Mushroom Mousse

This mousse has a secret ingredient that adds to the creamy, delightful texture: hummus! I've collaborated with Ithaca Hummus to show off their new Graza olive oil flavor. It's so good.

Ingredients:

• 3 Tbsp butter (divided)

• 2 shallots, chopped

• 2 garlic cloves, minced

• Pinch of salt

• 10 oz cremini mushrooms, chopped

• 1/2 C Ithaca x Graza Olive Oil Hummus

• 1/2 C non-dairy milk

• 1 tsp soy sauce

• 1 Tbsp white miso paste

• 1.5 tsp agar agar

Method

1. On medium low heat in a medium pot, melt 2 Tbsp butter. Add the shallots, garlic, and salt. Cook until fragrant.

2. Add the mushrooms and cook for 8-10 minutes until fully cooked.

3. Add the hummus, milk, 1 Tbsp butter, soy sauce, and miso paste. Stir until combined and add the agar agar. Stir until dissolved.

4. Transfer mixture to a high-speed blender and blend until smooth and creamy. Pour into silicone molds or ramekins and let sit in the fridge for 1-2 hours or until firm.

5. Serve with olive oil, fresh cracked black pepper, balsamic glaze, scallions, tomato, and a baguette. This mouse is great spread on toast with toppings. Enjoy!