1 pound fresh mushrooms, sliced
3 Tablespoons butter
2 Tablespoons flour
1 cup sour cream
1 teaspoon lemon juice
Dash of salt & pepper
1 1/2 - 2 cups cheddar cheese
1 loaf Asiago & Cracked Pepper Baguette
Preheat oven to 350 degrees F.
Saute mushrooms in butter until heated thoroughly.
Add flour and stir to incorporate, cook 5 minutes on low heat.
Remove from heat and add sour cream and lemon juice, stirring to thoroughly incorporate.
Place in a shallow baking dish and cover with cheese.
Bake for 30 minutes or until bubbly.
While the spread is baking, slice your baguette in 1 inch slices leaving the bottom intact (just like slicing French bread) and lightly butter on each side. Wrap in tin foil and heat in oven until warm (about 7 minutes or longer if you want it crispy). Remove from tin foil and lightly glaze top of baguette with butter and finish slicing. Serve with Hot Mushroom Spread.
Note: I used Archer Farms (Target) Asiago & Cracked Pepper Baguette. I really like this brand and no, I am not an affiliate.
Serve immediately while hot.
*To make ahead just follow directions above and store in refrigerator until ready to bake.
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