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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Three-Mushroom Dip


2 Tbsp olive oil

1 cup finely chopped medium mushrooms

1 cup finely shopped shitake mushrooms

1 cup finely chopped portabella mushrooms (make sure mushroom has been cleaned well)

¼ cup finely minced yellow onion

1 Tbsp minced garlic

1 tsp salt

¼ cup brandy

2 Tbsp dry ranch dressing seasoning mix

1 tsp poultry seasoning

1 tsp black pepper

1 Tbsp Dijon mustard

¼  cup sour cream

¾  cup mayonnaise

1 Tbsp red wine vinegar

¼ cup thinly sliced green onion


In a large sauté pan heat the oil over a medium heat. Place the mushrooms, salt, onion and garlic into the sauté pan and cook for 6-7 minutes, stirring often. Add in the brandy, and cook for 3-4 more minutes, there should be about a ¼ cup of liquid remaining in the pan.

Remove from heat and cool.

In a mixing bowl, combine seasonings, mustard, sour cream, mayonnaise and vinegar and blend well.

Fold in the mushroom mixture and green onions


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