Forest-Mushroom Dip

• 2 (6-ounce) packages portobello mushroom caps, quartered
• 1 (8-ounce) package button mushrooms
• 1 garlic clove, halved
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) finely shredded smoked gouda cheese
• 1/2 cup low-fat sour cream
• 3 tablespoons chopped fresh parsley
• 1 tablespoon green-onion tops (optional)

1. Place half of the mushrooms in a food processor, and process until finely chopped. Spoon chopped mushrooms into a large skillet. Place the remaining mushrooms and garlic in processor, and process until finely chopped. Spoon mushroom mixture into pan; add wine and thyme. Cook over medium-high heat for 10 minutes or until liquid almost evaporates. Sprinkle the mixture with flour, and stir well. Stir in cream cheese, lemon juice, salt, and pepper; cook 1 minute. Spoon into a serving bowl; cover and cool.
2. Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill.

portobello mushroom caps, button mushrooms, garlic, white wine, thyme, flour, cream cheese, lemon juice, salt, black pepper, gouda cheese, lowfat sour cream, parsley, greenonion

Taken from www.myrecipes.com/recipe/forest-mushroom-dip (may not work)