Alberta Sourdough Mushroom Dip

Alberta Sourdough Mushroom Dip

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.
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American

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.
Keyword Dip, Mushroom, Onion