Pinenut & Mushroom Spread 2

Pinenut & Mushroom Spread

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 1

Pinenut & Mushroom Spread

Angie Halten
Spoon onto an endive leaf or serve with rice crackers.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4


  • 3 Tbsp butter or margarine
  • 1/2 pound mushrooms wiped clean and finely chopped
  • Salt and pepper
  • 1/2 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


  • 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.
  • 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.
  • 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.
  • Serve warm or chilled, with endive leaves or on baguette slices.
Tried this recipe?Let us know how it was!
See also
Baked Zucchini Sticks


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