Savorymushroomspread Recipes

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SAVORY MUSHROOM DRESSING



Savory Mushroom Dressing image

Make and share this Savory Mushroom Dressing recipe from Food.com.

Provided by Jfoxe

Categories     Winter

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

8 slices white bread, cut into 1/2-inch pieces
1 1/2 lbs mixed mushrooms, such as cremini and shiitake
2 -3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra virgin olive oil
6 shallots, sliced
4 garlic cloves, chopped
1 tablespoon fresh rosemary, minced
1/4 cup cognac or 1/4 cup other brandy
2 cups chicken broth
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
black pepper
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
  • Trim the dry part from the bottom of the cremini stem and quarter.
  • Stem and quarter the shiitakes.
  • Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat.
  • Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes.
  • Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy.
  • Stir in the chicken broth and salt and bring to a simmer.
  • Whisk the cream, eggs, and pepper, to taste, in a large bowl.
  • Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

Nutrition Facts : Calories 275.6, Fat 20.3, SaturatedFat 10, Cholesterol 127.7, Sodium 838.2, Carbohydrate 17, Fiber 0.7, Sugar 1.5, Protein 6.7

GARLIC MUSHROOM SPREAD



Garlic Mushroom Spread image

Make and share this Garlic Mushroom Spread recipe from Food.com.

Provided by Mamie37

Categories     Spreads

Time 2h10m

Yield 1 pound

Number Of Ingredients 11

1 lb chopped mixed mushroom
4 cloves minced garlic
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh thyme
4 tablespoons olive oil
1/3 cup brandy
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons cream cheese
1/4 cup shredded gruyere
2 tablespoons white wine or 2 tablespoons champagne vinegar

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.

Nutrition Facts : Calories 1057.1, Fat 74.4, SaturatedFat 18.4, Cholesterol 61.6, Sodium 1088.6, Carbohydrate 22.8, Fiber 5.9, Sugar 10.5, Protein 25.2

CARAMELISED ONION AND MUSHROOM SPREAD



Caramelised Onion and Mushroom Spread image

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of ham. I adapted this recipe from one I found online because I was not satisfied with the gourmet spreads I'd been buying. Well they classified themselves as gourmet but they were, in fact, rather ordinary and also quite expensive! I love the fact that this recipe also has mushrooms in it - and a few other goodies! The original recipe must have been a Birds Eye recipe as it specified using Birds Eye Frozen Sliced Onions. I've slightly increased the mushrooms and garlic as I generally do with recipes and I've added leeks as the combination of flavours from onions, leeks and garlic is just so delicious. And I've also added thyme. Vary the garlic - and any of the ingredients - to suit your taste preferences. I've suggested adding more balsamic vinegar if your onion mixture seems too dry. If like me, you are a bit inexact in the measurement of some of the ingredients - oh, I may as well use all of that! - ;) this would obviously be the easiest way to correct this. Have fun playing with this recipe - and I hope that you enjoy it. I keep meaning to add some chopped nuts, probably walnuts, and must try to remember to do so next time I make this.

Provided by bluemoon downunder

Categories     Spreads

Time 40m

Yield 3 cups

Number Of Ingredients 13

30 g butter
1 tablespoon olive oil
500 g frozen sliced onions
2 leeks, thoroughly washed, dried and chopped
400 g swiss brown mushrooms, finely chopped
3 garlic cloves, minced
thyme, to taste
2 tablespoons brown sugar
3 teaspoons balsamic vinegar, add more if needed
salt, to taste
fresh ground black pepper, to taste
oil, to drizzle
crusty bread, to serve

Steps:

  • In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
  • Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
  • Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
  • Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
  • To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
  • TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.

Nutrition Facts : Calories 285.7, Fat 13, SaturatedFat 5.8, Cholesterol 21.4, Sodium 86.3, Carbohydrate 40.7, Fiber 4.3, Sugar 20.6, Protein 6

WARM MUSHROOM SPREAD



Warm Mushroom Spread image

Make and share this Warm Mushroom Spread recipe from Food.com.

Provided by AZPARZYCH

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 lb fresh mushrooms, sliced
1 small onion, chopped
1 1/2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon lemon juice
1 pinch salt and pepper, to taste
1/3 cup parmesan cheese

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.

HOT MUSHROOM SPREAD



Hot Mushroom Spread image

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

2 tablespoons butter
1/2 pound sliced fresh mushrooms, chopped
1 shallot, finely chopped
1 garlic clove, minced
1 package (8 ounces) cream cheese, softened
4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
2 teaspoons Worcestershire sauce
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
French bread baguette slices, toasted if desired

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 :

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