{"id":492,"date":"2011-03-24T08:55:00","date_gmt":"2011-03-24T08:55:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2011\/03\/492\/"},"modified":"2011-03-24T08:55:00","modified_gmt":"2011-03-24T08:55:00","slug":"492","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2011\/03\/492.html","title":{"rendered":""},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<html><head><meta http-equiv=\"content-type\" content=\"text\/html; charset=utf-8\"><meta http-equiv=\"content-type\" content=\"text\/html; charset=utf-8\"><\/head><body><p><span style=\"font-weight:bold\">KITCHEN ADVENTURES: SPREAD THE LOVE.<\/span> I had a ridiculously tasty lunch the other day. <\/p>\n<p>Anyway, <span style=\"font-weight:bold\">ingredients<\/span> (use the amount that seems right to you): sourdough bread, garlic, fresh ginger, crimini mushrooms (button and shiitake would also work), cream cheese, olive oil, and a bottled sesame-ginger sauce I bought at the Whole Foods corporate-charity sale.<\/p>\n<p><span style=\"font-weight:bold\">What I did<\/span>: Finely chopped the garlic, peeled and finely chopped the ginger, and finely chopped the mushrooms. Heated olive oil in a pot. Put a big thick slab of sourdough in the toaster oven. When the oil was very hot, dumped in the garlic, ginger, and mushrooms.<\/p>\n<p>When they were deliciously fragrant, I threw in a mess of cream cheese and some of the bottled sauce. This all got hit with the immersion blender until it was smooth and creamy with a few bits of mushroom still visible.<\/p>\n<p>At this point the sourdough was nicely toasted, so I put it on a plate and topped it with the cream cheese mixture.<\/p>\n<p><span style=\"font-weight:bold\">the taste<\/span>: Incredible! Lush, with that ginger-mushroom medley I adore. I didn\u2019t need extra salt (although you might), given how many of the ingredients were premade, and I usually throw extra salt on everything. The only slight issue was that I found it very hard to judge how much cream cheese to use, so I ended up with at least 1 1\/2 times the amount I really needed to thickly coat the toast. That\u2019s okay though\u2013I <span style=\"font-style:italic\">really<\/span> did not mind basically eating some of the spread with my fingers. It is that good.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"<p>KITCHEN ADVENTURES: SPREAD THE LOVE. I had a ridiculously tasty lunch the other day. Anyway, ingredients (use the amount that seems right to you): sourdough bread, garlic, fresh ginger, crimini mushrooms (button and shiitake would also work), cream cheese, olive oil, and a bottled sesame-ginger sauce I bought at the Whole Foods corporate-charity sale. What [&hellip;]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-492","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Eve Tushnet<\/title>\n<meta name=\"description\" content=\"KITCHEN ADVENTURES: SPREAD THE LOVE. I had a ridiculously tasty lunch the other day. 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