Make this rich, creamy spread ahead of time to allow the mushroom flavours to develop. Use any combination of wild mushrooms you can find—or, in a pinch, opt for cremini mushrooms. Serve at room temperature with crackers or toast points.
- Prep time 30 minutes
- Total time 45 minutes
Ingredients
Method
In large nonstick skillet, melt butter over medium heat; cook mushrooms, light parts of green onions and the thyme, stirring occasionally, until mushrooms are tender and just beginning to brown and no liquid remains, 12 to 15 minutes. Add brandy; cook, stirring, until no liquid remains, about 2 minutes. Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.
In food processor, pulse cream cheese until smooth. Add mushroom mixture; pulse, scraping down side of bowl often, until combined. Scrape into bowl; stir in dark green parts of green onions and the parsley. Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.)
Makes about 2 1/2 cups.
Nutritional facts per tbsp: about
- Sodium 36 mg
- Sugars 1 g
- Protein 1 g
- Calories 32.0
- Total fat 3 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
