Brandied Mushroom Dip

"This starter is delicious served as a dip with bread or vegetables. It’s substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries, and a bottle of spicy white wine."
 
Ready In:
15mins
Serves:
Units:

ingredients

  • 2 tablespoons butter
  • 12 cup onion, finely chopped
  • 12 lb mushroom, finely chopped
  • 12 cup roasted red pepper, drained and finely chopped
  • 2 ounces ham, finely chopped
  • 1 tablespoon dried parsley
  • 2 tablespoons cognac
  • 2 teaspoons dry unseasoned breadcrumbs
  • 14 teaspoon salt
  • 18 teaspoon black pepper

directions

  • Melt butter in a large skillet over medium heat, and then sauté onions until they just start to turn tender and translucent – about 5 minutes.
  • Add mushrooms, red peppers, ham, and parsley; cook, stirring occasionally for an additional 5 minutes.
  • Add Cognac and stir until it has evaporated a bit – about 90 seconds.
  • Remove from heat and stir in breadcrumbs, salt and pepper.
  • Serve warm or chilled.
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@gold.klas
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@gold.klas
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"The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!"
 

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  1. gold.klas
    This starter is delicious served as a dip with bread or vegetables. It’s substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries, and a bottle of spicy white wine.
     
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