Shroom Spread Recipes
HOT MUSHROOM SPREAD
I've made this creamy, hearty mushroom appetizer for years-it's a big hit every time.-Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through. Serve with baguette slices.
Nutrition Facts :
SAVORY MUSHROOM SPREAD
Make and share this Savory Mushroom Spread recipe from Food.com.
Provided by kzbhansen
Categories Spreads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
- Add wine and cook 2 minutes longer.
- Cool mixture.
- Remove to serving bowl and stir in sour cream and nuts.
- Season to taste with salt and pepper.
- Serve with baguettes or crackers.
MUSHROOM SPREAD FOR TOAST
Make and share this Mushroom Spread for Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 6 appetizer servings
Number Of Ingredients 9
Steps:
- Add olive oil to a large, deep skillet over medium heat.
- After 1 minute, add the mushrooms; season with salt and pepper.
- Cook, stirring, about 10 minutes, until they are quite soft but not yet brown.
- Stir in the shallot, garlic, and cream; cook another 5 minutes.
- Stir in the eggs and cook, stirring, just until the mixture holds together, 3-4 minutes.
- Serve immediately, on toast.
WILD MUSHROOM SPREAD WITH CROUTONS
Steps:
- Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside.
- In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes.
- Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy. Remove from the heat and add the parsley, stirring well to combne. Taste and season with additional salt and pepper if needed.
- Serve warm with baguette rounds.
HOT CHEDDAR-MUSHROOM SPREAD
One of my high school friends brought this fuss-free appetizer to a get-together and the rest of us couldn't get enough of it. I've since made it for family parties and potlucks, where it is always a hit.-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 175 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 379mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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