Heartland Cooks: Joe's Black Trumpet Mushroom Eclipse Dip

Joe McFarland of Makanda shares his favorite mushroom dip recipe.
Joe McFarland of Makanda shares his favorite mushroom dip recipe.
Joe's dip includes wild black trumpet mushrooms.
Joe's dip includes wild black trumpet mushrooms.

MAKANDA, IL (KFVS) - Ingredients:

  • 3/4 cup dried Black Trumpet mushrooms  (1-1/2 cups fresh)
  • 3 Button Mushrooms diced
  • 1 cup heavy cream
  • 2 bricks (8 oz. each) cream cheese
  • 3 Tablespoon blue cheese or Gorgonzola cheese
  • salt and pepper to taste

Directions:

Crush or chop the Black Trumpets. In a small saucepan, add Black Trumpets, diced Button Mushrooms and cream.

Bring to a light simmer over a medium heat, stirring occasionally, until cream is bubbly and mushrooms are tender.

In a large mixing bowl, combine cream and mushroom mixture with cream cheese and blue cheese or Gorgonzola.

Salt and pepper to taste.

Mix well to combine until smooth.

Refrigerate a minimum of four hours.

Serve chilled.

Joe's Tip: Some people use a blender to transform this dip into a super-rich mushroom sauce for steaks, prime rib or filet mignon. As a dip, you'll want to leave the mixture a little chunky to showcase the ingredients. Also try serving the dip on a cracker with smoked salmon or smoked scallops.

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