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Thread: Doug's Smoked Mushroom Dip

  1. #11
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    Doug, your dip was a great success and I won't smoke anything in the future without adding a pan of mushrooms, maybe two, to the grate.

    I took a small amount of dried porcini, broke them into small pieces, and soaked them in hot water for about 20 minutes, drained them (reserved the soaking liquid to add to a stockpot), and added them to the pan with the sliced mushrooms (I used creminis). I left the onion flakes as they were for texture, although the mushrooms gave the dip enough. I was out of pine nuts but didn't seem to miss them because the dip had such great flavor. I did chop the mushrooms a little finer for easier scooping - would leave them in whole slices for a pasta sauce.

    I only had space on my grate for a 5 1/2 x 8-inch foil pan set inside the curve of the beef tenderloin, so I piled the mushrooms lightly in that and they took on the smoke just fine. One layer is not necessary if you don't have the space. I used a small amount of oak.

    Besides the porcini, my only additions were a little mayonnaise, some crushed Aleppo chiles, 1/2 teaspoon ground coriander, a pinch of sugar, some white pepper, and about 1/4 to 1/2 teaspoon fresh lemon juice. The dip was outstandingly wonderful without these additions but I just couldn't resist tinkering a little.

    I'm thinking an adaptation of your dip would be a knockout for a mushroom sauce for pasta. It was a great dip with celery, pretzels, crackers, almost anything. I even ate it with......a spoon!

    Thanks for sharing it!

    Rita

  2. #12
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    Ding Ding Ding... WE have a winner here folks. I can't wait to try it today after the dip has had some time to meld the tastes together a bit.

    Thanks for a great recipe.
    "Mmmmm, making bacon on the beach." Homer J. Simpson

    "Pastrami is the most sensual of all the cured meats." George Costanza

  3. #13
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    I made this a couple weeks ago and everyone loved. I then doubled the recipe for a New years party, and it still was not enough. Great recipe.

  4. #14
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    I haven't made the dip yet, but reading the link gave me an idea for the party we had last Saturday. I bought a couple of pounds of muchrooms (quite large), quartered them. Then added to the smoker on the top grid with the cuberoll, and polish sausage. Took them off after about 80 minutes and let cool. For the party, I took a large frying pan with EVOO, butter, and about 6 crushed garlic cloves plus sea salt, fresh ground black pepper and tossed them in the pan for about 5 minutes. When I served them they vanished within seconds. They came out great. The only reason I know is that I tried one when in the pan. Never had chance later. Thanks for prompting the idea Doug.
    Thanks,
    Mike in Malta

  5. #15
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    I have to agree with everyone else, made this tonight and it is both incredible and easy! What more could you ask for! Thanks for the recipe!

  6. #16
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    I made this awhile back using crimini mushrooms, and it rocked! Thanks for sharing the recipe, a definite winner.
    Steve
    What are you smoking?


  7. #17
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    I stuffed ABTs with it Labor Day, and grilled indirect on my kettle. I destemmed and cored them rather than split them in half, hoping the filling didn't melt and run out, but it didn't end up being an issue.

    As an update, I've changed the way I put it together a little bit over the years. I now thoroughly combine everything but the cream cheese in the bowl first, and then fold that mixture and the cream cheese together.
    Coquo, ergo sum.

  8. #18
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    Doug, Kevin, Rita and others. This recipe sounds so good but need some help here. Huge Shroom freak but can't stand cream cheese. Need a sub for the cream cheese. Thinking a combo of Ricotta, mayo and some goat cheese? Also was thinking of some caramelized onions in the mix. Thanks, Bryan
    "When I die, I'll donate my body to science too see how big my smoke ring is "
    Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.

  9. #19
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    Bryan, the caramelized onions sound really good. And goat cheese is creamy. If you use ricotta, you might consider putting it through a blender or food processor to remove the graininess and smooth out the texture. I added some thyme to the last batch and liked it.

    Your dip might be a little thinner than one made with cream cheese.

    I wonder if the dip would get too smoky if you smoked the sliced onions before you caramelized them. Just a thought.

    Rita

  10. #20
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    Just mixed up a batch of this and already love it before it's had a chance to sit for a few hours. I had seen Doug's reciped some time ago, but had never made it. Now, I'm looking for dipping sauce ideas and read further down the thread about thinning it out for a sauce. Made meatballs tonight and will let the dip sit overnight before thinning it out. I'm sure this will be a great combo to the meatballs. Thanks Doug!

    Paul

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