Mushroom Bagna Cauda Recipe

  • 1 tablespoon butter
  • 1 (2 ounce) can anchovy fillets, drained
  • 8 cloves garlic, minced
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 cup whipping cream
  • 2 cups half and half
  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.