Mushroom And Walnut Spread Or Dip Food

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

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.

MUSHROOM AND WALNUT SOUP

Steps:

• In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
• Add 4 pints of hot water.
• Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
• After that, place over a colander and strain the soup. Remove bay leaves.
• Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
• Return to the saucepan and re-heat.
• Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
• Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
• When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
• Serve piping hot.

HOT CHEDDAR-MUSHROOM SPREAD

Steps:

• In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

MUSHROOM AND WALNUT SPREAD OR DIP

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and cook for three minutes.
• Stir in garlic, salt, tarragon, and pepper to taste. Cook for about 5-7 minutes, then raise heat slightly and cook for about 5-7 minutes more, until fond (I had to look up this word on the internet, but I don't know how else to state it here) starts to develop on the bottom of skillet and mushrooms and onions start to brown.
• Remove from heat; pour in wine and stir to release fond.
• Place walnuts in a food processor. Pulse until finely chopped.
• Add cilantro and pulse to combine with walnuts.
• Add mushroom mixture and lemon juice. Pulse until ingredients are blended together; it won't be completely smooth.
• Taste for seasonings and adjust accordingly.
• Serve with pita chips or whatever you like.