Alberta Sourdough Mushroom Dip
Indulge in this delicious mushroom dip, featuring sweet caramelized onions and sautéed mushrooms bathed in a rich, savoury broth. Perfect for sharing, this warm, flavourful treat served on toasted sourdough is sure to impress your guests.
Ingredients
- 2 tbsp Olive Oil
- 1 Medium Onion - sliced into half rings
- 2 Garlic Cloves - minced
- 2 Portabello Mushroom caps - sliced into thin strips
- 1 cup Broth of your choice
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce
- ½ tsp Dried Thyme
- ¼ tsp Liquid Smoke - optional, but highly recommended
- ¼ tsp Black Pepper
- 4 Slices Freson Bros. Alberta Sourdough
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add onion and toss. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
- Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more.
- Return onions to skillet and add broth, soy sauce, Worcestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
- Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms onto sourdough. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.
