Easy Mushroom Spread Food

MUSHROOM SPREAD

Steps:

• Heat butter over a medium heat. Sauté mushrooms in butter until soft, about 10 minutes.
• Add garlic and thyme and cook another minute or two.
• Cool a few minutes and then blend mushrooms and cream cheese together in food processor.
• Season with kosher salt and pepper. Chill...or not.
• Serve with water crackers

SAVORY MUSHROOM SPREAD

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.

BACON MUSHROOM FLATBREAD

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes, or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool.
• Meanwhile, mince 2 cloves of the garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes, or until golden brown.
• In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining 2 cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in 2 tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining 2 tablespoons of water then season to taste with salt and pepper.
• Spread the flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble 2 slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired.

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.

EASY MUSHROOM SPREAD

Steps:

• In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.