Hearty Mushroom, Bacon and Green Onion Spread or Dip Recipe

 

Bobbie says:

Another Christmas behind us. I hope yours was "merry and bright" even if it wasn't white – ours was a somewhat pale greenish yellow, but at least the company was pleasant. Anyway, a shiny New Year is just around the corner, and you know what that means: more parties. If you're like me, you've had enough with the sweets already. This savory Mushroom, Bacon and Green Onion Spread is a perfect hearty appetizer or snack for holiday get-togethers or any time. Serve it as a warm dip with breadsticks or veggies. On Christmas Day, I served it chilled as a cracker spread, and it was a huge hit, especially with one of my brothers-in-law, who repeatedly made sure I knew how much he liked it. May be made ahead and re-warmed over very low heat. Remember, keep hot foods hot and cold foods cold. Don't leave it out at room temperature for hours. Serve it in a small crockpot with a "warm" setting. I spread it in a small heatproof dish and use a vintage warming tray to keep it at serving temperature.

 

*Note from Heather* This recipe is easily converted to gluten free by using rice flour in place of all-purpose and using a gluten free soy sauce, Lee and Perrin's Worcestershire Sauce is gluten free, check the brand you use..

: Mushroom, Bacon and Green Onion Spread Recipe8 ounces fresh mushrooms (common white or button mushrooms)1 bunch green onions (scallions, spring onions)2 cloves fresh garlic (I used 4, actually, but I'm a little crazy for garlic)4 slices bacon2 tablespoons all-purpose flour2 teaspoons Worcestershire sauce2 teaspoons soy sauce1/4 teaspoon salt1/8 teaspoon black pepper8 ounces cream cheese, cut into 8 cubes1/2 cup sour cream

Finely mince the mushrooms. I did this in my food processor, with the steel blade, and using an on/off pulsing motion. Set aside.Slice green onions using a very sharp knife, so you can slice them very thinly. Set aside.Finely mince the garlic. Add this to the onions.In a large heavy skillet, fry the bacon until crisp. Remove bacon from skillet and set aside to cool, leaving the bacon grease in the pan.Saute the minced mushrooms in the bacon grease until they've given up all their liquid and have begun to brown a bit. Stir in the flour, mixing well, then add the Worcestershire sauce, soy sauce, salt & pepper. Stir thoroughly.

Reduce the heat to low, and add the cubed cream cheese, stirring it into the mushrooms as it melts.Add the sliced green onions and garlic and mix well.

Crumble the bacon and add to the mixture, along with the sour cream. Stir over low heat just until hot throughout.Transfer to a heated serving dish and serve with breadsticks, veggie dippers or crackers, or chill thoroughly and serve cold as a cracker spread.

 

~20 servings 2 TBSP each

Bobbie Laughman is an elder caregiver, writer, and Generally Nice Person, who lives in Gettysburg.  Have a question you'd like Bobbie to answer? Just want to say Hi, There? Contact her at Bobbie@home-ec101.com

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