1 tbsp. oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 lb. fresh mushrooms, sliced
8 oz. low-fat cream cheese (room temperature)
salt and pepper to taste
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1/4 tsp. cayenne pepper
1 c. fat-free sour cream

In a large skillet, heat oil over medium heat. Add onion and garlic and saut until onion is dark brown. Add mushrooms and cook until soft. Add cream cheese, stirring until melted and blended with mushrooms. Add sauces and cayenne pepper. Add sour cream and heat gently. Do not bring to boil. Serve warm with crackers or slices of French baguettes.