Forest Mushroom Dip
Indulge in the rich, earthy flavors of this Forest Mushroom Dip, a luxurious appetizer that celebrates the bounty of woodland fungi. Featuring a medley of cremini, shiitake, oyster, or porcini mushrooms, this dip is elevated with aromatic thyme, a splash of dry white wine, and a creamy blend of cream cheese, sour cream, and Parmesan. Perfectly balanced with notes of garlic, onion, and a touch of butter, each bite is a velvety, savory delight. Served warm or at room temperature, this dip pairs beautifully with crusty bread, crackers, or fresh veggies, making it an elegant choice for entertaining or a cozy night in. Quick to prepare and bursting with umami, this recipe is bound to be your new go-to for mushroom lovers.
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Recipe Information
Ingredients
- 300 grams Mixed forest mushrooms (cremini, shiitake, oyster, or porcini)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 60 milliliters Dry white wine
- 120 grams Cream cheese, softened
- 120 grams Sour cream
- 40 grams Parmesan cheese, finely grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Clean the mushrooms with a damp paper towel and roughly chop them into small pieces.
Heat olive oil and butter in a large skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the chopped mushrooms and thyme to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
Deglaze the skillet with dry white wine, scraping up any brown bits from the bottom. Let the wine cook off for 2-3 minutes.
Transfer the mushroom mixture to a food processor and pulse until roughly blended but still a bit chunky.
Add the cream cheese, sour cream, and Parmesan cheese to the food processor. Process until smooth and well combined.
Season the dip with salt and freshly ground black pepper, adjusting to taste.
Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
Serve warm or at room temperature with crusty bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 20.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 776 mg | 60% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
