Categories: Dips, Cheese/eggs 
      Yield: 6 servings 
  
    1/3 c  Coarsely chopped pecans           1/4 ts Salt 
    1/4 c  Butter                                   Pepper 
    3/4 c  Finely chopped onion                2 tb Parmesan cheese 
      2    Cloves garlic, minced               2 tb Sour cream 
      1 lb Mushrooms, finely chopped           1 tb Finely chopped fresh parsley 
      2 tb Dry vermouth                    
  
  Toast pecans on baking sheet in 350 F oven for about 5 minutes or until 
  fragrant; set aside.  In large heavy skillet, melt butter over medium heat. 
  Add onion and garlic, cook, stirring occasionally, until softened, about 4 
  minutes.  Add mushrooms; cook for 6 minutes over medium high heat, stirring 
  often.  Add vermouth, salt and pepper to taste; cook for 2 minutes longer 
  or until most of the moisture has evaporated. Remove from heat, stir in 
  cheese and set aside to cool. Mix in sour cream and parsley. Taste and 
  adjust seasonings if necessary. Transfer to serving bowl. Cover and 
  refrigerate until ready to serve. Just before serving, sprinkle with 
  pecans.  Makes about 1 1/2 cups. 
   
  Origin: Canadian Living, December 1988. Shared by: Sharon Stevens