February 18, 2018
Spreads, Dairy, Cheese,
Vegetables, Appetizers, Mushrooms, Make-Ahead, Entertaining, Broil, Food Processor, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Wine, Make it from scratch, Kosher Dairy more
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"Clipped from Cooking Light magazine over 10 years ago. The description stated 'Prepare the dip ahead of time and chill; broil just before serving'. Sounds like something I need to make the next time I entertain, though I will skip the dried mushrooms and just add some more fresh mushrooms and water."
Combine 1/4 cup boiling water and dried porcini mushrooms in a bowl. Let stand for 10 minutes, then strain mushrooms through a sieve over a bowl, saving the liquid. Chop mushrooms and set aside.
Heat butter and oil in a large non-stick skillet over medium heat. Add shallots, thyme, rosemary, salt, pepper and garlic. Saute 2 minutes. Stir in all mushrooms and cook 10 minutes or until liquid almost evaporates, stirring frequently.
Stir in sherry and reserved mushroom liquid, scraping pan to loosen browned bits. Cook 5 minutes or until the liquid almost evaporates. Remove from heat.
Place mushroom mixture and 3 tablespoons cheese in a food processor; process until smooth.
Scrape the mushroom mixture into an 8 inch square glass baking dish coated with cooking spray.
At this point, you can refrigerator until ready to serve. Before serving: Preheat broiler. Bring to room temperature. Sprinkle evenly with remaining cheese. Broil for 7 minutes or until edges of cheese begin to brown. Remove from heat and sprinkle with parsley.
Serve with crackers or crostini bread.
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