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<\/p>\nWild Foraged Black Trumpet Mushroom Spread<\/p>\n
<\/p>\n
1 T. Ghee or butter<\/p>\n
2 T. Garlic Scapes or shallots<\/p>\n
1\/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)<\/p>\n
8 ounce Cream Cheese (organic, cultured)<\/p>\n
1 pinch Sea Salt to taste<\/p>\n
1 pinch White Pepper to taste<\/p>\n
<\/p>\n
In a skillet over medium\/low heat, saut\u00c3\u00a9 garlic scapes in ghee until soft. Add in black trumpet mushrooms continue saut\u00c3\u00a9ing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Foraged Black Trumpet Mushroom Spread 1 T. Ghee or butter 2 T. Garlic Scapes or shallots 1\/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned) 8 ounce Cream Cheese (organic, cultured) 1 pinch Sea Salt to taste 1 pinch White Pepper to taste In a skillet over medium\/low heat, saut\u00c3\u00a9 garlic scapes in ghee until soft. Add in black trumpet mushrooms continue saut\u00c3\u00a9ing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream…<\/p>\n