Mushroom Dip

Prep: 10 minutes Cook: 12 minutes Chill: 1-2 hours

Serves:Makes 2 cups

From The McDougall Program for Maximum Weight Loss. Use as a dip for raw vegetables, or as a dip or spread for rice cakes.


  • 1 pound mushrooms, chopped
  • 1 cup leek, washed and chopped
  • 1-2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried crumbled sage
  • 1/2 tsp dried basil
  • 1/4 tsp poultry seasoning
  • 1 tsp soy sauce (optional)
  • freshly ground pepper to taste
  • 1/4 tsp prepared horseradish (optional)
  • fresh lemon juice to taste (optional)


Place the mushrooms, leek, and garlic in a saucepan with a small amount of water. Saute for 2 minutes until the vegetables soften slightly. Add the remaining ingredients. Cook, uncovered, over low heat, stirring occasionally, 10 minutes. (Add a little more water if necessary to keep the mixture from sticking to the bottom of the pan.) Remove from heat. Place in a blender or food processor and process until smooth. Chill before serving.