Wild Mushroom Dip Recipes

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.

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.

Steps:

• In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
• Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
• With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
• Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.

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.

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add mushroons; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended.
• Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.