Holiday Lobster Mushroom Dip

Holiday Lobster Mushroom Dip

Ingredients

• 2 oz Dried Lobster Mushrooms

• .5 oz Oyster Mushrooms

• Olive Oil

• Garlic Clove (minced)

• 1/4 Red Onion (minced)

• 16 oz Cream Cheese ( or *vegan cream cheese)

• 4 oz Sour Cream ( or *vegan sour cream)

• 1.5 TBS Lemon Juice

• 2 TBS Fresh Dill (chopped)

• 1/2 tsp Old World Truffle Truffle Oil

• 2 tsp Old Bay Seasoning

• 1 Jalapeño

• 1 green onion

• 1 parsley (to taste)

• 3 pinches of The Mushroom Hub All Purpose Seasoning

• Salt (to taste)

• 1 Bottle of Halo Heats - Spicy Mango Pineapple

• 1 Bread Bowl or other container

• 1 Baguette

Instructions

1. Rehydrate dried mushrooms by submerging them in lukewarm water for 15 minutes.

2. Dice garlic, red onion and mushrooms and sauté in a frying pan with olive oil until cooked.

3. Beat cream cheese*, sour cream*, garlic, red onion, mushrooms, lemon juice, dill, Old Bay, truffle oil, TMH- All Purpose Seasoning together. Add salt to taste.

4. Heat the oven to 375F. Place mixture in the oven in an oven safe bowl and bake for 15 minutes.

5. Hollow out bread bowl and cut baguette.

6. Place the bread bowl on a baking sheet and fill it with the mushroom mixture. Surround the bowl with sliced baguette (flip half way) and broil (keep your eye on it!).

7. Garnish with green onion and parsley.

8. Enjoy!

Recipe Courtesy of Jenevieve Lilly (she/her)
The Mushroom Hub