Hello everyone on this cold evening here in North Alabama. The recipe I would like to share with you today is one I made for the Christmas party this past December. It is called Mushroom and Bacon dip, and I adapted this recipe from a Martha Stewart Living magazine. Made with fresh leek, green onions and baby bella mushrooms, as well as dried porcini mushrooms, this is a mouth-watering, and rather easy-to-make dish that will please the crowd. This recipe would also be perfect for a Super Bowl Party.
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off bacon fat, reserving 3 tablespoons of fat. Wipe skillet clean. Coarsely chop bacon.
In a small bowl, soak porcini mushrooms in the boiling water until soft, about 20 minutes. Drain the porcini mushrooms in a sieve, reserving the liquid. Lift out each porcini mushroom, and squeeze out the liquid. Chop each porcini mushroom.
Return 3 tablespoons of bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and chopped porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, about 5 to 8 minutes. Add thyme; cook 2 additional minutes. 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, 3 tablespoons of green onions, and 2 tablespoons of porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
Serve with potato chips, pita chips, or a sliced baguette.