Ingredients:

1 shallot, minced
8-ounce can mushrooms, drained and minced
1 teaspoon olive oil
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon cayenne pepper
2 tablespoons chopped parsley
Reduced Fat & Sodium Breton

Preparation:

In heavy skillet, heat olive oil and sauté shallot, garlic, parsley, and mushrooms. Add cayenne pepper and lemon juice. Cook ingredients over low heat for 10-12 minutes, or until liquid is absorbed. Cool; refrigerate overnight. Spread on Reduced Fat & Sodium Breton and top with fresh pea pods and roasted. Or, serve in crock at room temperature.

Helpful hints:

For a smoother spread, coarsely chop all ingredients before sautéing. Then, process cooked mixture in food processor. Refrigerate as directed.