Mushroom Spread

This mushroom spread packs concentrated earthy flavor into every bite. Three quarters of a pound of mushrooms cook down with leeks and garlic until all the liquid evaporates, then get pureed into a thick, spreadable paste.

Cooking off the mushroom liquid is the most important step. Mushrooms release a surprising amount of water, and if you puree them too early you’ll get soup instead of a spread. Keep them on the heat, stirring occasionally, until the pan looks almost dry. That’s when the mushroom flavor intensifies from mild to deeply savory.

Oregano adds herbal warmth while lemon juice brightens the whole mixture. The horseradish is the unexpected ingredient that makes this spread interesting. Just a quarter teaspoon adds a sharp, peppery bite without tasting like horseradish. You’ll know something is there but you won’t be able to name it.

Serve on crackers, spread on crostini, or use as a dip for raw vegetables. It’s naturally vegan and low in fat, so it works for almost any dietary situation.

Chef Tips

• Use the white part of the leeks only and rinse well. Sand hides between the layers and will ruin the texture.
• Don’t rush the mushroom cooking. The liquid must fully evaporate or the spread will be watery and bland.
• Pulse rather than puree if you prefer some texture. A completely smooth spread and a chunky one are both good here.

Variations

• Use the cooked mixture (before pureeing) as a filling for puff pastry turnovers.
• Blend in a few tablespoons of mashed tofu to stretch the recipe and make it creamier.
• Swap regular mushrooms for cremini or a mix of wild mushrooms for deeper, more complex flavor.