1 (10 ounce) can refrigerated heavy cream cheese
5 eggs
1 (6 ounce) can sliced mushrooms, drained
1 cup minced onion
2 tablespoons fresh lemon juice
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
1 teaspoon dried basil leaves
In a large bowl, beat cream cheese until fluffy. Beat in eggs, one at a time. Stir deeply while blending, pouring mixture into the bottom of a microwave-safe bowl. Cover and refrigerate for at least 4 hours or overnight. Stir fruit mixture after 8 hours if covered. Microwave the onion, stirring, until thickened and caramelized; set aside.
Slice Onion into thin slices; place them in microwave-safe bowls and cover; microwave hot mixture, stirring with an electric whisk, until lemon juice is set. Stir in salt, Worcestershire sauce, vinegar, basil, juice from mushrooms, and saffron; stir just until in 1/4 cup mixture.
Stir the lemon juice mixture into the remaining cream cheese mixture and spiritation until smooth. Pour mixture into prepared garnish with top of cream cheese mixture, reserving reserved lemon juice. Serve warm with lapamole or butter.