chanterelle spread/dip
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
Makes about 2 cups
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
How To Make chanterelle spread/dip
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Step 1Melt 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.
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Step 2Add garlic, tomato paste, sugar, and salt to taste.
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Step 3Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3 to 4 minutes.
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Step 4Remove 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).
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Step 5Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate overnight.
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Step 6Allow 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.
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