Recipe by herby
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.
Top Review by Princess Tomato
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.
- 2 (6 ounce) packages portabella mushroom caps, quartered
- 1 (8 ounce) package button mushrooms
- 1 garlic clove, halved
- 1⁄2 cup dry white wine
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1⁄4 cup cream cheese, softened
- 1 tablespoon lemon juice
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup finely shredded smoked gouda cheese
- 1⁄2 cup sour cream
- 3 tablespoons chopped fresh parsley
- 1 tablespoon green onion top (optional)
Directions See How It's Made
- 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.
- 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).