Wild Mushroom Spread


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)




  • 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


lemon juice

cream cheese

sour cream

shredded parmesan cheese




Pantry Items (items you may already have)





black pepper

white pepper