Creamy Mushrooms with Toast Points

As promised, below follows our mother's recipe for mushrooms on toast; incomparably good as advised with cocktails before dinner, we think this mixture would work well atop hot fettucini additionally. Mother recommends Whole Foods' heavily seeded Prairie Bread for the toast. Having sampled it last weekend, we agree!

MUSHROOM & BLEU CHEESE APPETIZER

4 tablespoons butter /1 lb. mushrooms /pinch nutmeg, garlic powder, pepper/ 1 or 2 tablespoons Dijon mustard /white wine or vermouth to taste/ 8 oz. package cream cheese
3 oz. package cream cheese with chives/ wedge of bleu cheese (to taste)/ chopped parsley (as topping)

1. Cut and saute mushrooms in butter until tender.


2. Add the spices, mustard and wine/vermouth to taste. Keeping on low heat, add the cream cheese and blend until soft.


3. Crumble in the bleu cheese, a little at a time, taste as you stir. Add more seasonings or wine to personal taste.


4. Pour mixture into serving bowl, top with parsley, chill.


5. Remove from refrigerator about 1 hour before serving.