2 (6 ounce) cans sliced fresh mushrooms
1/2 cup sour cream
1 (1 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup melted butter
1 tablespoon dried parsley, crushed
1 teaspoon dried basil
1 cup finely chopped onion
2 tablespoons dried oregano
In a medium bowl, mix mushrooms, sour cream, cream cheese, mayonnaise, butter, parsley, basil and onion. Cover and refrigerate for at least 1 hour.
While marinating overnight, combine mushrooms, sour cream, cream cheese mix, mayonnaise, and olive oil in a saucepan over low heat. Gradually stir in eggs, stirring frequently. Remove the pan from the heat and stir into the marinade. Bring to a simmer, stirring occasionally, until tender. Serve immediately.