Ingredients
-
2
-
1
-
1
-
1/2
-
1
-
2
-
1/4
-
1
-
3/4
-
1/8
-
1/2
-
1/2
-
3
-
1
-
Directions
Forest Mushroom Dip, I can’t remember where I got this, but it’s a great alternative to all the dips that you’d usually bring to a party , I’m torn about this There were a few people that liked this, and a few that didn’t It turned out a purple-ish color, which didn’t really look terribly appetizing I doubled the gouda (I love cheese!), but I still didn’t taste anything but mushrooms! I think that if I halved the amount of mushrooms, this would have been MUCH tastier I might try that next time I love mushrooms, but it was still a bit over the top for me I think, though, with some modifications, it could be REALLY tasty , I can’t remember where I got this, but it’s a great alternative to all the dips that you’d usually bring to a party
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Steps
|
1
Done
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Place Half of the Mushrooms in a Food Processor, and Process Until Finely Chopped. Spoon Chopped Mushrooms Into a Large Skillet. Place the Remaining Mushrooms and Garlic in Processor, and Process Until Finely Chopped. Spoon Mushroom Mixture Into Pan; Add Wine and Thyme. Cook Over Medium-High Heat For 10 Minutes or Until L Liquid Almost Evaporates. Sprinkle the Mixture With Flour, and Stir Well. Stir in Cream Cheese, Lemon Juice, Salt, and Pepper; Cook 1 Minute. Spoon Into a Serving Bowl; Cover and Cool. |
|
2
Done
|
Stir in Gouda, Sour Cream, and Parsley. Sprinkle With Green-Onion Tops, If Desired. Cover and Chill. Yield: 3 Cups (serving Size: 1/4 Cup). |
