Doug's Smoked Mushroom Dip

[Bob Correll]

Member Doug D posted this recipe in 2004.
It's been on my recipe bucket list since I joined.

One chunk of alder wood to start, added a couple of small hickory pieces later.

90 minutes later:

Had enough heat left for my son's grilled fish.
No sense wasting a fire and a dirty pan.

My changes were,
5 oz. sour cream, no pine nuts, 1 large clove garlic instead of powder, and diced onion instead of flakes.
Plus I added one TBS. of horseradish sauce.

Time to try out the dip.
Started with these:

Also browned some short ribs for tonight's supper:

Used my Mother-in-law's recipe for short ribs in a sweet/sour tomato sauce.

Back to lunch:

I'm still picking 'shrooms out of my stache

All I can say is Thank You Doug!
and thanks to all for putting up with my long post.

 

[Bill W. Michigan]

Bob how can you start with Smoked mushroom dip and end up with all that fantastic food? Fish, Ribs, Steak. You are a miracle worker.

 

[Jim Lampe]

that's IT!
I'm MOVING IN!

Doug's Dip has been on my BLtoo! butt i haven't done it ye..., well...

Bob, Great work on the Dip! Fish Looks AWESWIM2!
+ I'd ? to sit down to a platter of those short ribs!

GreatCookin'Buddy + I dig your new sig....

 

[Mark Skeet]

That's enough food for four posts! Everything looks outstanding.

 

[Mike Coffman]

Super duper job Bob! I'm with Jim, going to bring my camera and move on in with ya both!!

 

[Mildo]

Just absolutely amazing classical cooking, Bob. As always. I apologize for my absence . I watched, but did not comment, but I'm in the picture. My teacher. I saw all wonderful posts from you, of course, Bob, all have been, are and will be amazing. We are far away from you, but many thanks for everything...

 

[Gary H. NJ]

Hoo boy, plenty of good stuff there. Love the short ribs especially. Don't worry about the longish post -- a great story.

 

[John Solak]

Everything looks fantastic!!

 

[Wolgast]

<oh man whatta post! Love the pics and food Bob! The dip will be tryed out this weekend. Thanks for the reminder.

 

[Steven P (Tupelo)]

Everything looks delicious!

 

[Jim H.]

Great cook, Bob! That sandwich looks fantastic.

 

[Jon Des.]

Great post Bob! I can't believe you never tried the DSMP before. I've been making it since long before I started posting on here, with much the same changes that you made. I also add a tiny amount of minced garlic and some white pepper. Just whir everything up in the Cuisinart and pour it into a bowl. If you enjoyed it today, you'll like it even more tomorrow.

P.S. I grabbed a few packs of baby portabellas on sale and ended up smoking and freezing them. I'll report back if it works.