Seared Mushroom and Green Onion Spread

I generally try to create dishes that balance a variety of different flavors together – I’m fairly certain that my average use of the word “balance” is more than once per post – but this spread is really about one thing: Mushrooms.

The other ingredients do their part of course. The sour cream is largely responsible for the texture of the dish, the Parmesan cheese brings important nutty, salty notes and the onions provide a little kick and visual appeal.

Ultimately though, the spotlight never strays far from the star of the show. The sear intensifies the flavors and creates an excellent crispy texture, and roughly chopping them afterwards makes each little piece melt in your mouth. This spread is a distillation of the essential nature of mushrooms: rustic, earthy, and hearty without being overly rich.

The best part of this dish is that it’s the perfect appetizer no matter what the occasion. It’s upscale enough for a nice cocktail party, but fits in just fine in front of the TV on game day. If there are going to be more than three people at your house or apartment, you have a reason to make this dish.

(As though you really need a reason)

Seared Mushroom and Green Onion Spread

  • 3 tablespoons butter
  • 10 medium-sized mushrooms, cut into 1/8 inch slices
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon garlic powder
  • 1 bundle of green onions, white and green sections diced and separated with stems reserved
  • 3 tablespoons sour cream
  • 1/3 cup freshly grated Parmesan cheese
  • Crackers, to serve


  1. Heat a skillet to high heat. Add the butter and allow it to cook until it just begins to brown. Sprinkle the salt, pepper and garlic powder over the mushrooms and add them to the skillet, tossing until evenly coated with butter. Cook until one side of the mushrooms are seared, approximately 3 minutes, then toss and repeat for the other side.
  2. Add the diced white section of the green onion and continue to sear for another 2-3 minutes, tossing intermittently. Mushrooms should be golden brown on both sides when done.
  3. Remove the mushrooms to a cutting board and dice. In a large bowl, combine the diced mushroom, onion mixture with the sour cream and grated Parmesan cheese. Stir until evenly mixed.
  4. To serve, empty the spread into a large bowl and garnish with chopped and whole green onion stems.

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