I am not actually sure what to call this. It is a sauce, a spread and a dip. Spraucip?
I made this to try out for our our Christmas Eve Fondue Chinoise for the meat and ended up putting it on just about everything. I found the recipe on Swissmilk - it`s a fantastic website that has their recipes divided up into a lot of categories for simple use. I changed the reicpe a bit to suit our tastes, but overall, stuck to it for the most part.
Unfortunately, I can`t tell you how long it lasts as it was gone by the end of dinner, however you can`t make it more than half a day in advance, so probably not very long.
What you need:
150 g rahmquark - had never actually used this, so just bought the Coop brand
80 g sour cream
1 1/2 Tbls chopped fresh parsley
1.5 -2 cloves garlic, depending on your taste. I used 2
2 Tbls Cognac (again, depending on your taste)
pinch of salt, ground fresh pepper.
First, you will need to soak the mushrooms in warm water for 10-15 minutes. Remove and pat try, then chop finely.
Mix the other ingredients in a bowl, omitting the garlic and cognac. Add the mushrooms. Add half the garlic and congac and taste. If desired, add more.
Sprinkle with a bit more parsley and cover, put in the fridge until ready to use.
It`s also yummy spread on fresh bread!