Entertaining

Mushroom dip with pickled mushrooms

Name: Mushroom dip with pickled mushrooms recipe
Yield: 6
Ingredients: 1 cup (250ml) sherry vinegar; 1/4 cup (60ml) maple syrup; 500g mixed mushrooms (we used baby Swiss brown and chestnut), large ones sliced, small ones halved or left whole; 1 garlic clove, thinly sliced; 1 cup (250ml) extra virgin olive oil; 3 oregano sprigs; 1/4 cup (75g) store-bought caramelised onion; 500g creme fraiche; 30g dried porcini, finely ground Lavosh, to serve

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by delicious. team

delicious. team

Aug 02, 2018

Belly up to a bowl of crackers and dig into this sweet, rich mushroom dip.

1 cup (250ml) sherry vinegar
1/4 cup (60ml) maple syrup
500g mixed mushrooms (we used baby Swiss brown and chestnut), large ones sliced, small ones halved or left whole
1 garlic clove, thinly sliced
1 cup (250ml) extra virgin olive oil
3 oregano sprigs
1/4 cup (75g) store-bought caramelised onion
500g creme fraiche
30g dried porcini, finely ground Lavosh, to serve

Method

1.

To make the pickled mushrooms, bring vinegar and maple syrup to the boil in a saucepan over high heat. Place mushrooms and garlic in a heatproof bowl and pour over hot vinegar mixture. Stand for 3 minutes, then drain through a sieve, reserving mushrooms. Return mushrooms to bowl, add oil and oregano, and set aside until needed.
2.

To make the dip, whiz caramelised onion in a blender until smooth. Add creme fraiche and porcini, and pulse until combined. Transfer to a stand mixer fitted with the whisk attachment and whisk to medium peaks.
3.

Transfer dip to a serving bowl. Scoop out some mushrooms and place on top of dip. Drizzle with a little mushroom oil and serve with lavosh and remaining mushroom mixture.