304. MUSHROOM and BACON DIP

makes 4 cups


3 pieces dried porcini mushroom
½ cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well (about 2 cups)
4 garlic cloves, finely chopped (4 teaspoons)
1 lb. fresh cremini, white, or shiitake mushrooms (stems discarded), coarsely chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1½ teaspoons finely chopped fresh thyme
1 package (8 oz.) cream cheese, room temperature
2 cups sour cream (16 oz.)
3 tablespoons thinly sliced scallions (green parts only), plus more for garnish

Soak dried porcini in boiling water until soft, about 20 minutes. Lift out porcini and drain well, squeezing out liquid. Coarsely chop porcini (you should have about 4 teaspoons). Pour soaking liquid through a fine sieve into a bowl; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Reserve 4 tablespoons bacon fat. Wipe skillet clean with paper towels. Coarsely chop bacon; set aside.

Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and reserved porcini; season with salt and pepper. Raise heat to high; cook, stirring frequently, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Remove mixture from skillet and let cool completely.

Put cream cheese in the bowl of an electric mixer fitted with the whisk attachment; beat until smooth. With mixer running, add sour cream a little at a time; beat until smooth. Using a wooden spoon, stir in mushrooms, three-quarters of the bacon, and the sliced scallions. Stir in 2 tablespoons reserved porcini liquid. If necessary, add more porcini liquid to achieve desired consistency.

Just before serving, garnish with remaining bacon and sliced scallions. If desired, cook additional sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with roasted fingerling potato chips.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. pp. 282-283.