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Warm Shiitake Mushroom Dip paired with Merlot

Warm Shiitake Mushroom and Cheese Dip

Course Appetizer
Keyword Warm Shiitake Mushroom and Cheese Dip
Servings 12
Author Jane adapted from "Season" Justin Wangler and Tracey Shepos Cenami


  • 1/4 cup extra-virgin olive oil
  • 1-1/2 lb. shiitake mushrooms, cleaned, de-stemmed, and torn into uniform pieces
  • 1 teaspoon Kosher salt
  • 3 tablespoons unsalted butter
  • 1/2 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 1 heaping tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup low sodium soy sauce
  • 1/2 lb. Monterey Jack cheese, grated
  • 1 baguette, sliced


  • Preheat the broiler.
  • In a large sauté pan, heat the olive oil over medium heat. Add the mushrooms and salt and sauté for about 8-10 minutes or until mushrooms are soft and have released their water. Transfer the mushrooms to a plate and reserve.
  • Return the pan to medium heat, add butter and melt. Add the shallots, garlic, and thyme and sauté for about 2 minutes of until soft and slightly golden. Add the flour and cook, stirring for about 1 minute. Add the wine and deglaze the pan, stirring to dislodge any browned bits, cook for about 1 minute.
  • Add the heavy cream and soy sauce to the pan, reduce liquid to half, about 3-6 minutes. Add the mushrooms back to the pan, stir and cook for another 2 minutes.
  • Remove from heat and transfer mixture to a broiler-proof serving dish. Sprinkle the cheese evenly over the top. Broil until cheese is melted and golden. Serve hot with baguette slices and a glass of Merlot.