Wild Mushroom Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 66
- Sodium
- 670
- Total: 23 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 8 min
Ingredients
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
Directions
- 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.