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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons minced shallots |
2 cups finely chopped wild mushrooms (shiitake, porcini, portobello, or any you like) |
1/2 cup chopped fresh parsley |
1/4 teaspoon dried savory or 1/4 teaspoon dried thyme |
1 (8 ounce) package cream cheese |
3 tablespoons heavy cream |
Directions:
1. Melt the butter in a medium skillet over med-high heat.
2. Add in shallots; cook, stirring, until softened, about 1 minute.
3. Add in mushrooms; cook, stirring until softened, about 5 minutes.
4. If liquid has seeped from the mushrooms, continue cooking until all liquid has evaporated.
5. Stir in parsley and savory; cook, stirring, 30 seconds.
6. Remove from heat; stir in cream cheese, 1 ounce at a time, until melted and completely combined.
7. Stir in heavy cream; season to taste with salt and pepper.
8. Chill.
9. Serve with bread/crostini.
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