Mushroom Dip


Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 60 g (2ΒΌ oz) butter
  • 1 small onion 3 garlic cloves
  • 375 g (13 oz) button mushrooms, quartered
  • 125 g (4Β½ oz/1 cup) slivered almonds, toasted
  • 2 tablespoons cream
  • 2 tablespoons finely chopped thyme
  • 3 tablespoons finely chopped parsley
  • melba toast or crusty bread, to serve


    1. 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.
    2. Put the almonds in a food processor and chop roughly. Add the mushrooms and process until smooth. With the motor running, gradually pour in the cream. Stir in the herbs and season. Spoon into individual ramekins or one large serving bowl and refrigerate for 5 hours for the flavours to develop. Serve with melba toast or bread.