Garlic Mushroom Spread Food

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.

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.

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.

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.

CARAMELISED ONION AND MUSHROOM SPREAD

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.

MUSHROOM SPREAD FOR TOAST

Steps:

• Add olive oil to a large, deep skillet over medium heat.
• After 1 minute, add the mushrooms; season with salt and pepper.
• Cook, stirring, about 10 minutes, until they are quite soft but not yet brown.
• Stir in the shallot, garlic, and cream; cook another 5 minutes.
• Stir in the eggs and cook, stirring, just until the mixture holds together, 3-4 minutes.
• Serve immediately, on toast.

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

GARLIC SPREAD

Steps:

• In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
• Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

EASY GARLIC MUSHROOMS

Steps:

• Preheat the oven to 240C/ 220C fan.
• In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
• Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
• Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.

ROASTED GARLIC AND MUSHROOM PIZZA

Steps:

• It is easiest to roast the garlic immediately before making this recipe. If you preroasted it, turn on your oven and preheat to 400°F.
• Heat the oil or butter in a large skillet. Add the mushrooms, sherry and thyme. Cook, stirring frequently, until mushrooms change color and are softer, but not significantly shrunken. Remove from heat.
• In a bowl, combine the roasted garlic, cream cheese and goat cheese together (preferably when the garlic is still warm to melt everything together). Resist the temptation to use a food processor; mix by hand to maintain the chunks of roasted garlic. Spread mixture on top of the pizza crust.
• Evenly distribute the mushrooms on top of the garlic-cheese spread.
• Bake 15 minutes. Enjoy!

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.

CREAMY MUSHROOM SAUCE WITH GARLIC AND DIJON

Steps:

• Melt the butter in a large skillet. Add the sliced mushrooms and cook until browned and they lose their liquid.
• Add the garlic and stir for one minute. Add the herbs and cook for 2 more minutes. Don't let the garlic burn.
• Stir the flour into the mushrooms and cook for 1 minute. Add the wine, mustard, and cream. Whisk until smooth and bubbly. Taste and add salt and pepper to taste.