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Smoked Mushroom Dip
Recipe by Doug D on tvwbb.com (The Virtual Weber Bulletin Board)
8 oz. thickly sliced fresh mushrooms, smoked
12 oz. Whipped Philly Cream Cheese
8 oz. Sour Cream
1/8 teaspoon garlic powder
1 teaspoon onion flakes, ground
1 teaspoon kosher salt
Freshly ground black pepper
2 small chunks hickory wood
Butter a small 10x14" baking pan, and spread mushroom slices out in a single layer. Add fresh ground pepper to suit. Place in 235-250° smoker, add smoke wood, and smoke for 75-90 minutes. The slices should be cooked, but still slightly firm. Remove and allow to cool, reserving any juices and adding them to the dip. (During a rib cook, I set the pan on top of some foiled ribs, and just threw the wood on top of the coals.)
In a 6-cup bowl, thoroughly combine everything but the cream cheese and the smoked mushrooms in the bowl first, and then fold that mixture and the cream cheese together. Chop smoked mushroom slices coarsely (1/4" - 1/2" pieces), and fold into base mixture. Refrigerate and allow flavors to combine for at least a few hours.
For a thicker, chunkier dip, reduce sour cream to either 4 or 6 ounces, starting with 4 and adding as desired.
Note from me: We’ve made a double batch with 16 ounces of sliced mushrooms and so had to layer some of the mushrooms in the pan for the smoker – it made no difference and the recipe still came out divine. We also usually add a bit of cayenne and about 1/8 teaspoon of Tabasco to the original recipe; sometimes we use red pepper flakes in it instead of the Tabasco.
Recipe by Doug D on tvwbb.com (The Virtual Weber Bulletin Board)
8 oz. thickly sliced fresh mushrooms, smoked
12 oz. Whipped Philly Cream Cheese
8 oz. Sour Cream
1/8 teaspoon garlic powder
1 teaspoon onion flakes, ground
1 teaspoon kosher salt
Freshly ground black pepper
2 small chunks hickory wood
Butter a small 10x14" baking pan, and spread mushroom slices out in a single layer. Add fresh ground pepper to suit. Place in 235-250° smoker, add smoke wood, and smoke for 75-90 minutes. The slices should be cooked, but still slightly firm. Remove and allow to cool, reserving any juices and adding them to the dip. (During a rib cook, I set the pan on top of some foiled ribs, and just threw the wood on top of the coals.)
In a 6-cup bowl, thoroughly combine everything but the cream cheese and the smoked mushrooms in the bowl first, and then fold that mixture and the cream cheese together. Chop smoked mushroom slices coarsely (1/4" - 1/2" pieces), and fold into base mixture. Refrigerate and allow flavors to combine for at least a few hours.
For a thicker, chunkier dip, reduce sour cream to either 4 or 6 ounces, starting with 4 and adding as desired.
Note from me: We’ve made a double batch with 16 ounces of sliced mushrooms and so had to layer some of the mushrooms in the pan for the smoker – it made no difference and the recipe still came out divine. We also usually add a bit of cayenne and about 1/8 teaspoon of Tabasco to the original recipe; sometimes we use red pepper flakes in it instead of the Tabasco.