Best South Dakota Wild Mushroom Dip Recipes

Wild Mushroom Dip image

Provided by Sandra Lee

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.

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.