Wild Mushroom Dip

By carol gorman

Ingredients

• 1 pkg (1 oz) dried wild mushrooms
• 1/2 cup dry white wine
• 2 shallots, sliced
• 2 cloves garlic, sliced
• 1 tablespoon unsalted butter
• 1 pkg (6 oz) portobello mushroom caps, sliced
• 1 pkg (10 oz) cremini mushrooms, trimmed, halved and sliced
• 1 pkg (8 oz) Neufchatel cheese, softened
• 2 tablespoons chopped fresh tarragon
• 3/4 teaspoon sea salt
• Bread slices, toasted

Preparation

Step 1

Coat slow cooker with nonstick cooking spray. In a glass bowl, combine dried mushrooms, wine, shallots, garlic and butter. Microwave for 3 minutes. Cover and let stand 5 minutes.

Transfer mushroom-wine mixture to a food processor. Add portobello mushrooms and process until pureed.

Place processed mushroom mixture, sliced cremini mushrooms, Neufchatel, tarragon and salt in slow cooker. Stir, cover and cook on HIGH for 2 hours. Stir again before serving.

Servings Per Recipe: 4 PER SERVING: 66 cal., 4 g total fat (2 g sat. fat), 12 mg chol., 153 mg sodium, 3 g carb. (1 g fiber), 3 g pro.