Wild Mushroom & Goat Cheese Spread
February 18, 2018
"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."
- 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
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.
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.
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.
Place mushroom mixture and 3 tablespoons cheese in a food processor; process until smooth.
Scrape the mushroom mixture into an 8 inch square glass baking dish coated with cooking spray.
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.
Serve with crackers or crostini bread.
Tips & Variations
- Food processor