If you asked my opinion on mushroom 12 years ago, I’d give you a whole different answer than what I will give you today. I could not eat mushroom – any kinds of mushroom – until the day when I went out with a group of friends and they introduced me to the world of mushroom. I normally spent my Sunday afternoon hanging out with friends and one day, a friend suggested this particular noodle place, which then became our favourite eating spot. Their specialty is BBQ Pork Noodle with mushrooms. They always put lots of mushrooms in the dish. I would felt so guilty to leave leftovers in my plate, so I had learned to eat the mushrooms. Really, you wouldn’t want to see my expression when I first tried it. But I’m glad that I did – since then, I’ve fallen in love with mushrooms. In fact, now I tend to add mushrooms in almost everything I cook, including this dip.
Mushroom & Bacon Dip
- 6 slices thick-cut bacon
- 8 oz. white mushroom, cleaned and chopped
- 1 cup shiitake mushroom, soaked in boiling water for 20 minutes, then cleaned and chopped
- ½ cup diced bell peppers
- 4 cloves of garlic, roughly chopped
- ½ cup diced onion
- 2 tbs thinly sliced leeks, white and pale-green parts only
- 4 oz. sour cream
- 3 oz. cream cheese, softened
- 2 tbs sliced scallions
- 1 tsp finely chopped fresh thyme
- Cook bacon in a medium heat until crisp, about 5 minutes per side. Drain on paper towels and coarsely chop the bacon. Reserve the bacon fat.
- Add 2 tbs bacon fat to the skillet. Add leek, bell peppers, onion, and garlic, then cook over medium heat. Add the mushroom, then salt and pepper. Add fresh thyme and transfer to a plate.
- Whisk the cream cheese and sour cream in a bowl until smooth. Add mushrooms, bacon, and scallions. Scatter over dip or serve with waffle chips.