Creamy Mushroom Dip

Step 1: Dried Mushrooms ... Add the wine to a bowl, and microwave 3-4 minutes until hot. Remove from the microwave, and add the mushrooms. Cover with plastic wrap; and let them set 20 minutes, until they are re-hydrated and soft.

Step 2: Add the mushrooms to a food processor; then, strain the liquid, reserving 2/3 cup. Add the strained liquid to the food processor as well. Pulse a couple of times until you get a coarse consistency. You can also use a blender.

Step 3: Dip ... In a medium pot, add the pureed dried mushrooms, the soup (right out of the can), cream cheese, sour cream, mozzarella, tarragon, and a pinch of salt and pepper. Mix to combine; then, simmer on medium to medium low heat, stirring often, until the the cheese has melted and everything is combined, 5-10 minutes. You want all the flavors to 'develop.'

Step 4: Crispy Mushroom Garnish ... Now, this is something I love to do as a garnish. I think it really makes the dish look special; and, it adds a little texture to the dish as well. Thin sliced mushrooms, tossed lightly with the olive oil, balsamic, salt, and pepper; then roasted in the oven - on a sheet pan lined with parchment paper or foil, at 475 for 20-30 minutes, middle shelf, until crisp. Make sure they are in a single layer; and, flip them over 1 time during cooking. Once they are crisp, they are done - remove from the oven to cool before serving.

Step 5: Serve and ENJOY! ... Best served warm in a bowl, topped with the crispy mushroom; and, surrounded by lots of dippers. Fresh soft French bread, toasted crostini or baguette slices, bread sticks, cooked baby new potatoes, blanched asparagus; or your favorite crackers. It's rich and decadent, but really good.