Jay’s Not-So-Secret Oyster Mushroom Dip

This is the dip that we served at Millgrove Farms Fall Festival and to the Hemingway Garden Club. There are never any leftovers!


1 pound fresh oyster mushrooms, hand shredded
2 tablespoons butter
2 tablespoons finely minced red onion
1/4 teaspoon nutmeg
1/4 cup sour cream
3 ounces cream cheese, soft
1 teaspoon lemon juice
2 tablespoons milk
Crystal’s hot sauce to taste
Salt and pepper to taste


Saute mushrooms in butter or oil until browned, and they no longer release a lot of moisture. Add onions and stir, allowing them to soften for a minute or two.

With a fork, mash cream cheese in a bowl; stir in sour cream, nutmeg, lemon juice, and milk.

Add mushrooms and onions and mix well.

Taste and adjust seasoning, adding hot sauce, salt and pepper to taste.

Serve with chips, crackers or vegetable dippers.

Makes 1 cup.

Adapted from

Vegan Pork Rinds

We discovered this treat when we were dancing around the kitchen trying not to get in each other’s way!

Rose was making fries, Jay was sauteing mushrooms, when “Hey! You got a mushroom in my frying oil!”

We watched as it crackled and puffed, fished it out when it turned a lovely shade of golden brown, let it cool for a second and took a nibble. Transcendent! Oyster mushrooms have the perfect texture for frying without batter – they get light, puffy and crisp. We tossed another handful in and had the creole seasoning ready for when they came out. Wow.

Yield: 2 to 4 servings


1/2 pound fresh oyster mushrooms, hand torn if very large
Peanut oil
Creole seasoning, like Tony Chachare


Heat oil to 350 degrees in large heavy pan like a Dutch oven, or deep fryer.

Drop mushrooms in a few at a time, taking care not to over crowd the pan.

Remove and sprinkle with creole seasoning, or simply salt and pepper. Allow to cool and enjoy!