4 slices bacon
1/2 lb. chopped mushrooms
1 medium onion, finely chopped
2 tbsp. flour
1/2 c. sour cream
1/4 tsp. salt
dash of pepper
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce

Fry bacon until crisp. Drain. Crumble bacon. Drain off bacon drippings. Reserve 2 tablespoons in pan. Add mushrooms and onion and cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture. Cook until thoroughly heated, stirring constantly (do not boil). Serve warm with assorted crackers or use as a pate with Beef Wellington.