5-Ingredient Creamy Mushroom Dip
A creamy dip made with chopped mushrooms, vegetable or chicken broth, and tangy sour cream, and thickened with a roux.
Serves8
Prep15 minutes
Cook10 minutes
To me, cream of mushroom soup is just about the most comforting meal there is. Growing up, that meant Campbell’s. More recently, when I was living in France, I had “potage velouté aux champignons” — a deliciously creamy and subtly seasoned cream of mushroom soup. I couldn’t get enough of it.
Whether it comes from a can or a fancy restaurant in Paris, the primary ingredients remain the same — mushrooms, broth, and some form of dairy. And now, these ingredients shine in a creamy mushroom dip, which satisfies in the same way soup does, but is easier to share and to eat.
For the Very Best Mushroom Dip, Start with a Roux
The very first step of this recipe — making a roux — is also the most important one. The roux both thickens the dip and emulsifies it, which means it won’t separate or become watery. In short, the roux is the key to a a perfectly thickened and extra-creamy dip.
The process of making a roux couldn’t be easier. You’ll melt butter in a small saucepan, stir in flour, and cook the two together until it forms a smooth paste. Cook the chopped mushrooms in broth until softened before stirring in your roux. Lastly, you’ll stir in sour cream, which adds tang and brightness to the impossibly cozy dip.
Serve with crostini or crackers as a snack, or as part of a larger snack spread and call it dinner. However you serve it, you won’t be disappointed.
Creamy Mushroom Dip
A creamy dip made with chopped mushrooms, vegetable or chicken broth, and tangy sour cream, and thickened with a roux.
Prep time 15 minutes
Cook time 10 minutes
Serves 8
Nutritional Info
Ingredients
- 4 tablespoons
unsalted butter
- 6 tablespoons
all-purpose flour
- 2 cups
vegetable or chicken broth, divided
- 1 pound
white button or cremini mushrooms
- 8 ounces
sour cream (about 1 cup)
Kosher salt
Freshly ground black pepper
Instructions
Melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add 6 tablespoons all-purpose flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes. Remove from the heat.
Chop 1 pound white button or cremini mushrooms into bite-sized pieces. Place in a large skillet and add 1 1/2 cups of the broth. Cook on high heat until the mushrooms have softened but still hold their shape, and almost all liquid is evaporated. Add the remaining 1/2 cup broth. Once boiling, stir in the flour paste and cook until thick enough to coat the back of a spoon. Remove from the heat and let cool 15 minutes.
Add 8 ounces sour cream (about 1 cup) and stir to combine. Taste and season with kosher salt and freshly ground pepper as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
