INGREDIENTS
- 2 tbsp unsalted butter
- 675 g mixed exotic mushrooms (such as shiitake, oyster or chanterelle), chopped
- 4 green onions, thinly sliced (light and dark green parts separated)
- 5 sprigs fresh thyme
- 3 tbsp brandy
- 2 tsp lemon juice
- 1⁄4 tsp each salt and pepper
- 1 pkg (250 g) cream cheese, softened (see tip, below)
- 2 tbsp chopped fresh parsley
PREPARATION
- In large nonstick skillet, melt butter over medium heat; cook
mushrooms, light green parts of green onions and thyme, stirring
occasionally, until mushrooms are tender and just beginning to brown,
and no liquid remains, 12 to 15 minutes. - Add brandy; cook, stirring, until no liquid remains, about 2 minutes.
- Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.
- In food processor, pulse cream cheese until smooth. Add mushroom
mixture; pulse, scraping down side of bowl often, until combined. Scrape
into bowl; stir in dark green parts of green onions and parsley. - Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.
Bring to room temperature before serving.)
NUTRITIONAL INFORMATION, PER 1 TBSP: about 32 cal, 1 g pro, 3 g total fat (2 g sat. fat),
1 g carb, trace fibre, 8 mg chol, 36 mg sodium, 90 mg potassium. % RDI: 1% calcium,
1% iron, 3% vit A, 2% vit C, 2% folate.
TIP FROM THE TEST KITCHEN
To soften cream cheese, let it stand on the counter
at room temperature for about 11⁄2 hours. If you’re
in a rush, microwave it on medium-low, 10 seconds
at a time, until soft.
