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 :
SOUR CREAM MUSHROOM DIP
Simple and yet very tasty. I wanted to make an appetizer out of ingredients I had on hand, thus this recipe was born. Serve with tortilla chips.
Provided by jowolf2
Categories Appetizers and Snacks Vegetable Mushrooms
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
- Bake in the preheated oven until the cheese has melted, about 20 minutes.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 5.1 g, Cholesterol 66.9 mg, Fat 25.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 15.9 g, Sodium 337.3 mg, Sugar 1.5 g
RAW MARINATED MUSHROOMS
No cooking involved, the mushrooms marinate for three days.
Provided by Rina Mann
Categories Appetizers and Snacks Vegetable Mushrooms
Time P3DT10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 6.4 g, Fat 7.5 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1075.8 mg, Sugar 4 g
RAW MUSHROOM DIP
Understand, this is a recipe MADE WITH raw mushrooms, rather than a recipe FOR mushrooms! The original of the recipe came from the Sunset Ideas for Cooking Vegetables, 1973. Preparation times does not include time needed to chill.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 2 1/2 cups, 15 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix together cream cheese, sour cream, salt, tarragon, garlic & onion.
- Add mushrooms & stir until well blended.
- Chill at least 2 hours before serving with sturdy chips or crackers.
Nutrition Facts : Calories 36.3, Fat 3.5, SaturatedFat 2, Cholesterol 10.2, Sodium 102.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 0.7
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.
SPINACH DIP-STUFFED MUSHROOMS
I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM DIP
This dip contains cream cheese, mushrooms, shallot, garlic and cream of mushroom soup...combines to make a "dunk" dip. Posting for nutritional values. Serve warm with bread sticks wrapped in prosciutto.
Provided by Epi Curious
Categories Vegetable
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.
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CHEESY BAKED MUSHROOM DIP • THE VIEW FROM GREAT ISLAND
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- Heat a large skillet over medium high heat, and, working in batches, add the mushrooms to the dry pan and cook, stirring often, until they have lost their moisture and begun to brown. Remove the mushrooms to a plate and set aside. Note: do this in 2 or 3 batches because if you crowd the pan the mushrooms will steam instead of caramelize.
- Add the butter to the same pan and allow to melt, then add the shallots and garlic. Saute for a couple of minutes soften, then deglaze the pan with the sherry. Be sure to scrape up all the good brown stuff from the bottom of the pan, it's great flavor. Scrape everything onto the plate with the mushrooms.
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- Arrange mushrooms, garlic and thyme on a large baking sheet. Drizzle ¼ cup olive oil on top of mushrooms and season with salt. Roast at 425°F for 20 minutes.
- Cool mushroom mixture. Remove garlic from peel and strip thyme leaves from stems. Place all ingredients in a food processor or blender and process. Add pine nuts, parsley, and olive oil and process until a smooth dip forms.
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