NZ Woman's Weekly

Creamy mushroom spread

Creamy mushroom spread

Makes 1½ cups

This is super-tasty and easy to make. The flavour only gets better with time, so don’t hesitate to make it in advance. You can use field mushrooms if you prefer strong flavours – just drain off any excess liquid before adding the cream cheese.

  • 40g butter
  • 1 onion, finely diced
  • 2 cloves garlic, finely sliced
  • 250g white button mushrooms
  • 2 tbsp sherry
  • 2 tbsp Worcestershire sauce
  • ½ tsp flaky sea salt
  • ½ tsp cracked pepper
  • 125g cream cheese,
  • at room temperature
  • 12 sourdough bread slices
  • 2-3 tbsp olive oil
  • 2 cloves garlic

1 Heat butter in a frying pan and saute the diced onion and garlic for 3-4 minutes over a medium heat until soft and fragrant.

2 Dice mushrooms very finely or whizz in the food processor until fine. Add mushrooms to the onion mixture and cook for 3-4 minutes until soft, then add sherry, Worcestershire and seasoning. Simmer for 2 minutes then remove from the heat and cool for 5 minutes.

3 Stir in cream cheese and mix until well combined. Spoon into a serving dish or ramekin and chill until required.

4 Brush bread slices with oil and chargrill/toast until golden. Remove skin from garlic, cut in half and rub each toasted slice with the fresh garlic.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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