Ingredients (all approximate):
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3/4 lb chopped mushrooms
2 tblsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tblsp dry sherry (or dry white wine)
1/2 cup pecans, chopped
Instructions:
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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.
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