Spiced Mushroom Dip

Spiced Mushroom Dip

Time: about 45 minutes

Yield: 20-24 oz (about 2-3 cups)

INGREDIENTS

• 1  cup soaked cashews

• 1/2 cup yogurt of choice (full-fat preferable)

• 12 ounces mushrooms of choice (cremini, bella, button, etc)

• 5 garlic cloves, minced

• 1/2 yellow onion, diced

• 2 tablespoons olive oil

• 1/2 tablespoon thyme leaves

• 1 teaspoon nutmeg

• juice of 1/2 lemon

• 1 tablespoon pomegranate molasses 

• salt/pepper, to taste 

• nutmeg, to taste 

• 1/4 teaspoon nutmeg

• crispy shiitake mushrooms, for garnish (see notes)

• chopped parsley, for garnish

• drizzle of olive oil and/or pomegranate molasses, for garnish

DIRECTIONS

1. Begin by soaking your cashews overnight. If you forgot or cannot wait to soak them overnight, you can do a “quick soak” by pouring hot water over the cashews in a bowl. Cover the bowl with a plate and let sit for an hour until softened.

2. Sliced and chop your mushrooms, dice your onion, and mince your garlic. Heat the olive oil in a skillet over medium heat.

3. Saute your garlic and onions until fragrant and slightly softened. Add your mushrooms and sauté. Season with a pinch of salt, 1 teaspoon of nutmeg, and pepper. Continue stirring until the mushrooms reduce in size and are golden. Once cooked, set aside.

4. To a food processor, add the (drained) soaked cashews, yogurt, sautéed mushrooms, lemon juice, pomegranate molasses, and a pinch of salt. Purée until combined and smooth.

5. Taste the dip periodically and adjust the seasoning per your personal preference (add more salt, pepper, or nutmeg if you see fit).

6. Once the dip is creamy and seasoned to your liking, spread on a platter. Drizzle with extra virgin olive oil, pomegranate molasses. Garnish with crispy shiitake mushrooms and chopped parsley.

7. Dive in!

Notes

Crispy Sage Leaves

Ingredients

• 4 ounces shiitake mushrooms

• 2 tablespoons olive oil

• salt and pepper, to taste

Directions

1. To a skillet, add about 2 tablespoons of olive oil and heat it over medium-low heat. Add your shiitake mushrooms and sear until slightly crispy.

2. Drain on a paper-lined plate. Sprinkle with salt, to taste.

3. Add to the dip and enjoy!