Happy New Year! With resolutions fresh in mind, many of us try to eat a little healthier after the holidays. For me that means lots of smoothies and salads—plus a few tasty snacks. Snacks can be wholesome, too. This mushroom spread is a lighter option: low in fat, versatile, and simple to prepare. It makes a great toast topping, a pasta sauce, or even a flavorful addition over rice—one of my favorite ways to eat it. Leftovers keep well in the fridge for a few days.
Not only is this spread delicious, it’s also quick to make. I whipped it up in about ten minutes. The savory flavor and creamy texture make it a real winner.
Appearance can be misleading—this spread doesn’t look fancy, but it tastes fantastic. If you’re serving it to guests, finish with sliced spring onions, a sprinkle of ground chili, or another garnish to brighten the presentation.
I’ll be using this spread in other recipes soon, so stay tuned.
Bless
Mushroom Spread
5 mins
5 mins
10 mins
Condiments, Side Dish
Vegan
Ingredients
- 250 grams mushrooms
- 1 onion
- 3 cloves garlic
- 1/2 chilli pepper
- 1 tbsp soy sauce or tamari
- 4 tbsp non-dairy milk
- 1/2 tbsp nutritional yeast
- 1/2 tsp smoked paprika powder (optional)
- 1 sprig thyme (optional)
- to taste salt + pepper
Instructions
-
Chop the mushrooms, onion, and garlic. Sauté over medium heat until softened. After about two minutes, add the thyme and continue cooking for another three minutes.
-
Once cooked, transfer everything to a blender or food processor. Let it cool briefly if needed. Process until smooth; use less liquid for a thicker spread and more for a looser sauce. Adjust seasoning with salt and pepper to taste.
