Wild Mushroom & Goat Cheese Spread

10
Servings
20m
Prep Time
7m
Cook Time
27m
Ready In


"Clipped from Cooking Light magazine over 10 years ago. The description stated 'Prepare the dip ahead of time and chill; broil just before serving'. Sounds like something I need to make the next time I entertain, though I will skip the dried mushrooms and just add some more fresh mushrooms and water."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (64.9 g)
  • Calories 76.2
  • Total Fat - 4.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 4.8 mg
  • Sodium - 183.9 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.7 g
  • Protein - 8 g
  • Calcium - 89.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Combine 1/4 cup boiling water and dried porcini mushrooms in a bowl. Let stand for 10 minutes, then strain mushrooms through a sieve over a bowl, saving the liquid. Chop mushrooms and set aside.

Step 2

Heat butter and oil in a large non-stick skillet over medium heat. Add shallots, thyme, rosemary, salt, pepper and garlic. Saute 2 minutes. Stir in all mushrooms and cook 10 minutes or until liquid almost evaporates, stirring frequently.

Step 3

Stir in sherry and reserved mushroom liquid, scraping pan to loosen browned bits. Cook 5 minutes or until the liquid almost evaporates. Remove from heat.

Step 4

Place mushroom mixture and 3 tablespoons cheese in a food processor; process until smooth.

Step 5

Scrape the mushroom mixture into an 8 inch square glass baking dish coated with cooking spray.

Step 6

At this point, you can refrigerator until ready to serve. Before serving: Preheat broiler. Bring to room temperature. Sprinkle evenly with remaining cheese. Broil for 7 minutes or until edges of cheese begin to brown. Remove from heat and sprinkle with parsley.

Step 7

Serve with crackers or crostini bread.

Tips & Variations


  • Food processor

Related