banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Marvellous Mushroom and Leek Spread

    Share

    Marvellous Mushroom and Leek Spread

    Immune-boosting edible mushrooms of all kinds are one of the most powerful allies when it comes to healing (from cancer to the common cold). Explore the many varieties available from season to season.

    Advertisement

    1 Tbsp (15 mL) butter
    2 Tbsp (30 mL) cold-pressed extra-virgin olive or sesame oil
    24 large shiitake mushrooms, chopped
    12 medium-sized crimini (brown) mushrooms, chopped
    3 to 6 small oyster mushrooms, chopped (optional)
    1 medium-sized leek, chopped
    Pinch of unrefined salt, to taste
    2 garlic cloves, minced
    1 to 2 tsp (5 to 10 mL) fresh thyme, finely chopped
    1/2 tsp (2 mL) cumin
    1 tsp (5 mL) balsamic vinegar
    1 Tbsp (15 mL) nutritional yeast
    1/4 cup (60 mL) walnuts or other raw nut of choice, chopped

    In saucepan, melt butter and olive oil; add mushrooms, leek, and salt. Sauté until softened. Add garlic, thyme, and cumin; mix thoroughly, then add balsamic vinegar. Continue to sauté until garlic is translucent and most of the liquid from mushrooms has evaporated. Let mixture brown slightly, then remove from heat and let cool until warm.

    Put mixture in food processor with nutritional yeast and walnuts, and pulse only until everything is minced, not smooth, or to desired consistency.

    This versatile spread can be used on whole grain bread, crackers, or pasta. Serve it on top of poultry, red meat, or fish; or add it to eggs, soups, and stews for extra flavour and nutrition. The paté can be stored in the fridge in an airtight container for several days.

    Makes 1 1/2 to 2 cups (350 to 500 mL).

    Each 1 Tbsp (15 mL) serving contains: 31 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 3 g total carbohydrates (1 g sugars, 1 g fibre); 5 mg sodium

    source: "Healing Foods", alive #390, April 2015

    Advertisement

    Marvellous Mushroom and Leek Spread

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.