Organic Black Garlic & Mushroom Dip

Published September 7th, 2018 by Patrick Lloyd

This adaptation from Katherine Martinelli is our "go-to" when we do tastings at our facility or shows. Simple, recognizable but elicits that "wow" response. Serve with toast points, crackers, veg- pretty much whatever you have on hand. Easily doubled for a crowd. 


1               large onion, sliced thin

2 Tbsp.    black garlic ghee or butter

25 oz.       mushrooms (we use wild foraged, but common varieties are more than fine)

2 oz.         peeled organic black garlic cloves, or two small heads organic black garlic bulb, peeled

1/2 Tbsp.  brandy, bourbon or marsala, depending on your taste

1 tsp.        balsamic vinegar

1/2 tsp.    Meracha® seasoning

1 cup.       plain whole milk yogurt, we like Stonyfield organic


Heat a large cast iron pan over medium heat and add onions. Stir frequently until all liquid evaporates.

Add ghee/butter and lower heat to medium low. Caramelize onions for about 10 minutes, stirring frequently.

Add black garlic, mushrooms and saute 15 minutes, stirring frequently, until brown and slightly saucy. 

Stir in booze, balsamic vinegar, Meracha and remove from heat. Allow to cool to about room temperature.

Pulse mixture in a food processor until chunky or smooth, whichever floats your boat.

Refrigerate  in a bowl, covered, for at least 1 hour. Add yogurt and mix like the dickens. 

Re-cover and refrigerate until service. Keeps 3 days. 

Recipe: 181018 Obis One LLC

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