I have been on a vegetable kick lately and I am loving mushrooms. I also have a tendency to consider recipes I find as jumping off points instead of something I have to stick to. I went to a work party and volunteered to bring a dip and this is what I somehow put together and people liked it.
Ingredients:
8 oz Portabello Mushrooms, sliced
8 oz White Mushrooms, diced
8 oz softened, cubed, cream cheese
5 strips of bacon
1 tsp minced garlic
1 tsp onion powder
1 cup small curd cottage cheese
1/2 cup milk
1 tsp soy sauce
1 tsp Worcestershire sauce
First thing to do is cook your bacon until it is crispy. I have a nifty bacon cooker that goes in the microwave so that's how I cooked it, you can however cook it in a pan as you will need some of the drippings to saute your mushrooms in.
Using the bacon drippings, saute the Portabello mushrooms in a pot or sauce pan until tender but not soggy. Remove from pan but leave behind the drippings. At this point I put my cottage cheese, milk, Portabello mushrooms, soy sauce, and Worcestershire sauce into a blender and mix until the cottage cheese is no longer chunky. Crumble your bacon and set aside.
Next saute your white mushrooms in the sauce pan with the garlic until the mushrooms are tender. Add the ingredients from your blender into the pan along with your onion powder. Turn your heat to medium low and begin adding in the cubed cream cheese until it is melted. Stir in the crumbled bacon and remove from heat. Pour into serving dish and serve warm or make ahead and heat before serving. Enjoy!
Ingredients:
8 oz Portabello Mushrooms, sliced
8 oz White Mushrooms, diced
8 oz softened, cubed, cream cheese
5 strips of bacon
1 tsp minced garlic
1 tsp onion powder
1 cup small curd cottage cheese
1/2 cup milk
1 tsp soy sauce
1 tsp Worcestershire sauce
First thing to do is cook your bacon until it is crispy. I have a nifty bacon cooker that goes in the microwave so that's how I cooked it, you can however cook it in a pan as you will need some of the drippings to saute your mushrooms in.
Using the bacon drippings, saute the Portabello mushrooms in a pot or sauce pan until tender but not soggy. Remove from pan but leave behind the drippings. At this point I put my cottage cheese, milk, Portabello mushrooms, soy sauce, and Worcestershire sauce into a blender and mix until the cottage cheese is no longer chunky. Crumble your bacon and set aside.
Next saute your white mushrooms in the sauce pan with the garlic until the mushrooms are tender. Add the ingredients from your blender into the pan along with your onion powder. Turn your heat to medium low and begin adding in the cubed cream cheese until it is melted. Stir in the crumbled bacon and remove from heat. Pour into serving dish and serve warm or make ahead and heat before serving. Enjoy!
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