1 Servings 10 min Cook
1 Cloves, minced Garlic
2 Tbsp Sour Cream
1/2 Fl oz White Wine
1 Tbsp Parsley
1 Dash Pepperr
1 Dash Salt
2 Tsp Lemon Juice
2 Tbsp Pine Nuts
2 1/2 Cup sliced Mushrooms
8 Tbsp chopped Shallots
3 Tbsp Butter
1 Tbsp Cayenne Pepper
Wipe the mushrooms clean, then finely chop.
Mince shallots and garlic.
Coarsely chop parsley.
Melt butter in a large skillet on high heat.
Add the mushrooms and shallots.
Saut for 5 minutes stirring frequently.
While the mushrooms are cooking, heat a small skillet on high heat.
Add the pine nuts.
Cook, stirring frequently, until they begin to get a little toasted.
(Keep your eyes on the nuts, they can burn pretty quickly.
) As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl.
Set aside.
While the mushrooms are cooking, sprinkle lightly with salt and pepper.
Once they have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine.
Cook for an additional minute and remove from heat.
Put mushroom mixture in a bowl, add the toasted pine nuts, and set aside to cool.
Once the mushrooms have cooled down a bit, mix in the lemon juice, sour cream, and parsley.
Add more salt and pepper, if needed, to taste.
Sprinkle on cayenne pepper, to taste.
Chill before serving.
Spoon onto a large butter lettuce leaf and serve with crackers.
(Use rice crackers for gluten-free option.
)
