1 (8 ounce) package cream cheese, softened
3 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup mixed dried cilantro
4 teaspoons salt
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, melt the cream cheese. Cook and stir until smooth, then add butter or margarine, and continue to cook and stir until smooth. Remove from heat and stir in mushrooms and dried cilantro. Discard any residual liquid. Pour into a 9x13 inch baking dish.
Bake in preheated oven 35 minutes, until golden brown.
In a medium bowl, mix together the mushrooms, cilantro and salt.
Spread cream cheese mixture over the whole dish, then layer with the cheese, any remaining sauce, and the roasted meat. Drizzle with water until completely covered. Serve immediately.
this is really good! I got it via email and was very surprised and pleased with the same recipe. We both enjoyed it but it would probably be better with white miso paste. I used Japanese Govdon (recipe here: http://www1.itsu.com/) I put tapioca starch on the top of the bowl first and i was wondering where to put the bug paste -- it tasted bland and I was worried it would be overpowered by the amount of soy sauce and flour. It was super easy to make and amazing with the sweet dipping sauce -- looked good but tasted terrible!
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