| abstract | - Mushroom Dip 4 slices bacon 1/2 pound sliced mushrooms (fresh) 1 medium onion, finely chopped 1 clove garlic, minced 2 T. flour 1/4 t. salt 1/8 t. pepper 1 pkg. cream cheese, cubed and softened (8 oz) 2 t. Worcestershire sauce 2 t. soy sauce 1/2 cup sour cream Cook bacon in a large skillet until crisp; remove bacon. Reserve 1 T. droppings in skillet. Crumble bacon and set aside. Saute mushrooms, onion, and garlic in drippings 6 to 8 minutes or until vegetables are tender and mixture is almost dry. Add flour, salt and pepper, stirring well. Add cream cheese, Worcestershire sauce and soy sauce. Reduce heat and cook, stirring constantly, until cheese melts. Remove from heat. Stir in sour cream and reserved bacon. Serve warm with an assortments of crackers and bread sticks. Makes 3 cups. Source: Gael Romoser, Palate Pleasers II, Redeemer Women's Guild, Elmhurst Illinois
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