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)
- 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).