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Mushroom Dip with Guinness
My mushroom dip: a creamy dip with sour cream and Guinness... A delicious mushroom and beer tapenade to serve as a surprising appetizer dip!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 cup
Calories per serving 427 kcal
Ingredients
- 10,5 oz white mushrooms (300 g), sliced
- 3 medium garlic cloves chopped
- 1 cup Guinness (240 ml)
- ½ tsp balsamic vinegar
- 3 tbsp unsweetened yogurt or sour cream
- 1 clove (optional)
- 2 tbsp unsalted butter
- pepper
- salt
Instructions
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Add the butter, clove (optional) and chopped garlic to a large non-stick pan and place it over medium heat until the butter has melted.
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Cook the garlic for 2 minutes until fragrant. Then also add the sliced mushrooms.
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Stir well and cook the mushrooms for 6 to 8 minutes until soft and browned. Season with a pinch of pepper and salt. Pour in the beer.
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Bring the ingredients to a boil and then turn the heat lower. Simmer the mushrooms in the beer until most of the liquid has gone.
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Then take the pan off the heat and let the mushrooms cool for a couple of minutes. Remove the clove (if using) and transfer them to a clean blender.
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Blend into a fine crumble. Add the balsamic vinegar and the cream cheese.
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Blend again until you get a creamy mushroom mixture. Check the seasoning and add extra pepper, salt or balsamic vinegar. Then scoop the mushroom dip into a clean bowl. Serve at room temperature.