If you ask me 12 years ago about mushroom, I’d give you a whole different answer than what I will give you today. I could not take mushrooms – any kinds of mushroom, until days when I went out with friends and they introduced me to the world of mushroom. My Sunday afternoon used to be with friends and one of our favorite spots was noodle place with their specialty BBQ Pork Noodle with mushrooms, lots of them. I felt so guilty of wasting food, so I learned to eat it. Really, you don’t want to see my expression when I first tried it. Glad I did – since then, I’ve fallen in love with mushrooms. In fact, I tend to add mushrooms in almost anything 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.