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February 17, 2015
Excellent as an appetizer on slices of baguette or crackers.
1Soak mushrooms in approximately cup water for 10-20 minutes. Turning them every few minutes for equal rehydration.
2Fry onions and garlic in butter or oil. While they begin to golden, remove mushrooms from the soaking water, squeeze them gently, and dice finely. Save the water.
3Add chopped, rehydrated mushrooms and sauté until golden.
4Add 3/4 cup of the soaking water to the pan and reduce slowly.
5Remove from stove. Add spreadable cream cheese or substitute of choice. Blend well and refrigerate until firm. If it sits for a day, it only gets yummier.
Leftover spread is great on potatoes, pasta, steaks, or burgers.