Creamed Mushrooms

By Dianne_H

Served hot on toast rounds, these make a comforting winter appetizer.

Ingredients

• 1/4 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 8 oz mushrooms, sliced
• 1/4 cup chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1 pkg cream cheese, cubed
• 1/2 cup sour cream
• 2 tbsp dry sherry
• salt and pepper to taste

Details

Servings 3

Preparation

Step 1

In a large skillet, heat butter over medium heat. Add onion and garlic; cook stirring, 3 to 5 minutes until softened. Add mushrooms; cook, stirring frequently, 3 to 5 minutes until mushrooms are golden. Stir in parsley, worcesterchire sauce and thyme. Reduce heat to low. Stir in cream cheese, sour cream and sherry. Heat, stirring, about 3 minutes or until smooth. Season with salt and pepper to taste. Let cool. Transfer to lidded container. Cover; refrigerate up to 2 days, or freeze up to 1 month. To serve, thaw in refrigerator overnight. Transfer to 6 cup casserole; let stand at room temperature 30 minutes. Reheat in 400 degrees oven about 15 minutes or until thoroughly heated, stirring once.