Making Mushroom Dip in the Westinghouse Electric Skillet

This recipe hearkens back to the late 1970's and was designed to be made in an electric skillet. Of course, you could make it on the stove top in a regular skillet, but if you have an electric skillet this is a great opportunity to use it!


3 TBSP butter
1 lb fresh mushrooms, coarsely chopped
1/4 cup finely chopped onion
2 TBSP butter
1/4 flour
2 cups warm milk
8oz cream cheese (room temperature)
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. Worcestershire sauce


Preheat skillet to 325 degrees. Add 3 TBSP butter and melt. Saute mushrooms and onions until tender - about five minutes. Remove mushrooms and onion from pan and set aside.



Add 2 TBSP butter to skillet and melt. Add flour and combine to coat all flour with butter so you don't have any raw flour. Add warm milk 1/2 cup at a time, whisking as you go to break up the flour clumps and smooth. Continue adding milk and whisking until smooth and mixture thickens.



Add cream cheese (it helps to cut cream cheese up into smaller pieces before adding to the skillet) and stir cream cheese in until it melts and combines. Add salt, cayenne and Worcestershire. Stir seasoning in and then add back in the mushrooms and onions. Stir to combine.



Reduce heat to simmer. Add cover (open vent) and let simmer for about five minutes. Serve immediately with pita, cocktail bread, raw veggies, etc.