Mushroom Thyme Spread (Print View)
Smooth mushroom mix with thyme, nutmeg, and Marsala wine. A tasty choice served with baguette for any gathering.
# What You'll Need:
→ Main Ingredients
01 -
300 grams button mushrooms, finely chopped
02 -
2 tablespoons butter
03 -
2 cloves garlic, smashed
04 -
1 onion, diced finely
05 -
sea salt and black pepper, to taste
06 -
1 tablespoon thyme leaves, minced
07 -
¼ teaspoon nutmeg, grated fresh
08 -
½ cup Marsala wine
09 -
2 teaspoons fresh lemon juice
10 -
100 grams cream cheese, softened
→ For Garnish
11 -
sprigs of fresh thyme
12 -
melted butter for topping
13 -
toasted slices of baguette
14 -
cooked mushroom slices
# Directions:
01 -
Melt the butter in a big frying pan and toss in the onions with a little salt. Cover it up, give it an occasional stir, and cook until the onions are super soft.
02 -
Crank the heat to high, stir in the mushrooms, and cook for around 8 minutes. They should turn golden and tender while their juices mostly cook off.
03 -
Mix in the garlic, thyme, and nutmeg, cooking for just 30 seconds. Pour in the Marsala, let it bubble, and reduce until the mushrooms look glossy and the wine’s mostly gone. Add the lemon juice and season well.
04 -
Dump the cooked mushroom mix into a food processor and toss in the cream cheese. Blend until smooth, and scrape down the sides if needed. It'll look pretty soft for now.
05 -
Scoop the creamy mixture into small jars or ramekins, pressing it down and smoothing out the top.
06 -
Keep it simple or add a thin butter layer on top. Garnish with a mushroom slice and a sprig of thyme. Chill until cool, cover it up, and refrigerate. It’ll keep fresh for up to 5 days.
# Notes:
01 -
Yields about 1¼ cups of spread
02 -
Can be chilled up to 5 days when properly stored