Mari Moilanen’s mushroom dip is super delicious.
With this dip, it’s nice to celebrate the beginning of the weekend. Mari Moilanen
– The mushroom dip was the kind of set that lost to better mouths under the time unit. Its deliciousness is ensured by two secret ingredients, reveals the food journalist Mari Moilanen Something tasty in his blog.
There is one problem with mushroom dip: it disappears into better mouths in no time. Moilanen wants to share this delicious recipe with others.
– Someone might think that isn’t a traditional mushroom salad, but no. The taste is very different. In addition, there are two secret ingredients in the dip, says Moilanen.
Another is lemon, which is not often added to mushroom dishes. According to Moilanen, in this dip, it refreshes the whole and gives the dip an edge. Another secret ingredient is grated pecorino cheese on top.
– It will be so good!!
Mushroom dip
(for 6 people)
1 tablespoon of butter
a good 1 liter of fresh wild mushrooms (chanterelles, chicory mushrooms, tatties, champignon mushrooms, etc.)
1/2 teaspoon salt
200 g of sour cream
200 g cream cheese
1 red onion
1/2 pot of chives
1/3 pot of chervil
1 teaspoon of finger salt
ground black pepper
1 lemon peel
approx. 50 g of Pecorino cheese
1. Chop the mushrooms. Fry the mushrooms in a pan until all the liquid has evaporated. Cool the mushrooms.
2. Chop the onion and herbs. Grate the lemon peel. Mix all ingredients in a bowl.
3. Spread the mixture on a flat serving dish. Grate pecorino on top and decorate the dip with an awl. Serve with chips.
Tip!
You can dip any of your favorite mushrooms into this dip (peas, mushrooms, white thistles, chanterelles, blackhorn mushrooms, etc.), but to make the dip especially delicious, it’s important that you use several quality mushrooms. A dip made from one mushroom is unnecessarily one-dimensional. The best comes from a combination of milder and more aromatic mushrooms. Chicory rose or black horn mushroom gives the final touch to the taste of the mushroom dip.