Years ago I purchased a cookbook called “A Matter of Taste” from the Morristown Junior League and this is a recipe that I had prepared quite a few times for a simple appetizer, something like the mushroom turnover without the preparation of the pastry. Use as a spread on crackers or a filling for crepes or croissants.
Yield: 8″ pie
4 slices bacon
1/2 cup chopped onion
1 (8 ounce) package cream cheese
1/2 pound mushrooms, chopped
1/2 cup sour cream
fresh dill sprigs
Preheat the oven to 325
Fry bacon, crumble and set aside.
Reserve drippings. Sauté onions in bacon drippings. Drain, and add cream cheese to the onions. Heat and stir until the cheese is melted
Add mushrooms and heat thoroughly. Stir in the sour cream, bacon and a pinch of pepper
Spoon mixture into an 8” pie plate and bake for 30 minutes. After baking transfer to a serving bowl, garnish with fresh dill sprigs and serve with firm hearty crackers or breads.
From: A Matter of Taste-Morristown Junior League
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