Recipe of Week 18: Mushroom Spread
Celebrate July by trying this delicious recipe featuring one of July's Harvests of the Month- Mushrooms!
1 lb white mushrooms, sliced
1/2 lb shiitake mushrooms, sliced (shiitake mushrooms can be found locally from MV Mycological!)
2 medium sized leeks, white part only, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 1/2 teaspoons fresh thyme, chopped
1/2 lb firm tofu
1/4 cup fine dry breadcrumbs
Salt and pepper to taste
In a large saute pan, heat 1 tablespoon olive oil. Saute leeks several minutes. Add garlic and continue to cook until leeks are tender. Remove from pan and set aside to cool. Heat remaining oil in saute pan, add white and shiitake mushrooms. Cook approximately 10 minutes or until moisture has cooked away. Add garlic and thyme and set aside to cool.
When vegetables have cooled, add to food processor along with remaining ingredients. Puree until combined. Season with salt and pepper to taste. Store in the refrigerator.
Serve mushroom spread with bread, crackers, or vegetables to dip.
Recipe by Robin Forte