Wild Mushroom Spread

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.

Shopping List (items you will need)

1 pound Baby Bella mushrooms

1 pound Portabella mushrooms

1 oz package of dried Porcini mushrooms

shallots

lemon juice

cream cheese

sour cream

shredded parmesan cheese

 

 

 

Pantry Items (items you may already have)

flour

butter

onion

salt

black pepper

white pepper

garlic