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Ingredients

2 tbsp MAGNOLIA GOLD BUTTER
2 tbsp olive oil
1-3/4 cups chopped onions
6 cloves garlic, minced
100 grams button mushroom, sliced
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
100 grams button mushrooms, sliced
1/2 cup chicken stock
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
200 grams kangkong leaves, blanched then chopped
1 (185 g) pack MAGNOLIA QUICKMELT CHEESE
1 tsp cayenne pepper
iodized fine salt and pepper to taste
baguette slices, toasted

Procedure

1.       Melt butter with oil in a large heavy pot over medium heat. Add onions, garlic and mushrooms. Sauté for about 6 minutes until onions are tender. Add flour and stir for 2 minutes.

2.       Gradually add and whisk in stock and cream. Bring to boil while whisking constantly. Stir frequently and cook for about 2 minutes until mixture thickens. Remove from the heat.

3.       Add kangkong, cheese and cayenne. Season with salt and pepper.

4.       Transfer dip to serving bowl and serve warm with toasted baguette slices.


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