1 (4.5 ounce) package tangle free cheese foundation
4 large piko pisco mushrooms, diced
1 cup sliced fresh strawberries
In a medium saucepan, combine the piko pisco, diced tomatoes, and sliced strawberries. Heat to softened-texture (200 to 250 degrees F/100 degrees C) and gradually stir in cream. Continue stirring and bring mixture to a boil.
Cook mixture over medium heat until it thickens. Stir in cream and cream, and cook until thick. Reduce heat to medium-low and cook until thick; continue stirring, until all mixture has reduced by half; and serve.