Shroom Spread Recipes

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

• Ingredients

Nutrition Facts :

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

• Ingredients

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

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

• Ingredients

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

• Ingredients