| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Belgian | Appetizers, Better home | 1 | Servings |
INGREDIENTS
| 2 | tb | Onion; finely chopped |
| 2 | tb | Butter |
| 2 | tb | All-purpose flour |
| 3 | tb | Dry sherry |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/8 | ts | Ground nutmeg |
| 1 1/2 | c | Mushrooms; finely chopped |
| 1/4 | c | Walnuts; toasted, finely chopped |
| 1 | tb | Fresh chives; snipped |
| Apple slices | ||
| Belgian endive leaves | ||
| Assorted crackers |
INSTRUCTIONS
Fresh exotic mushrooms are becoming more widely available. For rich, earthy flavor, try a combination of giant-size portobello, mild crimini and woodsy shiitake mushrooms. Combine the onion and butter in a 1-quart microwave-safe casserole. Microwave, covered, on 100% power (high) for 2 minutes. Stir in flour until smooth. Stir in sherry, salt, pepper, nutmeg and mushrooms. Cook, covered, on high for 4-5 minutes or until vegetables are tender, stirring once. Cool slightly. Transfer 1/2 cup of the mushroom mixture to a blender container or food processor bowl. Set remaining mushroom mixture aside. Blend or process until smooth. Combine blended mushrooms, reserved mushrooms, walnuts, and chives in a serving bowl. Cover and chill up to 3 days. Serve with apple slices, endive leaves or crackers. Makes 1 cup. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 85. Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <[email protected]> on Oct 26, 1997
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