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.
Diet: Gluten Free
8OuncesThick Sliced Center Cut Bacon
1MediumFennel Bulb Peeled And Diced
1TeaspoonLemon Grassfinely minced
1/2TeaspoonFreshly Ground Black Pepper
1/4CupDry White Wine
1/2CupSour Cream(or use Plain Greek Yogurt)
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!