Mushroom-lentil spread

Prep 15 min
Total 4 hours 35 min
Serves 8

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2 tbsp
1 114-g pkg
shiitake mushrooms, thinly sliced
shallot, chopped
garlic clove, minced
1 tsp
chopped thyme leaves
1/4 tsp
1 tbsp
3/4 cup
canned lentils, drained and rinsed
1/4 cup
cream cheese, cubed
1/4 cup
chopped toasted pistachios


  • 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.


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

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