Is there nothing better than a cheesy baked dip at a party? Gooey, stringy, melted cheese with crackers, toasts or chips is a party favorite for so many people whether it’s fondue or nachos, cheese really is addictive and so is my recipe for this luscious baked mushroom and Gruyere dip with porcini & brandy it’s so satisfying and yet sophisticated. Your taste buds will scream with the rich flavor that comes from the porcini mushrooms and the brandy. I’ve been using dried porcini mushrooms for years in soups, stocks and sauces and in making my homemade porcini mushroom salt; they are definitely my favorite flavor enhancer. I added some of the leftover dip this morning in my egg whites for breakfast, OMG so yummy.
Chipotle White Bean Dip
Baked Zucchini, Corn & Pancetta Dip with Gruyere
Baked Crab, Artichoke & Gouda Cheese Dip
Curry Chutney Dip
Baked Mushroom and Gruyere Dip with Porcini & Brandy
This warm cheesy dips with notes of brandy and rich flavor of porcini mushrooms will be a hit at any party you serve it at.
Ingredients
- 1 oz package of dried Porcini mushrooms
- 1/2 cup water
- 1/2 cup brandy
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup chopped yellow or white onion
- 2 garlic cloves, chopped
- 1 tbsp fresh rosemary, minced
- 1 lb crimini or white mushrooms, roughly chopped
- 1/2 tsp kosher salt
- 1/2 tsp course ground pepper
- 3 cups Gruyere cheese, shredded, reserve 1/2 cup for top
- 8 oz cream cheese, softened
Instructions
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Place the dried porcini mushrooms, water and brandy in a microwave safe covered bowl, making sure the bowl is small enough that the mushrooms are submerged in the liquid and microwave on high for 2 minutes and let sit for 5 minutes.
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Drain the porcini mushrooms with a small sieve into another bowl pressing the mushrooms with the back of a spoon to get all the liquid out, you will want to save the liquid, chop the mushrooms and set aside.
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Heat the butter and olive oil over medium/high heat in a frying pan and add the onion, garlic and rosemary, saute for 3 minutes.
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Add the mushrooms and the porcini mushrooms along with the salt and pepper and saute for 3 minutes stirring occasionally until mushrooms start to brown. Add the reserved mushroom liquid and stir and cook until most of the liquid has been cooked off, this will take an additional 5 or so minutes; set aside to cook for 5 minutes.
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Preheat oven to 400 degrees
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In a mixing bow, mix together the Gruyere cheese and the softened cream cheese, add the sauteed mushrooms and mix really well into the cheeses
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Pour into a greased or sprayed casserole dish and top with the reserved 1/2 cup of cheese and bake for 20 to 25 minutes until golden and bubbly.
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Let cool for 5 minutes before serving with crackers, pita chips and/or toasts
One fabulous dip I made, I entered into a contest by Taste of Home Magazine, It was so exciting to see my recipe in print in a nationwide magazine….you can see it here: Chipotle Mexican Street Corn Dip with Goat Cheese
I love how you cooked it in a cast iron. I can’t wait to try this recipe out the next time I’m entertaining in the garden some evening. What a perfect conversation appetizer! Thank you for sharing!