Do you like mushrooms?
Well then, have you ever thought of turning them into a dip before?
A mushroom dip? Does that even sound appetizing? It sure does! All I can say, it works. So do try this mushroom dip at home as soon as you can!
I prepare this mushroom dip quite often.
It is the perfect recipe to incorporate that handful of white mushrooms that has been sitting in your fridge for pretty long. If not for way too long. And because of that they now start to look pretty ugly.
No worries, they are still OK to use in a recipe!
Mushroom Dip with Guinness
Well I have to admit that I am not entirely sure where the addition of that Guinness beer came from.
I thought I should try something new since I was making a few Saint Patrick’s Day recipes that week as well. So how about I just blend all my lovely ingredients into a delicious mushroom and beer tapenade?
And then serve it as a surprising appetizer dip?
Let’s just see what comes out of it!
And the good news is that this mushroom dip only takes you about 30 minutes max to prepare! You can easily make this mushroom spread a couple of days in advance and store it in an airtight container in the fridge.
I must say that this dip is one of my most popular Saint Patrick’s Day food recipes now!
Are you looking for more of them, Saint Patrick’s Day food recipes?
Then also take a look at my Saint Patrick’s Day recipes chapter.
- 10,5 oz white mushrooms (300 g), sliced
- 3 medium garlic cloves chopped
- 1 cup Guinness (240 ml)
- ½ tsp balsamic vinegar
- 3 tbsp unsweetened yogurt or sour cream
- 1 clove (optional)
- 2 tbsp unsalted butter
Add the butter, clove (optional) and chopped garlic to a large non-stick pan and place it over medium heat until the butter has melted.
Cook the garlic for 2 minutes until fragrant. Then also add the sliced mushrooms.
- Stir well and cook the mushrooms for 6 to 8 minutes until soft and browned. Season with a pinch of pepper and salt. Pour in the beer.
- Bring the ingredients to a boil and then turn the heat lower. Simmer the mushrooms in the beer until most of the liquid has gone.
- Then take the pan off the heat and let the mushrooms cool for a couple of minutes. Remove the clove (if using) and transfer them to a clean blender.
- Pulse into a fine crumble. Add the balsamic vinegar and the cream cheese.
Pulse again until you get a creamy mushroom mixture. Check the seasoning and add extra pepper, salt or balsamic vinegar. Then scoop the mushroom dip into a clean bowl. Serve at room temperature.