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Can’t Pass Over the Mushroom Dip

I am ecstatic to have another contributor to The Ranting Chef. Naomi is a friend from high school (eons ago) and after she put this post out on Facebook, I pestered her to let me put it up. Naomi brings another view as she eats both vegetarian and kosher. Please welcome Naomi.

Let the festivities begin! And cleaning and cooking!

This week my daughters came home and asked my husband, Rob, why he had bought so many cans of mushrooms; he told them it was the first round of Pesach (Passover) shopping. The mushrooms are for one of our favorite recipes – mushroom dip – that has been in our family for a long time.

When I was a teenager at Mira Costa High School, my friend Jim… used to host a New Year’s Eve party every year. He would serve a delicious artichoke heart dip (served warm) with toasted pieces of homemade bread. When Rob and I got married, Jim gave us the cookbook with the recipe, Horn of the Moon Cookbook: Recipes from Vermont’s Renowned Vegetarian Restaurant by Ginny Callan.

At some point in the early years of our marriage, Rob suggested we make it with mushrooms. I was skeptical at first, but it came out delicious, and thus was born one of our favorite recipes. We make it for special occasions and has made its way into many friends homes. With one simple modification of matza meal for bread crumbs, the recipe can also be made kosher for Passover.

Mushroom Dip

Ingredients:

15 ounces canned mushrooms

3-4 cloves garlic

1 tablespoon lemon juice

1/2 cup grated Parmesan cheese plus

2 tablespoons grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup cream cheese

2 tablespoons bread crumbs
Directions:

Preheat oven to 350 degrees.

Drain the liquid from the mushrooms. Blend or process the mushrooms and garlic. Add the lemon juice, 1/2 cup of Parmesan, mayonnaise and cream cheese. Mix well. Put it in a small oven-proof pan. Sprinkle with the bread crumbs and remaining 2 tablespoons of Parmesan. Bake for 20 to 25 minutes.

Found in Hoboken Cooks: Favorite Recipes from the Mile Square City, compiled by the United Synagogue of Hoboken

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Categories: appetizer, Baking, Cheese, kosher, Low Carb, Recipes, Side Dish, snack, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

45 Comments on “Can’t Pass Over the Mushroom Dip”

  1. March 22, 2012 at 11:18 am #

    Oh my stars…it’s nowhere near lunchtime and I want that mushroom dip. Delicious. I’m going to have to make this. Soon.

  2. March 22, 2012 at 11:18 am #

    Yum, I’m going to have to try this one! Looks delicious.

  3. March 22, 2012 at 11:38 am #

    I have been craving mushrooms recently (perhaps there’s something wrong with me). This is exactly the kind of recipe I’ve been looking for – thank you :)

  4. March 22, 2012 at 11:51 am #

    I remember the classic artichoke dip from family holiday dinners at my aunt and uncle’s (University Hts, Ohio, BTW) – addictive. It disappeared very quickly. Mushrooms sound like a delicious alternative. Now…about veganizing it…

    • Naomi
      March 23, 2012 at 10:50 am #

      I was so excited to read that you had had the original artichoke version. I still like it too even though my family 99% of the time opts for mushrooms. I wonder what other bases for the recipe would be good…

  5. March 22, 2012 at 12:29 pm #

    do u think fresh mushrooms would work as well?

    • Naomi
      March 23, 2012 at 10:52 am #

      I tried it once with fresh mushrooms but found that the texture of the mushrooms was completely different from canned ones and I didn’t like it as much. However, if you experiment, please post about your results. I would love to find a way to cook it with fresh shrooms

      • March 23, 2012 at 10:54 am #

        did you cook the mushrooms down first – I was thinking of sauteing them with a bit of garlic until there were soft – what do you think?

      • Naomi
        March 23, 2012 at 12:57 pm #

        I think cooking / sauteing them first sounds like a great idea. I did not do that when I used fresh mushrooms year ago. I look forward to hearing how it goes!

  6. March 22, 2012 at 12:33 pm #

    What a joy for me too, to hear from You! Mhmhm! with such a fine meal! My husband & i´ll prepare it. Coming soon to tell You about our efforts!
    Annamaria

  7. March 22, 2012 at 1:35 pm #

    Looks yummy! I a vegetarian, the hubby is not, but I know this will go over very well with us both at the dinner table.

    • Naomi
      March 23, 2012 at 10:54 am #

      Yes, this recipe has tended to be liked by lots of people. The only ones who have not liked it are people who don’t like garlic (like my father-in-law) or mushrooms (like my brother-in-law). I once made it with out garlic which earned me points with the in-laws. And regarding the mushrooms, the artichoke version is still a possibility.

  8. March 22, 2012 at 1:36 pm #

    Since yummy fresh veggies come so easy to me here in Israel. I think I am going to make this for Pesach. Love it!

  9. pamasaurus
    March 22, 2012 at 1:48 pm #

    This looks delicious!!! I’ll definitely have to try this next get together :D

  10. March 22, 2012 at 2:20 pm #

    I’m so going to “veganize” this recipe! Thank you.

  11. March 22, 2012 at 2:20 pm #

    mushroom dip sounds soooo good! I’m just gonna have to make it for myself, now!

  12. March 22, 2012 at 2:27 pm #

    No worries…when I “veganize” it, I will point my followers to your site to say that I was inspired by your version. That’s if I CAN veganize it and it’s yummy! ;-)

    • Naomi
      March 23, 2012 at 10:56 am #

      Please share if you do come up with a vegan version. I would love to have that option.

  13. Does This Blog Post Make My Butt Look Big?
    March 22, 2012 at 2:55 pm #

    Sounds delish! BTW, our local Asian grocery store carries many different varieties of canned mushrooms – oyster, straw, golden, shitake, etc. Would be fun to try different types of ‘shrunes… :)

  14. March 22, 2012 at 2:58 pm #

    Jim/Naomi,

    What is “1/2 cup plus”? Is that of lemon juice or is something missing?

    • March 22, 2012 at 3:01 pm #

      Thanks for finding that. I have updated the post. It is 1/2 cup grated parmesan plus 2 T of grated parmesan.

  15. March 22, 2012 at 5:33 pm #

    What a great recipe. This is one to hold on to!

  16. March 22, 2012 at 7:24 pm #

    I am going to try this, and let you know

  17. March 22, 2012 at 8:58 pm #

    Loving the mushrooms. Looks so yummy!

  18. March 22, 2012 at 10:24 pm #

    Yum… I’ll have to try this. My youngest son has it in his head that he really dislikes mushrooms. So, I have been fixing them in different ways and he decides he likes them THAT way. The last effort was on homemade pizza. Now he likes mushrooms on homemade pizza. Maybe he’ll like this dip. I think I certainly will.

    • Naomi
      March 23, 2012 at 10:58 am #

      I hope he likes it. I have found that sometimes changing the texture of the food (like going from fresh mushrooms to diced and cooked) can make a difference. Good luck!

      • March 23, 2012 at 3:52 pm #

        Thanks, Naomi.

  19. March 22, 2012 at 10:45 pm #

    oh my goodness this looks amazing!!!

  20. March 23, 2012 at 5:32 am #

    That sounds so tastey, having friends over tomorrow nite, now I know what to welcome them with!

  21. March 23, 2012 at 7:59 am #

    This is one sounds like a must try……already on the job…. thanx

  22. March 23, 2012 at 8:18 am #

    Mushrooms are my world, I have never had mushroom dip though. I must remedy this!

  23. March 23, 2012 at 9:14 am #

    looks delicious! Will be perfect for an event I am going to this weekend!

  24. March 23, 2012 at 1:09 pm #

    But wanna admit that this is very helpful , Thanks for taking your time to write this. 846776

  25. March 24, 2012 at 1:29 am #

    Oh goodness, do I love mushrooms. I am making this as soon as I get to the grocery store. YUM! I bet this will be great on French bread.

  26. March 24, 2012 at 10:56 am #

    Looks delicious! :-)

  27. March 24, 2012 at 7:39 pm #

    Excited to see a vegetarian in the mix, and I looooove anything mushroom plus dip. Happy Passover!

  28. March 25, 2012 at 1:15 am #

    Oh, yum!! This recipe calls for having a party!

  29. Naomi
    March 25, 2012 at 10:19 pm #

    French bread sounds delicious!

  30. deCamville Design
    March 28, 2012 at 6:35 pm #

    Your site is delicious! I love the inspiration! Thank you for visiting mine as well.

  31. April 19, 2012 at 12:16 pm #

    Saved as a favorite, I enjoy your site!

  32. March 2, 2014 at 10:15 pm #

    Just discovered this and I am so glad! Can’t wait to try this recipe this coming Passover. Thank you for posting!

Trackbacks/Pingbacks

  1. Mushroom Dip « annashortcakes - May 21, 2012

    [...] found inspiration for this dip from a Ranting Chef post. We ate this dip with Italian bread slices. Next time, I will probably spread the dip on the bread [...]

  2. Guest Editor: Passover Recipes | Rantings of an Amateur Chef - March 20, 2013

    [...] Mushroom Dip [...]

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