Happy belated Mother's Day! We went away to visit my parents and spent much of Monday afternoon sitting in a rural hospital waiting room since Luc had a terrible ear infection -- other than that it was a good weekend out of the city! This is the second ear infection in two months so I really hope that he isn't one of those kids that constantly have them...fingers crossed.
Onto more delicious topics, this spread is really yummy. It tastes like concentrated homemade Cream of Mushroom soup. However good it tastes, I could not make this recipe look anything other than gross in a picture and so this is a picture of Luc's lunch that featured this spread. He gets a kick out of eating shapes he knows so anything shaped like a star, heart, ball, or circle goes down well these days. Also delicious served with crackers or crispbreads, both for munchkins and adults. Suitable for babies from 8 months, just cut bread spread with this mixture into a tiny dice once baby shows interest in finger foods.
Onto more delicious topics, this spread is really yummy. It tastes like concentrated homemade Cream of Mushroom soup. However good it tastes, I could not make this recipe look anything other than gross in a picture and so this is a picture of Luc's lunch that featured this spread. He gets a kick out of eating shapes he knows so anything shaped like a star, heart, ball, or circle goes down well these days. Also delicious served with crackers or crispbreads, both for munchkins and adults. Suitable for babies from 8 months, just cut bread spread with this mixture into a tiny dice once baby shows interest in finger foods.
Herbed Mushroom Sandwich Spread
- 1 1/2 cups sliced white button mushrooms
- 2 shallots, diced
- 1 tbsp butter
- 1 tbsp butter
- 3 tbsp fresh flat-leaf parsley, chopped
- 1/4 cup softened cream cheese
In a large skillet, melt the butter over med-low heat. When bubbling slightly, add the mushrooms and diced shallots and cook, stirring occassionally, until both are softened, about 8 minutes. Stir in chopped parsley.
Let mushroom mixture cool while the cream cheese is softening.
Whiz mushroom mixture with cream cheese in a food processor until fully combined and creamy.
*will keep in the fridge for 1 week
In a large skillet, melt the butter over med-low heat. When bubbling slightly, add the mushrooms and diced shallots and cook, stirring occassionally, until both are softened, about 8 minutes. Stir in chopped parsley.
Let mushroom mixture cool while the cream cheese is softening.
Whiz mushroom mixture with cream cheese in a food processor until fully combined and creamy.
*will keep in the fridge for 1 week
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