Yesterday my mind churned away thinking about mushrooms. Don’t get me wrong, I still went to work and did my job, but I just couldn’t shake the thoughts of working with the earthy treats. I’m by far not a vegetarian, but I do try to limit my meat consumption, and when I can, I try to adhere to Meatless Mondays. One of the awesome wine bloggers that I follow is talkavino.com Recently he began collaborating on this fabulous blog thedinnerpartycollective.com He has an amazing palate and suggested pairing a Barbera with this Cremini Mushroom Soup. See the post here: http://thedinnerpartycollective.com/2015/06/24/wine-pairings-winter-menu-southern-hemisphere-june-2015/
So I finally was free last night around 7 and I set off to pick up ingredients for a cheesy mushroom dip. (That was the easy part). Finding a Barbera proved to be much more of a challenge. An hour after my search began, I gave up and decided that I’d just settle for drinking a peppery cabernet with it. (Sorry Anatoli. I was hoping to finally give some proper feedback). Here were the awesome suggestions listed on their blog to go with their mushroom soup:
Red Wines – Northern Hemisphere: Barbera d’Asti or Barbera d’Alba, Italy (pick a fairly young, not too structured Barbera – something aged in steel only or anyway not overly oaked)
Recommendations: Pico Maccario, Barbera d’Asti “Lavignone“; Vinchio-Vaglio Serra, Barbera d’Asti Superiore “I Tre Vescovi“; Coppo, Barbera d’Asti “Camp du Rouss“; Dante Rivetti, Barbera d’Alba Superiore “Boschi“
After giving up on my search, I returned to my recipe creating. There are tons of mushroom dips available online these days, but this is what I did and I loved it. I hope you’ll try it and I hope you’ll find a nice Barbera d’Asti to drink with it.
Mushroom & Cheese Dip
16 ounces of fresh, pre-cleaned mushrooms (assorted would be great, too)
8 ounces of shredded extra sharp cheddar
8 ounces of shredded monterey jack
1/2 cup of Mayo (Gluten Free options are available)
1/4 cup of Extra Virgin Olive Oil
Fresh Cracked Black Pepper
1 tbsp Fresh Thyme leaves
Preheat oven to 350 degrees
Lightly grease a casserole dish with olive oil. In a separate bowl combine all of the ingredients. Fold it all into the casserole dish and bake for 25 minutes until golden and bubbly. Add fresh thyme leaves on top of casserole after it comes out of the oven and serve with sliced baguette bread. There are also lots of gluten free options for bread available today that are great with this dip.