Brandied Mushroom Dip Recipes

Steps:

• In a large skillet, sauté the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
• Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
• Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.

Steps:

• Slice the mushrooms into fours.
• Melt the butter in a skillet.
• Add to the pan and sauté on high heat until soft for about 5 minutes.
• Remove from the heat and carefully add the brandy to avoid flame ups.
• Return to the heat and cook until pan juices have slightly thickened.
• Serve warm.

Steps:

• Place the crackers in resealable plastic bag. Use rolling pin to crush crackers; set aside.
• Melt butter in large nonstick skillet on medium-high heat. Add mushrooms, peppers and garlic; cook 8 min, or until peppers are tender and liquid is evaporated, stirring occasionally. Remove from heat.
• Stir in cracker crumbs, cheese and sour cream until well blended. Serve warm with additional crackers.

Steps:

• Heat the oil and melt the butter in a pan.
• Add the onion and cook until it starts to caramelize, about 20 minutes.
• Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
• Add the garlic and thyme and sauté until fragrant, about a minute.
• Season with salt and pepper.
• Add the wine, deglazed the pan and cook until it has evaporated.
• Puree 1/2 of the mushrooms in a food processor.
• Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.

Steps:

• Melt butter in a large skillet over medium heat, and then sauté onions until they just start to turn tender and translucent - about 5 minutes.
• Add mushrooms, red peppers, ham, and parsley; cook, stirring occasionally for an additional 5 minutes.
• Add Cognac and stir until it has evaporated a bit - about 90 seconds.
• Remove from heat and stir in breadcrumbs, salt and pepper.
• Serve warm or chilled.