Chef Callyn Graf from Harmons shares the recipe for a creamy holiday mushroom dip.
For more information, visit harmonsgrocery.com.
Holiday Mushroom Dip
- 1 Tbsp unsalted butter
- 4 ounces pancetta chopped
- 1 small yellow onion diced
- 1 lbs fresh cremini mushrooms thinly sliced
- 1 tbs flour
- 16 oz cream cheese softened
- 8 oz sour cream
- 1 Tbsp Worcestershire
- 1 tsp tamari or soy sauce
- 1/4 cup white wine, optional
- 1/2 cup parmesan shredded, optional topping
- In a large sauté pan, heat butter. Add the pancetta and sauté until crispy. Remove the pancetta from the pan and set aside, trying to leave as much oil in the pan as possible. If the majority of the oil has been absorbed, add an additional tablespoon of butter.
- Add the onions and cook until soften before adding in the mushrooms. Season the onions and mushrooms with salt and pepper and continue to sauté for an additional 5 minutes, or until soften. Add 1 tablespoon flour to thicken any of the liquid that comes out of the mushrooms.
- Cut the cream cheese into cubes and add to the pan to begin melting into the onions and mushrooms. Once the cream cheese has almost completely melted, add the sour cream, Worcestershire and tamari. If using white wine add at this step as well.
- Continue to cook until the mixture has come to a shallow simmer.
- This dip can be finished two different ways. If serving over an extended amount of time, the dip can be kept warm in a small crock pot on low. Alternatively, add the dip to a 10” seasoned cast iron or small greased casserole dish, sprinkle with parmesan and bake at 350 degrees for 20-30 minutes, or until the cheese is golden brown. Serve with small rye bread toasts or a seeded cracker.