Creamy Mushroom-Leek Spread
- 2 tablespoons extra-virgin olive oil, divided
- 2 leeks, halved lengthwise and thinly sliced
- 1 pound assorted mushrooms, such as shiitake, oyster or cremini, chopped
- 1/2 teaspoon fine sea salt
- 1 tablespoon chopped fresh thyme, plus extra for garnish
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/2 cup low-sodium mushroom or vegetable broth, plus more as needed
In a large skillet, heat 1 tablespoon of the oil over medium heat.
Add leeks and cook, stirring frequently, until they begin to brown, about 7 minutes.
Lower heat to medium-low, cover and cook, stirring occasionally, until leeks are golden brown, 10 to 12 minutes longer.
Scrape into a food processor.
Wipe out the skillet, return to medium heat and heat remaining 1 tablespoon oil.
Add mushrooms and salt and cook, stirring frequently, until soft and brown, about 10 minutes.
Stir in thyme, pepper and nutmeg and cook for 1 minute. Transfer to the food processor.
Process vegetables until smooth, stopping once or twice to scrape down the bowl.
With the motor running, pour in broth through the feed tube and process until puréed, about 1 minute.
Add more broth 1 tablespoon at a time if needed. Serve immediately, or cover and refrigerate for up to 5 days.
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- 2 tablespoons extra-virgin olive oil, divided
- 2 leeks, halved lengthwise and thinly sliced
- 1 pound assorted mushrooms, such as shiitake, oyster or cremini, chopped
- 1/2 teaspoon fine sea salt
- 1 tablespoon chopped fresh thyme, plus extra for garnish
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/2 cup low-sodium mushroom or vegetable broth, plus more as needed