"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Spread Recipe

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This recipe for Mushroom Spread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
8 oz (3 cups) fresh mushrooms (any variety), chopped
1/2 cup finely chopped onion
2 cloves garlic, minced
2 Tbsp. flour
1/4 tsp salt
1/8 tsp. pepper
8 oz. cream cheese, cubed
2 tsp. Worcestshire sauce
1 tsp. soy sauce
1/2 cup sour cream

Directions:
Directions:
In a large skillet, cook bacon until crisp;drain, reserving 2 Tbsp. drippings. Crumble bacon and set aside.

Cook mushrooms, onions and garlic in drippings until tender and most of liquid has evaporated. Stir in flour, salt and pepper. Add cheese, worcestershire and soy sauce.

Heat and stir unti cheese is melted. Stir in sour cream and bacon. Heat through but Do Not Boil.

Serve in chafing dish with a good crusty French bread or can be a filling in small pastry cups.

Number Of Servings:
Number Of Servings:
yields 2 1/2 cups
Personal Notes:
Personal Notes:
This recipe is from Tidewater. I don't think I have made it for Mom yet. The first time I made this was on a GWO (girls weekend out) on Sullivan's Island, SC 1997. If you LOVE mushrooms, you WILL love this spread. It taste good on anything. Very intense flavors.

 

 

 

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