Passover food: Mushroom dip
My blog has been on a bit of a hiatus this past week and a bit, since it is Passover and there’s not much I can actually cook. However, my friend and I found a recipe for a dip that one is supposed to put on crackers, and I thought it would liven up my matzah.
Forgive my little sister’s amateur photography skills. She took like fifty pictures of this onion and none of them turned out right.
Sauteing mushrooms and onion.
Post sour cream.
After baking, with Matzah meal on top for extra texture.
Here is the recipe modified from allrecipes.com:
Ingredients:
- 3 tablespoons butter
- 1 pound fresh mushrooms, sliced
- 1 small onion, chopped
- 1 1/2 tablespoons all-purpose flour
- 1 cup sour cream
- 1/2 teaspoon lemon juice
- 1 pinch salt and pepper to taste
- 1/3 cup Parmesan cheese
Method:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, and season with salt and pepper. Transfer to a small casserole dish, and top with Parmesan cheese.
- Bake 15 minutes in the preheated oven, until bubbly.
I split the recipe in half and replaced the Parmesan cheese with matzoh meal (because of Passover), so it wasn’t as flavourful as I would have liked.
Anyway, it certainly did add a bit of flavour to my boring old matzah. More recipes will come soon!
