Forest-Mushroom Dip
Source of Recipe
Aunt Saunny
This is another dip that delivers great taste while keeping the fat in check. If you don't have a food processor, you can finely chop the mushrooms by hand.
2 (6-ounce) packages portobello mushroom caps, quartered
1 (8-ounce) package button mushrooms
1 garlic clove, halved
1/2 cup dry white wine
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) finely shredded smoked gouda cheese
1/2 cup low-fat sour cream
3 tablespoons chopped fresh parsley
1 tablespoon green-onion tops (optional)
Instructions:
1. Place half of the mushrooms in a food processor, and process until finely chopped. Spoon chopped mushrooms into a large skillet. Place the remaining mushrooms and garlic in processor, and process until finely chopped. Spoon mushroom mixture into pan; add wine and thyme. Cook over medium-high heat for 10 minutes or until liquid almost evaporates. Sprinkle the mixture with flour, and stir well. Stir in cream cheese, lemon juice, salt, and pepper; cook 1 minute. Spoon into a serving bowl; cover and cool.
2. Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill. Yield: 3 cups (serving size: 1/4 cup).
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