Chanterelle Spread/Dip

Renée G.

By
@ReneeCooks

If you aren't able to find chantrelles in your area, and I wasn't, criminis work well, too. Its easier to find different varieties of mushrooms in California than it is in Arkansas. I wonder why! Hmmmm.


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Rating:

Comments:

Serves:

Makes about 2 cups

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 ½ sticks butter
5 cups fresh chanterelles, cleaned, trimmed, and coarsely chopped
1 clove garlic, peeled and finely minced
1 tbsp. tomato paste
¼ tsp. sugar
salt to taste

Directions Step-By-Step

1
Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown and butter is clear, about 10 minutes.
2
Add garlic, tomato paste, sugar, and salt to taste.
3
Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3 to 4 minutes.
4
Remove from heat and set aside to cool to just warm; transfer to the bowl of a food processor and process until smooth and creamy (spreadable).
5
Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate overnight.
6
Allow to come to room temperature before garnishing with a few sprigs of fresh thyme or mint, and setting out on serving place with crackers, slices of buttered & toasted baguette, vegetables or pita bread.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: French