Skip to content

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


Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more