Heat the olive oil over medium heat. Add the shallots and mushrooms and saute until lightly brown and softened, 3-4 minutes. Add the garlic and saute until fragrant, 1 minute. Season with salt and pepper.
Remove the mixture from the heat, and stir in the cheeses and herbs. Serve with bread, garlic toasts, or crackers. This dip is good warm or at room temperature. Garnish with crispy bacon, if using.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.