Prep 15 mins
Cook 30 mins
This recipe is fantastic! I served it at a Super Bowl party and it was gone in a couple of minutes! I think it would be great with steak, burgers or baked potatoes! You could really use it to compliment almost any thing! Enjoy!
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1⁄2 Spanish onion
- 8 ounces white mushrooms, sliced 1/4-inch thick
- 8 ounces portabella mushrooms, stemmed and sliced 1/4-inch thick
- 4 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons dry white wine
- 4 ounces gorgonzola, crumbled
- 1 cup heavy cream
- 1 medium sourdough bread boule, hollowed out
- 1 baguette, sliced, for serving
- Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent.
- Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4.
- Add the white wine and reduce again until the pan is almost dry.
- (****The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.)
- Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half.
- Season, to taste, with salt and pepper, and spoon into the hollowed out boule.
- Slice baguettes, drizzle with olive oil and toast in oven.
- Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.