Creamy Morel and Porcini Dip with Tarragon
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Serve with toast, fresh baguette, crackers, and breadsticks.
Ingredients
- Shallot - 1 piece
- Morels - 12.3 oz
- Dried Chinese mushrooms - 0.5 oz
- Chopped Sage Leaves - 1½ tablespoons
- Olive Oil - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- White Vermouth - ¼ cup
- Ricotta cheese - 15.9 oz
- Natural Yogurt - 7.1 oz
Step by Step guide
Step 1
Soak the dried porcini mushrooms in ¼ cup of warm water for 10–20 minutes until softened. Drain the water (keep it), and finely chop the mushrooms. Also finely chop the morels.
Step 2
In a small saucepan, heat the olive oil over medium heat. Add the chopped shallot and lightly sauté until golden.
Step 3
Then add the morels, allowing the liquid to evaporate. Add the porcini mushrooms and tarragon, cooking for a few more minutes until the liquid evaporates.
Step 4
Season with salt and pepper, add the vermouth and the liquid from the porcini mushrooms. Remove from heat and let cool.
Step 5
In a food processor, combine the mushroom mixture with the yogurt. Blend until not completely smooth, maintaining some texture.
Step 6
Add the ricotta and blend again until smooth, but still retaining some texture. Chill for a couple of hours.
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