Mushroom Dip with Henry Langdon Tunisian Tabil
500g mushrooms of your choice - try using a mixture of mushroom varieties
1 small onion, chopped
1 cup sour cream
1tbsp Henry Langdon Tunisian Tabil
Melt butter in pan, then add the onion and gently cook until the onion is clear. Add the mushrooms and Henry Langdon Tunisian Tabil. Cook, stirring until the liquid has evaporated. The mushrooms will release moisture as they cook and this is the liquid you want to reduce, to concentrate the flavour. Check the flavour level at this point, and if you prefer more spice, add more Henry Langdon Tunisian Tabil.
Once cooked, allow to cool a little, then pulse in a food processor to achieve the consistency you prefer for your dips. Transfer to a bowl, stir through the sour cream, then serve with crudites and crispbreads.
This dip is great served either warm or chilled.