Shiitake Leek Cream Cheese by Margaret Krome-Lukens

Shiitake Leek Cream Cheese Spread

by Margaret Krome-Lukens, Market Assistant Manager


It’s always a good time for a snack when this cream cheese spread is in your fridge.  Make a big batch and munch on it for days, or take it to a potluck and impress your friends.  The quantities of ingredients here can be elastic – adjust to your own taste!  You can also try adding ginger or white wine to this recipe.



1 cup or more of shiitake mushrooms, diced

1-2 leeks

3-5 cloves of garlic

toasted sesame seeds

sesame oil

apple cider vinegar

salt to taste

1 lb of cream cheese



Dice or press the garlic and let it sit for 10-15 minutes (the healthy compounds in garlic are produced 10-15 minutes after it is chopped; garlic heated immediately after chopping still tastes great but won’t have the same health benefits).


Dice the mushrooms small.  Chop the leeks into slender coins, or if the leek is very large, split lengthwise and then chop.


Sautee the leeks and garlic in sesame oil on medium heat for 2-3 minutes and then add the shiitakes.  Add a splash of apple cider vinegar, and continue to cook.  When it’s getting close to done (I like to let the leeks brown a little bit and the shiitakes should be soft) add the toasted sesame seeds, and salt to taste.


In a bowl combine the hot sautee and the cream cheese.  The heat from the veggies will help soften the cream cheese and make it easier to mix.  Cool & store in the fridge and enjoy on crackers, bagels, or to liven up a sandwich.