Make this dish up to 2 days before required, store covered in refrigerator. Reheat on HIGH for about 3 minutes.

4 Bacon Rashers, finely chopped          15g Butter

1 small Onion, finely chopped                 2 tspns Plain Flour

250g Mushrooms, sliced                          1 tspn Soy Sauce

250g Cream Cheese, chopped               1 tspn Worcestershire sauce

1 clove Garlic                                               1 Tblspn Dry Sherry

½ cup Sour Cream

Place bacon in shallow dish, cover with absorbent paper, cook on HIGH 3 minutes or until bacon is crisp.  Remove bacon from dish, add butter, onion and garlic to dish, cook on HIGH 2 minutes.  Stir in mushrooms, cook on HIGH 2 minutes, sprinkle with flour, top with cheese, sauces and sherry, cook on HIGH 5 minutes, stir halfway through cooking time.  Stir in sour cream and bacon, spoon into serving dish.  Reheat on HIGH 3 minutes when serving.

(Port can be used if there is no sherry is available. Also use the sour cream with garlic and parsley. When cooking double quantity I generally cook in the wok on the stove because of space and when the cheese is well combined and melted I remove from the heat and mix in the bacon and sour cream, then pour the mixture into the serving dishes.  Use dishes that are microwaveable for reheating.)