| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
*new-acq, Artichokes, Mediterrane, Mushrooms, Spreads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms, roughly chopped |
| 4 |
|
Garlic cloves, chopped |
| 2 |
T |
Chopped fresh Italian |
|
|
parsley |
| 2 |
T |
Chopped fresh thyme |
| 2 |
T |
Olive oil, may be doubled |
| 1/3 |
c |
Brandy |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 2 |
T |
Cream cheese |
| 1/4 |
c |
Shredded Swiss cheese |
| 2 |
T |
White wine vinegar |
|
|
Toasted Garlic Bread |
INSTRUCTIONS
In a large bowl, mix the mushrooms, garlic, parsley and thyme. Cover
and let sit at room temperature for 2 hours to allow the flavors to
marry. Heat the olive oil in a large saute pan set on high heat until
almost smoking, about 1 minute. Add the mushroom mixture and cook for
5-6 minutes, until all the juices have cooked away and the mushrooms
begin to brown. Add the brandy, stirring to scrape up any brown bits
from the bottom of the pan, and cook until it has evaporated, about 1
minute. Transfer the mushroom mixture to a food processor and add the
remaining ingredients. Process for 1 minute, until you have a
spreadable but slightly chunky consistency. Serve on the garlic toast
with a Cabernet-Merlot. VARIATION: Add 9-oz artichoke hearts, canned
or frozen. From NICK STELLINO'S MEDITERRANEAN FLAVORS, By Nick
Stellino (Putnam, 1997). >Edited and modified by Pat Hannaman Savory
Swiss cheese, spiced with garlic, white wine vinegar and brandy, takes
the common mushroom to new heights. An easy way to start a meal.
Serves 6 to 8. Recipe by: MEDITERRANEAN FLAVORS, by Nick Stellino
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar
21, 1998
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