Mushroom-lentil spread

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PREP TIME

15 min

TOTAL TIME

4 hrs 35 min

Serves

8

Mushroom-lentil spread

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.

Chatelaine Quickies: Mushroom grain bowl

Nutrition (per serving)

  • Calories
  • 97,
  • Protein
  • 3 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 193 mg.