16 oz. fresh mushrooms
2 tsp. garlic powder
4 Tbsp. butter
2 (8 oz.) pkgs. cream cheese, softened and cubed
3 Tbsp. dry white wine
2 tsp. lemon juice
Several dashes bottled hot pepper sauce

In a large skillet cook mushrooms in butter over medium-high heat about 10 minutes or until liquid has evaporated; set aside. In a blender container or food processor bowl combine cream cheese, wine, lemon juice, garlic powder, and hot pepper sauce. Cover and blend or process until smooth, scraping down sides as necessary. Mound mixture on a serving platter, chill at least 4 hours. To serve, garnish with fresh mushroom slices. Serve with crackers. (Beth Ledy)