Skip to content

Robert St. John

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

Three-Mushroom Dip

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

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more