Wild Mushroom-Truffle Dip
Author: Nicole
Ingredients
  • ½ ounce dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • 1-1/2 teaspoons extra virgin olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 pound of fresh mushrooms (chanterelle, oyster, shiitake, baby bella, etc.), coarsely chopped
  • 3 tablespoons sherry
  • 1-1/2 tablespoons chopped fresh thyme
  • ¼ cup crème fraîche
  • 2 teaspoons truffle oil (or to taste)
  • Salt and freshly ground pepper
  • Serve with toasted baguette slices or toast/bagel crackers
Instructions
  1. Place the porcini mushrooms in a heat-safe bowl with 1 cup boiling water to cover. Let soak for 20 minutes or until tender. Remove mushrooms from water and squeeze dry. Chop mushrooms coarsely and set aside. Strain mushroom liquid through a fine sieve/strainer to remove any grit. Reserve ⅔ cup of mushroom liquid.
  2. In a large heavy frying pan heat butter and olive oil over medium heat.
  3. Add shallots and cook, stirring, until softened about 4 minutes.
  4. Add garlic and cook for one more minute.
  5. Add fresh mushrooms and dried mushrooms. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Sauté until mushrooms are brown and tender, about 8 minutes.
  6. Add reserved mushroom liquid and cook until almost all of the liquid has evaporated, about 5 minutes.
  7. Add sherry and cook for 1 to 2 minutes until most of the liquid has evaporated.
  8. Remove pan from and stir in the thyme. Allow to cool to temperature.
  9. Once cool transfer to food processor and add crème fraîche. Process until well combined and mixture is a bit chunky (or smooth if that’s your preference). Add salt and pepper if needed.
  10. Just before serving mix in truffle oil.
  11. Serve at room temperature with toasted baguette slices or crackers.
Notes
* Can be made 2 days in advance. Store in refrigerator, covered.
* Try Glutino Bagel Chips for a gluten-free/wheat-free option.
* You can omit the truffle oil and it will still taste great.
Recipe by Riegl Palate at https://www.rieglpalate.com/wild-mushroom-truffle-dip/