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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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ADD 3-4 hrs chill time.... From Wine Lover's Healthy Weight-Loss Plan Recommended Wine Pairing: Chardonnay or Pinot Gris Serve on bruschetta, with pita chips, or fresh veggies. Garnish with fresh thyme. I like to increase the garlic and black pepper! Ingredients:
1 teaspoon extra virgin olive oil |
1/4 cup shallot, finely chopped |
2 -3 garlic cloves, crushed |
1 lb mixed wild mushroom, trimmed and sliced |
1/4 cup dry white wine |
1 tablespoon fresh thyme, chopped |
2 teaspoons soy sauce |
1/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup pecans, chopped, toasted |
2 ounces goat cheese or 2 ounces neufchatel cheese, softened |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add shallots and garlic. Cook, stirring until soft (2-3 mins). Add mushrooms. Cook, stirring, until wilted and starting to brown.
2. Add wine, thyme, soy sauce, salt, and pepper. Cook, stirring until wine is nearly evaporated (5 mins).
3. Transfer to food processor. Process with nuts and cheese. Adjust seasoning.
4. Transfer to serving bowl, cover, and refrigerate until set (3-4 hours).
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