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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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For anyone who loves mushrooms, this is the dip to try. Ingredients:
2 tablespoons vegetable or olive oil |
8 ounces white button mushrooms, coarsley chopped |
8 ounces baby portobello mushoooms, coarsely chopped |
2 tablespoons fresh shallot, chopped |
3 tablespoons dry sherry |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon dried thyme (i have used marjoram instead) |
3 ounces cream cheese |
1/3 cup mayonnaise |
Directions:
1. In large skillet, heat oil over medium-high heat.
2. Add mushrooms and saute until golden brown, about 5 minutes.
3. Add shallot and saute until softened. Add sherry, salt, pepper and thyme.
4. Cook, stirring, 1 minute.
5. Let cool.
6. In food processor, combine mushrooms mixture, cream cheese and mayonnaise. Process until almost smooth.
7. Transfer to covered container and chill at least one hour.
8. Serve with crackers, fresh vegetables, etc.
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