1/2 lb. fresh shiitake mushrooms
2 t. butter
1-2 cloves garlic, minced
1/2 cup onion, finely chopped
1/2 cup grated Parmesan or Mozzarella cheese
2 cups (about 8 oz.) grated Gruyere cheese
4 oz. cream cheese, room temperature or softened
1/2 cup light sour cream
1/4 cup light mayo
French baguette, sliced in 1/2 inch rounds and toasted
Set oven to 325 degrees. Remove the stems from the shiitakes and slice the caps into 1/4-inch slivers. (You don't need to rinse them, as the caps will absorb water, but brush off any bark bits from the logs they grown on.) Melt the butter in a saucepan, then add mushrooms, onions and garlic. Season as desired, but the shiitakes have a lot of flavor you want to showcase, so don't overpower them. Saute until the onions and the mushrooms are soft, and the mushroom caps are cooked to a golden brown. Remove from heat. In a small bowl, mix together the sour cream and mayo, then add the cheeses. When blended, stir in the mushroom mixture. Spray a baking dish (I used a 9-inch round pottery dish) with pan spray, then pour in the cheese and mushroom mixture. Bake until the cheeses melt and the top turns lightly brown. Serve warm with toasted baguette or pita rounds or crackers.
