The mushrooms in this vegetarian spread provide a meaty flavor. Mushrooms are known for their umami, or savory, taste.
INGREDIENTS | SERVES 4
- 2 tablespoons olive oil
- 1 small shallot, chopped
- 3 cups white mushrooms, sliced
- ¼ cup cream cheese
- ¼ cup dry sherry
- 2 cups flat-leaf parsley
- Salt and pepper, to taste
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 carrot, sliced
Heat oil in a pan and cook shallot until soft. Add mushrooms and cook until water is removed.
Blend mushrooms and shallot with cream cheese and sherry in a food processor until smooth.
Add parsley, salt, and pepper to food processor and blend well.
Serve with grilled or raw vegetable slices.
PER SERVING: Calories: 158 | GI: Low | Carbohydrates: 11g | Protein: 5g | Fat: 10g
Dry Sherry Substitute
Sherry is a fortified wine that comes from southern Spain. It is considered an aperitif and is often served chilled. If you do not have dry sherry on hand, orange juice, pineapple juice, and nonalcoholic vanilla extract are considered good substitutes in correct proportions.