Tuesday, June 12, 2018

Bacon & Mushroom Spread

Continuing in our Festival of Fungus, today I am offering up Bacon & Mushroom Spread. Not only is this a delicious spread, but it has to be made ahead in order to allow the flavors to meld into something magnificent. You reheat it in the microwave when ready to serve, so this is probably one of the easiest hors d’oeuvres you can possibly serve your guests.
I put mine in one dish alongside an assortment of crackers, but if you like, you can use this as an appetizer at the beginning of the meal, putting small servings in ramekins and serving them on a plate with a couple of crackers or pieces of flatbread. It’s a lovely presentation, and a delicious way to start a meal.
Bacon & Mushroom Spread

3 slices bacon
6 ounces fresh mushrooms, chopped
1/2 cup finely chopped onion
1 clove garlic, minced
1 1/2 tablespoons flour
Pinch salt
Pinch freshly ground black pepper
4 ounces cream cheese, cubed
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup sour cream
1/2 tablespoon freshly squeezed lemon juice

Cook bacon in a 9-inch sauté pan until crisp. Remove bacon from pan to drain; crumble and set aside.

Add mushrooms, onions, and garlic to the pan in which you cooked the bacon. Cook over medium/low heat until tender and most of the liquid has evaporated. Sprinkle flour, salt, and pepper over the top, and cook, stirring, until smooth. Add cream cheese, Worcestershire, and soy sauce, stirring until cheese is melted (At this point it is going to look like glop. Don’t despair; it is supposed to look like glop.) Stir in sour cream, lemon juice, and reserved crumbled bacon. Heat through.

Pour into serving dish; allow to cool 10 to 15 minutes. Cover with plastic wrap and refrigerate overnight. Serve the following day at room temperature, or warm 1 to 2 minutes in the microwave.

Another delicious spread is this Superior Pecan Spread. Everybody loves this one!

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1 comment:

Linda said...

"Festival of Fungus" - lol! :D
Did you try it while it was hot? It looks amazing.