Italian Tartufo and Roasted Porcini Dip

Name: Italian Tartufo and Roasted Porcini Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1½ oz (42 g) dried porcini mushrooms, whole; 16 oz (450 g) mascarpone cheese, cold; 8 oz (225 g) cream cheese, cold; 8 cloves (40 g) roasted garlic cloves, peeled; 1½ tbsp (22 ml) black truffle oil; ½ cup (120 ml) reserved porcini soaking liquid, strained; ¼ cup (30 g) Parmigiano-Reggiano, freshly grated; 1½ tsp (3 g) fresh thyme leaves, finely chopped; to taste sea salt; to taste freshly ground black pepper; ¼ oz (7 g) black truffle shavings or fresh truffle (optional garnish), thinly shaved with a truffle shaver (optional); for serving crusty bread, crostini, or vegetable crudités, sliced or toasted (optional)

From the MyKitchenBank Kitchen

A silky, earthy slow-cooker dip combining dried porcini mushrooms, black truffle oil, roasted garlic, and creamy mascarpone. Warm, aromatic, and utterly luxurious—perfect for entertaining with crusty bread, crostini, or vegetables.

Prep: 15 min
Cook: —
Wait: 1 hr 30 min
Total: 1 hr 45 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Soak dried porcini in 1 cup (240 ml) warm water for 20 minutes, then strain, reserving the soaking liquid
Have all ingredients at room temperature
Set slow cooker to the lowest setting—this dip is best kept warm, not hot

1
Rehydrate and chop porcini
- Place dried porcini in a small bowl and cover with 1 cup (240 ml) warm water.
- Let soak for 20 minutes, then carefully strain through a fine-mesh strainer or cheesecloth, reserving the soaking liquid.
- Finely chop the rehydrated porcini mushrooms into small, uniform pieces (about ¼ inch / 6 mm).
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Ready when: Porcini are tender and fully rehydrated; soaking liquid is dark and fragrant
Tip: Save every drop of the soaking liquid—it contains concentrated mushroom umami that's essential to the dip's depth.
2
Mash roasted garlic
- Add the 8 peeled roasted garlic cloves to a small bowl.
- Using the back of a fork, mash them until they form a smooth, creamy paste.
- Set aside.
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Ready when: Garlic is a uniform, butter-like paste with no chunky pieces
Tip: If using raw garlic instead, roast it first in a 350°F (175°C) oven for 40 minutes until soft and caramelized for a mellow, sweet flavor.
3
Combine cheeses and garlic
- Add the cold mascarpone (16 oz / 450 g) and cream cheese (8 oz / 225 g) to the slow cooker.
- Dollop the mashed roasted garlic over the top.
- Fold everything together gently with a rubber spatula until mostly combined—some small streaks are fine, as they'll fully blend when warm.
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Ready when: Cheeses are loosely blended with visible roasted garlic distributed throughout
Tip: Cold cheese blends more easily than room-temperature. Don't overmix now—rough folds help the dip remain smooth and not greasy when warmed.
4
Add porcini and broth
- Stir the chopped rehydrated porcini into the cheese mixture.
- Slowly pour in the reserved porcini soaking liquid (½ cup / 120 ml), stirring gently to incorporate.
- The mixture should be creamy but not soupy.
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Ready when: Porcini pieces are evenly distributed and the mixture has a smooth, spreadable consistency
Tip: Add the broth slowly and stop if the mixture looks too wet—the dip will loosen slightly as it warms in the slow cooker.
5
Stir in aromatics and truffle oil
- Add the black truffle oil (1.5 tbsp / 22 ml), freshly grated Parmigiano-Reggiano (¼ cup / 30 g), and finely chopped fresh thyme (1.5 tsp / 3 g).
- Stir gently but thoroughly until all ingredients are evenly distributed.
- Taste and season with sea salt and freshly ground black pepper to your preference.
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Ready when: Dip smells luxuriously of truffle and thyme; truffle oil is fully incorporated with no shiny pools on top
Tip: Truffle oil is potent—add it gradually and taste as you go. Too much will overpower the delicate porcini. You want earthy, not perfume-like.
6
Warm in slow cookerOven 170°F / 75°C
- Transfer the dip to the slow cooker (already prepared).
- Set to the LOWEST setting (typically 150–170°F / 65–75°C if your slow cooker has a "warm" setting).
- Cover and let heat gently for about 60–90 minutes, stirring occasionally, until the dip is uniformly warm and creamy throughout.
- Do not let it reach a simmer or the delicate truffle flavor will fade.
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Ready when: Dip is warm to the touch (around 160°F / 70°C), creamy throughout, and steaming gently but not bubbling
Tip: Low and slow is crucial here. High heat will separate the mascarpone and make the dip greasy. If you must hold it longer, keep it at the absolute minimum heat and stir every 15 minutes.
7
Garnish and serve
- Transfer the warm dip to a serving bowl or keep it in the slow cooker on warm setting.
- If desired, top with shaved black truffle (¼ oz / 7 g) and a whisper of fresh thyme.
- Serve immediately with crusty bread, crostini, or vegetable crudités.
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Ready when: Dip is garnished and ready to serve
Tip: Save the truffle shaving for the final moment—the aroma is most potent just after shaving, and heat diminishes its delicate perfume. Serve the dip within 2 hours of warming for the best texture and flavor.

Good to know

Tips

Truffle oil quality matters—cheap oils have little aroma. Use a genuine truffle oil from a trusted source, or skip it and use shaved fresh truffle as the garnish instead.
The porcini soaking liquid is liquid gold. Never discard it; it's what gives this dip its deep, complex mushroom backbone.
For a restaurant-style presentation, serve the dip in a shallow warm bowl, drizzle truffle oil around the rim, and scatter Parmigiano crisps and thyme on top.
If the dip thickens too much as it sits, stir in a tablespoon or two of warm porcini broth or a splash of cream to restore its creamy consistency.

Make ahead

You can prepare the dip through step 5 (just before the slow cooker) up to 1 day ahead. Cover and refrigerate. Warm gently in the slow cooker just before serving, stirring occasionally for 90 minutes on low heat.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a small pot over low heat (do not microwave, which can cause the mascarpone to separate), stirring constantly, until warm. Freeze for up to 1 month; thaw overnight in the fridge before reheating. Flavor is best within 2 days.

Substitutions

mascarpone cheese, cold → crème fraîche or heavy cream (whipped to soft peaks). Use 12 oz (340 g) crème fraîche + 4 oz (115 g) softened cream cheese for a tangier, slightly less rich dip. Whipped cream will be lighter but less stable when warmed.
dried porcini mushrooms → dried shiitake or mixed wild mushrooms. Porcini are preferred for their deep umami, but shiitake or cremini blends work well. Increase quantity to 2 oz (56 g) since they're milder. The soaking liquid will be equally flavorful.
black truffle oil → truffle butter (1 tbsp / 14 g, melted) or high-quality walnut oil. Truffle butter adds a luxurious richness; walnut oil gives earthiness but less aromatic truffle character. Start with half and taste.
fresh thyme leaves → fresh rosemary or a mix of fresh herbs (parsley, tarragon). Rosemary is bolder; use just 1 tsp (2 g) chopped. Fresh herbs add brightness, but avoid dried unless you use half the quantity.