Garlicmushroomspread Recipes

GARLIC MUSHROOM SPREAD

Steps:

• Mix the mushrooms, garlic, parsely, and thyme in a large bowl, cover and let sit at room temperature about 2 hours.
• Heat the olive oil in a large saute pan set on high heat until very hot.
• Add the mushroom mixture, turn the heat to med-high and cook about 5 minutes, until all the juices have cooked away, and the mushrooms begin to brown.
• Remove the pan from the heat, add the brandy, return to heat, and cook, stirring until almost evaporated, about 1 minute.
• Transfer to a food processor and add the remaining ingredients.
• Pulse until spreadable, but still a bit chunky.
• Good with toasted garlic rounds.

HOT MUSHROOM SPREAD

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.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat.
• Stir in the mushrooms and onion, and cook until tender.
• Sprinkle with the flour.
• Reduce heat to low, and continue cooking 5 minutes.
• Mix in sour cream and lemon juice, and season with salt and pepper Transfer to a small casserole dish, and top with Parmesan cheese
• Bake 15 minutes in the preheated oven, until bubbly.