Fresh Mushroom Dip Food

HOT MUSHROOM DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

STUFFED MUSHROOM DIP

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
• Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

DEEP FRIED MUSHROOM RECIPE

Steps:

• Heat oil over medium heat in a heavy bottom pan (like a cast iron) Place flour and pepper into a shallow dish and stir. Set aside Add eggs to another shallow bowl and beat them. Place breadcrumbs into a third shallow dish and set aside. Dredge each mushroom slice into the flour, followed by a dip into the egg and then into the breadcrumbs. Working in small batches, deep fry the mushrooms until golden brown. Drain on a paper towel.
• Mix together the mayo and hot sauce and serve with the deep fried mushrooms.

THE MUSHROOM DIP

Steps:

• Finely chop mushrooms in a food processor or blender; transfer to a bowl. Mix walnuts, mayonnaise, garlic, tahini, salt, and pepper with the mushrooms until evenly combined. Serve dip alongside pita bread.

HOT CREAMY MUSHROOM AND SPINACH DIP

Steps:

• Preheat the oven to 350°F.
• Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
• Bake until the dip is bubbling and hot, 15 to 20 minutes.

17 EASY MUSHROOM APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom appetizer in 30 minutes or less!

CHEESY MUSHROOM DIP

Steps:

• Preheat oven to 350 degrees.
• In a skillet over medium heat, saute mushrooms and butter until they are soft.
• In a medium bowl, mix together cream cheese, Alfredo sauce, and cheeses. Pour into an 8x8" baking pan.
• Top with cooked mushrooms and extra parmesan cheese. Bake for 20 minutes.
• Serve hot with pita bread, crackers, or tortilla chips.

MUSHROOM FRENCH DIP

Steps:

• Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
• Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
• Position a rack in upper third of oven; preheat broiler to high.
• Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
• Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.

FRESH MUSHROOM DIP

Steps:

• Place mushrooms and onions in melted butter in a 1-quart microwave bowl; cook on medium high heat in microwave for 3 to 4 minutes or until onion is tender. Stir in flour, blending well. Gradually stir in cream and other ingredients.
• Cook on medium high for 3 minutes or until thickened. Stir once or twice during cooking.
• Serve with crisp crackers or celery.

FRESH MUSHROOM DIP

Steps:

• 1. Cook mushrooms in butter until liquid has evaporated; set aside.
• 2. In blender or processor combine all except mushrooms; process until smooth.
• 3. Add mushrooms; process until nearly smooth. Mound mixture on a serving platter, Chill at least 4 hours.
• 4. Tips: of course I double and even triple this for parties as always make it to your liking, I tend to add a lot of hot pepper sauce there is one out there called Global Warming hot pepper sauce if you use any sort of these insane sauces go drop by drop and taste along the way, most of my recipes are just the jumping off point, you like more garlic add more same with the lemon and wine. Mostly with this one I stick to the above measurements with the exception of the pepper sauce of course those vary too widely.