When it comes to mushrooms, the feelings about them are seemingly divided: you either love them or you don't! Mushrooms are one of those vegetables that people either "take or leave". As a youngster, I never liked mushrooms. My mother has had an intense dislike for them for years! Over time, I've become more adventuresome and use them from time to time in recipes.
Some years ago, I received a recipe that uses fresh mushrooms that I found to be interestingly different. It sounded intriguing, so I gave "Ursula's Mushroom Delight" a try. And it's one recipe I've never regretted making! This is versatile recipe that can be used as a dip for crackers or vegetables, a topping for a baked potato or a dish to accompany steaks, chicken or fish. It can be used in all of these ways and it's surprisingly great! My favorite way to use this is on a baked potato instead of the usual butter and sour cream.
The recipe doesn't call for any unusual or exotic ingredients, so it's pretty easy on the budget. Many grocery stores run mushrooms on sale, so it's not very expensive to make. Also, you'll most likely have all the ingredients on hand to make it. It doesn't take long to make, either. You could make this at the last minute prior to when you're planning to serve it. While it can be served cold, I find it best when it's hot.
How else can you use this fabulous concoction? You can stuff a fresh tomato with it and serve it as a salad. This can also make a light lunch or dinner dish by serving this over toast, mashed potatoes or noodles. Add some chicken consomme to any you have leftover and you can make mushroom soup!
While we're talking about "dressing up" food, last year I shared a way to dress up rice, called "Green Rice". Here's the link to the recipe in case you don't already have it.
Even if you don't care much for mushrooms, you may find yourself a fan of them once you try this recipe!
URSULA'S MUSHROOM DELIGHT
- 4 slices bacon, cubed
- 1 medium onion, chopped
- 1/2 bell pepper, chopped
- 8 oz. fresh mushrooms, chopped fine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon instant minced garlic
- 1 tablespoon all-purpose flour
- 4 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
In a skillet, saute bacon until crisp. Remove to paper towels to drain. To the bacon fat, add the onion and bell pepper. Saute until transparent. Add the mushrooms and saute 1 minute. Add the salt, pepper, garlic and flour and cook 1 minute longer. Remove from heat.
In a separate bowl, cream together the cream cheese, sour cream, soy sauce and Worcestershire sauce. Add sauted vegetable mixture while hot and blend together. Taste for salt and add more, if needed. Turn into a serving dish and sprinkle with reserved bacon. Serve immediately.