Path: utzoo!attcan!uunet!midway!ncar!umigw!mthvax!aem
From: ST402676@brownvm.brown.edu
Newsgroups: rec.food.recipes
Subject: LACTO: Mushroom Dip
Summary: original subject was VEGGIE:mushroom dip/appetizer
Keywords: recipe lacto
Message-ID: <1990Sep27.181811.21809@mthvax.cs.miami.edu>
Date: 27 Sep 90 18:08:04 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.veg
Organization: n/a
Lines: 18
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

in response to the request for appetizers & finger food, here is a
recipe for a mushroom dish that is almost a pate in consistency. You
can use it as a dip or put it on crackers with a slice of sweet red pepper
or some parsely and serve as finger-food.

ingredients (all approximate):
             3/4 pound chopped mushrooms
             2 tbsp butter
             8 oz cream cheese
             1/2 tsp curry powder
             1 tsp worcestershire sauce
             1 tbsp dry sherry (or dry white wine)
             1/2 Cup pecans, chopped

  saute the mushrooms in butter until dark (about 5min or so) and drain.
process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.