Lazy Sundays are wonderful.  With four children, these don’t happen all that often.  However, this past Sunday was a free day without a schedule.

We started our day by savoring several cups of coffee, watching food shows, and making a little breakfast.  This relaxing start was followed by shopping for new kitchen decor.  I am very lucky in that my husband enjoys shopping with me.  We went to a couple stores, found a few chicken pieces for our kitchen, and then headed to the grocery store.

As we were braising and roasting lamb shanks for dinner, we decided to make an afternoon snack to hold us over.  Seeing wonderful looking mushrooms in the produce department, we thought we would try our hands at some sort of mushroom dip.  I was envisioning a dip in which the mushrooms had been sauteed to enhance their flavor, blended to give it a smooth consistency, and then baked with cheese for a gooey topping.  My husband liked my idea (smart man), so our appetizer was decided.

While blending our veggies we needed to add some liquids to help with the process.  As noted in the recipe, we used a pinch of olive oil and some Pinot Grigio.  However, you can use different amounts of oil and wine or use a different liquid, such as chicken broth, depending on your taste preferences.