Three-Mushroom Dip

Appetizers

Ingredients

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 Blue Plate Mayonnaise

1 Tbsp red wine vinegar

¼ cup thinly sliced green onion

Instructions

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, Blue Plate Mayonnaise and vinegar and blend well.

Fold in the mushroom mixture and green onions

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com