Ingredients:
2 1/2 tablespoonssalted butter, divided
1/2 cupminced onion
1 teaspoonminced garlic
1/4 teaspoondried thyme
1/4 cupground dried porcini (see note)
1/2 teaspoonground dried candy caps (optional) (see note)
1 pintsour cream
salt
Directions:
Heat 2 tablespoons of butter in a medium skillet over medium high heat. When the butter has melted, add the onion and cook, stirring frequently, until it turns golden, about 5 minutes. Add garlic, thyme, and dried porcini and saut for a few more minutes, until the mushroom powder has absorbed the butter and the onion is coated. Add remaining tablespoon of butter if the pan gets dry and the powder starts to stick. Continue cooking until the onions are caramelized and the mushrooms become aromatic and take on a deeper color. If you choose to add ground candy caps, stir them in now and cook for another 30 seconds. Then turn off the heat and allow the mushroom and onion mixture to cool.
In a small bowl, combine the sour cream and mushroom and onion mixture. Add salt to taste. The dip can be served immediately with chips or crackers, but it is better if it is chilled for at least 1 hour, which lets the flavors meld.