Skip to main content New this month
Get the Allrecipes magazine

Mushroom Bagna Cauda

Rated as 4 out of 5 Stars

"Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 321 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

Nutrition Facts


Per Serving: 321 calories; 29.4 g fat; 9.1 g carbohydrates; 6.4 g protein; 96 mg cholesterol; 643 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.

This was a great tasting dip! The anchovy was a little strong tasting and I will use half next time. Will make again and the possibilities for dipping items is endless.