|
|
Article: TAKE FIVE
- Article from:
- The Gazette
- Article date:
- April 16, 2003
CopyrightCopyright 2003 The Gazette. Provided by ProQuest LLC. (Hide copyright information)
|
"I was making stuffed mushrooms last Sunday and when they were
done, I had a lot of the chopped mushroom stems left, so I invented
this spread," writes Helen Lenz. "It was a big hit with my guests! It
disappeared almost immediately - and some of the stuffed mushrooms,
which took longer to make, were left. So I do not think I'll make
stuffed mushrooms in the future."
OLIVE-MUSHROOM CHEESE SPREAD Yield: about 3/4 cup
3 tablespoons chopped fresh mushroom stems1 1/2 tablespoons
butter4 ounces cream cheese, softened16 large, black, pitted
olives, drained and finely chopped About 2 tablespoons grated onion
For serving: crackers
Procedure:
1. In a small skillet, brown chopped mushroom ...