Porcini & Grilled Crimini Dip
Description
Simply fabulous!
Ingredients
- 1 lb. large crimini mushrooms (not portabella)
- 2 T. olive oil
- 1/2 oz. dry porcini
- 1 large shallot, minced
- 1 T. fresh thyme
- 1 t. salt
- 1/4 t. fresh ground pepper
- 2 T. butter
- 5 T. Madeira
- 8 oz. goat cheese
- 4 oz. cream cheese
Methods/steps
- Brush any dirt off crimini. Trim off stem. Toss with olive oil.
- Grill crimini over high heat 5 minutes per side. Cool & chop.
- Soak porcini in warm water 30 min. or until rehydrated.
- Pull porcini from water leaving any dirt at the bottom. Squeeze dry and chop.
- Heat medium skillet over medium high heat. Add butter, shallots, thyme salt & pepper. Saute 3-4 minutes or until translucent.
- Add crimini & porcini, saute another 5 minutes or until dry.
- Add 4 T. Madeira and cook off.
- Cool mushroom mix.
- Add mushroom mix, goat cheese, cream cheese and remaining 1 T. Madeira to food processor. Run at least a minute until creamy.
- Refrigerate covered 2+ hours until firm.
Additional Tips
Serve with crostini, whole wheat baguette, crackers, etc.
Reviews
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