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Margerum Wine Company

Mushroom Dip

Mushroom Dip
Recipe Date:
March 15, 2016
Cook Time:
Imperial (US)
  • 3 tbsps extra virgin olive oil
  • 1 cup chopped onion
  • 4 large cloves garlic
  • 20 ozs mushrooms, chopped
  • 4 tsps fresh thyme
  • 2 tsps lemon zest
  • 6 tbsps Romano cheese
  • 2 tbsps lemon juice
  • 4 tbsps parsley

Saute garlic and onions in half the oil for 5 minutes; add mushrooms, thyme and zest. Cover and cook for 5 minutes. Uncover and cook until mushrooms begin to brown (6 minutes or so). In the cuisinart, pulse the the following together until finely chopped: mushroom mix, Romano, lemon juice, and the rest of the olive oil. Add parsley and season. Can be served on crostini. Yield 3 cups.