Wild Mushroom Dip

Serve with toast points or pita chips.

• Ready In: 45 mins
• Yields: 4 cups

Ingredients

• 6  tablespoons unsalted butter
• 1  lb cremini mushroom (thinly sliced)
• 1⁄2 lb shiitake mushroom (stemmed and cut into 1/4 inch dice)
• 1  yellow onion (diced)
• 2  shallots (minced)
• 1  red bell pepper (cored, seeded, and finely diced)
• 3⁄4 cup flour
• 2  cups  chicken stock (heated)
• 1⁄4 cup white wine
• 1  egg yolk
• 1⁄2 cup heavy cream
•  salt and pepper
• 1⁄4 cup  minced parsley
• 1  tablespoon fresh chives (minced)

Directions

1. In a large skillet over medium heat melt butter.
2. Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
3. Whisk in chicken stock and cook until thickened.
4. About 10 minutes.
5. Stir in wine, and reduce heat.
6. Simmer 20 minutes.
7. In a small bowl mix egg yolk and cream.
8. Whisk into mushroom mixture.
9. Salt and pepper to taste.
10. Stir in chives and parsley.
11. Serve hot.