Mushroom-Cottage Cheese Spread

I can bake pretty much any sweet thing your heart desires but when it comes to savory snacks I find myself at a loss.  I had to bring a plate of savory snacks for a church funeral today. I had a recipe but veered so far from it that I sort of made up my own and I am well pleased with the result.  This mushroom and cheese spread can be piped or spread onto savory biscuits.  You don’t need to top it with Tarragon, of the herbs in my herb box it was the nicest combination but I’m sure that most fresh herbs would do the trick.

15 ml (1 Tbs) each oil and butter

60 ml (1/4 Cup sherry)

15 ml (1 Tbs) soy sauce

2 sprigs rosemary

2 cloves garlic, crushed

1 small onion, finely chopped

250g mushrooms, sliced

125 ml smooth cottage cheese or cream cheese

30 ml lemon thyme

30 ml parsley

a dash of lemon juice

chopped tarragon

Heat the oil, butter, sherry, soy sauce, rosemary, garlic, onion and mushrooms in a frying pan.  Saute until soft and the liquid absorbed, but still moist.  Remove from the stove, remove the rosemary sprigs and add the thyme and parsley.  Puree in a blender, when cool stir in the cheese and lemon juice to taste.  Chill in the fridge for a few hours.  Pipe or spread onto savoury biscuits.  Top with chopped tarragon or herb of your choice.

I liked the fact that I could prepare the spread the night before and pipe it onto the biscuits in the morning.