Mushroom Dip with Guinness
So how about blending them into a delicious mushroom and beer tapenade and serve it as a surprising appetizer dip? It will take you 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! Are you looking for more of them, take a look at my Saint Patrick’s Day recipes chapter. Hey, if you are fond of Guinness or cooking with Guinnes: then how about a chocolate Guinness cupcake? Or my very own version of sausages in a silky Guinness gravy…
- 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.