Mushroom spread

Ingredients for 4 servings:

• 200 g mushrooms (rosé mushrooms)
• 200 g onion(s)
• 1 tsp marjoram, dried
• 1 pinch(s) rosemary, dried
• 1 pinch(s) thyme, dried
• 2 tsp flour
• e.g. salt and pepper
• 1 shot of milk
• 1 tbsp sour cream, or crème fraîche
• 2 tbsp Parmesan, grated, or nutritional yeast
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

tastes similar to liver sausage

Finely chop the onions and sauté in a pan with oil (I always use olive oil) for 10 minutes over medium heat, until light brown. Then add the finely chopped mushrooms. Continue sautéing everything together, stirring frequently with a spatula. Add the herbs, salt, and pepper to taste. After 10-15 minutes, add 2 teaspoons of flour and sauté briefly while stirring. Then add a splash of milk, stir well, and immediately add 1-2 tablespoons of sour cream. Mix everything well and let cool slightly. Transfer the cooled mixture to a food processor and process until a smooth paste forms. Alternatively, you can also puree the whole thing with an immersion blender. Finally, I mix in 2 tablespoons of grated Parmesan cheese (vegans use nutritional yeast). Note: The whole thing has the color and consistency of coarse liverwurst and tastes similar.