Prep 2 hrs
Cook 10 mins
Delicious with good wine for company.
- 1 lb chopped mixed mushroom
- 4 cloves minced garlic
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons chopped fresh thyme
- 4 tablespoons olive oil
- 1⁄3 cup brandy
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons cream cheese
- 1⁄4 cup shredded gruyere
- 2 tablespoons white wine or 2 tablespoons champagne vinegar
- Mix the mushrooms, garlic, parsely, and thyme in a large bowl, cover and let sit at room temperature about 2 hours.
- Heat the olive oil in a large saute pan set on high heat until very hot.
- Add the mushroom mixture, turn the heat to med-high and cook about 5 minutes, until all the juices have cooked away, and the mushrooms begin to brown.
- Remove the pan from the heat, add the brandy, return to heat, and cook, stirring until almost evaporated, about 1 minute.
- Transfer to a food processor and add the remaining ingredients.
- Pulse until spreadable, but still a bit chunky.
- Good with toasted garlic rounds.
I printed this recipe off years ago and finally made it for a cocktail party last night. Bottom line, we all really liked it! However, the recipe is off in a few areas. First, the times listed were not accurate for me at all. The mushrooms didn't give off their liquid or brandy evaporate in times provided. I ended up just playing it by ear. I would suggest slicing the mushrooms so they cook better. The recipe needs much more salt and pepper than the amounts given. I probably doubled both. I am still wondering if the dip is supposed to be served hot (right out of the food processor), chilled or at room temp. I served it slightly warmed with homemade garlic parmesan crostini, which was delicious. I wasn't quite sure what "garlic rounds" were. I will make this again with my modifications. It's different than so many of the party spread recipes out there. Elegant ingredients and flavors...and, yes, GREAT with good wine and good friends!