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Forest Mushroom Dip

Fall in Oregon means one thing for sure (besides making wine) and that is Mushrooms. I love this super easy mushroom dip on a crostini for an appetizer. Pair this with an Oregon Pinot Noir and you’ll never look at mushrooms the same way again!


2 (6-ounce) packages Portobello mushroom caps, quartered

1 (8-ounce) package button mushrooms

1 garlic clove, halved

½ cup dry white wine (I use Hip Chicks Pinot Gris)

1 teaspoon dried thyme

2 tablespoons all-purpose flour

½ cup (2 ounces) cream cheese, softened

1 tablespoon lemon juice

¾ teaspoon salt

1/8 teaspoon black pepper

½ cup (2 ounces) finely shredded smoked gouda cheese

½ cup sour cream

3 tablespoons chopped fresh parsley

1 tablespoon green onion tops (optional)


  1. Place half of the mushrooms in a food processor, and process until finely chopped. Spoon chopped mushrooms into a large skillet. Place the remaining mushrooms and garlic and processor, and process until finely chopped. Spoon mushroom mixture into pan; add wine and thyme. Cook over medium-high heat for ten minutes or until liquid almost evaporates. Sprinkle the mixture with flour, and stir well. Stir in cream cheese, lemon juice, salt, and pepper; cook one minute. Spoon into a serving bowl; cover and cool.


2. Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill. Yield: 3 cups (serving size: ¼ cup).


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