Mushroom Spread

It seems this time of year everyone is looking for more appetizer ideas. This is a great one. Mushrooms chopped fine and cooked down into a spread. Great with crusty breads or crackers and full of rich flavor. I usually end up making a double batch right away. Partly because mushrooms cook down a lot and also because everyone eats it up quickly.

 

 

 

Mushroom Spread

½ lb. mushrooms, trimmed, washed and chopped

2 T. butter or oil

1 medium onion, chopped

½ t. salt

Fresh ground pepper

Dash of nutmeg

1 t. lemon juice

2 t. flour

½ c. sour cream or strained yogurt

½-1 t. dill weed

 

Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.