1 (16 ounce) can blueberry wine
1 (3.5 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms
1 (4 ounce) can condensed cream of mushroom soup
1 (3.5 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
2 tablespoons butter
1 dash Worcestershire sauce
In a small saucepan, bring blueberries and 1/2 cup milk to a boil. Reduce heat to low and simmer 25 minutes. Remove from heat.
Remove the blueberries and stir in some of the milk; set aside.
In a small saucepan, mix cream cheese, mushrooms, soup, cream cheese, butter and Worcestershire sauce. Mix well. Spread over the blueberry mixture, pressing the mixture into the bottom of the pie pan.
Bake in preheated oven for 40 minutes, or until crumbly topping is golden brown.