Here's the thing, I love appetizers or the so called starters that whet the appetite. At any given time I should not order one nor even be served one because I indulge more on that than on desserts. I don't know how you guys do it but I just can't help it. I tend to enjoy it until I see a clean serving dish. By the time the main entrée is served, I am more than halfway stuffed. Oops! 
In my own interpretation I consider an hors d'oeuvres as my snack. I love to indulge in savory appetizers so sometimes my mind and palate work together and nudge me to come up with something that satisfy that craving. Once I was thinking about the ingredients i always like to put in what I eat and guess what?
I came up with this Shiitake Mushroom Rockefeller Dip instead and each ingredient's has their own distinct taste but when I put them all together it is just DIVINE! Feel free to add more of any of the main components based on your preference but in the meantime I will provide you the recipe you can base this from. Then start serving it to your family and friends.
Ingredients
- 250g Bacon, sliced
- 1 stick Butter
- 1/2 Cup Shiitake Mushrooms, coarsely chopped
- 1/2 Cup Walnuts, toasted, coarsely chopped
- 2 1/2 Cup Heavy Cream/ All purpose cream
- 1/2 Cup Parmesan cheese
- Salt & Pepper
- 1 stick Butter
- 1 Tbsp Garlic Powder
- 1 French Bread/ Bag of White Bread, sliced in half
Directions
- 1Fry bacon and set aside while draining on paper towel.
- 2Using the same pan, toss in shiitake mushrooms and walnuts
- 3Pour cream and let it simmer for few mins.
- 4Sprinkle parmesan cheese and stir
- 5Season to taste with salt and pepper.
- 6Transfer to a serving dish and scatter all bacon on top.
- GARLIC TOAST
- 1Preheat oven to 350F (175C)
- 2Melt butter in a sauce pan
- 3Mix the garlic powder
- 4Brush some garlic butter on to the sliced bread and place them on an oven safe tray.
- 5Bake for 10 mins until lightly toasted.
- 6Serve with the shiitake mushroom rockefeller dip.
