As promised, here is the recipe for my Wild Mushroom Schmeer. Relatively simple to make, but it does take some time and watching while the mixture reduces.
Makes roughly 2 1/5 to 3 cups
1 package dried wild mushrooms (25 gram weight) (I found mine at Cost Plus World Market in the food section near the spices)
10 oz. white wine ( I used Pinot Grigio this time, but have used Chardonnay and Champagne before with good results)
1/2 stick salted butter
1 tablespoon fresh garlic (to start, add more if you like!)
1 cup heavy whipping cream
1 package cream cheese
Salt and pepper to taste
Start by crushing the dried mushrooms into little pieces, cover with the wine and let soak for 20 to 30 minutes.
Drain the mushrooms, being sure to reserve the mushroom infused wine.
Melt the butter in a heavy bottomed sauce pan, add mushrooms and garlic. Sweat the mushrooms down over medium heat until they look about half as much as when you started.
Add the wine and reduce by half, stirring occasionally, keeping heat at medium.
Add the heavy cream, reduce by half, until it looks like thick mushroom soup. Adjust seasoning, adding more garlic if needed, as well as salt and pepper.
Remove from heat and stir in the cream cheese until fully melted and no white lumps are visible.
Pour into serving container and let chill 2 to 4 hours, better if left to sit and think about itself overnight.
Serve with sliced bread, bagels, etc. and good friends!
Notes: I actually added some fresh mixed mushrooms to this, as I had them in the house. I used about 3 ounces of them and didn't have to change a thing.
I also liked the flavor of the Pinot Grigio in the final product as the sweetness of the wine played nicely with the flavors of the mushrooms and garlic.
I have not tried to make this with "lite" cream cheese, lowfat milk, low fat anything, nor will I, LOL! This recipe is dependent of the silkiness of the dariyfat to give it the best flavor and to stand up to the rich flavors of the other ingredients. You can try, and if you do, let me know the results.
- Current Mood: contemplative