Crockpot Wild Mushroom Dip Recipes
WILD MUSHROOM DIP
Make and share this Wild Mushroom Dip recipe from Food.com.
Provided by georgi
Categories Vegetable
Time 45m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat melt butter.
- Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
- Whisk in chicken stock and cook until thickened.
- About 10 minutes.
- Stir in wine, and reduce heat.
- Simmer 20 minutes.
- In a small bowl mix egg yolk and cream.
- Whisk into mushroom mixture.
- Salt and pepper to taste.
- Stir in chives and parsley.
- Serve hot.
Nutrition Facts : Calories 481.5, Fat 31.5, SaturatedFat 18.6, Cholesterol 131.7, Sodium 205.8, Carbohydrate 38.5, Fiber 4, Sugar 7.9, Protein 11.9
STUFFED MUSHROOM DIP
This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps - perfect for any gathering.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
- Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.
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