Crockpot Wild Mushroom Dip |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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This came from The Cookbook Of North American Truffles. I have not tried this, just posting for safe keeping. Ingredients:
2 cups chardonnay wine (or any dry white wine) |
10 ounces dried wild mushrooms, mixed variety |
16 ounces cream cheese, cut into 1-inch-inch cubes |
20 ounces condensed cream of mushroom soup |
2 cups shredded mozzarella cheese |
1 teaspoon dried tarragon |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.
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