Cuisinart SM-MGC Instruction/Recipe Booklet page 11

Mushroom Walnut
Spread
Serve as an hors d'oeuvre with
sliced French bread, pita wedges,
bagel chips, or crackers.
Makes about 2½ cups (625 ml)
3 ounces (85 g) walnut
pieces, lightly toasted
3 shallots (2 ounces) (60g),
peeled, cut into 1-inch
(2.5 cm) pieces
3 cloves garlic, peeled
¼ ounce (7 g) mushrooms,
cleaned
4-5 tablespoons (60-75 ml)
unsalted butter
4 teaspoons (20 ml)
herbes de Provence
3 teaspoons (15 ml)
kosher salt
3 tablespoons (45 ml) dry
sherry or brandy
3 ounces (85 g) lowfat
cream cheese, at room
temperature, cut into
1-inch (2.5 cm) chunks
3 teaspoons (15 ml)
®
Tabasco
pepper sauce
3 teaspoons (15 ml)
fresh lemon juice
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach it to the
stand mixer. Turn the stand mixer to
speed 5 and grind the walnuts into
a mixing bowl. Reserve. Grind the
shallots, garlic, and mushrooms into
or other hot
a separate container. Remove the
meat grinder attachment.
Over medium heat, melt butter in
a 3½-quart (3.3L) sauté pan. Add
the shallot, garlic, and mushroom
mixture, herbes de Provence, and
kosher salt. Cook until vegetables
are tender and mushrooms have
given up all of their juices, about
15 to 20 minutes. Raise heat to
medium-high and stir in sherry or
brandy and cook until evaporated.
Remove from heat and let cool.
Place the cream cheese in the
™
Cuisinart mixing bowl. Insert
the flat mixing paddle into the
™
Cuisinart stand mixer. Mix the
cream cheese on speed 3, and then
slowly increase to speed 7. Stop
the stand mixer once to scrape
the bowl and paddle, mix until
the cream cheese is smooth. Add
cooled mushroom mixture and mix
on speed 5 until incorporated. Add
chopped walnuts, also on speed 5,
and mix until incorporated. Mix in
the Tabasco and lemon juice. Taste
and adjust seasoning. Transfer to a
crock or serving bowl and chill for
at least 3 hours before serving. May
be made up to 2 days ahead.
®
Tabasco is a registered trademark owned by
The McIlhenny Corporation.
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