MUSHROOM AND BACON DIP

Ingredients :

3 dried porcini mushrooms

½ cup boiling water

8 slices of bacon

1 leek, white and light green part, sliced

1 lb (450 g) mushrooms, clean and cut into thin slices. Save some for decoration

4 garlic cloves, minced

Salt

Pepper

1 ½ teaspoon fresh thyme, chopped

8 oz (225 g) cream cheese, soft

2 cups sour cream

5 tablespoons green onion, only green part, sliced thinly

Preparation:

Soak porcini in boiling water until soft, approximately 20 minutes. Drain on paper towels and chop. Strain liquid and reserve. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop coarsely. Reserve ¼ cup of the bacon´s fat.

Heat 3 tablespoons of the fat in a skillet and add leek and garlic. Cook over medium heat until tender. Add sliced mushrooms, porcini mushrooms, salt and pepper. Cook, stirring over high heat, until mushrooms are soft and tender. Add thyme and cook 2 minutes more. Remove from heat, transfer to a bowl and cool.

Place cream cheese in the mixer and whisk until soft and creamy. Gradually add the sour cream and continue beating until smooth. Remove the bowl from the mixer and stir in mushrooms, ¾ of the bacon, green onion and 2 tablespoons of the reserved porcini soaking liquid. Mix thoroughly and add more liquid if desired.

Transfer to a serving dish and garnish with remaining green onion and bacon on top.
Serve with toasts, crackers, or toasted pita triangles.

Try also:
Crab spread
Green onion and Roquefort dip

Yields: 3 ½ cups

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