Wednesday, January 29, 2014

Mushroom and Bacon Dip

Mushrooms and Bacon Dip - Smell of Rosemary.

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.


3 dried porcini mushrooms
½ cup boiling water
6 slices thin-cut bacon
1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
4 garlic cloves, minced
1 pound baby bella mushrooms, cleaned and thinly sliced
(you can also use cremini, white, or shitake mushrooms) 
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons finely chopped fresh thyme
1 package (8 ounces) cream cheese, softened
2 cups sour cream
3 tablespoons green onions, plus more for garnish

Mushrooms and Bacon Dip - Smell of Rosemary.

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.

Mushrooms and Bacon Dip - Smell of Rosemary.

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.

Mushrooms and Bacon Dip - Smell of Rosemary.

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.

Mushrooms and Bacon Dip - Smell of Rosemary.

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.

Mushrooms and Bacon Dip - Smell of Rosemary.
Garnish dip with remaining green onions and bacon.

Serve with potato chips, pita chips, or a sliced baguette.

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