Recipe by: Caprial Pence, Caprial's Bistro, Portland, Oregon

2 Tablespoons extra virgin olive oil
1 pound domestic button mushrooms, roughly chopped in the food processor
1/2 ounce porcini mushrooms, soaked in warm water for 15 minutes (save and set aside water)
3 cloves garlic
1/2 cup dry sherry
8 ounces Nancy's Organic Cream Cheese
1/2 teaspoon chopped fresh rosemary
1 teaspoon black truffle oil
Salt and black pepper to taste

To prepare the dip, heat olive oil in a large sauté pan until very hot. Add the button mushrooms and sauté until dry about 5 minutes. Add garlic and quickly sauté. Remove the porcini from the water (saving the water) and chop finely. Add to the cooked mushrooms and garlic. Add about 1/2 cup of mushroom water and sherry and cook until just about dry. Stir in the cream cheese and rosemary and remove from heat. Add the truffle oil and salt and pepper. Serve warm or room temperature with crostini.