Wild Mushroom Dip Food

MUSHROOM SPREAD

Steps:

• Heat butter over a medium heat. Sauté mushrooms in butter until soft, about 10 minutes.
• Add garlic and thyme and cook another minute or two.
• Cool a few minutes and then blend mushrooms and cream cheese together in food processor.
• Season with kosher salt and pepper. Chill...or not.
• Serve with water crackers

WILD MUSHROOM DIP

Steps:

• In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
• In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
• *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.

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.

WILD MUSHROOM DIP

Steps:

• In a large skillet over medium heat melt butter.
• Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
• Whisk in chicken stock and cook until thickened.
• About 10 minutes.
• Stir in wine, and reduce heat.
• Simmer 20 minutes.
• In a small bowl mix egg yolk and cream.
• Whisk into mushroom mixture.
• Salt and pepper to taste.
• Stir in chives and parsley.
• Serve hot.

CROCKPOT WILD MUSHROOM DIP

Steps:

• At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.

SMOKED GOUDA & WILD MUSHROOM DIP

Steps:

• In medium saute pan, melt butter over medium heat and saute mushrooms and garlic until soft, about 6 to 8 minutes.
• Remove from heat and set aside.
• In medium saucepan, combine half & half, cream cheese and Gouda over low heat.
• Stir constantly until ingredients have incorporated.
• Add mushroom mixture and spinach to cheese mixture.
• Season with salt and pepper and serve immediately with crackers, french bread rounds or fresh vegetables for dipping.