Mushroom and Bacon Dip

Just right for sharing, this rich, creamy dip is always a hit.

3 dried porcini mushrooms
½ cup water, boiling hot
8 thick slices bacon
1 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
4 cloves garlic, finely chopped
1 lb cremini, white, or shiitake mushrooms, cleaned and chopped
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked
1½ tsp. fresh thyme, finely chopped
1 (8 oz) pkg cream cheese, softened
2 cups sour cream (16 oz)
3 Tbsp. scallions, dark-green parts only, sliced

Garnish:
waffle chips
mushrooms, sliced
scallions, sliced

In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving ¼ cup. Wipe skillet clean. Coarsely chop bacon.

Return 3 Tbsp. bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5-8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.

With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 Tbsp. porcini liquid. If necessary, add more porcini liquid to reach desired consistency.

Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining Tbsp. bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip.

Serve with waffle chips if desired.

Makes 4 cups.