Mushroom Dip

Name: Mushroom Dip
Yield: Serves 4
Ingredients: 2 tablespoons finely chopped thyme; 3 tablespoons finely chopped parsley; 60 g (2¼ oz) butter; 375 g (13 oz) button mushrooms, quartered; 125 g (4½ oz/1 cup) slivered almonds, toasted; 2 tablespoons cream; 1 small onion 3 garlic cloves; melba toast or crusty bread, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 g (2¼ oz) butter
1 small onion 3

Sauce
Vegetarian

Method

Heat the butter in a large frying pan over medium heat and cook the onion and garlic for 2 minutes, or until soft. Increase the heat, add the mushrooms and cook for 5 minutes, or until the mushrooms are soft and most of the liquid has evaporated. Cool for 10 minutes.
Put the almonds in a food processor and chop roughly. Add the mushrooms and pr