Share Button
"The Best I Ever Made"

“The Best I Ever Made”

Oh my, this is a good dip and out of the ordinary.  We first served it at Gourmet Club at our house when we did a French Menu.  We used it as a starter along with a Bacon and Leek Quiche.  The Quiche was a favorite of Julia Child.  I will share that recipe soon. The mushroom dip is hearty and it could be used for a light entrée if served with bread, cheese , crackers and some fruit.  Sounds like a picnic in the making.  Men really love this dip but I must say our friend Marcy said she could be just fine for dinner with this dip and the good crusty French Bread we served with it.  Of course, we all ate our share of Coquilles St. Jacques, buckwheat crepes with tomatoes and cream, squished potatoes and the best ever Crepes Suzettes with vanilla ice cream.  But, this is not about all that yummy French Food but this hearty mushroom dip.  I hope you will give it a try and invite your neighbors over, showing hospitality and spreading Joy.  

 

Saute Par-tay Gourmet Cooking Group:  We meet monthly during the fall and winter and cook together.  So much fun and fellowship with kindred spirits who love cooking  and eating good food.  We all cook!!!

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Coquilles St. Jacques - Scallops in a heavenly cream sauce served over mushrooms and shallots.  Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes. Our French Gourmet Club dinner.

Our plater Cliff making our presentation look good. We served Coquilles St. Jacques – Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes.

Crepes Suzette - LIghting the Grand Marnier to flambe the crepes.

With the lights down low  Bill and I made the Crepes Suzettes with everyone watching. We lit the Grand Marnier to flambe the crepes. We managed not to catch anything on fire. Yeah!!! Really an easy and impressive dessert. I will be posting the recipe. You will want to impress your friends.

Mushrooms ready for chopping.  Tidbit Tip - If your chopping sheet does not have a slide proof bottom wet a paper towel and place under it.  This will keep it from sliding.

Mushrooms ready for chopping. Tidbit Tip – If your chopping board does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Finely chop mushrooms.  Tidbit Tip:  Use a Santoku knife to help the mushroom not to stick to the knife.  (My favorite knife)

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife which helps the mushroom not stick to the knife. (Santoku is my favorite knife) See The Thursday Tidbit post on knives.

Saute onions and mushroom in butter about 5 minutes

Saute onions and mushroom in butter for about 5 minutes

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes.  Cook, stirring occasionally for about 5 minutes.

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 more minutes.

Brandied Mushroom Dip
Author: 
Recipe type: Appetizer
Cuisine: French
 
Hearty mushroom dip or light entrée.
Ingredients
  • 4 tablespoons butter
  • ½ cup onion, finely chopped or 1 teaspoon onion powder (I used onion powder)
  • ½ pound mushrooms, finely chopped
  • ½ cup roasted red peppers, drained and finely chopped
  • ¼ lb deli ham, finely chopped
  • 1 tablespoon dried parsley
  • 2 tablespoons Cognac (optional)
  • 2 teaspoons dry breadcrumbs
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon Mrs. Dash
  • 1 teaspoon Worcestershire Sauce
  • ⅛ teaspoon red pepper flakes.
Instructions
  1. Melt butter in a large skillet over medium heat, and then sauté onions and mushrooms for about 5 minutes.
  2. Add red peppers, ham, and parsley, Mrs. Dash, Worcestershire and red pepper flakes; cook for about 5 minutes. Add Cognac and stir until it has evaporated a bit, about 90 seconds. Remove from heat and stir in breadcrumbs, salt and pepper. Serve warm or chilled. We like it warm.
Notes
If using onion powder instead of raw onions; start recipe by sautéing mushrooms in the butter and add onion powder with other spices.


Serve with crusty French Bread, or crackers.
It is substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries and some good white wine. Pack a picnic and invite your family and friends and spread some Joy

 

Share Button