This dip sauce with mushrooms and meat is very good as an appetizer for a big company. The inspiration for the sauce was stuffed champignon caps, and the snack absorbed everything the best of the original dish. Get ready to share the recipe and take orders for the next celebration. Creamy dip flawless when served with crispy toasts, but it can also be use as a filling for baked potatoes or sauce for пасты. 
Time: 35 мин. Difficulty: Easy Servings: 8-10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 230 gr. minced meat for salsicci
- 2 cloves, minced garlic
- 680 gr. coarse mushrooms
- 170 gr diced cream cheese
- 1/2 tbsp. grated parmesan
- 1/3 Art. cream with a fat content of 12.5%
- 2 tbsp. l (30 gr.) Melted butter
- 1/4 Art. breadcrumbs
- 1/4 Art. parsley chopped
- 1 baguette, fried and sliced, for serving
- Special equipment: 950 ml Ramekin
Recipes with similar ingredients: minced sausage, garlic, mushrooms champignons, cottage cheese, parmesan cheese, cream, butter, breadcrumbs, parsley, baguette
Recipe preparation:
- Preheat the oven to 200 ° C. Incinerate over medium-high heat. olive oil in a large non-stick pan. Add the minced meat and cook it, dividing it with a wooden spoon into small pieces until the meat is browned and almost cooked (3-4 minutes). Add garlic and fry, stirring constantly, until it softens (approximately 1 minute). Add mushrooms, 1/2 h. l salt and a little ground black pepper. Cook periodically stirring until the mushrooms are soft and the moisture evaporates (8-10 minutes).
- Add cream cheese and mix until it melts (approximately 1 minute). Enter parmesan, cream with a fat content of 12.5% and cook, stirring occasionally, until bubbles appear (2-3 minutes). Pour the mushroom mixture into a 950 ml framekin. Mix butter with breadcrumbs, parsley and sprinkle with this mass top mushroom mixture. Bake until the bread crumbs become golden brown, and the sauce will not begin to bubble around the edges (15-20 minutes). Let it brew for 10 minutes, then serve with chopped toasted baguette.
