April 2012
Mushroom Brandy Dip
Ingredients
1/4 cup fresh mushrooms, chopped fine
1/4 cup unsalted butter
1 large onion, chopped
1/2 tsp. leaf thyme, crumbled
1/4 tsp. rosemary
1/2 tsp. white pepper
2 Tbsp. brandy
1-3 oz. pkg. light cream cheese, cut in chunks
1 tsp. lemon juice
assorted veggies for dipping
Nutritional Contents
2 Tbsp. serving contains approximately;
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98 Calories
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1 grams protein
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62 grams sodium
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61 milligrams potassium
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26 milligrams phosphorus
Melt margarine in skillet. Sauté onions until clear. Add mushrooms. Sauté five minutes longer. Stir-in herbs, pepper, and brandy. Reduce heat. Cover and cook until all liquid evaporates. Combine mushroom mixture, cream cheese, and lemon juice with mixer until smooth. Transfer to serving bowl and refrigerate overnight. Surround with mixed vegetables for dipping.
Recipe located on Page 53/54 of "The Renal Gourmet"