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I had a little dilemma, if I should post this recipe to the blog or not. It is so amazingly tasty, and I love mushroom spreads, creams, dips and sauces, but it is also simply a brown splotch…it is quit difficult to make a nice photo of such a dish. But then I realized, this super simple mushroom spread is so tasty, I have to share it with you.
A slice of bread or toast can sometimes save my life. I don’t say, a salad takes usually also not longer than 10 minutes to make, but sometimes I need something in 1 minute and there is no way I would stand in the kitchen for 10 minutes. I just take out a slice of bread, spread something delicious on it, grab a handful of cherry tomatoes, and I am good to go for the next hours.
I never really understood the concept of butter on a bread. I remember when I was small and my dad had almost everyday bread and butter for breakfast, and I was just like ‘oh no’. I need something else. I love avocados on my bread (I know, I am so unique), I am also in love with something like cashew cheese on it, or with any kind of veggie spreads. Sometimes I am lazy and buy them, but I really enjoy making them by myself. The only problem with that, I can never make enough. Homemade spreads just seem to taste so great, we eat them all in a day.
What’s also great about such spreads, that you can use them for anything basically, depends on how thick you make them. First of all they are amazing on bread of course, on any pasta dish, or as a dip for veggies. You can add a little spoon of it to your soups for some excitement. Or add a little to your salad dressing, it also makes wonder. Use them as a filling for other vegetables, or your ravioli. Or the best, be a monster and eat them with a spoon directly out of the fridge. Yes, I do it always.
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Mushroom Spread
- Total Time: 25 mins
- Yield: small bowl
Ingredients
- 400g mushroom of your choice
- 2 cloves of garlic
- 1 handful walnut
- 1 handful fresh basil
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp mustard
- 2 tbsp olive oil
- salt, pepper
Instructions
- Roast the walnuts, then let them cool a bit. Heat a little olive oil in a pan and fry the thinly sliced mushrooms for about 10 minutes with the thyme and rosemary.
- Add everything to your food processor and blend until smooth. Or leave it rustic. Your choice.
- You can add a bit more olive oil or water, if it would be too thick. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Spread, Dip
This recipe looks delicious… I’m glad you decided to post it! I’ll have to try it soon. Thanks for sharing– Lizzie
Thank you, Lizzie 🙂
I’m so glad you did post this one. I love the earthy flavor and how super easy it is to make. Even my son, a self-proclaimed mushroom hater, asked for seconds.
Hey Sandy,
I am so happy you both enjoyed it 🙂
I love this recipe sooo much, I prepare it without oil and it’s still perfect. Thank you Évi!
I’m glad you like it 😊
mmmmm ! Its delicious . I was wondering what to do with some mushrooms I had quickly cooked in microwave to stop them going off. This recipe is ideal . I have Rosemary and thyme in my garden so used that and tons of olive oil !
Plus garlic of course . It was such a handy recipe and easy , my partner loves it.too.
Many thanks for posting it .
Thanks for the feedback, Marion. I’m so glad you like the recipe 🙂