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RECIPE

Grilled Shiitake and Porcini Dip

Grilled Shiitake and Porcini Dip

The unsuspecting and bold flavors of this dip will have you thinking twice if it’s actually dairy-free.

Grilled shiitake mushrooms and a whole head of roasted garlic are blended with raw cashews and rehydrated porcini mushrooms to create a sharp, earthy taste with a creamy, buttery texture. The unsuspecting and bold flavors of this dip will have you thinking twice if it’s actually dairy-free.

Grilled Shiitake and Porcini Dip

Yields | 3½ cups |

  • ½ lb shiitake mushrooms, stems removed
  • 1 oz package dried porcini mushrooms
  • 1 cup unsalted cashews
  • 2 cups boiling water
  • 2 heads of garlic, roasted
  • ¼ cup olive oil, plus more for grilling
  • 1 tsp salt
  • juice of ½ lemon
  • ¼ tsp smoked paprika
  • ¾ tsp honey

| Preparation | Preheat grill to 450°F to 500°F. In a medium bowl, toss shiitake mushrooms with 1 tablespoon olive oil; season with ¼ teaspoon salt. Arrange mushrooms cap-side down in a single layer on grill and close lid; cook each side for 5 to 7 minutes or until mushrooms are dry and have dark, pronounced grill marks. Remove from grill and place in a high-speed blender or food processor. In a shallow bowl, combine dried porcini mushrooms and cashews; pour boiling water on top and let sit until soft, about 5 minutes. Pour mixture, along with remaining water, into blender. Add roasted garlic, olive oil, salt, lemon juice, smoked paprika and honey. Blend on high and until smooth and creamy, adding more hot water as needed for desired consistency. Serve at room temperature with pita, naan or a crusty French baguette.

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Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

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