Makes 3 to 3 1/2 cups
Serves 8 to 10 as an appetizer
- 2 cups water
- 1 (1-ounce) package dried shiitake mushroom caps, broken into pieces and stems discarded (1/2 cup)
- 8 ounces fresh button or crimini mushrooms, quartered
- 1 large shallot, quartered
- 2 tablespoons extra-virgin olive oil
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1/2 cup walnuts
- 2 tablespoons plain or garlic-flavor soy cream cheese
- 1/4 teaspoon salt, or more to taste
- For serving: matzo, crackers, toast, flatbread
Bring water to a boil, stir in dried mushrooms, cover and set aside 30 minutes. Strain mushrooms and squeeze out excess moisture.
Meanwhile, heat oven or toaster oven to 350 degrees F. Spread walnuts in a single layer on a baking sheet, and bake 8 to 10 minutes until toasted and aromatic. Transfer toasted walnuts to food processor. Add mushrooms and shallot, and pulse until well combined.
In a small saucepan on medium-low, heat olive oil and sauté garlic and thyme 3 to 5 minutes just until garlic is golden; do not brown. Discard thyme. Add garlic and oil to food processor, using a rubber spatula to get it all. Add reconstituted shiitakes, cream cheese and salt and pulse until smooth. Taste and adjust seasonings.
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