I rarely alter a recipe on my first attempt making it. I feel that a recipe was constructed the way it was for a reason, so I want to give it a fair shot before trying to make it better (a pet peeve of mine when I scroll through the reviews of recipes on Epicurious.com, again I digress...). However, this time, having some extra yummy ingredients laying around, I made an exception.
We had a couple of pieces of prosciutto from our in-room picnic at The Allison during our honeymoon, so I diced those up and fried them until crispy and set aside. I added my butter to the bit of grease left over from the prosciutto and sauteed the onions first. Once those become nice and golden brown, add the sliced mushrooms. After the mushrooms had some time to soak up the butter and other flavors, I added a splash of the open bottle of Argyle Chardonnay, let that cook off, then added a pinch of dried thyme, the bleu cheese, and red pepper flakes. I put all that into a serving dish and topped it off with the crispy prosciutto and more sliced green onion.
|Wait to add mushrooms until onions are golden brown (not quite there yet)|
|Mushrooms go in|
|Did I mention that I halved the recipe??|
|Serve with crusty bread (and more cheese!) for the most delicious game day snack imaginable|
New Seasons Mushroom Dip (Recipe as printed)
3 1/2 Tbls butter
2 yellow onions, minced
2 green onions, minced
1 lb mushrooms, any variety, cleaned and sliced
1/2 cup crumbled Gorgonzola cheese
1/2 tsp salt
Pinch of red pepper flakes (optional)
In large skillet over medium-low heat, melt butter. Add onions and saute until golden brown, about 7-10 minutes. Stir in mushrooms and continue to cook until tender, another 6-8 minutes. Decrease heat to low and stir in cheese, salt and red pepper flakes (if using) and continue to cook, stirring frequently until cheese is thoroughly combined an even consistency is achieved.