* Exported from MasterCook *
Slow Cooker Wild Mushroom Dip
Recipe By :Miriam Detweiler, Hickory, NC
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dry white wine
2 1/2 ounces dried wild mushrooms -- (1 container), mixed variety
16 ounces cream cheese -- (2 packages), cut into 1-inch cubes
2 cans cream of mushroom soup, condensed -- (10 3/4 oz each)
2 cups shredded mozzarella cheese
1 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon ground black pepper
In a microwave safe bowl, heat white wine on high until steam hot. Place
dried mushrooms in hot wine and let sit for 10 minutes to rehydrate.
With a slotted spoon, transfer mushrooms to a food processor, reserving
liquid. Cover and process mushrooms until they form a paste.
In a large bowl combine mushroom paste, 2/3 cup reserved mushroom liquid
and remaining ingredients. Mix thoroughly and pour into a 4-quart slow
cooker.
Cover and cook on low for 2 to 3 hours, stirring once halfway through.
Makes 6 cups (12 one-half cup servings)
AuthorNote: find dried wild mushrooms in groucery-store produce
departments or at Asaian grocery stores.
ChupaNote: you may replace the white wine with broth/stock. Another option
is 1 3/4 cups hot water with 1/4 cup mushroom soy sauce, leave out the
salt. This adds another layer of flavor. This sauce is great with raw
vegetables, over baked potatoes or even on pasta. Its better the next day.
Source:
"Fix-It and Forget-It Vegetarian Cookbook by Phyllis Perlman Good"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 289 Calories; 22g Fat (72.6%
calories from fat); 8g Protein; 10g Carbohydrate; 1g Dietary Fiber; 59mg
Cholesterol; 782mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4
Fat.
NOTES : Cooker: 4 quart
Time: Low for 2 to 3 hours
Nutr. Assoc. : 0 903156 0 0 0 0 0 0
