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Warm Shiitake Mushroom Dip paired with Merlot
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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

Ingredients

  • 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

Instructions

  • 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.