|Dried porcini mushrooms||1⁄2 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Tawny port||1⁄2 Cup (8 tbs)|
|Chopped fresh mushrooms||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Neufchatel cheese||3 Ounce, softened|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
Combine first 3 ingredients in a small saucepan.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Remove from heat, and let stand 30 minutes.
Drain, reserving liquid; finely chop porcini mushrooms.
Pour reserved liquid through a cheesecloth-lined sieve or colander.
Return liquid to saucepan.
Bring to a boil; boil 5 to 7 minutes, uncovered, or until mixture reduces to 1/3 cup.
Add fresh mushrooms and onion; reduce heat, and cook 8 to 10 minutes or until liquid evaporates.
Remove from heat; stir in chopped porcini mushrooms.
Let cool completely.
Beat Neufchatel cheese at high speed of an electric mixer until light and fluffy; add parsley, and beat well.
Stir in mushroom mixture.
Transfer mixture to a small crock or bowl; cover and chill at least 1 hour.