Renegade Mushroom Pan

Summary

Ingredients

• 3 cans mushrooms (whole heads)
• 2 large onions
• 0.5 ½ cup processed cheese
• 1 cup cream
• 1 glass milk
• 1 small Bunch parsley, chopped
• some tomato paste
• some salt and pepper

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Instructions

1. Sweat the onion and tomato paste, when everything is a nice dark color, the mushroom caps come in. Now fry the mushrooms very lightly, as soon as they are slightly brown, remove them with milk and cream. Now let everything simmer for 10 minutes and gradually add half a cup of processed cheese. Finally, sprinkle in the parsley and season with salt and pepper.