Saute the mushrooms in butter until dark (about 5 minutes 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.
Nutritional Information:
1448 Calories (kcal); 140g Total Fat; (83% calories from fat); 29g Protein; 33g Carbohydrate; 311mg Cholesterol; 968mg Sodium
