Recipe by Damon Lee Fowler, featuring
Salt Table’s Dave’s House Salt
Because one of the ingredients in Dave’s House Salt is porcini mushrooms, you can omit the dried porcini mushrooms, but they’re the secret to a really rich mushroom flavor. Other great seasonings that pair well with this recipe are The Salt Table’s Porcini Mushroom Salt and Black Truffle Salt.
To make this into a sturdy spread, omit the mayonnaise, cut the sour cream to ½ cup, and add a softened 8-ounce package of cream cheese.
Makes about 3 cups
Ingredients:
- ½ ounce dried porcini mushrooms
- 1 cup boiling water
- 1 pound small crimini (brown or baby bella) mushrooms
- 2 large yellow onions, peeled and diced
- 4 teaspoons unsalted butter
- 1 teaspoons olive oil
- 2 cups sour cream
- ½ cup mayonnaise
- 2 tablespoons minced flat leaf parsley, plus more for garnish
- Salt Table’s Dave’s House Salt
- Crackers, melba toast rounds, pita chips, or scoop type corn chips, for serving
How to make it:
- Put the dried mushrooms in a heatproof bowl, pour the boiling water over them, and let them soak until softened, about 15-30 minutes. Lift the reconstituted mushrooms from their soaking liquid, squeezing them dry over the bowl, and set them aside. Strain their soaking liquid through paper towel or coffee filter and set it aside as well. Clean the fresh mushrooms with a dry cloth or paper towels, trim, and thickly slice or quarter them.
- Put the onion, half the butter, and half the oil in a large, heavy-bottomed pan over medium low heat. Cover tightly and cook, stirring occasionally, until the onions have sweated out their liquid and are softened, about10-15 minutes. Remove the lid, raise the heat, and cook, stirring often, until the liquid is completely evaporated. Stirring almost constantly, cook until onions are golden brown. Remove them from the pan and let them cool.
- Add the remaining butter and oil to the pan, let it get hot, and add the fresh mushrooms. Sauté until beginning to color and add the reconstituted mushrooms and their soaking liquid. Bring to a boil, and cook until the liquid is evaporated. Let it cool, then transfer to a food processor fitted with a steel blade. Pulse until they’re chopped fine but not pureed.
- Blend together the sour cream and mayonnaise until smooth. Fold in the mushrooms, onions, and parsley. Season to taste with Dave’s House Salt. Cover, and chill for at least 2-3 hours. Taste and adjust the seasonings and transfer the dip to a serving bowl. Sprinkle it with parsley and serve with crackers, melba toast rounds, or pita chips.