Mushroom Dip

Mushroom Dip

250g Philadelphia / soft cream cheese.
6 Large Peeled Field Mushrooms.
Half Small Onion (diced).
Whipping Cream or Plain Yoghurt or Mayonnaise to obtain consistency.

For serving:
Piping bag (star nozzle) or plastic spoon.
Pastry barquettes or a Dip dish.


Peel mushrooms.
Fry mushrooms and onion in a small amount of butter.
Allow to cool.
Blend ingredients together in a food processer.
Add whipping cream or yoghurt or mayonnaise to thin out the dip
or to obtain correct piping consistency.
Pipe into a dip dish or onto pastry barquettes.

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