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2 cups of dry white wine
10 oz. dried mixed wild mushrooms
2 (8 oz.) pkgs. cream cheese, cut into 1 in. cubes
2 (10 3/4 oz.) cans mushroom soup
2 cups mozzarella cheese, shredded
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon pepper
Pour the wine into a microwave safe bowl and heat on high for 3 minutes.
Place the dried mushrooms into the bowl with the wine and let stand 10 minutes.
When the mushrooms have rehydrated transfer them with a slotted spoon to a food processor.
Reserve the liquid and set aside.
Process the mushrooms until they resemble a coarse paste.
Transfer the mushrooms to a large mixing bowl.
Pour the reserved liquid into the bowl.
Add the cream cheese, mushroom soup and mozzarella cheese to the mixture.
Sprinkle in the tarragon, salt and pepper and stir until all the ingredients are blended together well.
Transfer the mixture to the crock pot or slow cooker.
Place the heat setting on low, cover and cook 3 hours, stirring once half way through the cooking time.
Dried wild mushrooms can be found in the produce department of your local grocery store. This hot dip can be taken easily to any summer party. Add crackers, toast rounds, pieces of party bread slices or pieces of fresh cut vegetables on the side.