mushroom dip

ingredients


method

Empty soup mix into dry bowl. Use back of spoon to break up lumps. Pour whey off yogurt, and stir yogurt into soup mix. Mix thoroughly. Wash and "mice" mushrooms and stir into mixture. Chill mixture for about an hour to help it thicken.

Aliquot into 2 bowls for dipping. If you want to make it prettier, sprinkle paprika on top. However, be warned of a general rule of cooking for guests: the greater the number of ingredients, the more likely someone will have allergic, dietary, religious, or esthetic reasons not to eat it.

If you have many guests, put the 2 bowls out in different places. If it's a long party, put out 1 bowl first, leaving the other in reserve in the refrigerator. This stuff doesn't seem to deteriorate noticeably for at least 36 hours in the refrigerator.

notes

It seems one could save a little money by buying a larger envelope of soup mix and/or a cheaper brand. I tried Pathmark's store brand of mushroom soup mix, but it was too salty. So here I am buying this Lipton that comes in a 4-pack of individual use envelopes of which you'll use 3. At least it doesn't spoil.

And why are 1-lb. containers of plain yogurt hard to find? I can get 8 oz., I can get 2 lbs. So what am I going to do, buy 8 oz. and scale down to 1.5 packets of soup mix and 4 oz. raw mushrooms? It's the bachelor's live-alone lament. So I get 2 lbs. of what happens to be America's Choice 1.5% fat yogurt. If it's for my July 4 party, into the remainder in the container I mix mulberries I pick off local trees, plus other berries and sometimes sliced bananas. It's a way to preserve strawberries in something good. Leftover yogurt will eventually get moldy; the fact that you've inoculated it by dipping in a non-sterile spoon may not even be much of a factor.

I wanted to convey a degree of fineness between what you get when you mince and when you dice, so "mice". I find the easiest way is to slice off the stems and cut them up first. (If you don't want to use the stems, thinking them too tough, you may pull them out instead, though it makes "micing" the cap a little trickier.) Slice the remainder first horizontally, i.e. parallel to the plane in which the cap would sit. Then, holding it together with your thumb and finger on opposite sides, slice in a vertical plane, preferably parallel to the longest side if the mushroom's noticeably off-round. Finally rotate 90° and repeat. You don't need a sharp knife for any of this, so I think this recipe is kid-safe.

"Aliquot" is scientific talk for "portion", both as noun and, as in this case, verb. Can you tell I'm a scientist? (See how one client builds me up.)

Yeah sure, raw mushrooms contain hydrazines and may be preserved with sulfites. The sulfosuccinates in my patented bath foam contain a little bit of sulfite too; so use care.


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