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Hot Mushroom and Swiss Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"It would be easy to make an entire meal out of this dip."

List of Ingredients

â—¦ 1 ounce dried porcini mushrooms, rinsed under cold water to remove grit
â—¦ 1 cup hot water
â—¦ 2 tablespoons unsalted butter
â—¦ 10 ounces assorted wild mushrooms, such as cremini and stemmed shiitake, finely chopped
â—¦ ¼ cup chopped shallots
â—¦ 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
â—¦ 1 cup homemade or canned low-sodium chicken broth
â—¦ 1 cup milk
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups (8 ounces) shredded Swiss cheese
â—¦ â…“ cup freshly grated Parmesan
â—¦ Salt and freshly ground black pepper to taste


Recipe

Soak the dried mushrooms in the hot water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with moistened paper towels, reserving the soaking liquid. Coarsely chop the mushrooms.

Melt the butter in a large skillet over medium heat. Add the fresh mushrooms and cook, stirring often, until they give off their liquid, about 5 minutes. Add the chopped soaked mushrooms and their liquid and cook until the liquid evaporates and the mushrooms begin to brown, about 7 minutes. Stir in the shallots and thyme, and cook until the shallots are softened, about 1 minute.

Meanwhile, bring the broth and milk to a simmer in a small saucepan over medium heat, or use a microwave.

Sprinkle the mushrooms with the flour, mixing well. Reduce the heat to low and stir to cook the flour without browning, about 1 minute. Gradually whisk in the hot broth mixture. Bring to a simmer and cook until the dip is lightly thickened and no raw flour taste remains, about 5 minutes.

Remove from the heat and stir in the Swiss and Parmesan cheeses until melted. Season with salt and pepper. (The dip can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a double boiler.) Transfer to a heatproof serving dish. Serve hot.


Makes 3 ½ cups



What to Dip:
• Broccoli and cauliflower florets, prepared for dipping
• Carrot sticks
• Celery sticks
• Cherry tomatoes
• Cucumber slices
• Zucchini slices