Wild Mushroom Dip with Toasted Bread Strips

http://cakebatterandbowl.com

Ingredients:

1 ounce dried wild mushrooms

1 cup boiling water

16 ounces dark rye bread, cut into strips

4 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 1/2 cups 2% cottage cheese

1/3 cup freshly grated parmesan cheese

1/4 teaspoon salt

Directions:

Place dried mushrooms in a small bowl and pour boiling water on top. Let mushrooms soak for 20 minutes or until rehydrated.

Heat oven to 400˚F. Use a pastry brush to coat bread strips with 3 tablespoons olive oil and place on a large greased cookie sheet. Bake at 400˚F for 15 minutes or until toasted.

Meanwhile, heat remaining tablespoon olive oil in a nonstick skillet over medium high heat and sauté shallots for 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Add cooked shallots, cottage cheese, parmesan cheese, half the rehydrated mushrooms, and salt to a food processor and pulse until smooth. Coarsely chop the remaining mushrooms and mix into the dip. Return dip to the skillet and heat until warmed through, about 2 minutes over medium heat. Serve with the toasted bread strips. Makes 8 servings.