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Morel & Porcini Dip
Created by AndrewM, Thursday, 20 May 2010


Wonderfully rich & woodsy, nothing subtle here.

  • 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
  1. 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.
  2. Add olive oil to a medium saute pan over medium heat.
  3. Add shallots and saute until just browning.
  4. Add morels and continue to saute until liquids are gone.
  5. Add porcini & tarragon, saute another few minutes until almost dry again.
  6. Add salt, pepper, vermouth, Bragg, and reserved porcini liquid. Cook until liquids are mostly reduced. Let cool.
  7. Add mushroom mix and yogurt to a food processor. Pulse and scrape down until it's a coarse chop.
  8. Add cream cheese in chunks. Pulse and scrape down until well blended but with some texture.
  9. Remove to a container, cover and chill 2 hrs.
Additional Tips

Serve with toasted baguette rounds, crackers, or toast sticks.

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