Smoky Baked Mushroom Cheese Dip
Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodness, serve immeditaley with home baked bread or a crusty bread to soak up the wine juices and deliciously flavoured cheese.
Ingredients
- 1 tbsp clarified butter/ghee
- 1 tbsp extra virgin olive oil
- 2 cloves garlic chopped
- 1 tsp fresh thyme leaves {or dried}
- 100 g button mushrooms sliced
- 1/2 red bell pepper finely chopped
- 1 tsp worcestershire sauce
- 2 sprigs of fresh thyme {plus extra for garnish}
- 1/2 cup Big Banyan Wines Sauvignon Blanc
- 250 g smoked Gouda cheese
- 100 g mozzarella
- Salt & freshly ground pepper to taste
- Crusty bread
Instructions
- Preheat the oven, top element only to 180C.
- In a heavy bottomed pan, melt the clarified butter with olive oil. Add the chopped garlic and thyme. Saute until fragrant. Add the mushrooms and finely chopped bell peppers. Saute until the mushrooms are brown and add a splash of Worcestershire sauce.
- Add the wine and sprigs of fresh thyme. Increase the heat and allow the wine to reduce by half. Season with salt and freshly ground black pepper. Now add the grated cheese and stir to allow it to melt slightly, allowing the wine and cheese to somewhat combine.
- Once done, transfer into a cast iron pan and place in oven. Bake for 10-15 minutes or until the cheese has melted and is nice and bubbly.
- Gently remove from oven, and serve immediately with crusty bread and Sauvignon Blanc from Big Banyan Wines.