Warm Mushroom Spread Recipes

HOT MUSHROOM DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat.
• Stir in the mushrooms and onion, and cook until tender.
• Sprinkle with the flour.
• Reduce heat to low, and continue cooking 5 minutes.
• Mix in sour cream and lemon juice, and season with salt and pepper Transfer to a small casserole dish, and top with Parmesan cheese
• Bake 15 minutes in the preheated oven, until bubbly.

HOT CHEDDAR-MUSHROOM SPREAD

Steps:

• In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

HOT MUSHROOM DIP

Steps:

• Fry bacon in a large skillet over medium heat until crisp.
• Drain; reserving 2 tblsps of dripping in skillet.
• Crumble bacon and set aside.
• Add mushrooms, onion and garlic to dripping and cook over medium heat until tender and the liquid given off by the mushrooms has evaporated, about 6-8 minutes.
• Mix in flour and salt and pepper.
• Add cream cheese, Worcestershire Sauce and soy sauce.
• Reduce heat to low and simmer until cheese is melted.
• Remove from heat; stir in sour cream and bacon.
• Serve warm.