredients to taste.
3️⃣ Add some butter or EVOO to your pan, add mushrooms, after a minute add a few minced garlic cloves, a sprinkle of sumac, a sprinkle of red chili flakes, and a sprinkle of salt. Sauté for just a few minutes until mushrooms are all a golden color.
4️⃣ On your toasted bread of choice, add a layer of the spread, then some greens (I used wild arugula here), the mushrooms, and some za'atar mixed with a bit of olive oil to drizzle on top.
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Mushroom Pate Recipe
An easy appetizer, this spread is savory and great with crackers. This spread also works well on sandwiches. Great flavor and texture, and simple to make. Vegan, glutenfree and under 30 minutes to make. I usually make this appetizer with walnuts; but I've substituted them for sunflower seeds in this video for anyone that may be allergic to nuts. Super delicious both ways!
Ingredients
1 tablespoon olive oil
8 ounces of cremini mushrooms, sliced
4 cloves garlic, minced
1/2 cup white wine
4-5 sprigs of fresh thyme (or about 1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sunflower seeds or walnuts; soaked in hot water for 15 minutes, then drained
water as needed to blend
Directions
Heat the olive oil in a pan on medium heat. Add the mushrooms and cook until lightly browned. Add in the garlic and cook for about another minute. Then add the white wine, thyme and salt, and simmer for about 15 minutes. Remove from heat and let cool. When cooled, add this mixture and the sunflower seeds or walnuts to a food processor. Process until you have a paste, adding in a little water as needed for proper consistency. Pour mixture into a container and place in the fridge until ready to serve.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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Watch recipe: Mushroom Pate
A delectable pate with porcini, shitake and oyster mushrooms. Served with grilled pita bread or crackers.
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Duxelles Recipe • A Delicious Mushroom Spread! - Episode 467
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Duxelles recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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