This warm cheesy dips with notes of brandy and rich flavor of porcini mushrooms will be a hit at any party you serve it at.
Place the dried porcini mushrooms, water and brandy in a microwave safe covered bowl, making sure the bowl is small enough that the mushrooms are submerged in the liquid and microwave on high for 2 minutes and let sit for 5 minutes.
Drain the porcini mushrooms with a small sieve into another bowl pressing the mushrooms with the back of a spoon to get all the liquid out, you will want to save the liquid, chop the mushrooms and set aside.
Heat the butter and olive oil over medium/high heat in a frying pan and add the onion, garlic and rosemary, saute for 3 minutes.
Add the mushrooms and the porcini mushrooms along with the salt and pepper and saute for 3 minutes stirring occasionally until mushrooms start to brown. Add the reserved mushroom liquid and stir and cook until most of the liquid has been cooked off, this will take an additional 5 or so minutes; set aside to cook for 5 minutes.
Preheat oven to 400 degrees
In a mixing bow, mix together the Gruyere cheese and the softened cream cheese, add the sauteed mushrooms and mix really well into the cheeses
Pour into a greased or sprayed casserole dish and top with the reserved 1/2 cup of cheese and bake for 20 to 25 minutes until golden and bubbly.
Let cool for 5 minutes before serving with crackers, pita chips and/or toasts