Shiitake Mushroom, Bacon and Cheese Dip
This recipe took first place in our "Mushroom Hors d'oeuvres Recipe contest and was submitted by David Mitten of Chillicothe, Ohio. This incredible recipe can be used on pizza, crostini, puff pastry, or a flavorful meat like tenderloin!
6 strips of bacon, cut across grain into 1/8 inch slices
¼ c. (1 medium) shallot, finely diced
3 c. (6-8 oz) fresh Shiitake mushroom caps diced into ¼ inch cubes (smaller if using as a spread)
6 oz. cream cheese, softened
3 oz. grated Parmesan or Asiago cheese
1 tsp. Worcestershire sauce
1 Tbsp. dry sherry
¼ c. mayonnaise
½ tsp. fresh ground black pepper
Pinch of salt
1 loaf of crusty French bread, cut into 1/4-1/2 inch slices and spread out on a sheet pan. Bake at 350° F until slightly crisp. May also be served on a sturdy, good quality cracker.
Sauté bacon slices in a heavy skillet until crisp but not burnt. Remove bacon strips, leaving about 1 Tbsp. of the drippings in the skillet.
Add shallot and diced mushrooms to the drippings, and a pinch of salt. Sauté over medium heat until shallots and mushrooms are slightly brown. Remove from heat and allow to cool slightly.
Mix the cream cheese, Parmesan cheese, Worcestershire, sherry, black pepper, and mayonnaise. Then add the shallots, mushrooms and bacon, incorporating it all. Scrape into a shallow casserole dish and bake at 350° F. until bubbly and slightly browned - about 20 minutes (this dip may also be microwaved until bubbly, but will not brown).