Curried Mushroom Shortbread with Chutney Cheese Spread

Curried Mushroom Shortbread with Mango Chutney Cheese Spread

It’s time for Marx Foods’ 3rd Annual Morel Mushroom Recipe Challenge!  Each year, a group of bloggers is sent a sample of dried Morels and is asked to create an original recipe using these lovelies.  This year, we participants were asked to make an appetizer (which shot my Maple Mushroom Monte Cristo sandwich idea right out the door!). Have you tried morels?  I didn’t take any pictures of the mushrooms before I turned them into “cheese and crackers,” but you can visit Marxfoods  to read all about them.  I thought they looked a bit like a little old lady’s old-fashioned swim cap….with flowers.

Curried Mushroom Shortbread with Mango Chutney Cheese Spread
I am afraid I spoiled my dinner on these little sweeties.  The shortbread rounds aren’t actually sweet, but have a nice curry flavor mixed with the nutty flavor of the morels.  The cheese is slightly sweet and is a nice compliment to the savory of the shortbread.  They would make a luscious addition to an appetizer buffet.

Curried Mushroom Shortbread
  • 8 ounce brick cream cheese
  • ½ cup +3 Tbsp softened butter
  • 1 Tbsp sugar
  • ½ tsp curry powder
  • ½ tsp salt
  • 2 cups all purpose flour
  • 1 Tbsp poppy seeds
  • ½ cup reconstituted, chopped morels, sauteed for 2 minutes in olive oil
  1. With a mixer, combine the butter, cream cheese, sugar, curry powder, salt and poppy seeds.
  2. Add the flour and mushrooms and blend until a dough forms.
  3. Roll into a log, cover with plastic wrap and refrigerate for 30 minutes.
  4. Slice into ⅛ inch thick rounds, place on a parchment lined baking sheet and bake in a preheated 325 degree oven for 15-18 minutes.
  5. Remove to a wire rack to cool.


Mango Chutney Cheese Spread
  • 8 ounces cream cheese
  • 1½ cups shredded Muenster cheese (or any really mild cheese like Havarti or even Mozzarella)
  • ½ cup chopped reconstituted morels
  • ¼ cup apple poppy seed salad dressing (I used Girard's)
  • 2-3 Tbsp mango chutney (I used Major Grey's)
  1. Saute the morels in the apple poppy seed salad dressing for 2 minutes.
  2. Drain off the remaining dressing.
  3. Beat the cream cheese and cheese until fluffy.
  4. Add the morels and chutney and whip until well mixed.
  5. Place in a bowl and refrigerate until ready to use.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: