Mushrooms, bacon, faux-nions and faux-lic are combined into a rich, hearty and cheesy mushroom dip. If you like stuffed mushrooms you are really going to love this warm mushroom dip recipe!
Did you know that September is Mushroom Month? I didn’t either; but I couldn’t wait to post this recipe now, oops!
In making this, I pureed half of the mushrooms in a food processor to make sure that the mushroom flavor penetrated the entire dip and then I left one third diced, and another third whole so that I could also enjoy their texture.
Hot Mushroom Dip
This great recipe features bacon, mushroom, faux-nion and faux-lic in a creamy cheesy dip which pairs well with buttery crackers or slices of baguette bread. Something hearty that will hold up to this thick deliciousness.
- 8 Ounces Thick Sliced Center Cut Bacon
- 1 Medium Fennel Bulb Peeled And Diced
- 1 Teaspoon Lemon Grass finely minced
- 1 Teaspoon Horseradish finely minced
- 8 Ounces Mushrooms Diced*
- 2 Tablespoons Gluten-Free Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Cup Dry White Wine
- 2 Teaspoons Marcustershire Sauce
- 1 Teaspoon Coconut Aminos
- 8 Ounces Cream Cheese
- 1/2 Cup Sour Cream (or use Plain Greek Yogurt)
- 1/4 Cup Mayonnaise
- 1/4 Cup Gouda shredded
- 1/4 Cup Parmigiano Reggiano shredded
- In a large skillet, cook the bacon on the stove-top until crisp.
- Using a slotted spoon, remove bacon from pan and drain bacon on a layer of paper towels and then chop into small pieces.
- In the bacon drippings that are left in the pan, caramelize the fennel bulb (on super low, about 20 mins, adding grass fed butter if necessary),
- Add the lemon grass and horseradish, sauteing until fragrant; then add mushrooms and cook until tender.
- Sprinkle flour over mushroom mixture. Stir until thick. Season with salt and pepper.
- Add the wine, deglaze the pan and cook until it has evaporated.
- Add Marcustershire Sauce, Coconut Aminos, bacon, cream cheese, and sour cream; then cover and cook on LOW for 15 minutes; or until heated through, stirring as necessary.
- If desired; puree 1/3 of mushroom mixture and add back in. Add mayonnaise and shredded cheeses. Stir to combine.
- Serve warm with robust crackers, toasted slices of baguette bread, or a veggie tray.
A good hearty mushroom like portobello would be perfect for this recipe. * Feel free to puree some, dice some, and leave some sliced for a better overall flavor and texture!
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.