| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
*new-acq, Artichokes, Mushrooms, Spreads, Mediterrane |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms; roughly chopped |
| 4 |
|
Garlic cloves; chopped |
| 2 |
tb |
Chopped fresh Italian parsley |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
tb |
Olive oil; may be doubled |
| 1/3 |
c |
Brandy |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Cream cheese |
| 1/4 |
c |
Shredded Swiss cheese |
| 2 |
tb |
White wine vinegar |
|
|
Toasted Garlic Bread |
INSTRUCTIONS
TO SERVE
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
A Message from our Provider:
“Can’t change? Jesus frees us”