Creamy Morel and Porcini Dip with Tarragon
Appetizers • European
Description
Serve with toast, fresh baguette, crackers, and breadsticks.
Ingredients
- Shallot 1 piece
- Morels 10 oz
- Dried Chinese mushrooms 0 oz
- Chopped Sage Leaves 1½ tablespoons
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- White Vermouth ¼ cup
- Ricotta cheese 15 oz
- Natural Yogurt 5 oz
Step-by-Step Guide
Step 1
Soak the dried porcini mushrooms in ¼ cup of warm water for 10–20 minutes until softened. Drain the water (keep it), and finely chop the mushrooms. Also finely chop the morels.
Step 2
In a small saucepan, heat the olive oil over medium heat. Add the chopped shallot and lightly sauté until golden.
Step 3
Then add the morels, allowing the liquid to evaporate. Add the porcini mushrooms and tarragon, cooking for a few more minutes until the liquid evaporates.
Step 4
Season with salt and pepper, add the vermouth and the liquid from the porcini mushrooms. Remove from heat and let cool.
Step 5
In a food processor, combine the mushroom mixture with the yogurt. Blend until not completely smooth, maintaining some texture.
Step 6
Add the ricotta and blend again until smooth, but still retaining some texture. Chill for a couple of hours.
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