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Mushroom-Pecan Spread with Crostini

Yet another appetizer recipe from epicure and associate Wine Guy Tom Landshof...


6 tablespoons butter
3/4 pound fresh shitake mushrooms
3/4 pound crimini mushrooms
1/2 pound other mushrooms
8 large green onions
1 large garlic clove, minced
1/2 cup chopped parsley
1/4 cup brandy
2 tablespoons fresh chopped marjoram
1 tablespoon fresh lemon juice
1 8-ounce pkg. cream cheese
1/2 cup whipping cream
1/2 cup chopped toasted pecans


Melt butter in heavy skillet over medium-high heat. Add all mushrooms, garlic and green onions. Sauté until mushrooms begin to brown and juices evaporate, about 15 minutes. Remove from heat and add parsley, marjoram, lemon juice and brandy. Return to heat and simmer 2 minutes. Season with salt & pepper and cool completely.

Beat cream cheese in large bowl until fluffy. Beat in whipping cream. Stir in pecans. Mix in cooled mushroom mixture. Season to taste with salt & pepper

Serve with Crostini in decorative bowl garnished with fresh parsley sprigs and lemon wedge

To make Crostini: preheat oven to 400 degrees, cut baguette into thin slices, arrange on baking sheet and bake until just browned. Turn over and repeat. About 3 minutes per side.

Crostini may be made ahead, cooled completely and kept in air tight container at room temperature, or frozen if more than a day or two. The new Fresh Market in Carmel sells wonderful Crostini under their own brand name.

Mushroom spread may be made a day or so ahead and kept in refrigerator, covered. Bring to room temperature before using. Can also be frozen. Mushroom quantities are approximate.