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Thread: Doug's Smoked Mushroom Dip

  1. #51
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    I have never tried this but it sounds awesome. I'll be giving this a try soon!
    14" 22.5 22.5 Life is good when your family and friends are smiling!

  2. #52
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    I made this today. Delicious! I used baby portobellos and mesquite for the wood. I will definitely be keeping this one. Thanks Doug!

  3. #53
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by Matt in MD View Post
    I made this today. Delicious! I used baby portobellos and mesquite for the wood. I will definitely be keeping this one. Thanks Doug!
    Thanks Matt for a reminder that I need to make this again soon.
    I've never used pine nuts in it and it's still great.
    Cooking a steak to well done is like killing the bovine twice.

  4. #54
    TVWBB Fan Michelle in New Orleans's Avatar
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    Just wanted to bump this up again so everyone would remember how delicious it is! It's a great dip for the holiday weekend, too. Just make sure you put some aside so you'll have some for YOU once your guests leave....

    Thanks again, Doug.

    I re-wrote the entire recipe years ago using the changes Doug said in this thread that he made to his original recipe. Hope some of you find this useful.

    Doug's Smoked Mushroom Dip
    Recipe by Doug D on tvwbb.com (The Virtual Weber Bulletin Board)

    8 oz. thickly sliced fresh mushrooms, smoked
    12 oz. Whipped Philly Cream Cheese
    8 oz. Sour Cream
    1/8 teaspoon garlic powder
    1 teaspoon onion flakes, ground
    1 teaspoon kosher salt
    Freshly ground black pepper
    2 small chunks hickory wood

    Butter a small 10x14" baking pan, and spread mushroom slices out in a single layer. Add fresh ground pepper to suit. Place in 235-250 smoker, add smoke wood, and smoke for 75-90 minutes. The slices should be cooked, but still slightly firm. Remove and allow to cool, reserving any juices and adding them to the dip. (During a rib cook, I set the pan on top of some foiled ribs, and just threw the wood on top of the coals.)

    In a 6-cup bowl, thoroughly combine everything but the cream cheese and the smoked mushrooms in the bowl first, and then fold that mixture and the cream cheese together. Chop smoked mushroom slices coarsely (1/4" - 1/2" pieces), and fold into base mixture. Refrigerate and allow flavors to combine for at least a few hours.

    For a thicker, chunkier dip, reduce sour cream to either 4 or 6 ounces, starting with 4 and adding as desired.




    Haven't been here in ages, primarily due to more physical problems. But I hope to be coming around again soon. Can't wait to see what you guys and gals have been smoking.

    --Michelle
    Last edited by Michelle in New Orleans; 07-01-2017 at 11:46 AM.

  5. #55
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Good to see your return Michelle, thanks for bumping one of my favorite recipes since I haven't made it in awhile.
    Cooking a steak to well done is like killing the bovine twice.

  6. #56
    TVWBB Fan Michelle in New Orleans's Avatar
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    Same here, Bob. I've got a pound of mushrooms I've got to use up and Brian, who's been sick for the last couple of days, has the "smoker itch," so I thought it would be something he could smoke quickly. I've been wanting to post a copy of the recipe all "put together again" with the changes Doug made to it over the years of this thread. I came back to find out when it was originally posted, as I wanted to add that info to my saved recipe.

    I should've posted that photo you posted of the dip when you made it in that pretty blue bowl -- it looked so pretty I noticed after I perused all the messages to make sure Doug hadn't made any more changes over the years.

    Thanks for your kind welcome, too -- you were always one of my favorites when I was a lurker.... oh, and you still are, of course.

    Have a lovely holiday weekend.

  7. #57
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Thanks for the kind words Michelle!
    Hope Brian is well soon and you both have a great Independence Holiday!
    Here's that pic for you:

    Cooking a steak to well done is like killing the bovine twice.

  8. #58
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    Thanks for bumping this recipe. It looks and sounds so good. I can't wait to try it.
    Light a man a fire, keep him warm for a day. Light a man afire, keep him warm the rest of his life.

  9. #59
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    Quote Originally Posted by Darren C. View Post
    Thanks for bumping this recipe. It looks and sounds so good. I can't wait to try it.
    Don't wait. Few recipes this easy will generate as many compliments from your guests.

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