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Thread: Doug's Smoked Mushroom Dip

  1. #21
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    I read this the other day and thought "meh, that could be good..."
    I had a rib roast on the WSM for Christmas dinner, and decided to throw on the mushrooms. I let them go an hour, which is too long at 350, but they were still chewy. I chopped them up well and made the dip, minus pine nuts. Just can't find them in Japan this time of year.
    WOW, that dip was good! My wife hid the leftover dip in the fridge, and wouldn't tell me which tupperware she put it in! I've never seen my wife hide food before!
    I'll definitely make this again.
    18 1/2" WSM, 22 1/2" Performer, and now a 14.5" Smokey Joe.

  2. #22
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    I don't use the pine nuts any more. They only brought a textural quality whose benefits were minor. I originally used them just because they were on the list of ingredients of the dip I cloned. I also noticed in re-reading the thread that I had not mentioned I reserve and add any juices from the mushroom smoking process to the dip. Glad you liked it.
    Coquo, ergo sum.

  3. #23
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    Well, this dip is pretty **** amazing. I made three batches of mushrooms for it - my pan is a little smaller then specified but 8 oz. just wan't enough. I also used regular Philly cream cheese instead of whipped - just mixed in blender. Definitely better the longer it sits - hits the sweet spot around 5-6 hours. I also found cutting the shrooms thick - say 3-4 slices per decent sized grocery story shroom did well. First batch, I think I cooked to long and cut to thin, same for the second. But third set was money - thick cut, peppered lightly, decent amount of butter and 1 hour of cook time. I used my performer to smoke - first time and my god that thing needs a lot of baby sitting!

    Thanks for the wicked dip! Everyone loved it, even a person who HATES mushrooms loved the dip!
    ?09 18.5 ???? '07 18.5 ???? '09?erformer ?02 ?enesis ?08 Q120

  4. #24
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    This dip is the absolute BEST DIP i have ever had. I've smoked mushrooms for it a dozen times by now. Everyone always loves it...amazing doug!!

  5. #25
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    Thanks for posting this recipe!! It has been a hit in our household and my wife and 7 year old love it. My wife suggested making the dip with smoked salmon in place of the mushrooms. So i fired up the smoker and slapped the salmon on and let the smoker do its magic.. Once again the dip came out great. I also wanted to add that I toasted the pine nuts, which in my opinion, brought out the flavor of the pine nuts even more. I am a fan of this dip and will be taking both the salmon dip and the mushroom dip to a get together tonight with some friends. Can't wait!! Thanks again!!

    Brian

  6. #26
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    I made this dip today.....followed the recipe exactly sans the pine nuts as Doug D posted that he has stopped using them. My wife and mother enjoyed the dip. I had printed out the recipe for easier viewing and I noticed that my wife now has the recipe on the refrigerator with a magnet so that it didn't get pitched......that means it's a keeper. Thank you Doug D.

  7. #27
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    Oh my, this is a winner. Thank you Doug.
    Peach Kissed Q

  8. #28
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    Petro, I'm surprised you haven't tried it before now. It truly was a stroke of chance that I was able to reverse-engineer this dip so successfully on the first try. Friends and family here continue to request and enjoy it almost every holiday gathering.

    I have also tried it substituting smoked salmon from Sam's Club, and it works, as well.
    Coquo, ergo sum.

  9. #29
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    My wife told me three times how I don't need to eat...AND three times she told me how good it is!
    Peach Kissed Q

  10. #30
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    Doug D...I like salmon dips as well. I have a question.....I could probably figure out quickly on my own, but since you are handy....qty salmon...8oz?

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