Morel & Porcini Dip
Description
Wonderfully rich & woodsy, nothing subtle here.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 12 oz. morels, chopped
- 1/2 oz. dried porcini
- 1 shallot, minced
- 1.5 t. fresh tarragon, chopped
- 3 T. olive oil
- salt & pepper
- 1/4 C. white vermouth
- 2 t. Bragg Liquid Amino
- 16 oz. cream cheese
- 6 oz. Greek yogurt
Methods/steps
- Soak the porcini in 1/4 C. warm water for 10-20 minutes or until soft. Remove porcini, squeeze dry & chop, reserving liquid and avoiding any grit.
- Add olive oil to a medium saute pan over medium heat.
- Add shallots and saute until just browning.
- Add morels and continue to saute until liquids are gone.
- Add porcini & tarragon, saute another few minutes until almost dry again.
- Add salt, pepper, vermouth, Bragg, and reserved porcini liquid. Cook until liquids are mostly reduced. Let cool.
- Add mushroom mix and yogurt to a food processor. Pulse and scrape down until it's a coarse chop.
- Add cream cheese in chunks. Pulse and scrape down until well blended but with some texture.
- Remove to a container, cover and chill 2 hrs.
Additional Tips
Serve with toasted baguette rounds, crackers, or toast sticks.
Reviews
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