Kendall Jackson Warm Mushroom Dip

Made with a blend of gourmet mushrooms and topped with toasty melted cheese, this creamy, dreamy appetizer is great for any occasion.

Serves: 12Prep: 25 minutesCook: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 12


  • 1⁄4 cup extra-virgin olive oil
  • 1 1⁄2 pounds Private Selection™ Gourmet Blend Mushroom
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1⁄2 cup minced shallots
  • 1 tablespoon minced garlic
  • 4 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 1⁄2 cup dry white wine
  • 2 cups heavy cream
  • 1⁄4 cup plus 1 Tbsp. soy sauce
  • 1⁄2 pound Monterey Jack cheese, grated
  • 1 baguette, sliced and toasted, if desired


  • Preheat broiler.
  • In large sauté pan over medium heat, heat olive oil 1 minute. Add mushrooms and salt; cook, stirring occasionally, 4 to 7 minutes, until mushrooms are soft and have released their water. Transfer to bowl to reserve.
  • Return sauté pan to medium heat; melt butter. Add shallots, garlic and thyme; cook, stirring occasionally, about 2 minutes, until shallots and garlic are golden brown.
  • Add flour; continue cooking, stirring, 1 minute. Add wine; deglaze pan, stirring to dislodge any browned bits from pan bottom. Continue cooking 1 minute.
  • Pour in heavy cream and soy sauce; continue cooking 3 to 6 minutes, until reduced by half. Add reserved mushrooms; continue cooking 2 minutes.
  • Remove heat; transfer to broiler-proof serving dish. Top evenly with cheese. Broil until cheese melts and is golden brown. Serve hot with baguette slices on the side for dipping.