Mushroom and Olive Spread

1 pound white or crimini mushrooms, cleaned and sliced.
1 tbs. butter
1/2 pound cream cheese
1 garlic clove, minced
2 tbs. pitted, chopped kalamata olives*
1 tbs. fresh oregano or thyme, chopped
Salt and pepper to taste

Heat a non-stick pan over medium high heat and add butter. Add mushrooms and sauté until all moisture is evaporated and mushrooms begin to color. Add garlic, olives and oregano or thyme and continue to cook for several minutes. Remove from heat and transfer to the bowl of a food processor. Pulse until a smooth consistency is reached.

Add the cream cheese to the processor and mix thoroughly to an even texture. Season with salt and pepper and refrigerate for at least 1 hour. Serve with crackers or bread, about 6-8 portions.

*Kalamata olives are available in most grocery stores or specialty delicatessens.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.