We're ringing in the New Year with a time-tested mushroom dip that's exceptionally robust and flavorful, yet low in calories. At a meager 61 calories per 1/4 cup serving, this addition to the appetizer table is a real plus for those of us who are keeping a keen eye on our caloric intact over the holiday season.
I have to confess that sometimes we're a wee bit embarrassed by the name "Forest-Mushroom Dip." After all, are portobello and button mushrooms really "forest" mushrooms? In reality, Agaricus bisporus is native to grasslands. In its early, more youthful stage of development, it's sold as a button mushroom. When it's matured, it's darker and larger, and is sold as a portobello for considerably more money than when marketed as a button mushroom.
We invite you to modify this recipe with real forest mushrooms, rather than the cultivated Agaricus bisporus. You'll be glad that you added a little authenticity to the recipe!
A skiff of snow dusts the banks of Still Creek
as it winds its way though Mt. Hood National Forest.
Cooking Light's Forest-Mushroom Dip
12 ounces portobello mushroom caps, quartered
8 ounces button mushrooms
1 garlic clove, halved
1/2 cup dry white wine
1 teaspoon dried thyme
1 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)
- 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.
- Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill.
Yield: 3 cups.