Dill Mushroom Dip

This delicious Dill Mushroom Dip was inspired by a recipe found in a very old cookbook I purchased at a thrift store. The first time I made the recipe it turned out very bland, so I've been experimenting with adding different spices and ingredients. I think I've found a winner! The combination of dill and nutmeg is surprising and pleasing. Nutmeg has always reminded me of the holiday season, and Mushroom Soup with heavy dill seasoning is a Christmas Eve must at my house. The combination makes this dip taste very seasonal to me- but I've enjoyed it tremendously this summer and now in September. I like to make it as a late afternoon snack or appetizer when I know dinner is going to be late (usually because someone has to work longer hours than expected). I don't want anyone passing out on me!
I think this dip would work fabulously at a party as well.

Dill-Mushroom Dip

10 oz white mushrooms, diced (one grocery store package)

2/3 cup heavy cream

3 tbsp flour

4 tbsp butter

ground nutmeg to taste

dill to taste, at least 2 tsp

salt and pepper to taste

1 baguette french bread

Pre-heat oven to 250 degrees for toasting bread. Slice baguette and place slices on cookie sheet. Go ahead and stick in oven while it preheats if you like.

After dicing mushrooms (dicing=cutting them into teeny tiny little parts), melt the butter in a medium size pot. When the butter is almost all melted add the mushrooms, and stir while the remaining butter melts. The key here is to keep some amount of butter flowing through the mushrooms. If you've melted the butter too fast and it is disappearing- add some more! You aren't going to hurt anything by adding more butter (in terms of taste and food obviously- your health is your own matter!).

Let the mushrooms cook in the butter for five minutes-- depending on your stove you might cook them on low or medium . . . you want active cooking, and you want to see liquid being produced in the pot . . . but you don't want it to be boiling like crazy. After five minutes or so you will be surprised at how much liquid there is.

Let the mushrooms cook in the butter for five minutes-- depending on your stove you might cook them on low or medium . . . you want active cooking, and you want to see liquid being produced in the pot (see picture at right) . . . but you don't want crazy boiling. After five minutes or so you will be surprised at how much liquid there is!

Check your baguette slices! Are they nice and toasty? You want them to be firm and toasted, but not overcooked. As soon as they start to feel like they will crunch gently in your mouth-- take them out and set them aside.

Now its time to sprinkle and stir in the flour. Stir and keep cooking (although on a slightly lower setting) until the flour is fully incorporated into the creation.

Next add the cream, stirring all the while. The mixture will start to thicken, which is exactly what you want. Add your salt and pepper-- I'm not big on either so I just put in a dash of both-- if you LOVE pepper then you should put more in! I add at least a teaspoon of nutmeg and a tablespoon of dill. While mixing I make sure that there is enough dill so that you can see it spread uniformly throughout the mixture. I for one feel that you can never have enough dill!

This mixture is starting to look ready! Make sure to spread some on one of your toasted bread slices to taste test. If it need more spices-- add it! I usually add a little nutmeg and a lot of dill.




You are finished! Transfer your dip into a bowl and serve with a spoon and a plate or bowl of the toasted baguette slices.


Enjoy!