Ingredients Jump to Instructions ↓

  1. 3 ts to

  2. 1/4ts Prepared horseradish; -OR-

  3. 2 tb Freshly squeezed lemon juice

  4. 1 tb to Freshly ground black pepper

  5. 1/2ts Salt

  6. 1/2ts Dried leaf oregano and coarsely chopped

  7. 3/4lb Mushrooms; wiped clean peeled and finely chopped

  8. 1 lg Garlic clove (white part only)

  9. 1 c Coarsely chopped leeks

  10. 2 tb Olive oil

  11. 1/2ts Prepared mustard

Instructions Jump to Ingredients ↑

  1. + Directions : In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes. Puree in a blender or food processor and stir in lemon juice and horseradish to taste. Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings. Makes 1-1/4 cups


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