Mushroom Spread
3 ts -to 2 tb Olive oil 1 c Coarsely chopped leeks -(white part only) 1 lg Garlic clove - peeled and finely chopped 3/4 lb Mushrooms; wiped clean - and coarsely chopped 1/2 ts Drie...
Ingredients
- 3ts -to
- 2tb olive oil
- 1c coarsely chopped leeks
- 1/2ts salt
- 2tb freshly squeezed lemon juice
- 1/4ts prepared horseradish; -or-
- 1/2ts -prepared mustard
Directions
- 1
3 ts -to 2 tb Olive oil 1 c Coarsely chopped leeks -(white part only) 1 lg Garlic clove - peeled and finely chopped 3/4 lb Mushrooms
- 2
wiped clean - and coarsely chopped 1/2 ts Dried leaf oregano 1/2 ts Salt Freshly ground black pepper 1 tb -to 2 tb Freshly squeezed lemon ju
- 3
OR- 1/2 ts -Prepared mustard In a large skillet, heat the oil
- 4
Saute the leeks and garlic for 2 minutes, stirring frequently
- 5
Add the mushrooms, oregano, salt, and black pepper
- 6
Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about
- 7
Puree in a blender or food processor and stir in lemon juice and horseradish to taste
- 8
Variation: Before pureeing, this combination makes a fine filling for turnovers