Mushroom spread

Yield: 4 servings

Measure Ingredient
3 teaspoons -to
2 tablespoons Olive oil
1 cup Coarsely chopped leeks (white part only)
1 large Garlic clove peeled and finely chopped
¾ pounds Mushrooms; wiped clean and coarsely chopped
½ teaspoon Dried leaf oregano
½ teaspoon Salt
\N \N Freshly ground black pepper to
2 tablespoons Freshly squeezed lemon juice
¼ teaspoon Prepared horseradish; -OR- 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 1-¼ cups

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias

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