Creamy Mushroom Dip with Herbs

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5 from 7 votes

A rich mushroom appetizer perfect for serving on crackers, toast, or added to fillings, pastas and sauces.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Keyword: mushroom dip recipe, mushroom spread recipe

Servings: servings

Calories: 34kcal

Author: Alan Bergo

Cost: 5

Equipment

1 10 inch saute pan or cast iron skillet
1 3 cup mixing bowl

Ingredients

8 oz Fresh mushrooms washed and cleaned if needed
1 tablespoon Cooking oil such as grapeseed or avocado
1 Small shallot 1 oz of diced shallot
1 clove Garlic ½ T minced
2 T Dry white wine, (a splash) marsala or brandy can work too
1 teaspoon Chopped fresh thyme plus more to taste
¼ tsp Kosher salt to taste
3 Tablespoons Sour cream mayonnaise or thick yogurt can be used too

Instructions

If the mushrooms are wild, clean them with water and rest on a towel uncovered in the fridge for a few hours or overnight. Finely chop the mushrooms.
Put the mushrooms and a pinch of salt in a 10 inch nonstick pan such as a cast iron skillet and cook without adding oil. (If they're very clean and dry you can add the shallot and garlic first).
When the water has cooked off, push the mushrooms to the side of the pan, add the oil, shallot and garlic and cook for 2-3 minutes over medium heat stirring occasionally, until the shallot is translucent.
Stir the mushrooms and shallot together on medium heat, stirring occasionally until the pan is dry and the mixture threatens to get color around the edges. Take your time. Add the wine to the pan and cook off.
Add the thyme, stir, then transfer the mushrooms to a bowl, add the sour cream and mix. I like it pretty stiff and heavy on the mushrooms, but you can add extra sour cream to loosen it.
Taste the mushrooms and adjust the seasoning for salt, pepper and herbs until it tastes good to you, Refrigerate for up to a week.

Video

Notes

Dried Porcini Mushroom Cream Cheese Dip

Rehydrate 2 oz dried porcini mushrooms in 2 cups of water, squeeze dry, reserve the liquid and chop fine. Cook the shallot and garlic in a pan, add the porcini, a drizzle of oil and bake in a 350 F oven until light golden in color, about 15 minutes. Add the wine, cooking liquid and reduce until the pan is nearly dry. Combine in a bowl with 4 oz cream cheese, ¼ cup sour cream, ¼ cup mayonnaise and ¼-1/2 cup chopped caramelized onions. Season to taste with salt and chopped fresh thyme for a rich spread or dip. Omit the mayonnaise and it's a pierogi filling.

Nutrition