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Wild Mushroom-Walnut Spread




Source of Recipe


Internet


List of Ingredients




3 ounces dried wild mushrooms
1-1/2 C. hot water
1 C. whipping cream
3 T. Cognac
1/2 C. minced green onions
3 large cloves garlic, minced and divided
1/4 C. olive oil
1 (3-oz.) package cream cheese, softened
3/4 C. toasted walnuts, minced
1 C. chopped fresh parsley
3 T. chopped fresh thyme
3 T. chopped fresh chives
2 T. chopped fresh tarragon
1-1/2 tsp. salt
3/4 tsp. freshly ground pepper
5 T. butter, melted
1 French baguette, cut into 1/4" slices


Recipe



Rinse the mushrooms thoroughly with cold water; drain well. Combine the mushrooms and hot water in a medium bowl; let stand 2 hours. drain well.
Coarsely chopped the mushrooms; set aside.

Combine the whipping cream and Cognac in a heavy saucepan. Bring almost to a boil; reduce heat and simmer, uncovered, 20 to 30 minutes or until reduced to 3/4 cup, stirring ocassionally.

Cook the green onions and 2 cloves minced garlic in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add the mushrooms; cook 5 minutes, stirring constantly. Add the whipping cream mixture and cream cheese, stirring until the cream cheese melts.
Remove from heat; stir in walnuts and next 6 ingredients. (all the herbs, salt and pepper). Set aside.

Combine the melted butter and 1 clove minced garlic. Brush both sides of the bread slices with garlic butter; place on an ungreased baking sheet.
Bake at 350 degrees for 6 to 8 minutes, turn and bake 5 additional minutes or until golden.

Spread 1 tablespoon of the mushroom mixture on each piece of toast.

Yield: about 40 appetizers.