Mushroom Duxelles Spread
Servings
8Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
Ingredients
| 2 tsp. Olive oil |
| 1 lb Crimini mushrooms (sliced) |
| 2 Large Shallots, raw (peeled and thinly sliced) |
| 1 tsp. Dried or rubbed sage |
| 3 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 4 ounces Reduced fat cream cheese |
Instructions
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.
Chill.
Serve cold or reheat gently before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.