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Mushrooms and cream are a delightful union that never fails to impress. Add the rich, sweet and earthy flavors of caramelized onion and sherry to the mix and you have an appetizer dip that is truly elegant and special – worthy of a gala holiday or wedding banquet. Be sure to make this dip a day or two ahead, as the flavors meld together intensely. We also recommend using dry sherry, not cooking sherry. Cooking sherry is loaded with salt and doesn’t add the right sweet, nutty flavor that dry sherry delivers.Shared by Green Valley Organics
4 Tbsp. olive oil or non-hydrogenated buttery spread (we like Earth Balance), divided
2 medium yellow onions, thinly sliced (about 3 cups)
1 lb. mushrooms (white button, cremini, shiitake or portobello), stems removed and caps thinly sliced
6 sprigs fresh thyme (2 reserved for garnish)
2 cloves garlic, minced
1/4 cup dry sherry (not cooking sherry)
2 cups Green Valley Organics Lactose-Free Sour Cream
3 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. onion powder
Salt and freshly ground black pepper to taste
Assortment of crackers, crudités, breadsticks, crostini and chips for dipping
Tip: Our onion and mushroom dip makes a great stuffing for mushrooms! Simply chop the caramelized onions and mix in about 1/2 cup panko breadcrumbs to the recipe. Fill whole cremini or white button mushroom (stems removed) with a generous dollop of filling, drizzle with olive oil and bake at 400°F for 10 minutes. Garnish with fresh thyme and a squeeze of lemon.