12 fresh mushrooms, chopped
1 sm. onion, diced
3 tbsp. butter
8 oz. cream cheese
1/2 c. milk
2 tbsp. Dijon mustard

Saute onions and mushrooms in butter. Let water from mushrooms evaporate. Stir in cream cheese and milk. Bring almost to a boil. Add mustard. Cool. Serve with mixed vegetables.