4 slices bacon
3 cups finely chopped fresh mushrooms
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces cream cheese, cubed
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 cup sour cream


1. Cook bacon until crisp. Drain on paper towels, crumble and set aside.
2. In a large skillet over medium-high heat, cook mushrooms, onion and garlic in 2 tablespoons of bacon drippings until tender, about 5 to 7 minutes.
3. Stir in flour, salt and pepper. Add cubed cream cheese, Worcestershire sauce, and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat, but do not boil.
Serve this spread on rye bread rounds, crackers, or melba toast. It can be made a day ahead of time and refrigerated until ready to serve.
Mushroom Spread
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