Sunday, February 5, 2012

Last Minute Mushroom Dip

Hours before the game and you are suspecting you don’t have quite enough food on the buffet.  Or maybe someone just arrived with bags of chips and forgot the dip.  To the rescue, a pure dip recipe  that competes with any store bought version.  Because you are eating and consuming it today (or this week) it's easy to stick with ingredients that are all natural and skip the preservatives.

The secret is mushroom powder.  Not in your pantry?  Look for dried mushrooms and pulverize them in a spice or coffee bean grinder --or food processor.  (We have a separate grinder we use just for spices.)  You only need about 1/4 cup of mushrooms (makes 2 tablespoons of powdered mushrooms) for this recipe.  Porcini, shitake, oyster mushrooms or a combination will work.

Last Minute Mushroom Dip
1/2 cup sour cream or plain Greek yogurt
2 tablespoons mayonnaise
2 ounces cream cheese
2 teaspoons soy sauce
2 tablespoons mushroom powder
1/4 teaspoon ground black pepper
optional: 1 tablespoon finely chopped fresh dill or a few shots or hot sauce

  1. Mix all ingredients together.  
  2. Let sit at least 15 minutes to allow mushroom powder to be absorbed by dip base.  Dip can be made up to a day ahead.  
  3. Serve with chips, crackers, sliced vegetables. 

More Mushroom Magic
What’s that you say?  You think mushroom powder would also make a mean instant mushroom soup?  You are right. 
Heat 3/4 cup milk (low fat is fine) and 3/4 cup chicken, beef or vegetable broth and stir in 1/4 cup mushroom powder.  Simmer a few minutes.  Add salt and pepper to taste and fresh herbs (dill, chives, thyme would all play nicely).  Serve with a dollop of sour cream, yogurt or a splash or real cream.  Thinly sliced sautéed  mushrooms are also nice if you have a few extra minutes.  Fast lunch, really nice first course.