Mushroom Spread

Ingredients:

3 ts to
1/4 ts Prepared horseradish; -OR-
2 tb Freshly squeezed lemon juice
1 tb to
Freshly ground black pepper
1/2 ts Salt
1/2 ts Dried leaf oregano
and coarsely chopped
3/4 lb Mushrooms; wiped clean
peeled and finely chopped
1 lg Garlic clove
(white part only)
1 c Coarsely chopped leeks
2 tb Olive oil
1/2 ts Prepared mustard

Method:

In a large skillet, heat the oil.
Saute the leeks and garlic for 2 minutes, stirring frequently.
Add the mushrooms, oregano, salt, and black pepper.
Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes.
Puree in a blender or food processor and stir in lemon juice and horseradish to taste.
Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings.
Makes 1-1/4 cups