Guest Post: Caramelized Mushroom and Onion Dip by Guilty Kitchen
In the spirit of the season, we’ve been eating a lot of vegetables. That’s what this time of year is for right? The harvest is in full swing, the preservation of all that is still fresh is underway and everyone is clamouring to make sure they have enough of their favourite to make it through the winter.
For us, we are eating a lot of vegetables lately because we’ve decided to eat little to no meat or dairy. It was a decision we didn’t make lightly and are only doing so because of the realization that we both have certain diseases that run in our families that can be prevented by eating more vegetarian.
The beauty of mushrooms is that they make a great replacement for most things meat. Once cooked, mushrooms plump up with a certain texture reminiscent of their animal counterparts, making them perfect for replacing meat in many dishes. Think Portobello burgers or chopped up fine and used in tacos.
On our quest to eat more vegetarian, there is also a certain challenge to make each dish satisfying and filling as well as nutritious and delicious!
This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.
Served with a garlick-y naan bread or pita, chips or foccacia, this dip really satisfies without the guilt of the normal onion dips. No mass quantities of fattening cream cheese or other hard cheeses. But believe me, you won’t miss them.
Caramelized Mushroom and Onion Dip
Yield: 1 cup
Prep Time: 15 minutes
Cooking Time: 25 minutes
2 tsp grapeseed oil or butter
1 large sweet onion, halved and sliced into thin half moons
1/3-1/2 cup beer
1/2 lb. White mushrooms, sliced thin
1 clove garlic, grated or minced
Fresh cracked pepper
1/3 cup plain 0% Greek yogurt
2 tsp nutritional yeast
1/4 cup green onions, sliced
1. Heat oil or butter in a heavy saucepan over medium high heat. Add onions and mushrooms. Cook for about 7 or 8 minutes or until most of the liquids have been cooked off and the veggies are beginning to stick to the pan.
2. Deglaze with the beer in two additions, making sure all the beer is gone before adding the second batch. Continue to cook down for approximately 20 minutes. The veggies should be browned and caramelized, the beer all gone.
3. Remove from heat and allow to cool slightly before transferring to a bowl.
4. Blend in remaining ingredients and stir.
5. Top with green onions and serve with crusty bread, naan or pita, chips, tortillas, etc.