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Mushroom-and-Bacon Dip

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"The cocktail-party craze of the 1950s, along with heavy promotions from commercial food producers created a perfect storm of demand, and truly turned 'dip' into a food category all its own. Today, dips are still regarded as festive party fare. This warm mushroom-and-bacon dip, made with fresh and dried mushrooms, is rich and delicious and a welcome addition to any party menu."

List of Ingredients

â—¦ 3 dried porcini mushrooms
â—¦ ½ cup boiling water
â—¦ 8 slices thick-cut bacon
â—¦ 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well and dried
â—¦ 4 cloves garlic, finely chopped
â—¦ 1 pound fresh cremini, button, or shiitake mushrooms, cleaned and chopped, plus 3 mushroom slices, for garnish
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 ½ teaspoons finely chopped fresh thyme
â—¦ 8 ounces cream cheese, softened
â—¦ 2 cups (16 ounces) sour cream
â—¦ 3 tablespoons sliced trimmed scallions (dark green parts only), plus more for garnish
â—¦ Crackers or toasted bread slices, for serving


Recipe

In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini and squeeze out liquid into bowl. Coarsely chop porcini. Leaving powdery residue at bottom of bowl, pour liquid through a fine sieve into another bowl and reserve.

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving ¼ cup. Wipe skillet clean. Coarsely chop bacon.

Return 3 tablespoons bacon fat to skillet. Add leeks and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add porcini and chopped fresh mushrooms, then season with salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool. Wipe skillet clean with paper towels.

With an electric mixer on medium speed, whisk cream cheese until smooth. Gradually add sour cream, whisking until smooth. Stir in mushroom mixture, three-quarters of the bacon, the scallions, and 2 tablespoons porcini soaking liquid. If necessary, add more porcini liquid to reach desired consistency.

Cook sliced mushrooms in remaining 1 tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Garnish dip with scallions and remaining bacon. Serve with crackers or bread.

Makes 4 cups