I had a hankering for something hot and shroom-y, but not all of the ingredients necessary for stuffed mushrooms. So I decided to Dip It. (Dip it good).
This comes together fast, fits great in my small skillet, and is the perfect appetizer for two mushroom lovers. Using some of my freezer stash of put up veggies makes this a fast-to-assemble dish. Just chop everything up finely, sauté it, add the wine, simmer, stir in the cheese and you're done.
|Right after the wine has been added.|
Skillet Mushroom Dip for Two1-2 Tablespoons butter (I had Vermont Cultured butter and felt quite high-falutin')
1/2 cup finely chopped carrot/celery/onion mix
1 cup finely chopped mushrooms
1 clove roasted garlic, smushed into a paste
1/3 cup finely chopped flat leaf parsley
1 Tablespoon fresh thyme, leaves stripped from the stems
3 scallions, white and light green parts, chopped small
1/4 cup wine (I had merlot but I wanted a white. Use what ya got.)
1/4 cup goat cheese
Preheat a small skillet over medium heat. Add butter, and sauté the vegetables until softened, about 8 to 10 minutes. Add the garlic, parsley, thyme and scallions and a good sprinkle of salt (1/2 teaspoon to start, more to taste). Pour in the wine and sauté another 5 minutes until most of the liquid has evaporated. Turn off the heat, and add goat cheese and a few grinds of pepper. Give the cheese a moment to soften and stir to combine.
Serve with crackers or a baguette, enjoy with wine and your beloved.
This post is shared with the Farm Girl Friday Blog Fest at Let This Mind Be In You, What's Cookin' Wednesday at Buns In My Oven, the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks.