Smoked Mushroom Dip

Cook time 20 minutes + chilling
Servings 4-6


¼ cup untreated smoking wood chips

400g swiss brown mushrooms

15g butter

Extra virgin olive oil

1 onion, diced

100ml white wine

3 sprigs thyme, leaves picked

Pinch cayenne

100g feta

100ml crème fraîche

Zest of ½ a lemon

Pinch of salt

Smoked Mushroom Dip


Line a medium pot with a few sheets of foil and add the woodchips. Insert a steamer basket and add the mushrooms. Place a lid on top and turn the heat to high until it begins to smoke (this can up to 5 minutes). Once smokey, turn to medium and smoke for a further 5 minutes.

Heat butter and extra virgin olive oil in a pan over medium heat and add the onion and thyme. Soften for a few minutes. Turn the heat to high and add the mushrooms. Coat in the onion mixture and fry for 3-4 minutes to soften and cook down. Deglaze with wine and reduce until almost evaporated. Season with a pinch of salt and cayenne pepper, then remove off heat. Cool to room temperature.

Place the mushrooms into a food processor with crumbled feta, crème fraiche and zest. Pulse to chop mushrooms and combine all ingredients into a chunky dip. Chill for a few hours before serving with crackers and/or crudites vegetables of your choice.