3/4 lb. chopped mushroom and stems
2 tbsp. butter
8 oz. pkg. softened cream cheese
1/2 c. curry
1 tsp. Worcestershire sauce
1 tbsp. dry white wine or white sherry
1/2 c. finely chopped pecans

Saute mushrooms in butter until dark, about 5 minutes; drain. Process or puree mushrooms with next 4 ingredients. Fold in pecans. This mixture will be soft. At room temperature it is a dip. When it is cold it is a spread. Serve with crackers or chips.