Mushrooms, bacon, faux-nions and faux-lic are combined into a rich, hearty and cheesy mushroom dip. If you like stuffed mushrooms you are really going to love this warm mushroom dip recipe!
Did you know that September is Mushroom Month? I didn’t either; but I couldn’t wait to post this recipe now, oops!
In making this, I pureed half of the mushrooms in a food processor to make sure that the mushroom flavor penetrated the entire dip and then I left one third diced, and another third whole so that I could also enjoy their texture.
Hot Mushroom Dip
This great recipe features bacon, mushroom, faux-nion and faux-lic in a creamy cheesy dip which pairs well with buttery crackers or slices of baguette bread. Something hearty that will hold up to this thick deliciousness.
- 8 Ounces Thick Sliced Center Cut Bacon
- 1 Medium Fennel Bulb (Peeled And Diced)
- 1 Teaspoon Lemon Grass (finely minced)
- 1 Teaspoon Horseradish (finely minced)
- 8 Ounces Mushrooms (Diced*)
- 2 Tablespoons Gluten-Free Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Cup Dry White Wine
- 2 Teaspoons Marcustershire Sauce
- 1 Teaspoon Coconut Aminos
- 8 Ounces Cream Cheese
- 1/2 Cup Sour Cream ((or use Plain Greek Yogurt))
- 1/4 Cup Mayonnaise
- 1/4 Cup Gouda (shredded)
- 1/4 Cup Parmigiano Reggiano (shredded)
- In a large skillet, cook the bacon on the stove-top until crisp.
- Using a slotted spoon, remove bacon from pan and drain bacon on a layer of paper towels and then chop into small pieces.
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In the bacon drippings that are left in the pan, caramelize the fennel bulb (on super low, about 20 mins, adding grass fed butter if necessary),
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Add the lemon grass and horseradish, sauteing until fragrant; then add mushrooms and cook until tender.
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Sprinkle flour over mushroom mixture. Stir until thick. Season with salt and pepper.
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Add the wine, deglaze the pan and cook until it has evaporated.
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Add Marcustershire Sauce, Coconut Aminos, bacon, cream cheese, and sour cream; then cover and cook on LOW for 15 minutes; or until heated through, stirring as necessary.
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If desired; puree 1/3 of mushroom mixture and add back in. Add mayonnaise and shredded cheeses. Stir to combine.
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Serve warm with robust crackers, toasted slices of baguette bread, or a veggie tray.
A good hearty mushroom like portobello would be perfect for this recipe.
* Feel free to puree some, dice some, and leave some sliced for a better overall flavor and texture!
© 2020, Dimples. All rights reserved.
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