January 29, 2014
If you've taken a drive through Kennett Square, Pa., your nose would tell you that we Baltimoreans live just south of mushroom country. Dubbed the Mushroom Capital of the World, Kennett Square produces 51 percent of the nation's mushroom crop-equaling over a million pounds of mushrooms each week.
Mushrooms grow all year round in long, narrow, windowless mushroom houses. While the odor isn't the greatest, it's a real treat to be so close to mushroom country: Those caps, bellas, and buttons don't have to travel far to make it to our plates.
This recipe features portabellas, which are simply mature crimini mushrooms. While they can be used for many dishes (served whole in a burger, diced up in pasta dishes, or roasted and eaten as a meaty side dish), their flavor, as well as their heft, should be celebrated. Roasting the bellas with garlic and shallots highlights the meaty mushroom while adding layers of flavor and richness.
This dip is quick and easy. The basic, wholesome ingredients make it a healthy dip option while still packing a flavor punch.
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