HOT MUSHROOM DIP
"I've whipped up this dip for many potlucks and special gatherings, and it's always well received," says Ellen Derflinger of Jefferson, Maryland. Serve this thick hearty spread with crackers, or let it bring new life to a veggie tray.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 cups.
Number Of Ingredients 12
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.
Nutrition Facts :
HOT CHEDDAR-MUSHROOM SPREAD
One of my high school friends brought this fuss-free appetizer to a get-together and the rest of us couldn't get enough of it. I've since made it for family parties and potlucks, where it is always a hit.-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 175 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 379mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOT MUSHROOM
Provided by Food Network
Time 25m
Yield 1 sandwich
Number Of Ingredients 31
Steps:
- For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
- For the slaw: Combine the cabbage and Pickled Celery thoroughly.
- For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
- For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
- Heat cornstarch in 4 quarts water in a saucepan until clear.
- Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
- Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.
HOT SPINACH DIP WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
- Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
- Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.
STUFFED MUSHROOM DIP
This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps - perfect for any gathering.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
HOT MUSHROOM DIP
A great dip to make when you have friends over for a casual supper or to watch the game together on TV.
Provided by evelynathens
Categories Cheese
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Fry bacon in a large skillet over medium heat until crisp.
- Drain; reserving 2 tblsps of dripping in skillet.
- Crumble bacon and set aside.
- Add mushrooms, onion and garlic to dripping and cook over medium heat until tender and the liquid given off by the mushrooms has evaporated, about 6-8 minutes.
- Mix in flour and salt and pepper.
- Add cream cheese, Worcestershire Sauce and soy sauce.
- Reduce heat to low and simmer until cheese is melted.
- Remove from heat; stir in sour cream and bacon.
- Serve warm.
HOT MUSHROOM SPREAD
Vintage Southern Living; I would add salt at the end, to taste. May be salty enough without adding any.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 810, Fat 72.5, SaturatedFat 39.3, Cholesterol 180.9, Sodium 1265.4, Carbohydrate 22.6, Fiber 2.2, Sugar 5.2, Protein 20.9
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