Feb 4, 2013

Lemony mushroom spread with thyme



This has been my huge favorite for many years. It is a perfect party food. Serve this spread with freshly baked whole-wheat buns and you'll definitely get some praise. It has always been a big hit. I mostly use fresh champignons because they are available year round. But you can experiment with many different mushrooms.

Thyme and lemon are must-have in this recipe :)


This recipe serves about 3-4 people.

  • about 500 g fresh champignons
  • half a slice of lemon (don't peel it)
  • 1 tsp dried thyme
  • a pinch of ground black pepper
  • 6 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 tsp hard liquor (brandy, rum, vodka, cognac, whiskey etc.
  • 3 tbsp oil for cooking

Heat up the pan and pour some oil in it. Add chopped mushrooms (do not wash the mushrooms, just brush the dirt away, if there's any). Cook for about 5 minutes. Add soy sauce, thyme, pepper and balsamic vinegar. Stir, cook for about a minute and turn down the heat. Pour the mushrooms into a bowl, add half a slice of lemon and hard liquor. Blend the mushrooms until the mixture looks like a smooth spread. Store in the fridge.

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