Mushroom Dip

Name: Mushroom Dip
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Yield: Makes 2 cups
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)

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.

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