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Prep time
2 minutes
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Cook time
10 minutes
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makes
2 cups
Author Notes
This recipe is just a basic French onion dip recipe with added dried porcini (Boletus group). It’s very simple and quick and not dependent on mushroom season. In 2014, I published The Wild Mushroom Cookbook: Recipes from Mendocino with Merry Winslow. I invented a whole slew of recipes for the book, but I didn’t print them all. This one was not included, but it is a favorite at mushroom events. The recipe is extra delicious with the addition of dried candy caps (Lactarius rubidus or Lactarius rufulus).
Note: to prepare the porcini and candy caps, break up the mushrooms into small pieces and grind to a powder in a coffee or spice grinder.
—alison gardner
Test Kitchen Notes
Recipe excerpted with permission from Fantastic Fungi Community Cookbook © 2021 edited by Eugenia Bone. Photography © 2021 by Evan Sung. Published by Insight Editions. —The Editors
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Ingredients
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2 1/2 tablespoons
salted butter, divided
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1/2 cup
minced onion
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1 teaspoon
minced garlic
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1/4 teaspoon
dried thyme
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1/4 cup
ground dried porcini (see note)
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1/2 teaspoon
ground dried candy caps (optional) (see note)
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1 pint
sour cream
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salt
Directions
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Heat 2 tablespoons of butter in a medium skillet over medium high heat. When the butter has melted, add the onion and cook, stirring frequently, until it turns golden, about 5 minutes. Add garlic, thyme, and dried porcini and saut for a few more minutes, until the mushroom powder has absorbed the butter and the onion is coated. Add remaining tablespoon of butter if the pan gets dry and the powder starts to stick. Continue cooking until the onions are caramelized and the mushrooms become aromatic and take on a deeper color. If you choose to add ground candy caps, stir them in now and cook for another 30 seconds. Then turn off the heat and allow the mushroom and onion mixture to cool.
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In a small bowl, combine the sour cream and mushroom and onion mixture. Add salt to taste. The dip can be served immediately with chips or crackers, but it is better if it is chilled for at least 1 hour, which lets the flavors meld.
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