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Cheese Dip

Cheese Dip with Dried Tomato and Shiitake Mushroom

Cheese Dip with Dried Tomato and Shiitake Mushroom recipe

INGREDIENTS  2 to 4 servings

    5 grams dried sliced shiitake mushroom, cut or break into 1cm square
  10 grams dried tomato
  30 grams cottage cheese
    +             Basil (optional)
1/2 tbsp     honey
    1 tbsp     white wine
1/4 tsp       salt
    1 tbsp     olive oil
    +             baguette





Place the dried shiitake mushroom in a bowl and cover with 30ml water.
Soak for 15 minutes, reserve the liquid.



Place the dried tomato in a bowl, and pour in enough water to cover.
Soak for 15 minutes. Drain and squeeze the tomato, and cut into 1cm



Place shiitake mushroom, tomato and 20ml of the reserved liquid in a small
saucepan, cover and cook on medium heat. Bring to a boil then lower heat
and simmer. Reduce the sauce until slightly wet, not soupy, about 15 minutes.
Remove pot from heat, stir in the honey.


Cool, stir in the cottage cheese, and sprinkle on the basil if desired, and serve with baguette.


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