Ingredients
4 Tbs all purpose flour
6 Tbs butter
1 pound fresh Baby Bella mushrooms (sliced)
1 pound Portabella mushrooms (remove stem and chop the cap)
1 oz dried Porcini mushrooms (rehydrated overnight and minced)
1 medium onion (chopped fine)
2 shallots (minced)
2 cloves garlic (minced)
1/2 tsp lemon juice
1 tsp salt (kosher or sea salt)
1 tsp fresh black pepper (ground)
1/4 tsp white pepper
8 oz (1 cup) cream cheese
8 oz (1 cup) sour cream
1 cup parmesan cheese (shredded)
Directions
- Drain the porcini mushrooms (that you rehydrated overnight). Reserve the liquid and pour into a pan. Reduce (boil) until you have 1/4 cup of liquid left. Place to the side for later use.
- Preheat oven to 375°
- Melt butter in skillet over medium heat.
- Add the onions, shallots and garlic. Cook until tender.
- Add all of the mushrooms and the reduced stock that has been reserved. Cook until tender and sprinkle with flour, salt, white and black pepper.
- Reduce heat to low and cook for about 5 more minutes.
- Mix in cream cheese, sour cream and lemon juice.
- Transfer to to a casserole dish and top with the parmesan cheese.
- Bake for about 15 - 20 minutes or until bubbly.
- Serve with sliced baguette or other crusty bread.
***This can also be stirred into a crockpot to keep warm in a party setting.
