Mushroom Dip

Chances are, you're going to a potluck, party, or holiday event in the coming weeks, and you've got to bring something edible to share. Most likely, something in the appetizer category. I've got your problem solved. You should bring this mushroom dip.

The inspiration for this dip comes from a very similar dish brought by Urban Vegan to a Philly Food Blogger Potluck waaaay back in January that turned out to be our favorite contribution of the night. Yeah, a dip. Crazy! (We just had our fifth potluck last weekend, and I'd like to give a big thanks to all the new bloggers that came out...and Rick Nichols!)
This almost paté-like dip gets it's richness from toasted pecans, mushrooms, and port, and will put any hummus to shame. I took it to a party a couple of months ago, and got recipe requests, so here it is.

What did I change from Urban Vegan's recipe? I added onions and rosemary, and subbed port for sherry.
Mushroom Dip

1 cup pecans, toasted
2 tablespoon olive oil
1 pound mushrooms (crimini, or baby bella), sliced
1 small onion, chopped
2-4 cloves garlic, chopped
1/2 cup Port (can substitute Sherry or red wine)
1 teaspoon fresh rosemary, chopped
salt
pepper

• Pulse toasted pecans in food processor until finely chopped, almost flour-like.
• Saute onions in olive oil until translucent. Add mushrooms, garlic, rosemary, and salt and pepper to taste (don't be shy with the salt), and saute until mushrooms start to soften.
  
• Add Port to mushrooms, and reduce until most of the liquid has cooked off.
• To the pecans in the food processor, add cooked mushrooms and onions (saving any cooking liquid), and process until smooth. Adjust seasoning and add some cooking liquid or extra olive oil if dip is too thick, and mix again.