Photo by Alison Gardner
Provenance of Dish
I just used a basic french onion dip recipe and added dried Boletus edulis. Very simple and quick, and is not dependent on the mushroom season. Also great with the addition of dried candy caps.
2 tablespoons, or more, butter
1 clove garlic
¼ teaspoon thyme
¼ cup ground dried porcini or other edible Boletus sp.
1 pint sour cream
½ teaspoon salt or to taste
Optional: 1/2 teaspoon ground dried candy caps
Slice the onion thinly, chop into smallish shreds, or run it through a food processor.
Sauté the onion in butter until it has turned golden and is starting to brown.
Add the garlic, thyme and Boletus mushroom, and sauté a few more minutes, until the mushroom has absorbed butter and liquids, and has softened and is just beginning to brown, adding more butter if necessary. If using ground candy cap, stir it in at the end of the cooking, then turn off the heat and allow the mushrooms and onions to cool.
Put the sour cream in a bowl, and mix in the mushroom and onion blend, salting to taste.
May be served immediately, with chips or crackers, but is better if chilled for at leas an hour, to let the favors meld.