flavor foundations :: smoky mushroom-artichoke spread

This Smoky Mushroom-Artichoke Spread is uber-versatile. You can use it as a base for many different dishes.

You already know I like recipes that are modular. But I also prefer savory recipes that have legs and can be used as the flavor foundation for several meals. Who wants to eat the same meal every night?

A few months back, I started experimenting with a combination that I adore: mushrooms, artichoke hearts and smoked Spanish paprika. After much trial – and very little error since the flavors are good friends – I came up with this saucy foundation spread. It's a little tart, a little woody and just smoky enough to make your palate twinkle. Like a song you can't get out of your head, I've made this recipe several times over the past few weeks because it's easy to throw together and requires no fancy ingredients. Besides the taste, I also love the fact that you can enjoy it a number of ways. I've eaten this foundation spread:

1. Straight out of the bowl
2. Spread on crackers
3. As a sandwich filling
4. Over pasta
5. In a Buddha Bowl, as shown above, with greens, beans, and millet
6. Atop a salad

I'd imagine it would also be an interesting addition to a soup or stew, too. How will you use it?

Smoky-Mushroom Artichoke Spread

• 1 T extra-virgin olive oil
• 8 garlic cloves, sliced
• 1/2 pound cremini, shiitake and/or oyster mushrooms, very finely chopped
• 1/4 tsp salt [smoked sea salt, if you have it]
• 1/3 cup oil-packed artichoke hearts, drained and very finely chopped
• 1 T Vegenaise or egg-free mayo
• 2 tsp smoked Spanish paprika

Makes about 1 cup, recipe easily doubled

Heat oil in a large skillet over medium. Add garlic and saute until soft, about 5 minutes. Do not burn.

Add mushrooms and cook for about 15 minutes, or until soft, stirring occasionally.  Transfer to a bowl and stir in remaining ingredients.