WILD MUSHROOM & TOASTED WALNUT CROSTINI

WILD MUSHROOM & TOASTED WALNUT CROSTINI image

Yield 4 cups

Number Of Ingredients 11

3-4 T. extra virgin olive oil
3 cups mixed, fresh wild mushrooms
(chanterelles, shitaki, crimini), cleaned and coarsely chopped
1 clove of garlic, minced
2 green onions, thinly sliced
1-8 oz. package low-fat cream cheese
2 T. soy sauce
2 T. non-fat sour cream
2 T. sherry
1/2 cup walnuts, toasted and finely chopped
1/4 cup chopped Italian parsley

Steps:

Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won't stick) Add 2 tablespoons of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices. Remove from heat and cool. Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.