Monday, November 17, 2008

Creamy Mushroom Spread

Serve this easy spread on crackers or baguette slices, warm or chilled - it's delicious either way.

Place an 8-ounce package of pre-sliced mushrooms in a food processor and pulse until finely chopped.

Heat a teaspoon and a half of olive oil in a medium skillet over medium-high heat. Add the mushrooms, 2 tablespoons chopped shallot, 3/4 tsp. chopped fresh thyme, and one minced garlic clove. Cook for about ten minutes until the liquid evaporates (it took me 8 minutes).

Remove from heat and stir in 1/4 tsp. salt and a dash of black pepper. Transfer to a bowl and stir in 1/4 cup vegan sour cream (such as Tofutti). This version of the recipe makes 5 servings of 2 tablespoons (50 calories), but you can easily double it.

mushrooms $2.49
shallot $0.64

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance