This was inspired by Karen's yummy mushroom tapenade and the 2 pounds of shrooms I had about to go off in the fridge.

-2 pounds mushrooms, about to go off
-about 1/4 c. vegetable oil of some sort; I used the oil that had Italian pickled eggplant in it, after the eggplant was gone; there was a lot of chilli pepper in it
-4 tbsp of cream cheese that need to be used up
-2 tbsp of pesto, smuggled home from Sainsbury's in London (for some reason, England is where I've found the best pesto)
-some cilantro

Chop the mushrooms or rip them up with your fingers. Take a big pan or wok, heat the oil, sautee the mushrooms till done. Add rest of ingredients and puree in a food processor till smooth.

This is scrumptious served warm with meat!

I'm surprised it worked out so well, since I was really just using up leftovers. It didn't taste like leftovers, though!

Rachel