GATHER JOURNAL

Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Amy Wilson


    
The Mary Tyler Moore Show

Crispy Mushroom and Onion Dip

Amuse-Bouche from Issue 9 – Summer 2016 – The 1970s

A career-focused woman who lived alone and wasn’t obsessed with finding a husband? Sounds utterly normal nowadays, but in 1970 when The Mary Tyler Moore Show debuted, it was a drastic notion (How will she make it on her own, the theme song asked). Behind the scenes, more ground was broken: In 1973, 25 of the 75 writers were women, most notably Treva Silverman, who won an Emmy. Our tangy onion and mushroom dip embraces the flavors of Veal Prince Orloff, a dish Mary tried (and failed) to cook for a dinner party in one episode.

serves 4



  • 5 oz cremini mushrooms, thinly sliced
  • 3 Tbsp extra virgin olive oil
  • ½ cup sour cream
  • 3 oz goat cheese, at room temperature
  • ¼ cup (2 oz) cream cheese, at room temperature
  • 3 Tbsp lightly crushed Dang onion chips in sea salt
  • ½ Tbsp finely chopped chives
  • tater tots, baked according to package directions, or chips for dipping

  • 1

    Preheat oven to 375°F. Toss mushrooms with oil and season with a little salt. Spread in a single layer on a parchment-lined baking sheet and bake until crisp and golden, 16 to 20 minutes. Set aside to cool.
  • 2

    Stir together sour cream, goat cheese, and cream cheese until smooth.
  • 3

    Just before serving, stir in crispy mushrooms and Dang chips. Sprinkle with chives and serve with hot tater tots or chips.