Best South Dakota Wild Mushroom Dip Recipes

Wild Mushroom and Artichoke Dip image

Provided by Lizzie Rodriquez

Categories Cheese

Time 1h

Yield 20 serving(s)

Number Of Ingredients 17

1 teaspoon olive oil
2 cups shiitake mushrooms, caps, silced, about 4 ounces
6 ounces mushrooms, portobello, chopped
1/2 cup low-fat mayonnaise
1/4 cup parmesan cheese, grated
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green onion, finely sliced
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon salt
1/4 teaspoon ground red pepper
14 ounces canned artichoke hearts, drained and coarsely chopped
8 ounces neufchatel cheese, 1/3 less fat cream cheese
8 ounces fat free cream cheese
nonstick cooking spray

Steps:

Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add mushroons; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended.
Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 70, Fat 3.5, SaturatedFat 2, Cholesterol 10.6, Sodium 234.8, Carbohydrate 6.2, Fiber 1.6, Sugar 1.2, Protein 4.5

Wild Mushroom Dip image

Provided by georgi

Categories Vegetable

Time 45m

Yield 4 cups

Number Of Ingredients 14

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)

Steps:

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

Nutrition Facts : Calories 481.5, Fat 31.5, SaturatedFat 18.6, Cholesterol 131.7, Sodium 205.8, Carbohydrate 38.5, Fiber 4, Sugar 7.9, Protein 11.9

Wild Mushroom Dip image

Provided by Sandra Lee

Categories appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

2 cups white wine (recommended: Chardonnay)
1-ounce package dried wild mushrooms mixed variety (recommended: Ready Pac*)
1 (10 3/4-ounce) can condensed cream of mushroom soup (recommended: Campbell's)
1 teaspoon dried tarragon
1 (8-ounce) package cream cheese, cut into cubes
1/2 cup sour cream
1 cup shredded mozzarella
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Crusty bread or crostini, for serving

Steps:

In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
*Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.