Pinenut & Mushroom Spread

Pinenut & Mushroom Spread 2

This appetizer can be served warm or at room temperature. Scoop this tasty tip using endive leaves, rice crackers, or baguette slices.

Pinenut & Mushroom Spread 2

Pinenut & Mushroom Spread
Prep time:
Cook time:
Total time:
Serves: 4
Spoon onto an endive leaf or serve with rice crackers.
  • 3 Tbsp butter or margarine
  • ½ pound mushrooms, wiped clean and finely chopped
  • Salt and pepper
  • ½ cup of shallots, minced
  • 1 garlic clove, minced
  • 2 Tbsp pine nuts
  • 2 Tbsp GF sour cream
  • 2 tsp lemon juice
  • 1 Tbsp parsley,chopped
  1. Melt butter in a large skillet on high heat. Add the mushrooms, garlic and shallots, and sprinkle lightly with salt and pepper. Sauté for 5 minutes stirring frequently.
  2. While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.
  3. Put mushroom mixture in a bowl, add the toasted pine nuts. Once the mushrooms have cooled down a bit, mix in the lemon juice, sour cream, and parsley.
  4. Serve warm or chilled, with endive leaves or on baguette slices.



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