Monday, August 23, 2010

Creamed Mushroom and Chive Spread

I've been wanting to try this recipe and with the season change looming I thought this appetizer would be perfect for my friend Liz's birthday party in Boston! A group of my college girlfriends were getting together for a night out in Boston starting with wine, snacks, and a birthday cake at my friends, Colleen and Shannon's apartment.

This recipe was so easy to put together as I rushed to pack and make the two hour drive. It only took me about 20 minutes... the worst part of the recipe was having to chop up all of those mushrooms. Not so bad!

Not only was it a breeze to put together, it was also a perfect compliment to the rest of the delicious spread of finger foods they had. It was light, but flavorful. The simmering of wine, shallots, and cream added richness to the flavor. The creamy consistency helped to pull the mushrooms and chives together well on the cracker. For the trip to Boston, I used this recipe as a dip with crackers to make it easier to transfer, but I'm looking forward to trying it with buttered baguette toasts for something a little more fun!

Hope you try it out! Let me know what you think!

Creamed Mushroom and Chive Spread
From: Smitten Kitchen
(Printable Recipe)


1/2 pound mushrooms
2 tablespoons unsalted butter, more for toast
1 large or 2 small shallots, chopped
2 tablespoons dry white wine or white vermouth
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 baquette, thinly sliced or crackers
2 tablespoons fresh chopped chives and more for sprinkling of garnish

Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces. Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about three minutes. Add mushrooms and cook, stirring, for about five minutes. Add wine, reduce heat to medium, cover, and cook for about five minutes more. Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Stir in cream; simmer until slightly thickened, two minutes longer. Remove from heat and add 2 tablespoons of chopped chives and mix. Season with salt and pepper to taste.

This spread can be served with buttered baquette slices or crackers for dipping. If serving with toast, butter the bread and put in oven at 400 degrees until golden. Top each toast with some mushroom mixture. Sprinkle with additional chives for garnish and serve. If serving as a dip, sprinkle with chopped chives and serve with crackers.

1 comment:

  1. It was delicious too!!! Chels this site is awesome!! I love love love that you have a picture of the apron front and center! now if only i could find a way to live closer to you to eat this well all the time....