Mushroom-Lentil Spread
4
- Prep Time15 mins
- Total Time4 hrs 35 mins
- Makes8 servings
Photo, Erik Putz.
Ingredients
2 tbsp butter
1 114-g pkg shiitake mushrooms, thinly sliced
1 shallot, chopped
1 garlic clove, minced
1 tsp chopped thyme leaves
1/4 tsp pepper
1 tbsp soy sauce
3/4 cup canned lentils, drained and rinsed
1/4 cup cream cheese, cubed
1/4 cup chopped toasted pistachios
Instructions
MELT butter in a medium frying pan over medium. Add mushrooms, shallot, garlic, thyme and pepper. Cook until mushrooms are browned and softened, about 10 min. Add soy sauce and cook 1 min.
TRANSFER mixture to a food processor. Add lentils and cream cheese, then whirl until smooth.
SCRAPE onto a sheet of plastic wrap and form into an 8-in. log. Wrap tightly and twist ends. Chill at least 4 hr until semi-firm. Keeps well, refrigerated, up to 3 days.
SPREAD pistachios on a plate. Unwrap log and roll in pistachios, pressing lightly so they stick. Serve with crackers or crostini.
Nutrition (per serving)
Calories 97, Protein 3g, Carbohydrates 6g, Fat 7g, Fibre 1g, Sodium 193mg.
