I recently had the pleasure of creating a recipe for Natasha’s 5 Star Makeover Summer ’10 Special that she just posted this week. For the challenge we received a package of unique ingredients from Marx Foods and were asked to use one to makeover a dish! I chose to use fennel pollen to convert traditional seared salmon into Fennel Pollen and Ginger Salmon with Coconut Lentils, but of course I couldn’t resist playing with some of the other ingredients too! The box also contained Szechuan peppercorns, Madagascar vanilla beans, pasilla negro chiles, marrow beans, tepin chiles, and dried wild mushrooms (candy cap, black trumpet, and porcini!). Apolinaras actually took the mushrooms out and asked me to make a Lithuanian inspired dish with them for him, which was incredibly cute. There are over 400 species of mushrooms in Lithuania so they’re a staple that he grew up with and he especially loves getting his hands on the wild ones.
When we were in Lithuania, we stumbled upon this incredible bar snack that was just genius and served everywhere – fried strips of bread that you dipped in a creamy garlic cheese sauce – yum! So, I decided to make my own lightened up version with the mushrooms. After toasting some dark rye bread, I whipped up a dip with the rehydrated wild mushrooms, cottage cheese, shallots, garlic, and parmesan cheese. We enjoyed it with some ice cold Lithuanian beers and tried to imagine we were back in Vilnius! Thanks Natasha and Marx Foods for hosting such a fun challenge!
Wild Mushroom Dip with Toasted Bread Strips
Printable Recipe
Ingredients:
1 ounce dried wild mushrooms
1 cup boiling water
16 ounces dark rye bread, cut into strips
4 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups 2% cottage cheese
1/3 cup freshly grated parmesan cheese
1/4 teaspoon salt
Directions:
Place dried mushrooms in a small bowl and pour boiling water on top. Let mushrooms soak for 20 minutes or until rehydrated.
Heat oven to 400˚F. Use a pastry brush to coat bread strips with 3 tablespoons olive oil and place on a large greased cookie sheet. Bake at 400˚F for 15 minutes or until toasted.
Meanwhile, heat remaining tablespoon olive oil in a nonstick skillet over medium high heat and sauté shallots for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Add cooked shallots, cottage cheese, parmesan cheese, half the rehydrated mushrooms, and salt to a food processor and pulse until smooth. Coarsely chop the remaining mushrooms and mix into the dip. Return dip to the skillet and heat until warmed through, about 2 minutes over medium heat. Serve with the toasted bread strips. Makes 8 servings.
Nutrition: 269 calories, 10.6g fat, 3.4g fiber, 12.9g protein per serving
Cost: $1.03 per serving
[…] This post was mentioned on Twitter by Apollo Sinkevicius, Kerstin Sinkevicius. Kerstin Sinkevicius said: New post: Wild Mushroom Dip with Toasted Bread Strips! http://is.gd/e5goP […]
Marx Foods packages always come with TONS of goodies! This sounds like such a fantastic dip to have on hand. I would SO want to spread it on a toasted sandwich!
I’m always on the lookout for yummy dips–this sounds great!
what a savory dip! this is something i could see myself hovering over at a party…if i liked mushrooms.
That mushroom dip looks so creamy!
I guess I grew up eating lots of mushrooms… maybe that’s why I’m obsessed with them as well. Comfort food.
The dip sounds very interesting. Do you think it would be good for company or is it a little too our of the box? I know I’d dig it
This looks SO delicious and rustic! I would even love it with some veggies to dip =)
YUM! I love mushrooms, this looks right up my alley
Over 400 types of mushrooms!? Wow!! I pretty much stick to about three kinds, but I love em’ all, so I’d be open to trying different kinds. Very creative recipe by the way!
This looks SO creative and interesting, especially adding the cottage cheese to thicken it up but still remain healthy!
I’m amazed you can just whip stuff up like that!
love this, love the ingredients. i’m always on the lookout for flavor infused dips.
oh wow, that looks great!
Isn’t it so cute when husbands pick out a recipe for us to make?! This dip looks awesome! (I love dip of any kind.) Love your idea of using toasted rye strips for the dip! Obviously I’m catching up on my blogging today
I can’t see the photos on the last two posts, so I’m going to try back later-probably my internet connection. Happy weekend!
Kerstin,
this is such a fantastic dip, especially if its inspired by Apolinaras request. I am very curious about Lithuanian dishes as well, because that is where my husband grand parent and great grand parent families come from. Unfortunately they didn’t survive the holocaust, except his grand parent were able to move to South Africa. Please, do share more of Lithuanian dishes, I am sure I am not alone to enjoying them. Thx
This makes me wish I liked mushrooms 😉 Your dishes always look fabulous. Love when restaurants inspire cooking at home. Madagascar vanilla beans? ow
What a splendid idea! I have not made this type of dip ever and I want to try asap!
Ohhhh…that looks flippin’ amazing!!! I want to dip!! Great creation
It looks lovely and the fried bread finger to dip in sound delish. Endless possibilities!
Mmm this looks fabulous! Dips can be hard to take photos of (especially brown ones with brown bread), but you made it look so appetizing and pretty!
Kerstin, this looks fabulous! YUM!
This sounds like a fantastic dip. Thank you for letting us know about it. I hope you are having a wonderful day. Blessings…Mary
I love your lightened take. How creative. Sounds like quite the fun package of goodies!
That looks amazing, and those coconut lentils sound right up my alley, as well. Your recipes cease to amaze me!
A fantastic dip.The salmon and coconut lentil entree sounds really interesting.
Mushrooms are hands down my favorite veggie, must try this! Hope it’s as good using regular mushies. And I love the idea of recreating your trip
Totally something I would do.
This dip has such great flavors and its so easy to make. SCORE!!!
I didn’t Lithuania was mushroom heaven! I need to visit. This dip sounds like a great snack and a great way to use your mushrooms.
Oh yum, that looks so good! Great job on recreating the Lithuanian snack!
Oh that sounds like a great snack. I love mushroom, but have never had them in a dip before.
Love mushrooms! The dip sounds amazing!
Thanks everyone!
Joanne – Mmmm, great idea!
Elina – I’d serve it to company, but I’d also have other options available since not everyone loves mushrooms!
Elra – I’m planning on making zeppelins at some point
this sounds like a fabulous dip
marx foods is awesome!
I just found your site! So many yummy sounding recipes. This dip looks awesome! Wish I would have found you prior to my dinner party last Sunday. This would have been perfect!