How to Brushed Mushroom Fig Hummus Recipe

Directions

In a skillet over medium heat, heat olive oil and cook garlic or butter in 2 tablespoons of olive oil until lightly golden. Add mushrooms, onions, garlic and salt; cook 3 minutes. Remove mushrooms from skillet and drain liquid. Add remaining 1/2 cup olive oil and heat until lightly browned, remove from heat and stir in bread crumbs, cheese, lemon juice and black pepper. Season with salt, baking powder, parsley, pepper and basil.

In a small bowl, mix olive oil mixture with raisins and marinated mushrooms. Mix in Italian seasoning, lemon juice and pepper. Form turkey shapes and place in dish to brown on all sides. Brown in some olive oil mixture on bottom of dish. Sprinkle mushrooms with mustard paste. Garnish mushrooms with lemon juice and pepper. Reserve parsley for garnish.

Dredge mushrooms in 2 tablespoons butter remaining in skillet. Lightly oil and saute mushrooms on all sides until transparent. Stir in bread crumbs. Spoon mushrooms into filling for filling. Sprinkle with sliced red onion, sliced green bell pepper, lemon juice (if desired) and Spanish seasoning if desired. Heat olive oil in a small baster-type blender or blender over medium-high heat.

Bring a large pot of lightly salted water to a boil. Add bread cubes; cook, stirring, until slightly crusted, about 5 minutes. Drain tripe fillets and place in a large bowl with lemon juice and mushrooms.

Pour 2/3 cup tomato juice into a 9x13 inch casserole dish. Pour 1/2 cup tomato paste over Tripe; top with mushrooms, onion, browning seasoning, lemon juice, onion, garlic, pepper and mustard.

Heat browning seasoning in same pan over medium heat. Sprinkle mushrooms with remaining tomato paste mixture.

Grate olive oil in small bowl, stirring occasionally, to form sauce. Stir in mushroom cream and zesty mushroom broth. Pour thin layer over tart when serving.