WHEN ONION DIP JUST WON'T DO

Mushroom-and-Bacon Dip

From Martha Stewart Living Omnimedia

                                            

photo credit: Courtesy of Martha Stewart

Ingredients

3 dried porcini mushrooms

1/2 c  boiling water

8 slice thick-cut bacon

1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well

4 clove garlic, finely chopped

1 pound crimini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)

1 tsp coarse salt

1/4 tsp freshly ground pepper

1 1/2 tsp finely chopped fresh thyme

1 package (8-ounce) cream cheese, softened

2 c sour cream

3 T sliced scallions (dark-green parts only), plus more for garnish

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Directions

1. In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
3. Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
4. With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
5. Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with chips if desired.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc