When I plopped this Cheesy Mushroom Spread down in front of my friends, they seemed somewhat confused. Looks can be very deceiving, and it doesn’t appear to be as incredible delicious as it tastes. When my friends asked what it was, I told them, it’s my sister’s mushroom spread recipe, and it’s basically crack, once you start eating it, you can’t stop. They agreed.
This Cheesy Mushroom Spread has a cheesy creamy consistency and a mushroom flavor with hints of shallot, sherry, lemon thyme, and garlic. It’s rich with umami taste, and it’s a nice alternative to artichoke dip (which I have probably served at too many parties).
While you can certainly choose to simply serve this spread with sliced baguette, there are so many other options! Thin it with a bit of milk and use it as a sauce for pastas, add it to a sandwich, use it to fill an omelette, stuff meat with it, add it to risotto, or even add a scoop on top of a baked potato.
Huge thanks to my sister Kelly for this recipe – I have already made it twice (in one week!). She suggested it when I told her that I was hosting girls night and I wanted to make a fun snack. (I also served Peanut Butter and Chocolate Pretzel Rice Krispie Treats).
I used my Moulinex Chopper to prepare this recipe, and it turned the tedious taste of very finely chopping up lots of mushrooms into something quick and painless. I use the chopper instead of a food processor which is too bulky for my city kitchen, but you could certainly use a food processor if you don’t have the chopper.
25 minPrep Time
25 minTotal Time
- 12 ounces Mushrooms (I recommend Baby Bella or Cremini)
- 2 Shallots
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 teaspoons chopped Lemon Thyme
- 1/2 cup Sherry or White Wine (Red Wine works if you are in a pinch)
- 2 cloves Garlic, minced
- 4 ounces Cream Cheese
- 3/4 cup Grated Parmesan
- Salt and Pepper
- Use a Moulinex Chopper or a food processor to finely chop the mushrooms and shallots.
- Heat a skillet or saucepan over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms, shallots, and lemon thyme. Stir frequently and let cook until the mushrooms begin to brown, this will take about 15 minutes.
- Add some salt and pepper, and the sherry and the garlic. Stir together, and let simmer until the wine had evaporated.
- Next add the Parmesan and cream cheese, stirring to evenly incorporate it. Taste, and add additional salt and pepper as needed.
- Serve the spread warm.