- 4 slices bacon
- 1 pound fresh mushrooms chopped
- 1 medium onion chopped
- 1 garlic clove minced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 8 ounces cream cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 cup sour cream
Cook bacon until crisp. Cook mushrooms, onion and garlic in 2 tablespoons of drippings until tender and most of liquid has evaporated. 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. (Makes 2 1/2 cups)
Serve on rye bread rounds, crackers, or melba toast.
This recipe yields 10 servings.