Hot Mushroom Spread Food

HOT CHEDDAR-MUSHROOM SPREAD

Steps:

• In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

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.

HOT MUSHROOM SPREAD

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through. Serve with baguette slices.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat.
• Stir in the mushrooms and onion, and cook until tender.
• Sprinkle with the flour.
• Reduce heat to low, and continue cooking 5 minutes.
• Mix in sour cream and lemon juice, and season with salt and pepper Transfer to a small casserole dish, and top with Parmesan cheese
• Bake 15 minutes in the preheated oven, until bubbly.

HOT MUSHROOM SPREAD

Steps:

• Fry bacon until crisp; drain on paper towels.
• Crumble bacon and set aside.
• Drain off bacon drippings, reserving 2 tablespoons in the skillet.
• To the skillet, add mushrooms, onion, and garlic; cook, stirring often, until liquid is evaporated.
• Stir in flour, salt, and pepper; add in cream cheese, Worcestershire sauce, and soy sauce; cook, stirring constantly, until cheese melts.
• Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly (do not boil).
• Serve warm with assorted crackers or toast points.

SAVORY MUSHROOM SPREAD

Steps:

• Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
• Add wine and cook 2 minutes longer.
• Cool mixture.
• Remove to serving bowl and stir in sour cream and nuts.
• Season to taste with salt and pepper.
• Serve with baguettes or crackers.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

HOT CHEESY MUSHROOM SPREAD

Steps:

• Preheat oven to 350F(180C).
• In a frypan over medium heat, melt 1 tbsp butter. Add mushrooms and saute until soft.
• Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9" (23cm) springform pan.
• In same frypan, melt 1 tsp butter. Add green onions. Sauti until soft.
• Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses.
• In a blender or food processor, process cottage cheese, eggs and cayenne until smooth
• Pour into crust. Sprinkle with paprika.
• Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving.