Monday, 30 December 2013

Creamy Mushroom Dip

This is a simple, classic dip that goes together very quickly. The original recipe, which I got from our family cookbook, called for tarragon. I hate tarragon, but you could replace the savory or thyme with a couple of tablespoons of fresh tarragon. Actually, I think chervil would be excellent, but chervil is next to impossible to find.

There was a fair bit of this left over from our Christmas party. I sautéed some more mushrooms with a chopped leek, added the dip to the pan until just heated, then tossed it all with pasta and cabbage, and I think it was an even bigger hit than it was as a dip. 

12 to 16 servings
20 minutes prep time - but allow an hour to rest

Creamy Mushroom Dip

250 g fresh button mushrooms
1 or 2 cloves of garlic
1 cup cream cheese (light is fine)
2 tablespoons mayonnaise (light is fine)
1/3 cup sour cream
2 tablespoons dried chives (OR 1/4 cup fresh)
1 teaspoon rubbed savory or thyme
1/4 teaspoon salt
freshly ground black pepper to taste
the juice of 1/2 lemon

Clean and trim the mushrooms, and cut them into quarters. Peel, trim and slice the garlic. Put them in the bowl of a food processor with all the remaining ingredients except the lemon juice. Process until well chopped and blended, but leave a little texture to the mushrooms if you can. Add the lemon juice and pulse it in, then scoop it out to a serving dish. Keep in the fridge until wanted.

Last year at this time I made Squash or Sweet Potato Puff.

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