Savory Herb Mushroom Dip ~
Earthy and rustic dip with sautéed mushrooms and a blend of fresh aromatic herbs.
Serve warm or chilled with crackers, baguette slices, or fresh veggies.
Easy Mushroom Appetizer Recipe
With only a handful of ingredients, this creamy mushroom dip is easy to whip up on a whim or use as a creative way to repurpose extra mushrooms.
The process is quick, and the result is a simple snack full of woodsy flavor. It starts with sautéing shallots and garlic in olive oil, followed by fresh mushrooms that cook down until their natural moisture evaporates. A splash of white wine adds depth, and fresh thyme, rosemary, and sage bring a fragrant, herby aroma to the mix. Stirring in sour cream at the end creates a creamy texture that ties it all together.
This dip is also perfect for making ahead, as the herbaceous flavors only improve after sitting in the fridge for a few hours or overnight. The thyme, rosemary, and sage have time to meld with the mushrooms and sour cream, deepening the taste and creating a richer, more balanced flavor. Make it the day before, and you’ll have a deliciously flavorful dip that’s even better when chilled!
Ingredients for Savory Herb Mushroom Dip
- 1 tablespoon olive oil
- 1 tablespoon shallot, chopped
- 1 teaspoon garlic, minced
- 8 ounces fresh cremini mushrooms, cleaned and finely chopped
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- ¼ teaspoon kosher salt
- 3 tablespoons sour cream
Ingredient Notes
- Olive Oil: Adds a light flavor and helps soften the shallot and garlic. You can substitute with a neutral oil like grapeseed or avocado if needed.
- Shallot and Garlic: The shallot provides a mild sweetness, while the garlic adds depth. If shallots aren’t available, a small yellow onion works too.
- Mushrooms: For the best texture, use fresh mushrooms.
- White Wine: A dry white wine like Sauvignon Blanc enhances the flavors, but for a deeper, sweeter note, try Marsala or brandy.
- Fresh Herbs: The combination of thyme, rosemary, and sage gives this dip its signature herby aroma. If fresh herbs aren’t available, use half the amount of dried herbs.
- Sour Cream: Sour cream provides creaminess, but you can swap it with Greek yogurt or mayonnaise for a similar texture and taste. Use dairy-free sour cream for a vegan dip.
Optional Add-Ons
Take your mushroom dip to the next level with these optional additions. Mix and match to suit your style:
- Parmesan Cheese: Stir in a tablespoon or two of freshly grated Parmesan for a nutty, savory boost.
- Cayenne Pepper: Add a pinch for a subtle kick of heat that complements the creamy texture.
- Chopped Nuts: Sprinkle toasted walnuts or pecans on top for a crunchy contrast.
- Fresh Parsley: Garnish with finely chopped parsley for a pop of color and a bright, fresh finish.
- Lemon Zest: Add a small pinch of zest to enhance the herbs and bring a hint of citrus brightness.
- Truffle Oil: Drizzle a tiny amount for a luxurious and aromatic touch.
How to Make Savory Herb Mushroom Dip
STEP ONE: Sauté the Shallot and Garlic. Set a medium skillet over medium heat and add olive oil. When the oil is hot, add the diced shallot and cook for about 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 30 seconds.
STEP TWO: Cook the Mushrooms. Add the chopped mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until most of the liquid has evaporated.
STEP THREE: Deglaze the Pan. Add the white wine to the mushroom mixture and cook for 2 minutes until reduced slightly.
STEP FOUR: Add Herbs and Seasoning. Stir in the thyme, rosemary, sage, and kosher salt. Mix well to combine, then taste and adjust seasoning if needed.
STEP FIVE: Serve or Chill. Serve the dip warm with your choice of dippers, or transfer to a container and chill in the refrigerator for later.
Pro Tips for the Best Mushroom Dip
- Use a Food Processor: Save time by using a food processor to finely chop the mushrooms. This creates an even texture and helps them cook faster.
- Sauté for Depth: Take your time sautéing the mushrooms to allow their natural flavors to concentrate. Cook them until most of the liquid evaporates and they just begin to brown around the edges.
- Balance the Seasoning: Taste as you go! A pinch more salt or an extra sprinkle of herbs can make a big difference.
FAQ
- Should I serve this warm or chilled? Both options are great! Warm or room temperature brings out the rich, savory flavors, while chilled offers a more refreshing option.
- Can I use a different type of mushroom? Cremini (baby bella mushrooms) are a classic choice, but you can also experiment with wild mushrooms for added variety.
- Can I use dried herbs? Yes, although fresh is best. Adjust to 1/3 the quantity listed for each fresh herb.
- Can this be made ahead? Yes, it’s a great make-ahead dish! Prepare the dip a day or two in advance, then serve chilled or gently warmed up just before serving.
Storage
- Store in an airtight container in the refrigerator. Stir before serving to refresh the texture.
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Savory Herb Mushroom Dip
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon shallot chopped
- 1 teaspoon garlic minced
- 8 ounces fresh cremini mushrooms cleaned and finely chopped
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme chopped
- ½ teaspoon fresh rosemary chopped
- 1 teaspoon fresh sage chopped
- ¼ teaspoon kosher salt
- 3 tablespoons sour cream
Instructions
- Set a medium skillet over medium heat and add olive oil. When the oil is hot, add the diced shallot and cook for about 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 30 seconds.
- Add the chopped mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until most of the liquid has evaporated.
- Add the white wine to the mushroom mixture and cook for 2 minutes until reduced slightly.
- Stir in the thyme, rosemary, sage, and kosher salt. Mix well to combine, then taste and adjust seasoning if needed.
- Serve the dip warm with your choice of dippers, or transfer to a container and chill in the refrigerator for later use.
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