500g white mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
220g cream cheese , softened
2 cups sour cream
3 dried porcini mushrooms
½ cups boiling water
8 slices thick-cut bacon
1 large leek, white and pale-green parts only, washed well and then halved lengthwise, thinly sliced crosswise
4 cloves garlic, finely chopped
3 tbsp scallions (dark-green parts only), sliced plus extra for garnish
1 tsp coarse salt
1½ tsp fresh thyme, finely chopped
¼ tsp freshly ground pepper
1) In a small bowl, soak porcinis in boiling water until soft, about 20 minutes.
2) Working over a bowl, lift out porcinis, and squeeze out liquid.
3) Coarsely chop porcinis and pour liquid through a fine sieve into another bowl, and reserve.
4) Cook the bacon in a large skillet over medium heat until crisp; then drain on paper towels.
5) Pour off bacon fat from skillet, reserving a quarter cup. Wipe skillet clean.
6) Coarsely chop the bacon.
7) Return 3 tablespoons bacon fat to skillet.
8) Add the leek and garlic; cook over medium heat, stirring occasionally, until translucent (about 2 minutes).
9) Add fresh mushrooms and porcini, then the salt and pepper.
10) Raise heat to high; cook while stirring, until mushrooms are tender (5 to 8 minutes).
11) Add thyme and cook two minutes further.
12) Transfer to a plate and allow to cool.
13) Using an electric mixer, whisk the cream cheese in a medium bowl until smooth.
14) Gradually add sour cream and whisk until smooth.
15) Stir in mushrooms by hand, add three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. (Add more porcini liquid to reach desired consistency.)
16) Garnish the dip with scallions and remaining bacon. If so desired, cook the extra mushrooms in remaining bacon fat over medium heat, stirring occasionally, until golden brown; scatter over dip.
17) Serve with chips or other snacks.