Mushroom Spread

Recipe Ingredients

3 teaspoons	15ml	- to
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Coarsely chopped leeks - (white part only)
1 cup	146g / 5.1oz	Garlic clove - peeled and (large) finely chopped
3/4 lb	340g / 11oz	Mushrooms - wiped clean
		And coarsely chopped
1/2 teaspoon	2.5ml	Dried leaf oregano
1/2 teaspoon	2.5ml	Salt
		Freshly ground black pepper
1 tablespoon	15ml	- to
2 tablespoons	30ml	Freshly squeezed lemon juice
1/4 teaspoon	1.3ml	Prepared horseradish - -or-
1/2 teaspoon	2.5ml	- prepared mustard

Recipe Instructions

In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently.

Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes.

Puree in a blender or food processor and stir in lemon juice and horseradish to taste.

Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings.

Makes 1-1/4 cups

Source:
Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1

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