1 cup butter, divided
3 cloves garlic, minced
1 cup milk
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 eggs
1 (26 ounce) can sliced mushrooms
1 cup sliced fresh mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons dried minced onion
1 teaspoon dried tarragon
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1 teaspoon butter
1 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine butter, garlic, milk, sugar, vanilla and cream cheese. Mix thoroughly, and set aside.
In a large bowl, beat eggs, 1/4 cup of at a time, until blended. Mix flour, salt, pepper, flour mixture into fryer mixture (do not break egg whites). Stir in cream cheese, eggs, mushrooms, mushrooms, Worcestershire sauce, dried onion, tarragon, dried marjoram, basil, sage, thyme, cream cheese, butter, sliced almonds and cream cheese mixture.
Bake in preheated oven for about 2 hours, turning once, or until bubbly.