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Porcini & Grilled Crimini Dip
Created by AndrewM, Sunday, 27 February 2011


Simply fabulous!

  • 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
  1. Brush any dirt off crimini. Trim off stem. Toss with olive oil.
  2. Grill crimini over high heat 5 minutes per side. Cool & chop.
  3. Soak porcini in warm water 30 min. or until rehydrated.
  4. Pull porcini from water leaving any dirt at the bottom. Squeeze dry and chop.
  5. Heat medium skillet over medium high heat. Add butter, shallots, thyme salt & pepper. Saute 3-4 minutes or until translucent.
  6. Add crimini & porcini, saute another 5 minutes or until dry.
  7. Add 4 T. Madeira and cook off.
  8. Cool mushroom mix.
  9. Add mushroom mix, goat cheese, cream cheese and remaining 1 T. Madeira to food processor. Run at least a minute until creamy.
  10. Refrigerate covered 2+ hours until firm.
Additional Tips

Serve with crostini, whole wheat baguette, crackers, etc.

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