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 Druid Realty Mushroom Mousse
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1/4 cup butter or margarine 
1 lb mushroom, coarsely chopped 
1 med onion, chopped 
1 TBSP lemon juice 
1 envelope unflavored gelatin 
1/2 cup beef broth 
1 3-oz pkg cream cheese 
2 egg yolks 
2 tsp dry sherry 
1 tsp worcestershire sauce 
1/2 cup heavy or whipping cream 
1/2 tsp salt 
1/2 tsp pepper 
Fluted mushrooms and parsley, for garnish (optional) 

 In large skillet melt butter or margarine. Add mushrooms, onion and lemon
juice; cook over medium heat until tender, about 15 mins. Sprinkle gelatin over
broth in small saucepan. Let stand 5 minutes. Cook over low heat until gelatin
is completely dissolved. Cool to lukewarm. In food processor or blender combine
cooked mushrooms, cooled broth, cream cheese, egg yolks and sherry. Process
until smooth. Stir in cream, Worcester- shire sauce, salt and pepper. Spoon into
1 quart ring mold. Cover and chill at least five hours. (Can be made ahead to
this point. Refrigerate up to 24 hours. Unmold and serve with g\crackers.
Garnish if desired. Makes about 64 appetizer servings, about 25 calories per
tablespoon. 

Source: Betty Christensen