Mushroom Dip
From The McDougall Program for Maximum Weight Loss. Use as a dip for raw vegetables, or as a dip or spread for rice cakes.
Serves: Makes 2 cups
Prep Time: 10 min
Cook Time: 720 min
Ingredients
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)
Directions
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.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.