Wild Mushroom Spread

Name: Wild Mushroom Spread
Ingredients: 2 teaspoons olive oil; 1/2 cup finely chopped shallots (about 2 large); 3 1/2 cups finely chopped wild or cultivated mushrooms (about 12 ounces); 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened; 2 tablespoons dry sherry; 2 tablespoons minced fresh flat-leaf parsley; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 16 (1/2-ounce) slices diagonally cut French bread baguette (about 1/2 inch thick)

9 ingredients

1 steps

Ingredients

2 teaspoons olive oil
1/2 cup finely chopped shallots (about 2 large)
3 1/2 cups finely chopped wild or cultivated mushrooms (about 12 ounces)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons dry sherry
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 (1/2-ounce) slices diagonally cut French bread baguette (about 1/2 inch thick)

Directions

1

Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.