Hot mushroom spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| ½ | pounds | Fresh mushrooms; chopped |
| 1 | medium | Onion; finley chopped |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 8 | ounces | Pkg. cream cheese; cubed |
| 2 | teaspoons | Worcestershire sauce |
| ½ | cup | Sour cream |
Directions
Fry bacon until crisp, and drain on paper towels. Crumble bacon and set aside. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add mushrooms, onion, and garlic to skillet; cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Then add cream cheese, Worcestershire sauce and soy sauce; cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly. (Do Not Boil.) Serve warm with assorted crackers. Yield: 2½ cups. Submitted to magazine by Grace Bravos, Timonium, Maryland MC formatting by bobbi744@...
Recipe by: Southern Living, September, 1981, p. 87 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 28, 1998